• Aperitivo With Barboursville Brut NV •
Antipasti / Appetizers
~ Insalata Mista ~
Mixed Local Lettuce Salad
Zucchini Ribbons, Garden Fresh Wax Beans, Shaved Fennel, Everona Farms Pecorino and Herb Vinaigrette
~ Prosciutto e Melone ~
A Tasting of Cantaloupe Melon
Prosciutto wrapped Cantaloupe Cloud, Salad of Fresh Melon and Crispy Prosciutto & Melon-Mint Sorbet
~ Polpa di Granchio ~
Chesapeake Jumbo Lump Crab and Corn Salad
Sweet Virginia Corn Soufflé and Roasted Red Pepper Purée
~ Tartare di Tonno ~
Ahi Tuna Tartare
Rosé Marinated Watermelon, Lemon Cucumber, Baby Herb Salad and Extra Virgin Olive Oil
~ Lingua di Manzo ~
Braised Gryffon’s Aeire Farm Beef Tongue
Toasted Baguette, Crispy Pancetta, Heirloom Tomatoes, Local Watercress and Balsamico Tradizonale
• Barboursville Vineyards Rosé 2009 •
Primi Piatti / First Courses
~ Minestra di Verdure ~
Roasted Summer Vegetable Soup
Eggplant, Zucchini, Fennel, Swiss Chard and Cherry Tomatoes in a Rich Vegetable-Parmesan Broth
~ Risotto alla Milanese ~
Aged Carnaroli Rice with
Saffron, White Wine, Heirloom Tomatoes and Parmesan
~ Gnocchi al Ragu di Pollo ~
Housemade Ricotta Gnocchi
Braised Chicken Ragu, Hen of the Woods Mushrooms and Corn Shoots
~ Agnolotti al Ripieno D’Anatra ~
Duck Confit and Plum Agnolotti
Piedmontese Hazelnuts, Vanilla Bean and Herbed Butter Sauce
~ Tagliolini ai Frutti di Mare ~
Squid Ink Pasta
Sautéed Calamari, Smoked Mussels and Salsa Verde
• Barboursville Vineyards Chardonnay Reserve 2008 •
Secondi Piatti / Second Courses
~ Capesante su Purea di Cavolfiori ~
Seared Diver Scallops
Cauliflower Puree, Sweet Corn and Green Bean Succotash & Orange Gastrique
• Barboursville Vineyards Viognier 2008 •
~ Involtini di Pollo ~
Apricot and Marcona Almond Stuffed Chicken Roulade
Sautéed Local Escarole, Black Currants and Rich Chicken Jus
~ “Filetto” di Melanzane ~
Grilled Eggplant “Filet Mignon”
Chickpea Frites, Roasted Green Pepper Pesto and Tomato Chutney
~ Bistecca di Manzo ~
Spiced Rubbed Piedmontese Beef Flat Iron Steak
Roasted Baby Yukon Gold Potatoes, Summer Squash and Heirloom Tomato Jam
~ Costata di Maiale ~
Grilled Bone-In Berkshire Pork Chop
Sweet Potato Hash, Sautéed Broccolini and Caramelized Peach Chutney
• Barboursville Vineyards Sangiovese 2008 •
Dolci e Formaggi
~ Your Choice of House made Desserts or Cheeses ~
Dolci / Desserts
~ Cheesecake all’Albicocca ~
Apricot and White Chocolate Cheesecake
Florentine Cookie and Apricot Purée
• Barboursville Vineyards Malvaxia Passito 2005 •
~ Frittelle di Banana E Rum ~
Banana and Rum Fritters
Cashews and Pineapple Coulis
• Barboursville Vineyards Philéo NV •
~ Baba al Limoncello* ~
Limoncello Infused Sponge Cake, Blueberry Sorbet
~ Tiramisù della Casa* ~
Ladyfinger Sponge Cake dipped in Espresso
with Mascarpone Cream and Cocoa Powder
~ Sorbetto al Cioccolato* ~
Dark Chocolate Sorbet
Fresh Raspberries and Coconut Tuille
* No wine pairing offered with these desserts.
If you’d enjoy coffee or tea with dessert,
please inform us of when you’d like it served
Formaggi / Cheeses
Please choose up to 5 cheeses to create your own cheese plate. Cheeses are listed Mildest to strongest. Cheeses are accompanied by a selection of House made Jams, Local Honeys and Brioche Toast Points.
