Palo Disney Dream Deck 12 Aft Dinner

Menu Date: February 2011


Freshly Baked Bread on Our Pizza Oven

Grissin Sticks, Olive and Ciabatta Rolls, and Focaccia Bread

Palo's Cold Antipasti Specialties presented from our Antipast Cartello

Prosciutto, Bresaola, Parmesan-Reggiano, Marinated Olives, and Sun-Dried Tomatoes
served with Palo's Famous Dips and Olive Oil


Pizze Del Pizzaiolo

Tomato Sauce, Sliced Tomatoes, Mozzarella

Al Prosciutto
Tomato Sauce, Mozzarella, Prosciutto

Al Funghi
Tomato Sauce, Mozzarella, Portobello Mushrooms

Mozzarella, Cherry Tomatoes

Ai Gamberi
Tomato Sauce, Mozzarella, Shrimp, Asparagus

Quattro Formaggi
Mozzarella, Mascarpone, Gorgonzola, Parmesan


Tuna Carpaccio and Lemon Oil Dressing
Thin slices of Tuna brushed with chef's special lemon olive oil

Mozzarella and Plum Tomatoes with Balsamic Dressing
Our Modern Interpretation of a Traditional Dish

Sicilian Pesto Marinated Grilled Shrimp
on a Mussel, Crab and Cherry Tomato Ragu

Grilled Portobello Mushroom and Polenta
with a roasted shallot sauce and a parmesan chip

Fritto Misto di Pesce con Olive all'Ascolana
Deep-friend calamari, scallops, mussels with lemon and deep-fried green olives

Melanzane Funghetto
Lightly salted eggplant sauteed with garlic and parsley, served warm with a balsamic dressing drizzle

Fresh Arugula Salad with choice of Palo's Dressings

Tuscan White Bean Soup with Prosciutto and Parmesa Cheese
Garnished with Shredded Cabbage and Red Radishes

Italian Tomato Fish Stew with a Calamari, Clams, Shrimp and Halibut scented with garlic and basil


Risotta di Mare
Saffron Risotto served with Fried Zucchini, Shrimp, Mussels and Clams

Wild Mushroom Risotto
with freshly shaved parmesan and a chianti reduction

Lobster and Mascarpone Ravioli
with a light truffle burro Bianco

Chianti Braised Beef Ravioli
tossed in a rich red wine reduction with oven-roasted carrots and celery

Gnocchi di patate con Gorgonzola e Aspargi
Potato gnocchi served with gorgonzola sauce with asparagus

Rosemary Pappardelle con Aragosta
Lobster, parsley and fennel with chili and fresh tomato sauce

Penne Arrabbiata Lombardia
with spicy fresh tomato and basil sauce, topped with grilled shrimp


Venetian Peperonata
Vegetable and Bean Casserole


Grilled Sea Scallops with Boriotti Beans and Pancetta
served with a tomato sauce

Rombo al Finocchio
Pan-seared turbot on fingerling potatoes, porcini, pancetta and fennel with walnut butter

Branzino in Cartoccio
Sea Bass Papillote with spaghetti vegetables and ginger orange glaze

Grilled Tuna Piemonte
Truffle-infused potato risotto with garlic marinated artichokes and a tarragon veal jus


Pan-seared Calves Liver Mele e Cipolle
on polenta cake with caramelized apples and onions, garnished with air-dried prosciutto

Fagotti di Petto di Pollo con Ricotta e Basilico
Baked chicken breast filled with ricotta, basil and red peppers served with pinot grigio reduction

Osso Buco di Vitello
Slow-roasted center cut veal shank with gremolata and risotto Milanese

Oregano and Parmesan crusted rack of lamb
with sangiovese roasted shallots, olive oil baked roma tomatoes, potato pave and herb jus

Our Beef Tenderloin "Palo"
served with Palo signature Barolo red wine sauce or gorgonzola sauce


Chocolate Souffle with Vanilla Bean and Chocolate Sauces

Homemade Tiramisu, Layered Coffee-infused Ladyfinger with Mascarpone Cheese

Pistachio Cake with Amaretto Cream and Hazelnut Meringue

Apple Crostata with Salted Caramel Sauce, Sugar Dough, Braised Cinnamon Apples, and Whipped Cream

Panna Cotta with Strawberry-Basil Sorbet