Late Spring and Early Summer Dishes Land at East Passyunk’s Palladino’s

Palladinos spring menu 2015

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

Palladino's Asparagus

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

Palladinos black spaghetti

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

Palladinos Dessert

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