Palo Menu

mainegal

<font color=purple>I am becoming very good at maki
Joined
Apr 25, 2008
Messages
6,015
I found a Palo menu!
http://disneycruise.disney.go.com/ships-activities/ships/magic/dining/palo/menu/


My question - Is this a traditional Italian dinner where you enjoy bread and appetizer, a pasta course, a fish course, a meat course and dessert?


Please note that the following abbreviated menu items are subject to change without notice.

Pane Casalingo

Freshly-baked Bread in our Pizza Oven, served with Palo's Famous Dips. Grissini Sticks, Olive Rolls, Ciabatta Rolls and Six Grain Wholemeal



Specialita' Del Palo: Antipasto Freddo

Prosciutto, Bresaola, Parmesan Reggiano, Marinated Olives and Sun-dried Tomatoes



Pizzette Del Pizzaiolo

Margherita
Tomato Sauce, Sliced Tomatoes, Mozzarella
Al Prosciutto
Tomato Sauce, Mozzarella, Prosciutto
Al Funghi
Tomato Sauce, Mozzarella, Portobello Mushroom
Bianca
Mozzarella, Cherry Tomatoes, Parmesan
Al Gamberi
Tomato Sauce, Mozzarella, Shrimp, Asparagus
Quattro Formaggi
Mozzarella, Mascarpone, Gorgonzola, Parmesan




Antipasti, Insalatine & Zuppa

Tuna Carpaccio and Lemon Oil Dressing
Thin Slices of Ahi Grade Tuna brushed with our Chef's Special Lemon Oil
Mozzarella and Plum Tomatoes with Balsamic Dressing
Our modern interpretation of a traditional dish
Grilled Portobello Mushroom and Polenta with a Roasted Shallot Sauce
A light creamy Polenta served with Grilled Portobello and Parmesan shaving
Traditional Fish and Seafood Soup with Roasted Garlic Crostini
Fritto di Calamari
Lightly-crusted Calamari served with Deep-fried Cherry Peppers
Melanzane al Funghetto
Lightly-salted Eggplant sautéed with Garlic and Parsley served with a Balsamic Dressing
Sicilian Pesto Marinated Grilled Shrimp Salad
Served on a Mussel, Crab and Cherry Tomato Ragu
Fresh Arugula Salad with our special Palo's Dressing
Tuscan Minestrone Soup scented with fresh Basil
Ask your Server for our Palo Signature Appetizer Selection




La Pasta

Risotto di Mare
Saffron Risotto served with Fried Zucchini, Shrimp, Mussel and Clams
Wild Mushroom and Hazelnut Risotto
Served Creamy with Freshly-shaved Parmesan and a Chianti Reduction
Lobster and Mascarpone Ravioli
Freshly prepared served with a light Truffle Beurre Blanc
Pumpkin and Broccoli Gnocchi served with a Shrimp and Grappa Sauce
Two types of Gnocchi and the unique Grappa Fragrance
Bigoli all Contadina
With thin Strips of Prime Rib Sautéed with Tomato, Onion and Pancetta in a Ragu flavored with fresh Oregano
Penne Arrabbiata
With spicy fresh Tomato and Basil Sauce and topped with Grilled Shrimp
Fagioli Alla Veneziana
Vegetable and Bean Casserole


Il Pesce

Grilled Sea Scallops with Borlotti Beans and Pancetta
Served with a Tomato Borlotti Bean Sauce
Grilled Monkfish with Braised Radicchio and Prosciutto
Served with creamy mascarpone Polenta
Halibut al Cartoccio
Served with Vegetables and a Ginger Orange Sauce Pan Fried Tuna
On a bed of Linguini Pasta with Artichokes and a Tarragon Veal jus



La Carne

Chicken Braciola
Baked Chicken Breast filled with Escarole, Raisins and Pine Nuts served with a light Marsala Sauce
Veal Loin Scaloppini alla "Bari" Pecorino Cheese and Artichokes
Garlic Roasted Rack of Lamb Served with Barolo Roasted Shallots, Crunched Potatoes and Herb jus
Our Beef Tenderloin "Palo"
Served with Palo Signature Barola Red Wine Sauce or Gorgonzola Sauce


Alcoholic Beverages

Prosecco Gancia, Italy
Martini & Rossi Asti Spumante, Italy Chianti Classico Riserva, "Villa Cerna", Tuscany, Ital Banfi, Chianti Classico Riserva, Tuscany, Italy Tignanello Antinori, Tuscany Ornellaia, Tenuta Bell'Ornellaia Bolgheri, Tuscany



