This menu page has been archived. Please visit our Menu Explorer for the most up-to-date Palo menu in our collection.
February 2022 Dessert Menu | Last verified May 2022
October 2021 | Last verified May 2022
August 2021 | Disney Dream
Summer 2021 | Pre-Restart (last verified June 25, 2021) – Both menus are available as PDFs Palo Dinner and Palo Desert.
October 2019 | Disney Dream (last verified Magic February 2020)
August 2019 | Disney Dream
March 2019 | Disney Fantasy
November 2017 | Disney Magic
June 2016
Esperienza del Vino ($59 per person extra)
- Coppa, Favas and Pecorino | Canella Bellini
- Gnocchi Cep Mushrooms, Rosemary | Cuvée Bellavista Franciacorta Brut ’13
- White Asparagus, Smoked Anchovies, Quail Egg, Truffle | Elena Walch Gewürztraminer ‘ 12
- Chilean Sea Bass, Spinach, Buckwheat, Lemon | La Scolca Gavi dei Gavi Black Label ’11
- 25 Day Dry-aged Sirloin, Arugula, Balsamic | Tignanello Marchesi Antinori ’12
- Rhubarb Mascarpone, Grappa | Grappa Alexander Platinum
Antipasti, Insalantine & Zuppa
- Tomato Mozzarella Caprese | Sliced Beefsteak Tomatoes with Buffalo Mozzarella, Basil, Virgin Olive Oil and Arugula Leaves
- Fresh Arugula Salad | with choice of Palo’s Dressings
- Soft Potato Gnocchi | Tossed in Piennolo Tomato Sauce, garnished with Kale and caramelized Grape Tomatoes
- Fritto di Calamari e Gamberi | Deep-fried Shrimp and Calamari with Lemon-Garlic Mayonnaise and Marinara dippings
- Ciuppin Soup | Mussels, Shrimp, Calamari, Red Mullet and Monkfish poached in a Garlic Basil, White Wine Tomato Broth
- Tuscan White Bean Soup | Cannellini Beans with Pancetta and Kale simmered in Chicken Stock
La Pasta
- Caramelle di vitello | Pasta stuffed with Milk braised Veal, Pancetta and Porcini Mushrooms
- Butternut Agnolotti | with Sage-brown Butter topped with Amaretti and Buffalo Mozzarella
- Wild Mushroom Risotto | Arborio Rice with Porcini, Portobello, Crimini Mushrooms, Virgin Olive Oil and Parmesan crisp
- Pappardelle con Aragosta | Pappardelle Pasta tossed in Lobster Tarragon Sauce with Leeks, White Truffle Oil and Grilled Lobster
- Pennelle Pasta | Tossed in a spiced San Marzano Bazil Sauce topped with Garlic Shrimps
Piatto Vegetariano
- Grilled Portobello Mushroom, Spinach and Plenta | with Porcini and Roasted Shallot Sauce, Parmesan crisp and aged Balsamic Vinegar
Il Pesce
- Sea Scallops | Celery Root Purée, baby Vegetables and crispy Leeks served with a Prosecco and Black Tuffle Sauce
- Marinated Big Eyed Tuna Steak | with Green Beans, Roasted New Potatoes, Quail Eggs, Cerignola Olives and White Balsamic
- Piquant Dover Sole – filleted table side | with nut-brown Butter Capers, Anchovies, Sun-dried Tomatoes, Spinach, Carrots and Thyme Potatoes
La Carne
- Osso Buco | Slow-roasted, center cutVeal Shank with Gremolata and Milanese Risotto
- Roasted Lemon Rosemary Chicken | Roasted Vegetables and Potatoes, served with Truffle Chicken Sauce on the side
- Roasted Rosemary-rubbed Rack of Lamb | with Roasted Carrots, Caponata, Olive Oil Potatoes, Rosemary Jus on the side
- Grilled Prime Beef Tenderloin | with Pancetta Potato, Sautéed Spinach, Barone Chianti Wine Sauce
Dolci
- Chocolate Soufflé | with Vanilla Bean and Chocolate Sauce
- Amaretto Soufflé | with Vanilla Bean Sauce (new fall 2017)
- Palo’s Homemade Tiramisu | Layered Coffee-Infused Ladyfingers with Italian Mascarpone Cheese
- Limoncello Tart | Served in an Almond Crust, topped with Yogurt Cream and Carmel
