New Seasonal Dishes at Palladino’s
Speaking of exciting stuff happening on East Passyunk Ave, chef Luke Palladino just announced his late spring/early summer menu additions at Palladino’s. The new offerings include eighteen fresh dishes, and are the first major changes in the menu since the restaurant opened in December 2014. And this is only the first round of additions Palladino has planned. Going forward, he will debut new dishes two to three times a season.
Highlights? Palladino’s personal favorite spring antipasti, the NJ Asparagus Two Ways, and two new types of flatbreads. In the coming weeks, other seasonal dishes will be introduced (squash blossoms beware, Luke Palladino is coming for you), but for now the current new additions are available as of this week.
Check the new items out below…
Cold Antipasti
Vignarola $10
baby artichokes, fava beans, peas, spring onions, mint, olive oil
Hot Antipasti
NJ Asparagus Two Ways $11
savory asparagus flan, truffled egg salad, shaved asparagus, lemon, Ligurian oil, shaved parmigiano
Wood Grilled Octopus $13
ramp salsa verde, potatoes, olivada
Fritti
Spring Vegetable Fritto Misto $11
swiss chard ribs, artichokes, asparagus, spring onions
Zuppa & Insalata
Zuppa Di Carciofi $9
purée of artichoke soup, fava bean pesto, Tuscan oil
Spring Greens $10
assorted greens, shaved Ubriaco cheese, spring vegetables, rhubarb vinaigrette
The Anti-Wedge $11
bibb lettuce, gorgonzola cheese, shaved bermuda onion, candied pecans, smoked chili ranch dressing, crisp pancetta
Focaccia/Flatbreads
Carciofi $17
stuffed with stracchino cheese, topped with baby artichokes, shaved bottarga, parsley
Mortadella $18
stuffed with stracchino cheese, topped with sliced mortadella, pistachio pesto
Hand-Crafted Pasta
Sweet Pea Tortelli $21
filled with ricotta, peas and mint, brown butter, shaved parmigiano
Black Spaghetti $26
pasta made with cuttlefish ink, sautéed ramps, shrimp, bottarga, toasted bread crumbs
Maccheroni $24
beef ragu, pea tendril pesto
Wood-Fired Grill
Pollo in Porchetta $24
poussin chicken stuffed with pancetta, garlic, sage, rosemary, fennel pollen, served over cannellini bean puree, broccoli rabe pesto, slow roasted tomatoes
Kobe Strip Steak 8 ounces $48
Mixed Grill Spiedino $30
skewered shrimp, fish, Barnegat scallops, oregano-scented breadcrumbs, salmoriglio sauce
Desserts
Ricotta Zeppole $9
moscato zabaglione
Cheesecake $9
amaretti cookie crust, berry-basil composta, Florentine crisp, aged balsamic
Fallen Chocolate Torta $10
flourless Valrhona chocolate cake, Strega zabaglione, seasonal berries
Palladino’s [f8b8z]
