Dinner Menu

Antipasti / Appetizers

~ Insalata Mista ~
Salad of Arugula, Radicchio & Endive
Toasted Pistachio, Everona Pecorino, Traditional Balsamic Vinaigrette

~ Lingua di Manzo al Balsamico ~
Balsamic Braised Piedmontese Beef Tongue
Toasted Country Bread, Tomato Ragù, Baby Mache Lettuce

~ Peperoni Ripieni ~
Tuscan Stuffed Roasted Sweet Peppers
Goat Cheese, Fresh Ricotta, Pine Nuts, Golden Raisins, Baby Arugula

~ Piatto di Salumi Nostrani ~
Selection of House Made Charcuterie
House Cured Sausages, Meats & Pâtés with Condiments

~ Baccalá Mantecato ~
Creamy Salt Cod, Toasted Brioche, Olive-Caper Tapenade,
Red Wine Glaze, Baby Mustard Greens

~ Panzerotti al Pomodoro e Robiola ~
Fried Dough filled with Sautéed Baby Kale,
Robiola Cheese & Smoked Tomato Sauce

• Barboursville Vineyards Vintage Rosé 2010 •

Primi Piatti / First Courses

~ Zuppa di Pesce alla Siciliana ~
Sicilian Style Fish Stew
Mussels, Clams, White Fish, Fennel, Tomatoes, Parsley

~ Risotto al Nero di Seppia ~
Squid Ink Risotto
White Wine Braised Baby Octopus, Fresh Herbs

~ Pappardelle al Ragù di Anatra ~
Hand Cut Pappardelle
Duck & Liver Ragù, White Wine, Rosemary, Parmesan

~ Ravioli al Ripieno di Fagiano ~
Pheasant Filled Ravioli
Crispy Pancetta, Charred Red Onion, Red Wine Soaked Currants

~ Cavatelli con Funghi ~
Wild Mushroom Ragù & Fresh Cavatelli
Everona Pecorino, Fresh Thyme

~ Gnocchi con Cavoletti e Noci ~
Ricotta Gnocchi
Caramelized Brussel Sprouts, Brown Butter, Apple-Toasted Walnut Salad

• Barboursville Vineyards Chardonnay Reserve 2010 •

Secondi Piatti / Second Courses

~ Pesce del Giorno ~
Skate Piccata
White Bean & Prosciutto Salad, Baby Watercress
Lemon Caper Butter

~ Petto D'anatra all'Arancia ~
Pan Roasted Duck Breast
Duck Confit, Wild Rice, Dried Cherries, Wilted Arugula
Orange Scented Glaze

• Barboursville Vineyards Viognier Reserve 2010 •

~ Tortino di Verdure e Fontina ~
Root Vegetable & Caramelized Onion Tart
Fontina Béchamel, Watercress-Radish Salad

~ Bistecca di Manzo in due Modi ~
Piedmontese Beef Ribeye Duet
Grilled & Confit of Ribeye, Brussels Sprouts-Fingerling Potato Hash
Cauliflower Purée and Balsamic Glaze

~ Brasato di Capra ~
Porcini Braised Estate-Raised Boer Bok Goat
Sundried Tomato Polenta, Sautéed Porcini, Caramelized Pearl Onions, Baby Collard Greens

• Barboursville Vineyards Cabernet Franc Reserve 2009 •

Dolci e Formaggi

~ Your Choice of House made Desserts or Cheeses ~

Dolci / Desserts

~ Tiramisù della Casa ~
Ladyfinger Sponge Cake Dipped in Espresso
with Mascarpone Cream and Cocoa Powder

~ Budino Alla Banana ~
Caramelized Banana Custard
Sugared Puff Pastry and Rum Caramel

~ Torta all 'Arancia e Olio d'Oliva ~
Orange Scented Olive Oil Cake
Orange-Macerated Berries and Cinnamon Whipped Cream

~ Tortino ai Pinoli con Gelato al Rosmarino ~
Toasted Pine Nut Tart
with Rosemary Ice Cream

~ Torta di Polenta e Cioccolato ~
Chocolate Polenta Cake
Chocolate-Raspberry Sorbet and Crème Anglaise

~ Panna Cotta alla Mandorla e Ciliegia ~
Almond & Cherry Panna Cotta
Dark Chocolate Sauce and Florentine Cookies

If you'd enjoy coffee or tea with dessert,
please inform us of when you'd like it served

~ Dessert Wines by the glass ~
Barboursville Vineyards Phileo N.V. $7
Barboursville Vineyards Malvaxia Passito 2006 $9
(your choice of either included with wine paired meal)

~ Hot Beverages ~
Segafredo Espresso and Cappuccino $4
Shenandoah Joe Coffee $3.50
Mighty Leaf Assorted Teas $3.50

Formaggi / Cheeses

Please choose up to 5 cheeses to create your own cheese plate. Cheeses are listed Mildest to strongest. Cheeses are accompanied by a selection of House made Jams, Local Honeys and Brioche Toast Points.