- Vanilla Bean Panna Cotta | with Strawberry-Basil Sorbet, Raspberry with Crumble
- Warm Orange Almond Cake | Orange Fennel Salad with Rhubarb Puree and lemon Cream
- Spoonful of Gelato | choice of flavors
No Sugar Added Dolci
- Apple Crostata
Wine Menu – June 2016 Disney Fantasy
Palo Menus
Summer 2015 | 11-Night North Norwegian Fjords and Iceland Cruise on Disney Magic
Palo Specialty Drinks
Palo Wine Menu
Palo Dinner Menu
Palo Dessert Menu
Disney Fantasy – March 2014
Wine Experience $59
Disney Magic – October 2013
Wine Experience $59 | Antipasti, Insalatine & Zuppa
La Pasta, Fagioli Alla Veneziana, Il Pesce, and La Carne
Dolci & No Sugar Added
Palo Wine Menu
Disney Magic – October 2013
Disney Fantasy – December 2012
Pane Casalingo
- Freshly Baked Bread in Our Pizza Oven
- Palo’s Cold Antipasti Specialties presented from our Antipasti Carrello
Prosciutto, Bresaola, Parmesan Reggiano, Marinated Olives and Sun-Dried Tomatoes served with selection of Infused Oils and Aged Balsamic Vinegar
Antipasti, Insalantine & Zuppa
- Tuna Carpaccio and Lemon Oil Dressing
Thin Slices of Tuna Brushed with our Chef’s Special Lemon Olive Oil - Mozzarella and Plum Tomatoes
Our Modern Interpretation of a Traditional dish - Sicilian Pesto Marinated Grilled Shrimp
On a Mussel, Crab, and Cherry Tomato Ragu - Grilled Portobello Mushroom and Polenta
With a Roasted Shallot Sauce and a Parmesan Crisp - Fritto di Calamari
Lightly-crusted Calamari served with Deep-friend Cherry Peppers - Fresh Arugula Salad with choice of Palo’s Dressings
- Tuscan White Bean Soup with Prosciutto and Parmesan Cheese
Garnished with Shredded Cabbage and Red Radishes - Cioppino
Italian Tomato Fish Stew with Calamari, Clams, Shrimp, and Halibut, scented with Garlic and Basil
Main Course
La Pasta
- Risotto di Mare
Saffron Risotto served with fried Zucchini, Shrimp, Mussels and Clams - Wild Mushroom Risotto
With freshly-shaved Parmesan and a Chianti Reduction - Lobster and Mascarpone Ravioli
With a light Burro Bianco - Chianti Braised Beef Ravioli “en bordo”
Tossed in a rich Red Wine Reduction with oven-roasted Carrots and Celery - Gnocchi di patate con Gorgonzola e Asparagi
Potato Gnocchi served with Gorgonzola Sauce with Asparagus - Pappardelle con Aragosta
Lobster, Parsley, and Fennel with Chili and fresh Tomato Sauce - Penne Arrabbiatta
With spicy fresh Tomato and Basil Sauce, topped with Grilled Shrimp
Fagioli Alla Veneziana
- “Peperonata con Fagioli”
Vegetable and Bean Casserole
Il Pesce
- Grilled Sea Scallops with Borlotti Beans and Pancetta
Served with a Tomato Sauce - Rombo al Finocchio
Pan-seared Turbot onRoasted Potatoes, Porcini, Pancetta, and Fennel with Walnut Butter - Branzino in Cartoccio
Sea Bass wrapped in parchment paper with Vegetables and Salmoriglio Sauce - Grilled Tuna
Truffle-infused Potato Risotto with Garlic marinated Artichokes and a Tarragon Veal Jus
La Carne
- Pan seared Calves Liver Mele e Cipolle
On Polenta Cake with Caramelized Apples and Onions, garnished with aged Prosciutto - Fagotti di Petto di Pollo con Ricotta e Basilico
Baked Chicken Breast filled with Ricotta, Basil, and Red Peppers served with Pinot Grigio Reduction - Osso Buco
Slow roasted centre cut Veal Shank with Gremolata and Risotto Milanese - Oregano and Parmesan Crusted Rack of Lamb
With Sangiovese Roasted Shallots, Olive Oil baked Roma Tomatoes, Potato Pave, and Herb Jus - Our Beef Tenderloin “Palo”
Topped with melted Gorgonzola Cheese or Palo signature Barolo Red Wine Sauce
