Palladio Restaurant menu

House Salad

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

Chef's Soup Of The Day

chef's daily creation

Italian Wedding Soup

pearl pasta, meatballs and spinach in chicken broth

Roast Tomato And Garlic Soup

topped with an asiago crouton

Forest Mushroom Salad

grilled assorted mushrooms tossed with baby greens in a sherry vinaigrette

Calamari Fritto

with a spicy marinara sauce

Bruschetta

roma tomato, basil and mozzarella cheese

Caesar Salad

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

Sliced Beef Carpaccio

with micro greens, reggiano cheese and lemon oil

Steamed Cultivated Pacific Mussels

in a lemon garlic broth

Seared Ahi Tuna

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

Blue Crab Cake

wilted arugula, lemon basil cream and tomato oil

Mixed Organic Baby Greens

with aged sherry vinaigrette

'Arincini'

talleggio stuffed risotto fritters with parmesan and marinara sauce

Max Caesar Salad

Bibb Salad

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

Steamed P E I Mussels

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

Marinated Beef Salad

with goat cheese mousse and spiced beef vinaigrette

Whole Roasted Garlic

with roasted red peppers and goat cheese

Beef Tenderloin Tartar

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

Six Northern Oysters On Ice with Champagene - Watermelon Mignonette

Sauteed Calamari Sicilian Lifeguard Style

Giannone Farms

free range breast of chicken with summertime panzanella salad

Rigatoni Bolognese

max house special veal osso bucco bolognese

Slow Roasted Salmon

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

Pan Seared Breast Of Duck

wild rice salad and fresh organic currant gastrique

Chipotle Glazed Bar-B-Que Shrimp

with creamy coleslaw and buttermilk biscuit

Rosemary Roasted Lamb Rack Chops

with summer ratatouille and calamata olive - lamb jus

Pan Roasted Chilean Sea Bass

with creamed Swiss chard, crispy shallots and pancetta vinaigrette

Certified Angus New York Strip Steak

with organic Swiss chard, red wine butter and pommes frites

Goat Cheese Ravioli

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

Potato Gnocchi

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

Fettuccini Carbarnaro

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

Penne Pomodoro

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

Meat Lasagna

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

Chicken Parmesan

with linguine and fresh tomato sauce

Chicken Marsala

sauteed boneless chicken breast with a marsala mushroom sauce over linguini

Herb Roasted Half Young Chicken

with a forest mushrooms jus and roast garlic mashed potatoes

Veal Scaloppini

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

Potato Basil Crusted Salmon

with green lentils and basil oil

Saffron Seafood Risotto

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

Ahi Tuna Stack

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

Roast Colorado Rack Of Lamb

served with a whole grain mustard sauce and rosemary polenta

NY Strip Steak

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

Grilled Bone In Rib-Eye

served with charred tomato relish and parmesan whipped potatoes

Grilled Veal Chop

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

Grilled Filet Mignon

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