PalladinosEPX

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ANTIPASTI
SALUMI - Finocchiona, prosciutto rotondo,

mortadella, soppressata, gnoccho fritto,

Tuscan butter. ONE 9 THREE 13 FIVE 19
FORMAGGI - Chefs artisan cheese

selection.

ONE 7 THREE 13 FIVE 18

TRUFFLED GRISSINI - House made bread

sticks brushed with white truffle butter,

grated parmigiano & wrapped in
prosciutto. FOUR PIECE 12 SIX PIECE 18

TORTELLI DI ZUCCA - Butternut squash ravioli,

sage brown butter & parmigiano reggiano.

ASSORTED OLIVES - Marinated with

7

PEPPERS WITH BAGNA CAUDA

21

CASONSEI - Candy wrapper pasta filled with roasted

beets, smoked ricotta, crushed poppy seed burro fuso.

sunchoke & pine nut gremolata.

23
20

CRESTE DI GALLO - Sugo di creste di gallo, chicken liver,

sweetbread & mushroom ragu, shaved Parmigiano.

18

SPAGHETTI ALLE VONGOLE - Sauted clams with

garlic, parsley, basil & tomatoes.

ZUCCA IN AGRODOLCE - Sweet & sour

Sicilian style butternut squash with

toasted garlic, vinegar & mint. 7

CACIOCAVALLO SCALOPPINE - Sicilian

cows milk cheese sauted with toasted

garlic, mint & Sambuca. 11
MUSHROOM CRESPELLE - Baked Taleggio

cheese & wild mushroom crepe, local

arugula,15 year aged balsamico. 13

BLACK TRUFFLE-FOIE GRAS SFORMATO

18

CONCHIGLIE CON PATE DI POLPO - Octopus, garlic,

capers, parsley.

HOT

19

FROM THE WOOD GRILL

BISTECCA ALLA FIORENTINA

75

32 oz. Tuscan Porterhouse for 2

8oz. KOBE RIB CAP

48

DAILY BUTCHERS CUT

MP

CHOOSE 1 SIGNATURE SAUCE

Salsa verde antica

Cabernet mustard
Gorgonzola soubise
Black garlic-porcini butter

Roasted mushrooms, balsamico

zabaglione. 12

POLLO AFFINOCCHIATO - Cornish hen stuffed with

ROASTED DUCK SAUSAGE & GRAPES

16oz. VEAL CHOP - All natural Dunedin veal,

pancetta and sage, salsa peverada.

Rosemary, sage, balsamic vinegar,

goat cheese polenta. 11

22

wild mushroom, prosciutto & sage crema.

38

DAILY FISH - Dried heirloom tomatoes, pickled sunchokes,

basil, walnuts, peperoncino, taggiasca olives.

FRITTI
CALAMARI - Cherry pepper aioli.

19

PORCINI PAPPARDELLE - Oxtail ragu, horseradish,

GNOCCHI - Chefs Daily Preparation.

COLD
citrus & fennel.

HAND-CRAFTED PASTAS

12

STECCHINI GENOVESE - Crisp skewer of

sweetbreads, mushrooms, creste di gallo,

veal & truffle polpette, mortadella, trugole
cheese, mostarda aioli. 12
CAULIFLOWER & ZUCCA - Lemon tempura

batter, pecorino cheese, parsley,

red pepper flakes. 8

TRUFFLE ARANCINI - Crisp risotto fritters

filled with truffled sottocenere cheese,

scallions. 9

FOCACCIA

26

GRILLED FISH SPIEDINO - Skewered with bay leaves,

luobo radish, salmoriglio sauce, grilled lemon.

24

BRAISES & ROASTS

PORK OSSO BUCCO - Rosemary citrus glaze,

pickled mustard seeds, kale-walnut & farro risotto.

26

BEEF CHEEKS - Red wine-saba glaze, horseradish

gremolata, mashed root vegetables.

24

WHOLE ROASTED FISH - In crazy water with Ligurian olives,

grape tomatoes, fingerling potatoes, Calabrese chilies,

garlic, parsley, marjoram. MP

FOCACCIA DI RECCO - Stracchino

cheese, extra virgin olive oil.

14

ZUPPA & INSALATA

ZUPPA DI CECI - Chick peas, smoked

pancetta, chilies, Tuscan oil.

GRILLED RADICCHIO TARDIVO & ESCAROLE

Mostarda vinaigrette, candied pecans,

verde capra crostone. 11
TUSCAN KALE - Warm goat cheese,

pistachio, shaved red cabbage,

saba vinaigrette. 9

SIDES

CRISP CRUSHED FINGERLING POTATOES WITH ROSEMARY

POTATO GATEAU - Prosciutto, mortadella & cheese gratinato
PARMIGIANO POLENTA
FAGIOLI ALLA CACCIATORE - White beans with garlic, sage & tomato
TUSCAN KALE ALLA PARMIGIANA
CRISP BRUSSELS SPROUTS - Sage, aged balsamico
ROASTED CAULIFLOWER - Garlic, chilies & parsley

Consuming raw or undercooked eggs, beef, lamb, milk products, pork, poultry,
seafood or shellfish may increase your chances of foodborne illness