Palladio Restaurant Menu

selection of house made charcuterie house cured sausages, meats and pates with condiments

eastern shore ahi tuna tartare compressed watermelon, chive creme fraiche, castello dalbola extra virgin olive oil

a tasting of prosciutto & melon italian parma prosciutto and domestic olli prosciutto estate grown tigger melons, baby lettuces

warm goat cheese flan & roasted golden beets red beet puree, planet earth diversified baby beet greens, balsamic tradizionale

risotto with braised jameson farms rabbit cipollini onions, local sweet 100 tomatoes, picholine olives, rosemary

house made semolina gnocchi olli speck, sauteed peaches, bourbon reduction, basil

eggplant & crescenza cheese ravioli red pepper coulis, spiced oregano-parsley puree, pine nuts

fresh linguine with mixed clams garlic, fennel, white wine & herbs

house made fettuccine rock shrimp, guanciale, milled tomatoes, arugula, red pepper flakes

pan roasted local chicken breast balsamic braised chicken leg, wild rice, heirloom tomatoes, arugula

grilled center cut veal chop crispy fingerling potatoes, sauteed swiss chard, wild mushroom ragu, house made bacon lardons

grilled north carolina cobia herb polenta, pickled fennel salad, extra virgin olive oil

seared eastern shore red snapper grilled baby bok choy, fresh corn, chervil, tomato brodo

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.

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.

sardegna, italy, sheep's milk (100%) traditional pecorino dop, aged 8 months minimum. rind is dark and flavor is slightly spicy.

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.

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 pyrenees - a traditionally made artisanal cheese from the renowned jean faup farmstead. mild, rustic and earthy with a tangy finish.

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.

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

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.

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.

local honey & buttermilk panna cotta grelen nursery red and yellow raspberries

pineapple ravioli rosemary-vanilla ice cream, strawberry-kiwi compote, vanilla tuilles

a tasting in chocolate warm chocolate torte with dark chocolate sauce white and dark chocolate bavarese with raspberry coulis chocolate-almond salami

cinnamon scented zucchini & walnut olive oil cake lemon crunch glaze, lemon sour cream, blueberry compote

barboursville vineyards malvaxia passito 2006 $8.00