/Palo Menu Items

Palo Menu Items

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From the dinner menu at Palo is a whole roasted chicken, marinated for 24 hours in lemon, sea salt and rosemary, beautifully presented in a copper serving dish with roasted baby vegetables, asparagus and potatoes. The entrée is topped with a Barolo wine reduction and is intended for sharing. (Matt Stroshane, photographer) From the dinner menu at Palo is seared sea scallops in an exquisite Prosecco and black truffle reduction. (Matt Stroshane, photographer) At Palo on all Disney Cruise Line ships, the Roasted Rosemary-rubber Rack of Lamb is served with roasted carrots, Caponato, olive oil potatoes and rosemary jus on the side. (Kent Phillips, photographer) From the dinner menu at Palo is seared ahi tuna steak prepared with blanched green beans, roasted new potatoes and peppered quail eggs. (Matt Stroshane, photographer) From the dinner menu at Palo is a piquant Dover sole, fileted tableside and served with regional staples like capers, anchovies, sundried tomatoes and thyme potatoes. (Matt Stroshane, photographer) From the Esperienza del Vino wine pairing menu at Palo is creamy mascarpone mousse, enclosed in a delicate white chocolate dome and served atop fluffy rhubarb and grappa sponge cake in a bed of sweet consommé jelly. The dish is served with soft, smooth Alexander Platinum Grappa. (Matt Stroshane, photographer) From the Esperienza del Vino wine pairing menu at Palo is savory coppa (thinly sliced cured pork neck) on dressed fava beans, garnished with sharp pecorino cheese and micro celery. This dish is served with refreshing Venetian Bellini made with sparkling Prosecco, ripe white peaches and a hint of raspberry. (Matt Stroshane, photographer) From the Esperienza del Vino wine pairing menu at Palo is white asparagus with smoked anchovies, quail egg and truffle oil. This dish is served with a glass of dry, flowery Elena Walch Gewurztraminer from the northern province of South Tyrol. (Matt Stroshane, photographer) From the dessert menu at Palo is a tangy lemoncello tart. (Matt Stroshane, photographer) From the dessert menu at Palo is classic homemade tiramisu. (Matt Stroshane, photographer) A guest favorite, Palo’s signature Chocolate Soufflé is served with decadent Vanilla Bean and Chocolate Sauces. (Ryan Wendler, photographer)