Eighteen new dishes putting veggies and meats at the prime of their season and freshness into the spotlight were debuted this week at Palladino’s on Passyunk by Chef Luke Palladino.
The changes mark the first major menu transition since the restaurant opened in December 2014. Going forward, Chef Palladino will debut new seasonal dishes two to three times each season. (Hot tip: look for other summer dishes to debut just in time for squash blossom season in two to three weeks!) Late spring/early summer dishes include:
Antipasti Cold
Vignarola: Baby artichokes, fava beans, peas, spring onions, mint, olive oil
Antipasti Hot
NJ Asparagus Two Ways: Savory asparagus flan, truffled egg salad, shaved asparagus, lemon, Ligurian oil, shaved parmigiano
Wood Grilled Octopus: Ramp salsa verde, potatoes, olivada
Fritti
Spring Vegetable Fritto Misto: Swiss chard ribs, artichokes, asparagus, spring onions
Zuppa & Insalata
Zuppa Di Carciofi: Purée of artichoke soup, fava bean pesto, Tuscan oil
Spring Greens: Assorted greens, shaved Ubriaco cheese, spring vegetables, rhubarb vinaigrette
The Anti-Wedge: Bibb lettuce, gorgonzola cheese, shaved bermuda onion, candied pecans, smoked chili ranch dressing, crisp pancetta
Focaccia/Flatbreads
Carciofi: Stuffed with stracchino cheese, topped with baby artichokes, shaved bottarga, parsley
Mortadella: Stuffed with stracchino cheese, topped with sliced mortadella, pistachio pesto
Hand-Crafted Pastas
Sweet Pea Tortelli: Filled with ricotta, peas and mint, brown butter, shaved parmigiano
Black Spaghetti: Pasta made with cuttlefish ink, sautéed ramps, shrimp, bottarga, toasted bread crumbs
Maccheroni: Beef ragu, pea tendril pesto
Wood-Fired Grill
Pollo in Porchetta: 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
Mixed Grill Spiedino: Skewered shrimp, fish, Barnegat scallops, oregano-scented breadcrumbs, salmoriglio sauce
Desserts
Ricotta Zeppole: Moscato zabaglione
Cheesecake: Amaretti cookie crust, berry-basil composta, Florentine crisp, aged balsamic
Fallen Chocolate Torta: Flourless Valrhona chocolate cake, Strega zabaglione, seasonal berries
Palladino’s is located at 1934 E. Passyunk Ave. (Broad & Passyunk) in Philadelphia; phone: (267) 928-4339.
- Photos: Palladino’s