| 
February Dinner Menu
Chef's
Assaggino, with Barboursville Brut
Antipasti
/ Appetizers
House Smoked Atlantic Salmon with
Fennel & Blood Orange Salad
Sformatino
of Gorgonzola with Prosciutto Crudo,
Local Micro Greens, Extra-Virgin Olive Oil & Balsamic Glaze
Insalata of Local Rucola, Shaved Parmigiano-Reggiano & Crispy Porcini,
Stone Ground Mustard Vinaigrette
Corn
Meal Crusted Sweet Breads with
Truffled Potatoes, Nano Greens & Marsala Glaze
•
Barboursville Vineyards,
Sauvignon Blanc
2002
•
Primi Piatti
/ First Courses
House Made Tortelli di Zucca with Brown Sage Butter Sauce
House Made Tagatelli with Eastern Shore Shrimps,
Sliced Garlic & Extra-Virgin Olive Oil
Risotto of Sauteed Local Pears & Mozzarella
Classic Oxtail Soup with Castello d'Albola Extra-Virgin
Olive Oil
•
Barboursville Vineyards,
Chardonnay Reserve
2002 •
Intermezzo
Secondi
Piatti / Main Courses
Pan Seared Wild Striped Bass with Carrot-Turnip Puree,
Wilted Baby Spinach & Rosemary Veloute
•
Barboursville Vineyards,
Viognier Reserve 2002 •
Torra of Winter Vegetables & Ricotta Filling,
Roasted Tomato
Sauce & Basil Oil
Chestnut-Sage Stuffed Quail with
Wild Rice & Dried Cherry Sauce
Grilled Georgetown Farms Tenderloin with
Butternut Squash Puree, Local Nano Greens & Sauce Romesco
Braised Veal Osso Buco with
Soft Polenta & Roasted Baby Carrots
•
Barboursville Vineyards, Cabernet Franc 1999 •
Dolci
/ Desserts
Tiramisù
della Casa
Warm Apple Spice Cake with Cinammon Gelato,
Apple Chips & Apple Coulis
Trio of Miniature Crème Brulee
Cappuccino, Chocolate & Vanilla Bean
Ravioli di Dolce
Golden Chocolate-Ricotta Ravioli with
Orange-Vanilla Bean Syrup with Pomegranate Seeds
Cheese
Plate of the Day
Choice
of:
•
Barboursville Vineyards, Cabernet Franc 2000 •
• Barboursville
Vineyards, Malvaxia Passito 2001 •
| Four-Course
Menu |
$54.00
|
with
Wine Pairing |
$75.00 |
Selection of Hot & Cold Beverages, additional
Wines
from Barboursville and the Italian Estates
are available upon request
- Menu is
subject to changes -
Reservation
Policy
When making
a reservation, you will need :
-A telephone
number
-For group
of 6 or more, a credit card number is required
-A Cancellation
for Dinner must be received by noon on the day of the reservation
to avoid a charge to your credit card
-Lunch
reservations are held for 15 minutes
-In Season
(April through November) Palladio Restaurant can be very busy
in the weekends and we suggest to make a reservation at least
two weeks in
advance |
