The adults-only restaurant, Palo, is luxurious with impeccable service and superb Northern Italian cuisine. The muted tones create a serene atmosphere, while graduated seating affords all diners an inspiring view out the wall of windows.

Be sure to make a reservation for this amazing culinary journey!

Pane Casalingo

Freshly Baked Bread in Our Pizza Oven

Palo’s Cold Antipasti Specialties presented from our Antipasti Carrello: Prosciutto, Bresaola, Parmesan Reggiano, Marinated Olives and Sun-Dried Tomatoes served with selection of Infused Oils and Aged Balsamic Vinegar

Antipasti, Insalantine & Zuppa

Tuna Carpaccio and Lemon Oil Dressing: Thin Slices of Tuna Brushed with our Chef’s Special Lemon Olive Oil

Mozzarella and Plum Tomatoes: 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 Crisp

Fritto di Calamari: Lightly-crusted Calamari served with Deep-friend Cherry Peppers

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

Main Course

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 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 Asparagi: Potato Gnocchi served with Gorgonzola Sauce with Asparagus

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

Penne Arrabbiatta: With spicy fresh Tomato and Basil Sauce, topped with Grilled Shrimp

Fagioli Alla Veneziana
“Peperonata con Fagioli”: Vegetable and Bean Casserole

Il Pesce
Grilled Sea Scallops with Borlotti Beans and Pancetta: Served with a Tomato Sauce

Rombo al Finocchio: Pan-seared Turbot on Roasted Potatoes, Porcini, Pancetta, and Fennel with Walnut Butter

Branzino in Cartoccio: Sea Bass wrapped in parchment paper with Vegetables and Salmoriglio Sauce

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

La Carne
Pan seared Calves Liver Mele e Cipolle: On Polenta Cake with Caramelized Apples and Onions, garnished with aged 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: Slow roasted centre 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”: Topped with melted Gorgonzola Cheese or Palo signature Barolo Red Wine Sauce

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