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ANTIPASI


BAKED CLAMS - 12
Whole Breaded & Baked with White Wine Garlic & Lemon

FRIED CALAMARI - 10
Served with Marinara & Spicy Aioli

SHRIMP COCKTAIL - 13
Served with an Italian Tomato Gazpacho

MEATBALL SLIDERS - 10
Shaved Parmigiano Reggiano on a Warm Brioche Roll

CROSTINI - 12
Lump Crab & Avocado on Ciabatta Toast

WARM MOZZARELLA - 10
Fresh Mozzarella Homemade to Order

LUMP CRAB CAKE - 12
Served with Corn Salsa & Spicy Rémoulade

SHRIMP WRAPPED PROSCUITTO - 13
With a Grand Marnier Glaze

POLENTA - 11
With a Sausage Ragu



INSALATA


CAESAR - 8
Crisp Romaine Tossed in Traditional Dressing & Shaved Pecorino Romano

POACHED PEAR - 8
Arugula, Candied Pecans & Gorgonzola Tossed in a Honey Balsamic Vinaigrette

GRILLED ROMAINE - 9
Grilled Baby Romaine Drizzled with a Creamy Herb Vinaigrette and Caramelized
Red Onions with a Piece of Toasted Foccacia Bread

SPRING SALAD - 9
Baby Arugula, Fresh Corn, Grilled Onions & Avocado Tossed in a Citrus Vinaigrette

HOUSE SALAD - 8
Mixed Greens, Cucumbers, Carrots & Tomatoes Tossed in a Balsamic Dressing



GRILLED PIZZA

MARGHERITA - 10
Tomato, Basil & Fresh Mozzarella

PEPPERONI - 12
Spicy Salami

PARMA - 12
Prosciutto & Arugula











 
  lunch dinner wine  
 


PRIMI


AMATRICIANA ORECCHIETTE - 17
San Marzano Tomatoes, Sweet Onions & Pancetta

PAPPARDELLE RAGU - 18
Chianti Braised Short Ribs

LOBSTER RAVIOLI - 19
Lobster Meat with a Light Cream Sauce

RICCOTTA GNOCCHI - 16
With a Crumbled Sausage Ragu

SPAGHETTI CARBONARA - 17
Roman Style with Diced Pancetta, Egg & Pecorino Romano Cheese

SEAFOOD LINGUINI - 19
Shrimp, Clams, Chorizo & Onions in a White Wine Sauce

SPAGHETTI POMODORO - 15
Plum Tomato Basil Sauce




SECONDI


SCARPIELLO - 20
Country Style with Pieces of Chicken on the Bone, Peppers, Onions,
Potatoes & Sweet Italian Sausage

VEAL OSSOBUCCO - 26
Braised Veal Shank over Polenta

RACK OF LAMB - 26
With Minted Pesto

PORK LOIN - 22
In a Merlot Reduction, with Cherry Peppers, Portabella Mushrooms & Pearl Onions

SEAFOOD STUFFED FILET OF SOLE - 26
Topped with our House Made Specialty Newburg Sauce

PAN SEARED TUNA - 26
Spice Encrusted with a Drizzle of Sherry Glaze over Sun-Dried Tomato Cous Cous with a Fennel & Green Salad

SIRLOIN - 24
Dry Rubbed with Black & Green Peppercorns in a Cognac Reduction

SHRIMP SCAMPI - 25
In a Garlic, Lemon & White Wine Butter Sauce

CHICKEN SORRENTINO - 20
Medallions of Chicken Layered with Eggplant, Mozzarella, & Prosciutto




CONTORNI

Fresh Cut Fries Topped with Sea Salt - 6

Tuscan Style Roasted Potatoes - 7

Burnt Broccoli - 7

Broccoli Rabe - 7

Sautéed Spinach - 7