Lunch Menu

Antipasti / Appetizers

~ Insalata Mista ~
Salad of Local & Estate Grown Lettuces
Caromont Farms Fresh Chevre, Toasted Pistachios
Honey-Ramp Vinaigrette

~ Ricotta e Piselli ~
Spring Pea & House Made Ricotta Salad,
Estate Grown Pea Shoots & Lemon Vinaigrette

~ Cappesante su Purea di Fave* ~
Seared Fresh Diver Sea Scallops
Fava Bean Purée, Vanilla Bean Reduction & Nano Celery

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

~ Carpaccio di Manzo Piemontese* ~
Piedmontese Beef Carpaccio
Marinated Asparagus-Morel Salad & Parmesan Ribbons

• Barboursville Vineyards Pinot Grigio 2012 •

Primi Piatti / First Courses

~ Risotto al Funghi di Stagione ~
Risotto of Black Forbidden Rice
Wild Mushrooms, Sautéed Ramps & Everona Farms Pecorino
Ramp Créme Fraîche

~ Zuppa di Cipolle ~
Silky Spring Onion Bisque
Fava Bean-Roasted Garlic Purée & Lardo Bruschetta, Chive Oil

~ Ravioli di Ricotta e Finocchio ~
Ravioli of Caramelized Fennel & Ricotta
Sautéed Shrimp, Lemon Zest & Ricotta Salata

~ Gnocchi al Brasato di Capra ~
Classic Potato Gnocchi
Braised Estate Raised Boerbok Goat, Pickled Red Onion,
Local Spinach & Spiced Parmesan Frico

~ Linguini alla Carbonara ~
Fresh Linguini Pasta, Crispy Pancetta, Garden Fresh Peas,
Farm Fresh Egg Yolk & Parmesan

• Barboursville Vineyards Chardonnay Reserve 2011 •

Secondi Piatti / Second Courses

~ Piatto Vegetariano ~
Local Asparagus & Caramelized Onion Tart
Caromont Fresh Chevre, Roasted Sweet Pepper-Caper Salad,
Green Garlic-Parsley Pesto & Crispy Salsify

~ Filetto di Ipoglosso all 'extra Vergine ~
Olive Oil Poached Halibut
Roasted Baby Potatoes, Picholine Olives, Planet Earth Watercress
Tomato-Anchovy Vinaigrette

• Barboursville Vineyards Viognier Reserve 2011 •

~ Scaloppine di Anatra ~
Duck Breast Scaloppini
Black Lentil Salad, Yellow Tomato-Shallot Compote & Baby Basil

~ Bistecca di Manzo alla Griglia* ~
Grilled Piedmontese Flat Iron Steak
Morel-Leek Polenta Cake, Cherry Tomato Preserves, Baby Arugula
& Castello d'Albola Extra Virgin Olive Oil

~ Guanciale di Maiale al Latte ~
Milk Braised Pork Cheeks
Spring Pea Purée, Sautéed Baby Carrots & Crispy Potatoes

• Barboursville Vineyards Barbera Reserve 2011 •

*These dishes are prepared either raw or undercooked. In accordance with the Virginia Department of Health, consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness.

Dolci e Formaggi

~ Your Choice of House made Desserts or Cheeses ~

Dolci / Desserts

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

~ Crème Brulée al thé ~
Spiced Tea Crème Brulée
Fresh Pecan Butter Cookies

~ Crostata al Cioccolato e Burro D'Arachidi ~
Chocolate Peanut Butter Tart
Salted Caramel Sauce & Roasted Virginia Peanuts

~ Torta di Mandorle e Prugne ~
Warm Almond & Plum Cake
Vanilla Bean Crème Anglaise & Rose Geranium Ice Cream

~ Cannoli alla Siciliana ~
Classic Cannoli
Orange Scented Ricotta-Pistachio Filling & Dark Chocolate Sauce

~ Fragole e Rabarbaro in Crosta di Biscotto ~
Strawberry & Rhubarb Cobbler
Crystallized Ginger Ice Cream

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 2007 $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
Coffee will be served after dessert unless otherwise requested

~ After Dinner Wines by the glass ~
Giovanni Bosca, Cardamaro N.V. $7
This is a bitter, tonic after dinner drink with countless health-giving properties. It is prepared with an infusion of wine and selected herbs such as: the cardoon (Cynara Cardunculus) and the blessed thistle (Cardus Benedictus).
Cocchi, Barolo Chinato N.V. $12
A rich tawny style fortified wine made with a base of Nebbiolo grapes flavored with Quinine Bark, Rhubarb Stems and Ginger.

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 2007 •

Two Course Menu $38 with Paired Wines $48
Three Course Menu $44 with Paired Wines $57
Four Course Menu $52 with Paired Wines $68

~ Available Upon Request: A Flight of Three Reserve Reds ~
Nebbiolo 2009, Cabernet Franc 2010 and Octagon 2008 $20

~ Additional Wines available on our wine list ~
~ San Pellegrino Lemon Soda and Orange Soda $4.00 ~
~ Unsweetened Iced Tea $3.50 ~
~ San Benedetto Sparkling or 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.