Il Palio is an independent locally-owned restaurant with a relentless commitment to

detail and quality. Our creative Italian-inspired cuisine showcases the freshness,
excellence, and diversity of North Carolina’s local farmers and artesian producers

MARINATED AND CRUDO

Ceviche Misto 12.00
Shrimp, Calamari, Crawfish, Fresh Herbs and Diavolo Vinaigrette

Oysters Agrodolce (half dozen) 14.00

Sweet and Sour Mignonette

Veal Carpaccio 12.00

Tonnato Sauce, Lemon Confit and Fried Capers

Fennel Crusted Tuna 12.00

Basil, Mint, Watermelon and Fennel Gastrique

Lamb Tartare 11.00

Mushrooms, Lemon, Olive Oil, Parsley and Fried Buffalo Garlic Chips

FIRST COURSE
Ribolita 7.00
Gigante White Bean, Tuscan Kale and Garlic Crostini

Chicken Liver Pâté 8.00

Fire Grilled Crostini, Caramelized Onions and Vin Santo Jelly

Roasted Ashyre Farms Pear 10.00

Sandy Creek Goat Cheese and Local Wild Flour Honey and Fried Shallots

Red and Green Leaf Lettuces 8.00

Creamy Pancetta Dressing, Sweet Grape Tomatoes and Pickled Shallots

Stuffed Artichoke 11.00

Hand Picked Lump Crabmeat, White Wine and Lemon

Grilled Quail 10.00

Fontina Anson Mills Polenta, Giacomo’s Hot Sopressata,
Pickled Chili and Moscato Reduction

Cured Foie Gras 14.00

Pan Roasted Apples, Brandied Cherries, Vincotto Sauce and Brioche Toast

Grilled Jumbo Prawns 12.00

Sweet Corn, Green Lentils, Roasted Peppers and Red Onion
PASTA

Lemon Pepper Tagliolini alle Vongole 13.00/26.00

Vongole Clams, White Wine, Tomatoes and Parsley

Spaghettini Carbonara 12.00/24.00

House Cured Bacon, Parmesan and Fowl Attitude Farm Egg

Lasagna alla Bolognese 11.00/22.00

Classic Meat Ragù of Bologna, Béchamel and Grana Padana Cheese

Bucatini all’Amatriciana 12.00/24.00

House Cured Guanciale, Onion and Spicy Tomato Sauce

Tagliatelli alla Pomodoro 10.00/20.00

Local Tomatoes, Garden Basil and Garlic

Butternut Squash Ravioli 11.00/22.00

Local Shitake Mushrooms, Sage Brown Butter Balsamic Vinaigrette, and Shaved
Amoretti Cookie

Duck Agnolotti 12.00/24.00

Sofrito, Rosemary and Black Olives

MAIN COURSE
Anson Mills Polenta Cake 22.00
Lobster, Oyster, and King Trumpet Mushrooms, Sherry and Local Honey Foam

Lobster Cacciucco 29.00

Mussels, Clams, Grouper, Tomato and Sweet Peppers

Horseradish Crusted Mako Shark 27.00

Swiss Chard alla Romano, Chinato Soaked Raisins and Pine Nuts

Pan Roasted North Carolina Grouper 26.00

Leek Confit, Sun Choke Purée and Black Truffle Pesto

Roast Ashley Farms Chicken Breast Involtini 22.00

House Cured Pancetta, Provolone Cheese, Carolina Peaches and Farro

Fried Cane Creek Pork Chop Milanese 29.00

Grilled Marinated Eggplant, Frisée and Lardons

Porcini Rubbed Certified Black Angus NY Strip Steak 31.00

Potato and Mushroom Tortiera, Spinach and Red Wine Sauce

Grilled Pope Farms Grass Fed Rack of Lamb 39.00

Squash Caponata, Pine Nuts, Olives and Yukon Gold Potato Gnocchi

Executive Chef ADAM ROSE

Executive Sous Chef ISAIAH ALLEN
Sous Chefs JASON ZYGMONT and JUSTIN WILLIAMS