• Aperitivo With Barboursville Brut Cuvée 1814 •
Antipasti / Appetizers
~Bietole con Mele e Pecorino ~
Sliced Roasted Organic Chiaggo Beets
Local Baby Vegetable-Apple Slaw, Shaved Pecorino
Nano Lettuce & Cider Vinaigrette
~ Crespella al Caprino e Peperoni ~
Chickpea & Caromont Farms Goat Cheese Crepe
Salad of Spicy Baby Lettuce, Roasted Sweet Peppers, Golden Raisins, Oregano & Balsamic Glaze
~ Insalata di Mare ~
Smoked Monkfish, Marinated Mussels, Pickled Rock Shrimp
Baby Watercress & Pink Grapefruit-Chive Vinaigrette
~ Piatto di Salumi e Paté Nostrani ~
Selection of House Made Charcuterie
House Cured Sausages, Meats & Pâtés with Condiments
~ Lingua di Manzo Arrosto ~
Braised Piedmontese Tongue
Toasted Baguette, Tomato-Olive Jam, Fried Capers, Baby Arugula
Spiced Pine Nuts & Castella D'Albola Extra Virgin Olive Oil
• Barboursville Vineyards Chardonnay 2012 •
Primi Piatti / First Courses
~ Crema di Zucca e Mele ~
Toasted Pumpkin Seeds & Shaved Apples
~ Risotto alla Zucca e Pancetta ~
Risotto with Butternut Squash
House Made Pancetta, Fried Sage & Parmesan
~ Ravioli al Ripieno di Mascarpone e Salmerino ~
Ravioli of Arctic Char & Mascarpone
Celery Root Purée & Crispy Leek-Celery Leaf Salad
~ Gnocchi di Pastinaca con Castagne e Speck ~
Fresh Chestnuts, Crispy Speck, Brown Butter Emulsion & Micro Arugula
~ Pappardelle al Sugo di Agnello ~
Hand Cut Pappardelle & Lamb Sugo
Winter Savory & Stony Man Pecorino
• Barboursville Vineyards Viognier Reserve 2010 •
Secondi Piatti / Second Courses
~ Filetto di Scorfano al Brandy ~
Pan Roasted Eastern Shore Rockfish
Pear and Endive Tarte Tatin, Micro Watercress & Pear Brandy Reduction
• Barboursville Vineyards Vermentino Reserve 2012 •
~ Melanzana su Purea di Cannellini * ~
Grilled Eggplant "Filet"
Tuscan White Bean Purée, Sautéed Russian Kale & Balsamic Tradizionale
~ Scaloppine d'Anatra all 'Arancia ~
Blood Orange Glazed Duck Scaloppine
Roasted Estate Grown Sunchokes, Sautéed Escarole & Duck Cracklins
~ Bistecca di Manzo in Due Modi* ~
Piedmontese Ribeye Prepared Two Ways
Grilled Eye & Fennel Cured and Smoked Ribeye Cap
Sweet Potato-Leek Hash & Local Spinach
~ Osso Buco di Vitello con Polenta ~
Braised Osso Buco
Soft Parmesan Polenta, Charred Brussel Sprouts & Herbed Braising Jus
• Barboursville Vineyards Cabernet Sauvignon Reserve 2010 •
*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
~ Panna Cotta al Cioccolato e Cocco ~
Chocolate-Coconut Panna Cotta
Toasted Coconut Ribbons & Strawberry Purée
~ Cannoli di Zucca e Ricotta ~
Rum Soaked Cranberries, Toasted Walnuts & Cinnamon Anglaise
~ Tortino al Limone ~
Individual Lemon & Raspberry Cake
Almond Pastry Cream, Raspberry Jam & Candied Lemon Peel
~ Babá al Pistacchio ~
Warm Orange-Pistachio Sponge Cake
Orange Crème Anglaise & Pistachio Brittle
~ Torta all' Ananas con Gelato al Rosmarino ~
Roasted Pineapple & Brandied Cherry "Upside Down" Cake
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 2008 $9
(your choice of either included with wine pairing option)
~ Hot Beverages ~
Segafredo Espresso and Cappuccino $4
Shenandoah Joe Coffee $4
Mighty Leaf Assorted Teas $4
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 will be accompanied by a selection of House made Jams, Local Honeys and Brioche Toast Points.
~ Caromont Farms, Bloomsbury ~
Virginia, USA, Cow's Milk (100%)
A surface-ripened cow's milk round made in the style of chaource. It ripens from its rind inwards, growing progressively softer and creamier. The rind is completely edible at any stage of the cheese's ripening.
~ Carr Valley, Marissa ~
Wisconsin, USA, Sheep's Milk (100%)
A seasonal sheep's milk cheese, white in color with a mellow, complex and sweet flavor.
~ Alta Langa, La Tur ~
Piemonte, Italy, Cow, Sheep, and Goat's Milk (33% each)
The flavors of this soft cheese come alive only after one takes in the buttery texture, and when they do, they yield a
mushroomy and pleasantly cave-like taste. The taste is complicate and earthy.
~ Nordic Creamery, Grumpy Goat ~
Wisconsin, USA, Goat's Milk (100%)
A semi-hard, yet creamy goat cheese that has been cellar-aged for over 1 year for a robust flavor.
This cheese has similar characteristics to a mild cheddar cheese.
~ Quattro Portoni, Caciocavallo di Bufala ~
Campania, Italy, Buffalo's Milk (100%)
A semi-firm buffalo milk cheese that has been aged for 2-4 months. It is a full-flavored cheese with hints of
grass and lemon with a slight lactic tang in the finish.
~ Caromont Farms, Red Row ~
Virginia, USA, Cow's Milk (100%)
Raw cow's milk farmhouse tome aged minimum of 60 days, bathed in brine.
~ Everona, Marble ~
Virginia, USA, Sheep's Milk (100%)
Sheep's milk cheese aged to a perfection of taste - nutty flavor, even flowery, with a slight tang and earthy aftertaste
with a vegetable ash running through the cheese, adding sweetness to the cheese.
~ Wisconsin Sheep Dairy Cooperative, Dante ~
Wisconsin, USA, Sheep's Milk (100%)
It is a strong and pungent cheese with a flavor we could only describe as "sheep-y" - a sweet, lingering flavor that speaks of
pastures and herbs. The extended aging it receives also gives it rich, nutty overtones.
~ Sottocenere al Tartufo ~
Piemonte, Italy, Cow's Milk (100%)
An ash washed rind cheese made from cow's milk with a strong flavor of truffles and strong aroma.
~ Irish Farmhouse, Cashel Blue ~
Tipperary, Ireland, Cow's Milk (100%)
A mild raw cow's milk blue that is pleasant, firm and creamy edged with an established blue character
which is offset by a mouth-watering tanginess.
• Served with Barboursville Vineyards Malvaxia Passito 2007 •
Two Course Menu $41 with Paired Wines $51
Three Course Menu $47 with Paired Wines $60
Four Course Menu $55 with Paired Wines $71
~ Reserve Red Wine Flight $25 ~
Includes 3 oz. pour of each of the Reserve Wines below:
Nebbiolo 2010, Cabernet Sauvignon 2011 and Octagon 2009
~ Additional Wines by the Glass or Bottle available from 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
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.
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.
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.