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 


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


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


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]