Palladino's

Vermont maple syrup.

Buttermilk waffle layered with Nutella zabaglione and fresh berries.

Asparagus, roasted tomatoes, stracchino cheese, Parmigiano cheese and arugula.

Bruschetta topped with creamed Swiss chard, poached eggs, prosciutto and roasted tomato Hollandaise.

2 poached eggs and dill salsa verde Hollandaise.

Wood-grilled flat iron steak, house-made Worcestershire, 2 eggs and crisp fingerling potatoes.

Grilled ham, fried egg, flat iron steak, seared foie gras and maple-mustard glaze.

Little gem lettuce, pea sprouts, asparagus, fennel, spring onions, fava beans, peas, tomatoes and lemon with mint vinaigrette.

Salsa verde aioli.

Castelvetrano olivada, roasted garlic and lemon aioli.

House-made bread sticks brushed with white truffle butter, grated Parmigiano and wrapped in prosciutto.

Baked Taleggio cheese and wild mushroom crepe, local arugula and 15-year aged balsamico.

Red pepper marmellata, fava beans, pecorino pepato and mint.

Smoked Gouda cheese, thick-cut pickles, LP special sauce, tomato and onion on toasted brioche. Served with wedge fries and house ketchup.

Smoked pancetta, Calabrese sausage, peas, poached egg and Locatelli pecorino cheese.

Roasted tomatoes, Parmigiano and pine nuts.

Stuffed with pecorino cheese, garlic and rosemary. Served with fingerling potatoes, Swiss chard and arabbiata sauce.

Fig jam and butter.

Garlic and rosemary.

Aged balsamic.

Chef's artisan cheese selection.

House-made bread sticks brushed with white truffle butter, grated Parmigiano and wrapped in prosciutto.

Fava bean pesto al maro.

Grilled chard ribs, shaved asparagus, taleggio pasturo cheese and smoked speck ham.

Little gem lettuce, pea sprouts, asparagus, fennel, spring onions, fava beans, peas, tomatoes and lemon with mint vinaigrette.

Arugula and pea shoots with citrus vinaigrette.

Baked Taleggio cheese and wild mushroom crepe, local arugula and 15-year aged balsamico.

Salsa verde aioli.

Garlic bacon, orange zest, basil, thyme and chili.

Red pepper marmellata, fava beans, pecorino pepato and mint.

Castelvetrano olivada, roasted garlic and lemon aioli.

Chef's daily preparation. Please contact restaurant for today's selection.

Roasted radicchio Treviso, frisee, little gem lettuce, hazelnuts, blood orange vinaigrette and Gorgonzola crostini.

Warm cana de cabra goat cheese, arugula, spiced pecans and saffron-mustard vinaigrette.

Sweet pea pesto, mint, pea tendrils and shaved pecorino pepato.

Ramps, fava beans, tomato and Parmigiano.

Sauteed clams with garlic, parsley, basil and tomatoes.

Wild mushroom ragu, black garlic-porcini butter, peas and shaved Parmigiano.

Pork rib ragu alla napoletana and locatelli pecorino cheese.

32 oz. Tuscan porterhouse for 2. Served with your choice of sauce and fingerling potatoes.

Griddled pouisson chicken, salsa diavolo, ciambotta napoletana, eggplant, peppers, onions, tomatoes, olives, capers and basil.

Stuffed with pecorino cheese, garlic and rosemary. Served with fingerling potatoes, Swiss chard and arabbiata sauce.

All natural Dunedin veal, wild mushroom, prosciutto and sage crema.

Choose an antipasti, an entree, and a dolce.

Aged balsamic.

Filled with pastry cream and tossed in vanilla sugar.

Chocolate-hazelnut custard, candied hazelnuts and whipped cream.

Vanilla gelato smothered in frozen limoncello, hot espresso, crumbled amaretti cookies and whipped cream.

Ricotta, cinnamon, candied orange, pistachios and chocolate.

Please contact restaurant for today's selection.