Palo Disney Dream/Fantasy Deck 12 Aft Dinner

Menu Date: March 2012


Freshly Baked Palo Bread on Our Pizza Oven

Palo's Cold Antipasti Specialties presented from our Antipast Cartello – Prosciutto, Bresaola, Parmesan-Reggiano, Marinated Olives, and Sun-Dried Tomatoes served with selection of infused oils and aged balsamic vinegar


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 di Calamari
lightly crusted calamari served with deep-fried cherry peppers

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 'en bordo'
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
with spicy fresh tomato and basil sauce, topped with grilled shrimp


Peperonata con Fagioli
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 torta and herb jus

Our Beef Tenderloin "Palo"
topped with melted gorgonzola cheese or Palo signature Barolo red wine sauce


Palo's Homemade Tiramisu – Layered Coffee-infused Ladyfinger with Mascarpone Cheese

Panna Cotta with Strawberry-Basil Sorbet -custard with macerated berries

Chocolate Souffle with Vanilla Bean and Chocolate Sauce

Warm Orange Almond Cake – orange fennel salad with rhubarb puree and lemon cream.

Amaretto Indulgence – rich chocolate cream served with traditional filled cannoli