~ Caseificio Alta Langa Fior di Langa ~
Piemonte, Italy, Cow's Milk, Sheep's Milk, Goat's Milk (33% each)
An old farmer's style cheese, Fior di Langa is rich and creamy with a slight acidity.

~ CaroMont Farms Farmstead Chèvre ~
Virginia, USA, Goat's milk (100%)
Fresh cheese, in the style of Fromage Blanc, reflective of the terroir of Old Green Mountain in nearby Esmont.

~ Fratelli Putzulu Pecorino Foglia Noce ~
Toscana, Italy, Sheep's Milk (100%)
The wheels are pressed and aged in walnut leaves and rubbed daily with olive oil, imparting a hint of black walnut.

~ Girau Fiore di Sardo Pecorino ~
Sardegna, Italy, Sheep's Milk (100%)
Traditional Pecorino DOP, aged 8 months minimum. Rind is dark and flavor is slightly spicy.

~ Everona Dairy Piedmont Pecorino ~
Virginia, USA, Sheep's Milk (100%)
An award-winning Pecorino, aged for 90 days, with creamier texture and fuller flavor than typically found in European Pecorino.

~ Jean Faup Montague de Bethmale Chèvre ~
Bethmale, France, Goat's Milk (100%)
Named after the village where it is made in the Couserans region of the Comte de Foix, in the French Pyrenées - a traditionally made artisanal cheese from the renowned Jean Faup farmstead. Mild, rustic and earthy with a tangy finish.

~ Il Caravaggio Taleggio ~
Lombardia, Italy, Cow's Milk (100%)
Taleggio's soft, flavorful interior is creamy in texture and has a pungent aroma. The cheese imparts the essence of the Italian countryside in such a manner that you could swear you were sitting among the cows on a grassy hillside in Lombardia.

~ Cypress Grove Humboldt Fog ~
California, USA, Goat's Milk (100%)
Cypress Grove's signature offering, Humboldt Fog is an elegant, soft, surface ripened goat milk cheese. The texture is creamy and luscious with a subtle tangy flavor. Each handcrafted wheel features a ribbon of edible vegetable ash along its center and a coating of ash under its exterior to give it a distinctive, cake-like appearance. An American Original.

~ Meadow Creek Grayson ~
Virginia, USA, Cow's milk (100%)
Reminiscent of the Italian Taleggio, but with rich Jersey milk and a longer aging time. A soft, finely textured cheese, very rich and beefy with a pungent aroma and a nutty, sweet overtone. Surface ripened with a thin reddish-orange washed rind.

~ Carr Valley Billy Blue ~
Wisconsin, USA, Goat's Milk (100%)
Made from fresh milk of pasture grazed Wisconsin goats, it's aged four months for distinctive "blue" flavor. This cheese took 3rd Place at the 2006 American Cheese Society Competition.

• Served with Barboursville Vineyards Malvaxia Passito 2005 •

Four Course Menu $75 with Paired Wines $100

~ Available Upon Request: A Flight of Three Reserve Reds ~
Nebbiolo 2008, Cabernet Franc 2009 and Octagon 2007 $30

~ Additional Wines are available upon request ~
~ San Pellegrino Lemon Soda and Orange Soda $4.00 ~
~ Unsweetened Iced Tea and Lemon-Mint Sparkling Iced Tea $3.50 ~
~ San Benedetto Sparkling and Still Water $6.00 ~
~ Menu items subject to change without notice. No substitutions, please. ~
~ 20% Gratuity will be added on Parties of 6 or more ~
~ Palladio does not accept more than 4 Credit Cards per Party ~
~ Please No Separate Checks ~

~ Tuscan Castello d‚Albola Extra Virgin Olive Oil and
Sicilian Feudo Principi di Butera Extra Virgin Olive Oil from the Zonin Estates ~
Enjoy with Our House made Breads!
Take a Bottle Home for Only $19.99

Confirmations
Reservation requests presented Sunday or Monday will be responded to, Tuesday morning.

Please do not consider your reservation confirmed until we contact you by telephone. If we have not confirmed your e-mail reservation request within 24 hours, please contact us by telephone at (540) 832-7848 between the hours of 10:00am and 5:00pm, Tuesday through Saturday.

Reservations requested less than 24 hours in advance should be made by telephone to (540) 832-7848.

A credit card will be required for confirmation of a dinner reservation, and for a lunch reservation for 4 or more.

Cancellations
Lunch reservations will be held for 15 minutes, unless extended by prior arrangement. To avoid a charge to your credit card, reservations for lunch must be cancelled with 24 hours' prior notice for parties of 6 or more; all dinner reservations must be cancelled with 24 hours' prior notice. Charges for reservations not cancelled with sufficient notice will be for the posted menu price of the full meal, not including wine, tax, and gratuity.

Attire
Gentlemen and Ladies are respectfully requested to adopt appropriate attire, "business casual" or better at lunch and at dinner. Flip flop sandals, jeans and shorts are not appropriate. Jacket and collared shirt for gentlemen at dinner, please. Ties are not required.