Palmeri Ristorante Menu

Raw piemontese beef, thinly sliced, topped with arugula, parmigiano and mustard vinaigrette.

Fresh burrata, heirloom tomatoes and basil.

Wild shrimp, scallops, calamari, octopus, olives, capers. Celery, and bell peppers, marinated with EVOO and lemon.

Seared sweet scallops, with black truffle vinaigrette and seasonal micro greens.

Mussels and clams steamed in a light spicy tomato garlic broth.

Saffron rice croquettes with ground meat, peas and fresh mozzarella "alla Siciliana"

DIPPING SAUCE - TOMATOES SAUCE AND GOAT CHEESE

Mixed organic greens, pantelleria capers, fennel, pomodorini and cipolline.

Endive, baby frisee, radicchio, grapes, gorgonzola dolce, almonds, prosecco vinaigrette.

Mixed organic greens, roasted bell peppers, grilled eggplant, and goat cheese rimmed with black pepper, in a balsamic vinaigrette.

White asparagus and baby spinach salad, purple potatoes, boschetto, toasted pistachio and guanciale shallot vinaigrette.

Heirloom tomatoes, red onions, arugula, aged.

Tomatoes, mozzarella, eggplant, dry ricotta and basil.

Mozzarella, Parma prosciutto, arugula, parmigiano reggiano and truffle oil.

Tomatoes, mozzarella, Italian sausage, mushroom, caramelized onions & chili oil

Layered homemade pasta with beef meatsauce, beschammel and parmigiano.

Homemade pasta with bolognese sauce.

Spaghetti with calamari, shrimp, scallops, mussels and clams in a light spicy tomato sauce.

Amatriciana filled pasta tossed in spinach, asparagus and parmigiano.

Homemade garganelli with prosciutto and vodka.

Crab meat-filled black pasta in a saffron sauce topped with rock shrimp.

Ricotta, spinach filled pasta in a savory tomato, basil sauce.

Mesquite grilled prime ribeye, bone-in, seasoned with sea salt; tuscan white beans and sautéed spinach.

Grilled wild salmon, with olive oil and lemon, served with baby vegetables.

Grilled wild prawns wrapped in paper thin swordfish, oregano, salmoríglío and farmer's market arugola.

Grilled swordfish with Sicilian caponata, balsamic reduction and basil oil.

Grilled veal chop, wild mushrooms ragu and scalloped potatoes.

Double kurobuta pork chop, apple-tomato chutney, marsala olives and dried apricots.

Braised piemontese beef short ribs in sangiovese served with baby turnips, carrots and green beans.

Sautéed petrale sole with lemon and capers sauce, served with baby green beans.

Sautéed baby green beans with diced tomato.

Sautéed with garlic, olive oil and chili flakes.

Grilled asparagus.

Warm Sicilian caponata.

Valrhona Chocolate Hazelnut Crunch Cake

Mamma Dorotea" Tangy Orange flavored Ricotta Cheese and Pistachios"