Daily Specials for Palo.

SATURDAY: Main course: Fish (sea bass) with sauted scallops, served on a bed of ribbon vegetables, (carrots, zuchinni, yellow squash), Cilantro beurre blanc. Pasta: Linguini Alfredo. Beef: served with chargrilled red onion, zucchini and mashed potato, topped with Chianti sauce. Barnaise sauce served in a monkey dish on the side. SUNDAY: Appetizer: Mixed salad greens, served with balsamic dressing. Garnished with a goat cheese rolled in roasted sunflower seed, and eggplant on a crouton. Main course: Chicken breast filled with mozzarella cheese, proscuitto ham, fresh sage, basil, portobello mushroom, and sundried tomato. Served on a bed of red skin potatoes, sauted spinach and red peppers, with a creamy Marsala sauce. Beef: served with sauted spinach, grilled eggplant, roast red skin potatoes, and a red wine jus with button mushrooms. Garnished with roasted cherry tomatoes. Pasta: Linguini with shrimp, scallops, and mussels mixed with white wine sauce (based on fish stock)

MONDAY: Appetizer: romaine salad leaves and endive, topped with toasted walnuts, caramelized pear, asparagus and crispy proscuitto, served with a creamy horseradish dressing. Pasta: linguini carbonara (egg, bacon, cream, parmesan cheese) Beef: served on a polenta cake made with mushroom duxelles, (chopped mushroom cooked with white wine, shallots, garlic, & cream), with sauted spinach, red pepper, and a Gorgonzola sauce. Garnished with roasted Macadamia nuts. Fish: Tuna steak topped with a mango and papaya salsa, served on Linguini pasta cooked with olive oil, parsley, lemon juice, Portobello mushroom and capers. Served with a cilantro butter sauce. Garnished with a lemon wedge. TUESDAY: Appetizer: Gorgonzola cheese, proscuitto ham and balsamic marinated strawberries, served on a bed of mixed salad greens with a garlic and herb crouton. Main course: fish served on a bed of sweet potato and fennel mash, with a yellow pepper coulis. Garnished with roasted cherry tomatoes, crispy leeks wrapped in eggplant skin and Sofrito, (reduction of white wine with raisins, onion, garlic, red pepper and olive oil). Pasta: Homemade potato gnocci, with fontina cheese, sage and chive sauce, served on a bed of spinach. Beef: with baked potato mashed potato, made with scallions, cream and butter. Served baby carrot, broccoli and a cabernet jus. Garnished with roasted cherry tomatoes.

WEDNESDAY:

Appetizer: Mixed green salad served with balsamic vinigrette served on a bed of baked proscuitto, the salad greens are topped with a cantaloupe rose and plum tomatoes. The plate is garnished with bacon bits, sundried tomato and pesto sauce. Main course: Fish served on a bed of saffron potatoes, served with zucchini and a Basil Beurre blanc. Garnished with braised beet. Pasta: Lasagna Bolognaise layers of minced beef (cooked with onions, mushrooms and tomatoes), bchamel sauce, and mozzarella cheese. A salad can be offered on the side with the lasagna. Beef: served with potato gratin, fresh asparagus, candied tomatoes and a red wine jus. Garnished with roasted garlic. THURSDAY: Appetizer: Brasola (beef proscuitto), topped with mixed salad greens in a balsamic dressing, served with mozzarella and tomato wrapped in eggplant. Finished off with shaved Parmesan. Main course: Lobster tail, served with a caramelized leek lemon and butternut squash risotto, a classic sauce nantua, garnished with fresh asparagus and grilled lemon. Pasta: Penne Pasta served with white wine marinated chicken strips served with yellow and red peppers, sun dried tomatoes and Gorgonzola blue cheese sauce

FRIDAY: Appetizer: Seared tuna loin with egg noodle salad and wasabi mayonnaise The tuna is seared and coated in herbs and pepper, served with egg noodles marinated with, soja sauce, sesame oil, olive oil, cilantro, tomato strips, served in a radicchio leaf, and garnished with dried Parma ham, pickled ginger, and nori leaf, served with wasabi mayo and reduced balsamic vinegar.

Pasta: Penne Pasta served with creamy mushroom sauce, sun dried tomatoes and garlic. Main course: Fish served on a bed of pasta, tossed in olive oil, parsley and garlic, capers and thin sliced Portobello mushroom served with tomato sauce Beef: served with a fennel, potato and Parmesan cheese gratin, green peppercorn sauce, and glazed carrots. (Saut with honey, butter and herbs.)