DINNER IN PALO
We went back to our room to get ready for dinner in Palo and to get things in order since this was our last night. We had did a really good job of packing away things we no longer needed and putting dirty laundry in one of our suitcases so we really didn't have a whole lot of packing to do. Our gratuity vouchers had been left in our room so we still had to hand those out after going to Palo. DH tracked Leliy down and gave her her voucher.
We had never dined in Palo before but I knew that the dress code was more strict than the MDRs and that men were supposed to wear dress pants and dress shirt with or without a tie. Well DH had packed dress pants and dress shirt for our evening HOWEVER, with all the eating we had did while on vacation, his pants no longer fit like they did before we left which meant he could no longer wear his long sleeve button down shirt because the pants would barely button!!!
I panicked because the only other shirt he had was a polo and I didn't think it was acceptable due to what I had heard on the DIS. I found our card that had our reservation on it and was very surprised when it said men's dress code was dress pants and a shirt. It didn't say "dress" shirt and it didn't list any restrictions. I wasn't happy about it BUT I wanted to eat in Palo so DH wore dress pants and a polo shirt. I had a lovely dress with a belt (mistake) that I had purchased a few weeks earlier and it was a little snugger than I had remembered. We made our way to deck 12. There was a couple in front of us that was not dressed anything like I had heard you had to dress and nothing like the
DCL website states, they were given a reservation for the same time as ours and their attire was not mentioned so I felt a little better. We were asked to wait in Meridian and I felt really underdressed and a little out of my element. It is a very lovely and classy bar. There was a lady in a lovely gown who I think was dining in Remy and a gentlemen in his dress blues waiting in Meridian also. We were given drink menus but DH and I do not drink wine so we didn't order anything. After maybe a 5 minute wait we were introduced to our server Berny and were lead back to a table with one of the round cushioned seats directly facing the ocean.
After being seated Berny asked how our cruise had been so far, asked about our children, and just seemed to show genuine interest in the things we were telling her. We learned that she was from Australia and how long she had been a server on the Dream. She told us the history behind how the restaurant got its name and what it meant.
Berny brought us out some bread that included grissini sticks, olive & ciababtta rolls and focaccia bread. My DH LOVED the focaccia bread. It was all very tasty. Next Berny rolled over a cart and begin to prepare our antipasta. It included olives, marinated artichokes, sundried tomatoes, prosciutto, bresaola, and delicious aged parmesan. She then had us choose from 3 different olive oils. I can't remember the options but we chose rosemary. She then proceeded to sprinkle it on our antipasta plate along with balsamic. DH was a little worried because he is not a balsamic fan but everything was wonderful. We especially loved the parmesan. Berny explained that it was aged 5 years I think. It could have been less but I'm thinking it was 5 years. It was the best cheese EVER!!!
Keep in mind, this is not your appetizer and you do not have to order this. Your server automatically brings it out to you.
From DCL's website:
Pane Casalingo
"Freshly Baked Bread in Our Pizza Oven
Grissini Sticks, Olive and Ciabatta Rolls and Focaccia Bread "Palo's Cold Antipasti Specialties presented from our Antipasti Carrello
Prosciutto, Bresaola, Parmesan Reggiano, Marinated Olives and Sun-Dried Tomatoes served with Palo's famous Dips and Olive Oil
I told you all earlier that I had not taken many photos on this trip and that I had not taken any in Palo so I have been searching the internet for days trying to find pics of the dishes we tried. I was mostly successful.
These are all from the internet
The antipasta plate
After allowing us to nibble on the antipasta plate for a few minutes, Berny came back and went over the menu with us. I had originally thought I would have the tomato and mozzarella dish but after going over the menu I decided on the Tuscan White Bean Soup. DH decided he was going to have this also. Berny asked if there was anything else that we had been thinking about trying and we mentioned the calamari. She said she would get this for us to try also.
Keep in mind, we still have the antipasta plate as well as the bread. Its all there in front of you and its all so good and so difficult to stop picking at it. When Berny brought out the soup and calamari we had her take the "temptations" away so that maybe we would have room for our entrees.
From the internet
Tuscan white bean soup
I cannot tell you how good this soup is. It had a beautiful velvet texture with just a little crunch from the tiny pieces of cabbage and prosciutto. DH does not like cabbage and still loved this soup. I could have licked the bowl.
It was seriously that good. One of the best dishes I have ever eaten.
Berny jokingly (maybe) said that if a guest claims not to like the soup that they have to lying. It's that good.
Berny also brought us the calamari. DH and I aren't really huge seafood fans so we went out on a limb with this. DH likes no fish only shrimp. I do enjoy salmon among other fish, crab legs, shrimp and some lobster dishes. We both agreed that we do not like calamari. The taste wasn't bad it was more of a texture issue and the way it "snapped" when you pulled it away after taking a bite. I'm sure if you enjoy calamari then you will like this.
From the internet
It was served with a sauce but we never used it.
Here are the menu options from DCL's website:
Antipasti, Insalantine & Zuppa
"Tuna Carpaccio and Lemon Oil Dressing Thin Slices of Tuna Brushed with our Chef's Special Lemon Olive Oil
"Mozzarella and Plum Tomatoes with Balsamic Dressing Our Modern Interpretation of a Traditional dish
"Sicilian Pesto Marinated Grilled Shrimp On a Mussel, Crab and Cherry Tomato Ragu
"Grilled Portobello Mushroom and Polenta With a Roasted Shallot Sauce and a Parmesan Crisp
"Fritto Misto di Pesce con Olive all' Ascolana Deep-fried Calamari, Scallops, Mussels with Lemon and Deep-Fried Green Olives
"Melanzane Funghetto Lightly Salted Eggplant sautéed with Garlic and Parsley, served warm with a Balsamic Dressing drizzle "Fresh Arugula Salad with choice of Palo's Dressings
"Tuscan White Bean Soup with Prosciutto and Parmesan Cheese Garnished with Shredded Cabbage and Red Radishes
"Cioppino" Italian Tomato Fish Stew with Calamari, Clams, Shrimp, and Halibut, scented with Garlic and Basil
"Fritto Misto di Pesce con Olive all' Ascolana Deep-fried Calamari, Scallops, Mussels with Lemon and Deep-Fried Green Olives-
We did not have this. I don't recall this being an option but it could have been but we had only the fried calamari.