Dunaway's Palazzo Ossigeno - Meniu complet

14oz Bone-in veal chop served with au gratin potatoes and glazed carrots with wilted beet greens and arugula.

Topped with imported parmesan reggiano and whole sweet cream butter melted to perfection.

Chopped hearts of romaine, shaved parmesan cheese, sourdough croutons and caesar dressing.

Arugula, spring mix, goat cheese, and cabernet poached beets tossed in sherry wine vinaigrette.

Mixed greens, roasted red peppers, grape tomatoes, cucumbers, bleu cheese, and balsamic vinaigrette.

Polenta cake topped with pepperoni and shrimp ragout.

With pan-fried fingerling potatoes, crispy applewood smoked bacon, haricot vert and diced tomatoes.

Hand pressed ravioli, crab, tomatoes, truffles and herbed cream sauce.

Served with house made marinara sauce.

With wilted spinach, crispy pancetta, asparagus, and lemon beurre blanc.

Capriole farms goat cheese, wilted spinach, fresh mushrooms, and smoked tomatoes.

Goat cheese, marinara dipping sauce with fresh made crostini.

Cold caprese salad skewers with basil marinated mozzarella and basil, drizzled with balsamic reduction.

With buttermilk smashed red skin potatoes, seasoned vegetable jardinière and balsamic gastrique.

Topped with creamy hollandaise, succulent jumbo lump crab and fresh asparagus.

Grilled 9” pizza with marinara, spinach, goat cheese, garlic and mushroom.

Served on bed of fresh field greens with a drizzle of passion fruit coulis.

Served with famous house made cocktail sauce.

Caramelized onion and blue cheese tartlet with raspberry puree.

Baby iceberg lettuce wedge, crispy appplewood smoked bacon bits, cherry tomatoes and house made chunky blue cheese dressing.

Served with seared polenta cakes, spiced apples and crispy pancetta.

With field green salad, cucumbers, roasted red and yellow peppers, heirloom tomatoes and sherry wine vinagrette.

16oz Served with buttermilk smashed red skin potatoes and broiled asparagus.