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February Lunch Menu
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 •
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 •
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Two-Course Menu
Three-Course Menu
Four-Course Menu |
$25.00
$32.00
$38.00 |
with Wine Pairing
with Wine Pairing
with Wine Pairing |
$32.00
$42.00
$51.00 |
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
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