~ Caseificio Alta Langa Fior di Langa ~
Piemonte, Italy, Cow’s Milk, Sheep’s Milk, Goat’s Milk (33% each)
An old farmer’s style cheese, Fior di Langa is rich and creamy with a slight acidity.
~ CaroMont Farms Farmstead Chèvre ~
Virginia, USA, Goat’s milk (100%)
Fresh cheese, in the style of Fromage Blanc, reflective of the terroir of Old Green Mountain in nearby Esmont.
~ Fratelli Putzulu Pecorino Foglia Noce ~
Toscana, Italy, Sheep’s Milk (100%)
The wheels are pressed and aged in walnut leaves and rubbed daily with olive oil, imparting a hint of black walnut.
~ Girau Fiore di Sardo Pecorino ~
Sardegna, Italy, Sheep’s Milk (100%)
Traditional Pecorino DOP, aged 8 months minimum. Rind is dark and flavor is slightly spicy.
~ Everona Dairy Piedmont Pecorino ~
Virginia, USA, Sheep’s Milk (100%)
An award-winning Pecorino, aged for 90 days, with creamier texture and fuller flavor than typically found in European Pecorino.
~ Jean Faup Montague de Bethmale Chèvre ~
Bethmale, France, Goat’s Milk (100%)
Named after the village where it is made in the Couserans region of the Comte de Foix, in the French Pyrenées - a traditionally made artisanal cheese from the renowned Jean Faup farmstead. Mild, rustic and earthy with a tangy finish.
~ Il Caravaggio Taleggio ~
Lombardia, Italy, Cow’s Milk (100%)
Taleggio's soft, flavorful interior is creamy in texture and has a pungent aroma. The cheese imparts the essence of the Italian countryside in such a manner that you could swear you were sitting among the cows on a grassy hillside in Lombardia.
~ Cypress Grove Humboldt Fog ~
California, USA, Goat’s Milk (100%)
Cypress Grove’s signature offering, Humboldt Fog is an elegant, soft, surface ripened goat milk cheese. The texture is creamy and luscious with a subtle tangy flavor. Each handcrafted wheel features a ribbon of edible vegetable ash along its center and a coating of ash under its exterior to give it a distinctive, cake-like appearance. An American Original.
~ Meadow Creek Grayson ~
Virginia, USA, Cow’s milk (100%)
Reminiscent of the Italian Taleggio, but with rich Jersey milk and a longer aging time. A soft, finely textured cheese, very rich and beefy with a pungent aroma and a nutty, sweet overtone. Surface ripened with a thin reddish-orange washed rind.
~ Carr Valley Billy Blue ~
Wisconsin, USA, Goat’s Milk (100%)
Made from fresh milk of pasture grazed Wisconsin goats, it's aged four months for distinctive "blue" flavor. This cheese took 3rd Place at the 2006 American Cheese Society Competition.
• Served with Barboursville Vineyards Malvaxia Passito 2005 •
Four Course Menu $75 with Wine Pairing $100
~ Additional Wines are available by the Glass or Bottle ~
~ Tea and Coffee $3.50 ~ Lavazza Espresso and Cappuccino $4.00 ~
~ S.Pellegrino Lemon Soda and Orange Soda $4.00 ~
~ S.Benedetto Bottle Water $6 ~
~ 20% Gratuity will be added on Parties of 6 or more ~
~ Palladio does not accept more than 4 Credit Cards per Party ~
~ Please No Separate Checks ~
- Menu is subject to changes -
Reservations
We suggest making a weekend reservation at least 2 weeks in advance.
Cancellations
Lunch reservations will be held for 15 minutes, unless extended by prior arrangement. To avoid a charge to your credit card, reservations for lunch must be cancelled with 24 hours' prior notice for parties of 6 or more; all dinner reservations must be cancelled with 24 hours' prior notice. Charges for reservations not cancelled with sufficient notice will be for the posted menu price of the full meal, not including wine, tax, and gratuity.
Attire
Gentlemen and Ladies are respectfully requested to adopt appropriate attire, "business casual" or better at lunch and at dinner. Jacket for gentlemen at dinner, please.
|
