Il Palazzo

buffalo mozzarella, tomato & basil

tomato and onion salad over garlic toast

pasta and bean soup

half stuffed artichoke with smoked mozzarella and prosciutto

portobello with prosciutto & cheese

baked little neck clams

fried squid with spicy tomato sauce

eggplant filled with ricotta and herbs

romaine lettuce with anchovy dressing

mescaline salad with grilled salmon

mixed greens with tomato and almonds

spinach tossed with prosciutto and mushrooms

tomato, cream and vodka with peas

homemade cheese ravioli in light tomato sauce

ziti and broccoli in garlic and oil sauce

pasta with shrimp and marinara

potato with mushrooms, shallots, garlic & oil

butter, cream and cheese sauce

fresh vegetables with angel hair in tomato sauce

spaghetti with marinara sauce

spaghetti with meat sauce

pasta, chicken, spinach in garlic & oil

pasta with squash, mint, basil, chili flakes & lemon

grilled chicken breast, caesar salad and shaved parmesan

fried eggplant, mozzarella and marinara

italian cheese sausage, sun dried tomato, pesto and fontina cheese

two egg omelet with prosciutto, zucchini, onion and cheese

veal cutlet with tomato and mozzarella

chicken with tomato and mozzarella

chicken, peppers, sausage, potato and garlic

chicken sautéed with artichokes and wine

squid in a spicy marinara sauce

veal, peppers, onions and tomato sauce

veal scallopini with lemon and herbs

veal with mushrooms and marsala

sweet sausage with broccoli rage

shrimp with tomato and mozzarella

italian prosciutto and seasonal melon over arugula

fresh buffalo mozzarella and vine tomato

grilled octopus, arugula, potatoes, onions and tomato

hot or cold assortment of appetizers

golden fried rings of squid with spicy tomato sauce

baked clams with oregano bread crumbs

our adaption of an italian classic

combination of fresh clams and mussels steamed in white wine or marinara sauce

baked artichoke with fresh mozzarella and herbed bread crumbs

grilled vegetables with melted mozzarella

skewered fresh mozzarella in sliced bread with lemon, caper and anchovy sauce

our version of pasta and beans

our chef's special garlic soup

roman egg drop soup

cheese filled pasta rings in chicken broth with vegetable

traditional salad of romaine lettuce, croutons tossed in an anchovy, garlic dressing

arugula, radicchio and endive salad with house vinaigrette

organic baby greens with balsamic dressing

string beans, tomato, red onion and new potatoes in red wine vinaigrette

mixed green salad with tomato, onion, croutons and house vinaigrette

fresh spaghetti tossed with tomato, basil and garlic

homemade potato dumplings with a tomato-basil sauce and fresh mozzarella

fresh pasta with artichoke, shrimp, sun dried tomatoes and basil pesto

tube pasta in a vodka cream sauce with onion, tomato, mushrooms and sweet peas

fresh pasta filled with ricotta and parmigiano cheese served with a tomato-basil sauce

quill shaped pasta with eggplant, tomato, basil and ricotta salata

arborio rice with mixed seafood in red or white sauce

arborio rice with porcini mushrooms and pecorino romano cheese

pasta with baby clams, garlic and white wine or red sauce

curly pasta with sweet onions, fresh tomato, prosciutto and ricotta cheese

fresh ribbon pasta with porcini mushrooms, prosciutto, onion and mascarpone cheese

angel hair tossed with sun-dried tomatoes and wild mushrooms in a garlic and olive oil sauce

veal scallopini with marsala wine and mushroom sauce

veal scallopini sautéed with prosciutto and wine served with cooked egg and sage

veal scallopini sautéed in lemon, white wine sauce with capers and fresh herbs

veal scallopini sautéed with tomato, onions, mushrooms and roasted peppers with fresh basil

grilled veal scallopini brushed with extra virgin olive oil, fresh herbs and served with baby greens

veal cutlet served with tomato sauce and melted mozzarella

veal scallopini with porcini mushrooms, prosciutto, fontina cheese and a touch of cream

grilled veal chop

chicken (breast or on bone), skewed with sausage, peppers, potatoes, white wine and fresh rosemary

chicken breast sautéed in white wine with artichokes and a touch of marinara sauce

breast of chicken with broccoli rate, sun dried tomatoes, roasted garlic and balsamic sauce

parmigiano crusted chicken breast served with a tuscan style bread salad

breast of chicken topped with prosciutto, roasted red peppers and fresh mozzarella

half chicken stewed with wine, onions, garlic, peppers, tomato and fresh oregano

pan seared filet mignon with three peppercorn and brandy sauce

angus ny sirloin steak grilled and served with a balsamic reduction

combination of filet mignon with mushrooms and shrimp in a lemon-butter wine sauce

parsley and cheese sausage with sautéed broccoli rate

grilled pork chop with hot cherry peppers, onions, potatoes, herbs and wine

grilled lamb chops served over baby greens in a balsamic reduction

fresh salmon grilled and served with green herb sauce and fresh tomatoes

jumbo shrimp sautéed in garlic white wine sauce served over linguine

almond crusted filet of sole with clams and mussels in a lemon brown butter sauce with peppers

combination of mixed seafood in a white or red sauce tossed with linguini

battered shrimp in a lemon, butter and wine

jumbo shrimp in a spicy marinara sauce over linguine

broccoli rate sautéed in a garlic and oil with hot pepper

sautéed forest mushrooms

fresh spinach sautéed in garlic and oil with pine nuts

fried zucchini with tomato spicy sauce

mascarpone cheese flavored with espresso and kalhua layered with sponge cake and garnished with shaved chocolate

warm chocolate-espresso cake with a soft fudge center

lemon tart, with whipped mascarpone and fresh berries

italian cheese cake made with ricotta and a hint of fresh citrus

over stuffed pastry shell with a sweet impastata cheese, powdered sugar and shaved chocolate

eggless vanilla cream custard served with a fresh raspberry sauce

three assorted flavors of italian ice cream

three assorted flavors of homemade sorbet

italian chocolate and vanilla gelato dipped in fudge

crepes filled with strawberry sauce flavored with orange, flamed in brandy

warm egg custard served with seasonal fruit