Il Palio

5 Corporate Dr, Shelton, CT 06484

Hours of Service:

Monday: 11:00am - 9:00pm

Tuesday: 11:00am - 9:00pm

Wednesday: 11:00am - 9:00pm

Thursday: 11:00am - 9:00pm

Friday: 11:00am - 10:00pm

Saturday: 11:00am - 10:00pm

Sunday: 12:00pm - 9:00pm

(Hours of Service May Vary)
Funghi Misti con Caprino Cenere e Asparagi

Sauteed domestic mushrooms over warm Humboldt Fog Goat cheese with asparagus and truffle essence

Fritto di Calamari e Zucchini con Piccante di Pomodoro

Flash fried calamari and zucchini served with a lightly spicy marinara sauce

Tagliere di Salumi, Formaggi e Gnocco Fritto

Thinly sliced Prosciutto di Parma, Mortadella, Soppressata, Salame Rosa, Cacciatorini with Parmesan cheese, mixed olives and Modena style fried dough

Capesante alla Piastra con Spinaci e Porcini al Profumo di Tartufo

Seared Diver scallops over sauteed baby spinach and Porcini mushrooms with shaved black truffle

Carpaccio di Mazo con Rughetta e Finocchio Candito

Seared and thinly sliced beef Carpaccio topped with a baby arugula salad and roasted shaved fennel in a lemon dressing and Parmesan cheese

Barbabietole con Endivia, Riccia, Cipolline e Gorgonzola

Roasted beet salad with frisee, endive, pearl onions and Gorgonzola cheese with "Pancetta Dust"

Gamberi, Carciofi e Fagioli alla Crema d'Aglio

Jumbo shrimp with gigante beans, marinated artichokes and string beans in a creamy roasted garlic vinaigrette

Zuppa di Oggi

Seasonal soup; preparation, changes daily

Giulio Cesare

Romaine heart salad with Taralli croutons and eggless ceasar dressing

Bufalina Bandiera

Imported Buffalo Mozzarella served over sauteed chick peas and Tuscan kale with roasted Roma tomatoes in a balsamic dressing

Lattughe di Campo e Pomodori

Organic lettuces, fresh tomato and radish with red wine vinaigrette

Gnocchi di Patate al Ragu Bianco di Vitello "Saltinbocca"

House made potato gnocchi with white veal ragu and fresh sage topped with shaved Parmesan cheese

Cappellacci di Zucca Con Prosciutto di Parma al Burro e Salvia

Roasted butternut squash filled hunter hat shaped ravioli over thinly sliced Prosciutto di Parma in a butter and sage sauce

Fettuccine con Ragu d'Aragosta Pomodorini e Petali

House made fettuccine in a lobster ragu with roasted cherry tomatoes and Brussels sprout petals

Lasagna alla Bolognese Antica

House made lasagna layered with a pork, veal and beef ragu

Cavatelli di Ricotta alla Buttera

Hot and sweet sausage ragu with fresh peas and a touch of cream

Risotto del Giorno

Arborio rice preparation, change daily

Scaloppine di Vitello "Saltinbocca" con Pure di Patate e Fagiolini

Lightly pounded veal served with fresh sage, Prosciutto de Parma, mashed potatoes and string beans in a white wine sauce

Pollo "Scarpariello" con Conchiglie e Peperoni Ciliegia

De-boned chicken breast and thighs oven roasted with rosemary, garlic, white wine and hot cherry peppers served with shell pasta and broccoli rabe

Pesce Spada alla "Messinese"

Swordfish Messina style with a tomatoe, raisins, green olives and caper sauce served with roasted popcorn potatoes and sauteed broccolini

Bistecca alla Griglia con Broccoli di Rape e Patatine Fritte

Grilled prime "New York" steak served with sauteed broccoli rabe and Tuscan fries

Ippoglosso alla Mediterranea

Oven roasted filet of Atlantic halibut with sauteed escarole and cannellini beans, Roma tomatoes, Gaeta olives and oregano

Salmone alla Senape e Dragoncello con Spinaci e Pomodorini

Roasted filet of Atlantic Salmon encrusted in Dijon and Whole Grain mustards with fresh tarragon over sauteed spinach, Yukon gold potatoes and cherry tomatoes

Sogliola "Piccata" con Patate Viola e Asparagi

Sauteed filet of sole in a lemon and capers sauce served with purple mashed potatoes and asparagus

