NEW YEARS EVE 2017

 

Three course dinner:

 $69 per person + tax and gratuity

 Please note: this menu is only available from 5-7pm

 

STARTERS AND SALADS

Wild Mushroom Soup

 Calamari Balsamico

 Bruschetta – Toasted Tuscany bread with Roma tomatoes, basil & extra virgin olive oil

Warm Portabella mushrooms topped with Roma tomatoes & goat cheese

 Mozzarella Caprese – Fresh Bufala mozzarella, prosciutto & roasted red peppers, basil oil

Rapine – Broccoli rabe, Italian sausage & potatoes

Classic Caesar

 Arugula Salad – Baby arugula, fennel tossed with e.v.o.o & fresh lemon juice, shaved parmigiano

 Palazzo Salad – Organic greens tossed with a balsamic vinaigrette topped with toasted pine nuts & grape tomatoes

 

ENTREES

Risotto – Shrimp & sweet peas, touch of saffron

Ravioli- Lobster & asparagus tossed with a gorgonzola cream sauce

 Linguine Nostra – Homemade black linguine with shrimp, clams, mussels and calamari in a marinara sauce

 Chicken Mia Valentina – Boneless chicken breast with a shiitake mushrooms, asparagus & red peppers, sherry wine sauce, whipped potatoes

 Veal Palazzo – Veal scaloppini with sun-dried tomatoes, artichoke hearts, Madeira wine sauce & a potato croquette

 Cod Fish – Pan roasted with a lemon white wine sauce, served with sweet potatoes and sautéed spinach

 Atlantic Salmon – Lightly blackened served with shrimp & asparagus risotto

 New York Strip Steak – 14 oz. Certified Prime Angus, grilled to your taste with sautéed spinach and roasted potatoes

 Three Musketeers – Shrimp, veal and chicken sautéed in a lemon white wine sauce, vegetables & whipped potatoes

Dessert, Coffee & Tea

                                                                              

 

NEW YEARS EVE 2017

 

Five course dinner with Champagne toast, hat and noisemakers:

 $89 per person + tax and gratuity

 Please note: this menu is only available after 8pm

 

STARTERS: (First Course)

Wild Mushroom Soup

 Calamari Balsamico

 Bruschetta – Toasted Tuscany bread with Roma tomatoes, basil & extra virgin olive oil

Warm Portabella mushrooms topped with Roma tomatoes & goat cheese

 Mozzarella Caprese – Fresh Bufala mozzarella, prosciutto & roasted red peppers, basil oil

Rapine – Broccoli rabe, Italian sausage & potatoes

 

SALADS: (Second Course)

 Caesar Salad

Arugula Salad –Baby arugula, fennel tossed with e.v.o.o & fresh lemon juice, shaved parmigiano 

 Palazzo Salad – Organic greens tossed with a balsamic vinaigrette topped with toasted pine nuts & grape tomatoes

 

INTERMEZZO – SORBET (Third Course)

 

ENTREES

Risotto – Shrimp & asparagus, touch of saffron

 Ravioli – Lobster & asparagus tossed with a gorgonzola cream sauce 

 Linguine Nostra – Homemade black linguine with shrimp, clams, mussels and calamari in a marinara sauce

 Chicken Mia Valentina – Boneless chicken breast with a shiitake mushrooms, asparagus & red peppers, sherry wine sauce, whipped potatoes

Veal Palazzo – Veal scaloppini with sun-dried tomatoes, artichoke hearts, Madeira wine sauce & a potato croquette

 Cod Fish – Pan roasted with a lemon white wine sauce, served with sweet potatoes and sautéed spinach

 Atlantic Salmon – Lightly blackened served with shrimp & asparagus risotto

 New York Strip Steak – 14 oz. Certified Prime Angus, grilled to your taste with sautéed spinach and roasted potatoes

 Three Musketeers – Shrimp, veal and chicken sautéed in a lemon white wine sauce, vegetables & whipped potatoes

 Dessert, Coffee & Tea

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