Palo Menu

Disney Dream Cruise Ship — Palo Menu

Pane Casalingo
Freshly Baked Bread in our Pizza Oven — Grissini Sticks, olive and Ciabatta Rolls and Focaccia Bread

Palo’s Cold Antipasti Specialties presented from our Antipasti Carrelo — Prosciutto, Bresaola,Parmesan Reggiano,Marinated olives and sun-dried Tomatoes served with Palo’s Famous Dips and olive oil

Buona Sera
Pizze Del Pizzaiolo
Margherita — Tomato Sauce,Sliced Tomatoes,Mozzarella
Al Prosciutto — Tomato Sauce, Mozzarella, Proscuitto
Ai Funghi — Tomato Sauce, Mozzarella, Portobello Mushrooms
Bianca — Mozzarella, Cherry Tomatoes
Ai Gamberi — Tomato Sauce,Mozzarella,Shrimp,Asparagus
Quattro Formaggi — Mozzarella, Mascarpone, Gorgonzola, Parmesan

Antipasti, Insalatine & Zuppa
Tuna Carpaccio and lemon oil dressing — Thin slices of Tuna Brushed with our Chef’s Special Lemon Olive oil

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

Sicilian Pesto Marinated Grilled — On a Mussel, Crab and Cherry Tomato Ragu

Grilled Portobello Mushroom and Polenta — with a Roasted Shallot Sauce and a Parmesan Crisp

Fritto Misto di Pesce con Olive all’ Ascolana — Deep-fried calamari,Scallops, and Mussels with Lemons and Deep-fried Green Olives

Melanzane Funghetto — Lightly salted Eggplant sauteed with Garlic and Parsley, served warm with Balsamic Dressing drizzle

Fresh Arugula Salad with Choice of Palo’s Dressings

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

Cioppino — Italian Tomato Fish Stew with Calamari,Clams,Shrimp and Halibut, scented with Garlic and Basil

La Pasta
Risotto 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 Asparagi –Potato Gnocchi served with Gorgonzola Sauce with asparagus

Rosemary Pappardelle con Aragosta — Lobster,Parsley and Fennel with Chili and fresh Tomato Sauce

Penne Arrabbiatta Lombardia — with spicy fresh Tomato and Basil Sauce,topped with Grilled Shrimp

Fagioli Alla Veneziana
Venetian Peperonat — Vegetable and Bean Casserole

Il Pesce
Grilled Sea Scallops with Borlotti Beans and Pancetta — served with a tomato sauce

Rombo al Finocchio — Pan seared Tumbot on Fingerling potatoes, Porcini, Pancetta and Fennel with Walnut Butter

Branzino in Cartoccio — Sea Bass Papillote with Spaghetti Vegetables and Ginger Orange Glace

Grilled Tuna Piemonte — Truffle-infused Potato Risotto with Garlic marinated Artichokes and a Tarragon Veal Jus

La Carne
Pan seared Calves Liver Mele e Cipolle — on polente 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 centre cut Veal Shank with Gremolata and Risotto Milanese

Oregano and Parmesan Crusted rack of Lamb — with Sangiovese Roasted Shallots,Olives & baked Roma Tomatoes, Potato and Herb Jus

Palo Menu Dessert — Dolci
Palo’s Homemade Tiramisu — Layered coffee-infused Ladyfinger with Mascarpone Cheese

Panna Cotta with Strawberry-Basil Sorbet — Custard with Macerated Berries

Chocolate Soufflé — with vanilla Bean and Chocolate Sauce

Orange soda Float with Vanilla Gelato — Amarena Cherries,Whipped Cream and Honey Crunch

Pistachio Cake with Amaretto Cream and Hazelnut Meringue — Layered Chiffon Cake glazed with Ganache

Zabablione with Sangiovese-infused berries — made with Marsala Wine and Biscotti Chips

Apple Crostata with Salted Caramel Sauce — Sugar Dough, Braised cinnamon apples and Whipped Cream (no sugar added)

Caffe Gondola — Crème de Menthe,Tia Maria, Espresso, Brown Sugar and Whipped Cream
Chic Tiramisu — a True Italian inspiration combining coffee, vanilla and a touch of elegance
Espresso Martini — Sublime, Rich and everlasting

Complement Dolci
Apple Icewine — Quebec, Canada
Pacific — Riesling, Columbia Valley, Canada
Quinto do Noval — 10 year Tawny Port
Qunto do Noval — 20 year Tawny Port

Limoncello — Light and refreshing way to end your evening made from Sorrento Lemons
Fior di latte — Cioccolato Bianco e Grappa
Gianduia — Cioccolato Gianduia e Grappa

Jacopo Poli

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