Filetto di Manzo con Patate al Rafano, Spinaci e Pomodorini

Grilled filet mignon with fresh horseradish mashed potatoes and sauteed spinach topped with caramelized shallots and Barolo sauce

Cacio e Pere

Endive, arugula and frisée lettuce with thinly sliced pears, black seedless grapes in a lemon dressing and shaved Pecorino cheese

Misto Terra

Grilled vegetables, Prosciutto di Parma, Parmesan cheese and Mozzarella

Zuppa di Oggi

Seasonal soup; preparation, changes daily

Lattughe di Campo e Pomodori

Organic lettuces, fresh tomato and radish with red wine vinaigrette

Barbabietole, Endivia e Gorgonzola

Roasted beet salad with endive, frisée and imported Gorgonzola

Bufalina Bandiera

Imported Buffalo Mozzarella served over sautéed chick peas and Tuscan kale with roasted Roma tomatoes in a balsamic dressing

Carpaccio di Manzo con Rughetta e Finocchio Candito

Seared and thinly sliced beef Carpaccio topped with a baby arugula salad and roasted shaved fennel in a lemon dressing and Parmesan cheese

Giulio Cesare

Crispy romaine heart salad with Taralli croutons, Parmesan cheese and an eggless caesar dressing

Focaccia Bianca al Gorgonzolae Pere

White pizza topped with Gorgonzola, caramelized onions and Moscato poached pears

Pizza Margherita

Named after Queen Margherita of Savoia

Pizza del Salumiere

Grilled organic chicken sausage, broccoli rabe and hot cherry peppers with Tuscan Pecorino cheese

Focaccia Robiola, Spinaci e Tartufo

Imported Robiola, sautéed spinach and truffle essence

Gamberi, Carciofi e Fagioli alla Crema d'Aglio

Jumbo shrimp with gigante beans, marinated artichokes and string beans in a creamy roasted garlic vinaigrette

Petto di Pollo al Marsala

Lightly pounded and sautéed chicken breast "marsala" served with a domestic mushroom sauce, roasted potatoes and escarole

Pollo "Scarpariello" con Conchiglie, Peperoni Ciliegia e Broccoli

De-boned chicken breast and thighs oven roasted with rosemary, garlic, white wine and hot cherry peppers served with shell pasta and broccoli rabe

Linguine alle Vongole Veraci e Peperoncino

Imported linguine with Manila clams, garlic, white wine and fresh peperoncino

Filleto di Branzino alla Griglia con Cavolo Nero e Vegetali Arrosto

Grilled filet of Mediterranean Sea brim served with sautéed Tuscan kale, golden raisins and roasted root vegetables

Fettuccine al Ragu Bianco di Vitello

House made fettuccine with white veal ragu in a butter and sage sauce

Salmone alla Griglia con Lenticchie e Spinaci

Grilled filet of Atlantic salmon with lentils, spinach and roasted cherry tomatoes in a white wine sauce

Cavatelli di Ricotta alla Buttera

House made cavatelli with hot and sweet Italian sausage ragú, fresh peas and a touch of cream

Gamberi Fradiavolo

Spicy jumbo shrimp served over cannellini beans in a fraciavolo sauce

Patatine Fritte con Maionese al Tartufo Nero

Tuscan fries with Black Truffle flavored mayonnaise

Pollo Fritto al Rosmarino

Mustard and Acacia honey encrusted chicken fingers flash fried with fresh rosemary and basil sauce

Fritto di Calamari e Zucchini con Piccante Pomodoro

Flash fried calamari & zucchini served with a spicy tomato sauce

Lasagna alla Bolognese Antica

Miniature house made lasagna layered with a pork, veal and beef ragu

Bufalina, Peperoni Arrosto e Prosciutto

Warm Buffalo Mozzarella with roasted yellow and red peppers, Prosciutto di Parma and baby arugula with balsamic vinaigrette

Capesante alla Griglia con Insalata Tropicale

Grilled seared Diver scallops with tomato, avocado and hearts of palm salad

Pizza Margherita

"What can we say about this classic?"

Pizza con Pollo Scarpariello

Thin crust pizza with grilled chicken, Italian sausages and hot cherry peppers (tomato and mozzarella)

Pizza Bianca con Stracchino, Asparagi e Prosciutto

Imported Stracchino, asparagus, fresh tomato and thinly sliced Prosciutto di Parma

Pizza "Clams Casino"

Manila clams, pancetta, sweet cherry peppers, Mozzarella, garlic and parsely

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