Palette Bistro Menu

Fingerling Potatoes

Mashed Potatoes

available plain or horseradish flavored

Brussels Sprouts

Mac and Cheese

Sauteed Spinach

Broccoli Rabe

Grilled Asparagus

Eggplant Rollontine

Breaded and fried, stuffed with prosciutto and honey ricotta, topped with marinara and provolone

Palette Portobello Mushroom

Panko-crusted, topped with brie and baked, finished with a balsamic vinaigrette

House Antipasto

Soppressa salami, prosciutto, coppa, kalamata olives, marinated eggplant, artichokes and ricotta salata served with crostini

House-cured Salmon

Sliced thin, garnished with capers, red onions and drizzled with avocado aioli, served with garlic crostini

Chilled Shrimp

Five large shrimp with cocktail sauce, avocado puree and lemon

Bacon-wrapped Sea Scallops

Pan-seared, served over a bed of spinach leaves with pickled red onion and a bacon balsamic vinaigrette

New Zealand Lamb Chops

Herb marinated and grilled, drizzled with mint oil served over a bed of organic greens

French Onion Soup

Caramelized onions in a rich stock with sherry and honey mustard, topped with crostini and melted provolone

Bibb Salad

Bibb leaf lettuce with cherry tomatoes and bleu cheese

Cobb Salad

Smoked chicken, avocados, green onions, bacon, eggs, cherry tomatoes and crumbled bleu cheese with choice of dressings

Caesar Salad

Romaine lettuce served with garlic croutons, homemade vinaigrette and white cured anchovies, add grilled chicken 12

Palette Salad

Organic mixed greens, brown pears, walnuts, brie, cherry tomatoes, topped with lemon vinaigrette

Pasta alla Pesto

Fettuccine tossed with fresh basil, olive oil, pine nuts & parmesan

Traditional Sicilian Lasagna

Stuffed with ground beef, sliced eggs, peas, ricotta and mozzarella cheese

Palettini Mediterranean

Penne tossed with an exciting avocado cream sauce, roasted red peppers, Kalamata olives, spinach and zucchini

Pasta alla Vodka

Choice of pasta with sauteed prosciutto and peas in a cream blush sauce, add grilled chicken 19, add sauteed shrimp 20

Meatloaf

Beef and veal, stuffed with roasted red peppers, served with horseradish mashed potatoes and a rich veal sauce a neighborhood favorite

Free-range Chicken Breast

Seared and roasted, served with roasted spaghetti squash and poached pear

Mushroom-crusted Iowa Pork Chop

14 oz bone-in chop served with roasted fingerling potatoes and sauteed zucchini with sherry port sauce

Roasted Half Chicken

Marinated in olive oil and rosemary, pan fried and roasted, served with sauteed spinach, potato wedges and a lemon sauce

Braised Short Ribs

Slow cooked for four hours in red wine, served with horseradish mashed potatoes and sauteed Brussels sprouts

Veal Marsala

Fresh Provini veal madallions sauteed with portabello mushrooms in a marsala wine sauce

New York Strip

A 14 oz center cut strip that has full bodied texture and is slightly firmer than our ribeye; served with Chef Sal’s broccoli rabe

Ribeye Steak

Char-broiled 16 oz bone-in, infused with garlic and rosemary, served with roasted fingerling potatoes and grilled asparagus

Grilled Filet

Served with roasted fingerling potatoes and grilled asparagus, available with black peppercorn or bleu cheese crust 27 / 29

Organic Salmon Putanesca

Fresh filet pan fried and basted with butter and herbs, baked and served with a side of putanesca over Pappardelle pasta

Whole Trout

Pan seared and served over herb-infused spinach drizzled with a lemon caper sauce

Blue Marlin Steak

Pan fried, served with mashed potatoes in a bordelaise sauce, topped with homemade onion rings

Bacon-wrapped Sea Scallops

An entree-sized portion of our very popular starter

Ahi Tuna

Seared, served on a bed of lentils, with spiced red grapes and fennel confit, drizzled with a balsamic reduction served rare