Palo Brunch Menu

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The Palo Brunch menu debuted in the late-summer of 2016 and is offered fleet wide. Click here for a Palo Brunch review.

August 2021 | Last verified May 2022

DCL Menu Palo Brunch Wonder August 2021 1
DCL Menu Palo Brunch Dessert Wonder August 2021 1
DCL Menu Palo Brunch Dessert Wonder August 2021 2

Specialty Cocktails

  • PALO BLOODY MARY 10.50
  • BELLINI 5
  • BALSAMIC GRANDE 12

ANTIPASTI SELECTION

  • Alaskan King Crab Legs, Jonah Crab Claws Lemon Marinated Shrimp, Marinated Green Lip Mussels, Spiced Ahi Tuna served with Meyer Lemon, Saffron Aioli and Cocktail Sauce.
  • Sliced Prosciutto, Sliced Coppa, Sliced Bresaola, Salame Gentile, Marinated Cerignola Olives, Roasted Garlic, Caciotta al tartufo, Parmesan Reggiano and Sweet Pepperdew

SOUPS

  • HEIRLOOM TOMATO AND BASIL served with Grape Tomatoes and Virgin Olive Oil
  • CELERY with spiced Italian Sausage and Focaccia Croutons

WAFFLES AND PANCAKES

(served with Whipped Cream and Mixed Berries)

  • STRAWBERRY WAFFLES
  • APPLE CINNAMON WAFFLES
  • BUTTERMILK PANCAKES
  • BLUEBERRY PANCAKES

EGGS

  • BENEDICT
  • EGGS ON TOASTED MUFFIN with Smoked Salmon and Hollandaise
  • FLORENTINE Poached Eggs on Toasted Muffin  with Spinach and Moray Sauce
  • CHEESE AND HAM FRITTATA
  • ZUCCHINI FRITTATA
  • THREE CHEESE OMELET
  • TOMATO AND ONION OMELET

FROM OUR PIZZA STONE OVEN

  • CALZONE filled with Prosciutto, Basil, Bell Peppers and Mozzarella Cheese

FLATBREADS

  • Margherita
  • Goat Cheese and Sun-dried Tomato
  • Spicy Italian Sausage

ENTREES

  • ROLLATINI MELANZANE lightly Breaded Baked Eggplant filled with Prosciutto, sweet Ricotta and Smoked Mozzarella, served on Toscana Sauce and drizzled with Aged Balsamic Modena
  • PENNETTE PASTA with Smoked Salmon, Baby Spinach, Tarragon, cracked Black Pepper and Cream
  • ARTICHOKE RAVIOLI with Morel Mushrooms, Meyer Lemon, shaved Pecorino Romano and Broccolini Pesto
  • ROASTED RED SNAPPER FILET with Rosemary Roasted Fennel, Cerignola Olives, Sun-dried Tomatoes and a Saffron Potato
  • PARMESAN-CRUSTED CHICKEN BREAST topped with a San Marzano Tomato Basil Sauce and Mozzarella Cheese, served on a creamy Arborio Rice Risotto
  • LASAGNA BOLOGNAISE
  • VEAL SALTIMBOCCA
  • GRILLED CUT SIRLOIN STEAK with Thyme-Herb Butter, Green Beans, Barolo Wine Potatoes and a Barolo Wine Reduction

DESSERTS

  • WARM AMARETTO CHOCOLATE FONDANT served with Espresso Gelato 
  • LIMONCELLO ALMOND TORTE with Citrus Salad, Kataifi Pastry and Clotted Crème
  • RASPBERRY CHOCOLATE CRUNCH TART Bittersweet Ganache, fresh Raspberries and Whipped Cream
  • TRADITIONAL TIRAMISU with Coffee Soil
  • 5 LAYERED PISTACHIO CAKE layers of Pistachio Chiffon and Dark Chocolate Truffle, brushed with Raspberry Paste
  • VANILLA BERRY PANNA COTTA served with Strawberry Basil Sorbet

Disney Dream | June 2019
The menu remains the same, but prices for the specialty cocktails increased.

Palo Brunch Menu Dream June 2019 MFWD 1218

Disney Wonder | November 2016 – last verified on March 2019

Palo Brunch Menu Wonder November 2016

SOUPS

  • Heirloom Tomato and Basil Soup
    served with Grape Tomatoes and Virgin Olive Oil
  • Celery Soup
    with spiced Italian Susage and Focaccia CroutonsW

WAFFLES AND PANCAKES
(served with Whipped Cream and Mixed Berries)

  • Strawberry Waffles
  • Apple Cinnamon Waffles
  • Buttermilk Pancakes
  • Blueberry Pancakes

EGGS

Eggs Benedict

  • Eggs on Toasted Muffin
    with Smoked Salmon and Hollandaise
  • Eggs Florentine
  • Cheese and Ham Frittata
  • Zucchini Frittata
  • Three Cheese Omelet
  • Tomato and Onion Omelet

FROM OUR PIZZA STONE OVEN

  • Calzone
    filled with Prosciutto, Basil, Bell Peppers and Mozzarella Cheese
  • Flatbreads
    • Margherita
    • Goat Cheese and Sun-dried Tomato
    • Spicy Italian Sausage

ENTREES

  • Rollatini Melanzane
    lightly Breaded Baked Eggplant filled with Prosciutto, sweet Ricotta and Smoked Mozzarella, served on Toscana Sauce and drizzled with Aged Balsamic Modena
  • Pennette Pasta
    with Smoked Salmon, Baby Spinach, Tarragon, cracked Black Pepper and Cream
  • Artichoke Ravioli
    with Morel Mushrooms, Meyer Lemon, shaved Pecorino Romano and Broccolini Pesto
  • Roasted Red Snapper Filet
    with Rosemary Roasted Fennel, Cerignola Olives, Sun-dried Tomatoes and a Saffron Potato
  • Parmesan-Crusted Chicken Breast
    topped with a San Marzano Tomato Basil Sauce and Mozzarella Cheese, served on a creamy Arborio Rice Risotto
  • Lasagna Bolognaise
  • Veal Saltimbocca
  • Grilled Cut Sirloin Steak
    with Thyme-Herb Butter, Green Beans, Barolo Wine Potatoes and a Barolo Wine Reduction

DRINKS

  • Palo Bloody Mary
  • Bellini
  • Balsamic Grande