Now for our main course their was no hesitation, we both knew that we wanted the tenderloin. It comes with a red wine sauce or a gorgonzola sauce. Berny brought out both sauces with the dish and asked if I would like for her to pour some of each on my plate. I was tempted, but I'm allergic to penicillin and sometimes experience a reaction if I eat bleu/gorgonzola cheese. I asked only for the red wine sauce and DH had excused himself for a visit to the men's room so Berny left both sauces for him to try. DH is not a fan of bleu/gorgonzola so I knew he wouldn't want it on his tenderloin but he did "dip" a bite of it in the gorgonzola and declared it "ok". He enjoyed the red wine sauce and poured it on his tenderloin. We ordered our meat medium and it came out perfectly cooked and was melt in your mouth tender. I highly recommend it if you are a red meat eater. There were lots of fish options that sounded good but I couldn't pass up the tenderloin.
From the internet
The main course menu options from
DCL's website:
Fagioli Alla Veneziana
Venetian Peperonata Vegetable and Bean Casserole
Il Pesce
Grilled Sea Scallops with Borlotti Beans and Pancetta Served with a Tomato Sauce
Rombo al Finocchio Pan seared Turbot on Fingerling Potatoes, Porcini, Pancetta and Fennel with Walnut Butter
Branzino in Cartoccio Sea Bass Papillote with Spaghetti Vegetables and Ginger Orange Glaze
Grilled Tuna Piemonte Truffle-infused Potato Risotto with Garlic marinated Artichokes and a Tarragon Veal Jus
La Carne
Pan seared Calves Liver Mele e Cipolle On Polenta Cake with Caramelized Apples and Onions, garnished with air dried Prosciutto
Fagotti di Petto di Pollo con Ricotta e Basilico -Baked Chicken Breast filled with Ricotta, Basil, and Red Peppers served with Pinot Grigio Reduction
Osso Buco di Vitello -Slow roasted centre cut Veal Shank with Gremolata and Risotto Milanese
Oregano and Parmesan Crusted Rack of Lamb With Sangiovese Roasted Shallots, Olive Oil baked Roma Tomatoes, Potato Pave, and Herb Jus
* Our Beef Tenderloin "Palo" Served with Palo Signature Barolo Red Wine Sauce or Gorgonzola Sauce
At some point during the meal, I can't remember when exactly, we were given this to cleanse our palate. It was a lemon sorbet with blue berries and I really liked it. It was more of a dessert to me. Very tart and tangy.
From the internet
I ate less than half of my tenderloin because I was so full. I didn't think I could hold another bite. I'm a little embarrassed to admit this, but I actually took my belt off and had DH put it in his pocket.
DH somehow managed to eat every last bite of his tenderloin.
Now it was time for the famous chocolate souflee. I was so stuffed that I knew I wasn't going to be able to enjoy it but I had to atleast try it. The souflee is brought out with vanilla and chocolate sauce and a scoop of vanilla gelato. It was piping hot and soooo delicious. I managed
maybe 3 bites. DH somehow devoured his and actually took a bite or 2 of mine!! So now those pants that didn't fit "right" on the cruise don't fit at all!!!
From the internet
Berny also brought out something very similar to this.
From the internet
Ours was slightly different as the berries were drizzled in chocolate and the red sauce. I'm not sure what it was but it was so good. It had the vanilla bean panna cotta with a strawberry basil sorbet and the stick of chocolate like in the picture. I had a bite of the panna cotta simply to try it and it was very creamy. I really enjoyed the strawberry basil sorbet and managed a couple of small bites of it. DH ate the chocolate stick and said it was very good chocolate. How he managed to eat yet MORE chocolate is beyond me. I enjoyed the berries drizzled with both sauces. Very light and refreshing. Berny also presented us with a plate that had "Happy Anniversary" written in chocolate. It was so sweet and I wish I had a photo of it.
Here are the dessert options from DCL's website:
Dessert
Digestivo
Limoncello-Light and refreshing way to end your evening made from Sorrento Lemons
Fior di Latte-Cioccolato Bianco e Grappa
Gianduia- Cioccolato Gianduia e Grappa Grappa
Jacopo Poli
Bottega
Dolci
Palo's Homemade Tiramisù-Layered Coffee-infused Ladyfinger with Mascarpone Cheese
Panna Cotta with Strawberry-Basil Sorbet Custard with Macerated Berries
Chocolate Soufflé-With Vanilla Bean and Chocolate Sauce
Orange Soda Float with Vanilla Gelato -Amarena Cherries, Whipped Cream, and Honey Crunch
Pistachio Cake with Amaretto Cream and Hazelnut Meringue Layered Chiffon Cake glazed with Ganache
Zabaglione with Sangiovese-infused Berries Made with Marsala Wine and Biscotti Chips
No Sugar Added
Apple Crostata with Salted Caramel Sauce Sugar Dough, Braised Cinnamon Apples, and Whipped Cream
At this point Berny thanked us and said she hoped she had provided us with great service. She wished us a happy anniversary and told us that she would be bringing us a Scorpino (sp) which is pretty much a shot and is supposed to help your digestion she said. It looked very similar to this and included lemon sorbet, Calvados, and Prosecco. I had never heard this mentioned before so it came as a surprise when Berny brought them out.
From the internet
It was tart and very strong from the Calvados. We managed to get it all down though.
Berny also presented us with the check. Now before having eaten in Palo I couldn't understand why I was reading about people tipping what seemed like a large amount on a $40 meal. I've read people leaving $10 pp, $20 pp or more. Now after eating there and having absolutely excellent service and a ton of delicious food, I absolutely understand the higher tips. I would not have felt comfortable leaving a standard 18%-20% tip with the delicious food and excellent service that we had.