Palladio Restaurant

chef's daily creation

pearl pasta, meatballs and spinach in chicken broth

topped with an asiago crouton

mixed baby greens, gorgonzola cheese, roma tomatoes and choice of dressing

grilled assorted mushrooms tossed with baby greens in a sherry vinaigrette

romaine spears, traditional dressing, fresh parmesan, white anchovy and a warm garlic crouton

with micro greens, reggiano cheese and lemon oil

wilted arugula, lemon basil cream and tomato oil

with a spicy marinara sauce

roma tomato, basil and mozzarella cheese

in a lemon garlic broth

on top of lemon pepper pappardelle and julienne vegetables with a port wine reduction

with crisp pancetta in a lemon thyme sauce topped with shaved reggiano cheese

tossed with a tomato cream sauce and fresh mozzarella topped with fried basil

fettuccini tossed in a creamy alfredo sauce with peas, pancetta and onions

penne tossed in a roasted garlic fresh tomato sauce topped with shaved asiago

served with a forest mushroom cream sauce and truffle infused mashed potatoes

topped with a gorgonzola crust and a chianti sauce served with a baked potato

pinot noir glace garnished with crisp onion straws and served with gorgonzola twice baked potatoes

served with charred tomato relish and parmesan whipped potatoes

with linguine and fresh tomato sauce

sauteed boneless chicken breast with a marsala mushroom sauce over linguini

sauteed veal cutlets in a light marsala wine sauce over angel hair pasta

served with a whole grain mustard sauce and rosemary polenta

with a forest mushrooms jus and roast garlic mashed potatoes

layered Italian sausage, mozzarella, ricotta, asiago cheese cream sauce and marinara topped with fried spinach

with green lentils and basil oil

shrimp, mussels, clams and lobster tossed with a classic saffron risotto

grilled tuna layered with portabella mushrooms verjus rouge and white bean ragout

with garlic, parsley, shallots, butter, and white wine

with shaved parmesan, watercress, cracked black pepper, and extra virgin olive oil

talleggio stuffed risotto fritters with parmesan and marinara sauce

with roasted red peppers and goat cheese

with goat cheese mousse and spiced beef vinaigrette

with grape tomatoes, red onion, creamy bleu cheese dressing and applewood smoked bacon

with aged sherry vinaigrette

with fresh corn, haricot vert, heirloom tomatoes and herb aioli

with summer ratatouille and calamata olive - lamb jus

wild rice salad and fresh organic currant gastrique

with organic Swiss chard, red wine butter and pommes frites

free range breast of chicken with summertime panzanella salad

with creamy coleslaw and buttermilk biscuit

with creamed Swiss chard, crispy shallots and pancetta vinaigrette

max house special veal osso bucco bolognese