Dolci

Palo's Homemade Tiramisù
Panna Cotta
Sweet, White Cream Custard with fresh Berries
Chocolate Soufflé
With Vanilla Bean and Chocolate Sauce
Sweet Pizza
With Vanilla Olive Oil Sauce
Chocolate Amaretto Indulgence
Silky Milk Chocolate, fresh Raspberries on Almond and Biscotti base, with extra Dark Chocolate sauce
Pineapple and Almond Ravioli
Lightly Poached Pineapple filled with an Almond Mousse
Italian Finale
Our assortment of freshly made Gelato
 
I remember ordering/receiving:

Pane Casalingo
Freshly-baked Bread in our Pizza Oven, served with Palo's Famous Dips. Grissini Sticks, Olive Rolls, Ciabatta Rolls and Six Grain Wholemeal

Specialita' Del Palo: Antipasto Freddo
Prosciutto, Bresaola, Parmesan Reggiano, Marinated Olives and Sun-dried Tomatoes

Antipasti, Insalatine & Zuppa
Tuscan Minestrone Soup scented with fresh Basil

La Pasta
Some sort of pasta, but I can recall just what....

Il Pesce
No Fish, because of my personal tastes

La Carne
Our Beef Tenderloin "Palo"
Served with Palo Signature Barola Red Wine Sauce or Gorgonzola Sauce

Alcoholic Beverages
None.

Dolci
Chocolate Soufflé
With Vanilla Bean and Chocolate Sauce
Chocolate Amaretto Indulgence
Our assortment of freshly made Gelato

It was a well spaced out meal with distinct courses. The food was quite good. I hear some folks order more than one entree, as well.
 
Dolci
Chocolate Soufflé
With Vanilla Bean and Chocolate Sauce
Chocolate Amaretto Indulgence
Our assortment of freshly made Gelato

It was a well spaced out meal with distinct courses. The food was quite good. I hear some folks order more than one entree, as well.

YUM!
This looks like a great way to end the meal! You really had three desserts?!

How long did it take to eat and savor this meal?
 
YUM!
This looks like a great way to end the meal! You really had three desserts?!

How long did it take to eat and savor this meal?

Our reservation was for 6:30, we ate and went down to join the main dining rotation around 8:30.

We did however, eat with a certain amount of pace, because we wanted to make it to the dining rotation somewhat close to the correct seating time--even though we really didn't eat.
 
I would really like to dine at Palo...but DD doesn't have any interest in it....:confused3
 
It certaining looks good... we can't wait to give it a try.

Thank you for posting the menu.

Mark
 
Palo was Matthew's favorite dining experience on our last cruise. I can't specifically remember what we ordered/ate, but I do recall the mozzarella and tomato salad...it was divine.

We also both had the steak, but our server couldn't resist and brought out an order of the lasagna for us to try.

For dessert, I think we both had the chocolate souffle.
 
Wednesday @ 6pm....I'm happy with this time/date. We will get to eat an early dinner and then enjoy the last night festivities on the boat:banana:
 
Hmmm. We may need to schedule more than one Palo night!
 
Thursday @ 6pm....I'm happy with this time/date. We will get to eat an early dinner and then enjoy the last night festivities on the boat:banana:

I think you mean Wednesday? Last time they near kicked us off the ship right after breakfast.
 
I think you mean Wednesday? Last time they near kicked us off the ship right after breakfast.

Oh yeah, Wednesday....thanks Todd :goodvibes...we will be first in line to get off of the ship on Thursday, we have an 11:30 flight ...dinner Thursday night will probably be Chipotle!:headache: not palo
 
Oh yeah, Wednesday....thanks Todd :goodvibes...we will be first in line to get off of the ship on Thursday, we have an 11:30 flight ...dinner Thursday night will probably be Chipotle!:headache: not palo

Nothing wrong with that. As we are not foodies I would take Chipolte over PALO any time.
 
Our reservation was for 6:30, we ate and went down to join the main dining rotation around 8:30.

We did however, eat with a certain amount of pace, because we wanted to make it to the dining rotation somewhat close to the correct seating time--even though we really didn't eat.

Val & I are glad you made it!
 
Nothing wrong with that. As we are not foodies I would take Chipolte over PALO any time.

:scared1::scared1::scared1:

I thought it was just something small with your love of summer and heat, but this...this proves you are an alien.
alien-smiley-3.jpg


Na-noo. Na-noo.
 




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