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Palladio Restaurant Menu : First |
| Chef’s Soup Of The Day | $6.00 | chef’s daily creation |
| Italian Wedding Soup | $6.00 | pearl pasta, meatballs and spinach in chicken broth |
| Roast Tomato And Garlic Soup | $6.00 | topped with an asiago crouton |
| House Salad | $5.00 | mixed baby greens, gorgonzola cheese, roma tomatoes and choice of dressing |
| Forest Mushroom Salad | $7.00 | grilled assorted mushrooms tossed with baby greens in a sherry vinaigrette |
| Caesar Salad | $9.00 | romaine spears, traditional dressing, fresh parmesan, white anchovy and a warm garlic crouton |
| Sliced Beef Carpaccio | $10.00 | with micro greens, reggiano cheese and lemon oil |
| Blue Crab Cake | $14.00 | wilted arugula, lemon basil cream and tomato oil |
| Calamari Fritto | $7.00 | with a spicy marinara sauce |
| Bruschetta | $8.00 | roma tomato, basil and mozzarella cheese |
| Steamed Cultivated Pacific Mussels | $10.00 | in a lemon garlic broth |
| Seared Ahi Tuna | $12.00 | on top of lemon pepper pappardelle and julienne vegetables with a port wine reduction |
Palladio Restaurant Menu : Pasta |
| appetizer pasta portions available upon request |
| Goat Cheese Ravioli | $16.00 | with crisp pancetta in a lemon thyme sauce topped with shaved reggiano cheese |
| Potato Gnocchi | $16.00 | tossed with a tomato cream sauce and fresh mozzarella topped with fried basil |
| Fettuccini Carbarnaro | $16.00 | fettuccini tossed in a creamy alfredo sauce with peas, pancetta and onions |
| Penne Pomodoro | $16.00 | penne tossed in a roasted garlic fresh tomato sauce topped with shaved asiago |
Palladio Restaurant Menu : Steaks And Chops |
| Grilled Veal Chop | $29.00 | served with a forest mushroom cream sauce and truffle infused mashed potatoes |
| Grilled Filet Mignon | $29.00 | topped with a gorgonzola crust and a chianti sauce served with a baked potato |
| NY Strip Steak | $27.00 | pinot noir glace garnished with crisp onion straws and served with gorgonzola twice baked potatoes |
| Grilled Bone In Rib-Eye | $28.00 | served with charred tomato relish and parmesan whipped potatoes |
Palladio Restaurant Menu : Specialties |
| executive chef todd maclay |
| Chicken Parmesan | $18.00 | with linguine and fresh tomato sauce |
| Chicken Marsala | $18.00 | sauteed boneless chicken breast with a marsala mushroom sauce over linguini |
| Veal Scaloppini | $21.00 | sauteed veal cutlets in a light marsala wine sauce over angel hair pasta |
| Roast Colorado Rack Of Lamb | $32.00 | served with a whole grain mustard sauce and rosemary polenta |
| Herb Roasted Half Young Chicken | $19.00 | with a forest mushrooms jus and roast garlic mashed potatoes |
| Meat Lasagna | $16.00 | layered Italian sausage, mozzarella, ricotta, asiago cheese cream sauce and marinara topped with fried spinach |
| Potato Basil Crusted Salmon | $22.00 | with green lentils and basil oil |
| Saffron Seafood Risotto | $25.00 | shrimp, mussels, clams and lobster tossed with a classic saffron risotto |
| Ahi Tuna Stack | $26.00 | grilled tuna layered with portabella mushrooms verjus rouge and white bean ragout |
Palladio Restaurant Menu : Salad |
| Six Northern Oysters On Ice with Champagene – Watermelon Mignonette | $13.00 | |
| Steamed P E I Mussels | $9.00 | with garlic, parsley, shallots, butter, and white wine |
| Beef Tenderloin Tartar | $12.00 | with shaved parmesan, watercress, cracked black pepper, and extra virgin olive oil |
| ‘Arincini’ | $7.00 | talleggio stuffed risotto fritters with parmesan and marinara sauce |
| Whole Roasted Garlic | $11.00 | with roasted red peppers and goat cheese |
| Sauteed Calamari Sicilian Lifeguard Style | $13.00 | |
| Marinated Beef Salad | $9.00 | with goat cheese mousse and spiced beef vinaigrette |
| Bibb Salad | $8.00 | with grape tomatoes, red onion, creamy bleu cheese dressing and applewood smoked bacon |
| Mixed Organic Baby Greens | $5.00 | with aged sherry vinaigrette |
| Max Caesar Salad | $7.00 | |
| Slow Roasted Salmon | $25.00 | with fresh corn, haricot vert, heirloom tomatoes and herb aioli |
| Rosemary Roasted Lamb Rack Chops | $31.00 | with summer ratatouille and calamata olive – lamb jus |
| Pan Seared Breast Of Duck | $25.00 | wild rice salad and fresh organic currant gastrique |
| Certified Angus New York Strip Steak | $33.00 | with organic Swiss chard, red wine butter and pommes frites |
| Giannone Farms | $21.00 | free range breast of chicken with summertime panzanella salad |
| Chipotle Glazed Bar-B-Que Shrimp | $25.00 | with creamy coleslaw and buttermilk biscuit |
| Pan Roasted Chilean Sea Bass | $31.00 | with creamed Swiss chard, crispy shallots and pancetta vinaigrette |
| Rigatoni Bolognese | $23.00 | max house special veal osso bucco bolognese |
* Disclaimer: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant directly.