Palo, the signature adult-exclusive restaurant foun on every ship in the Disney Cruise Line, debuts several new menu items or twists on classic dishes, announced the Disney Parks Blog on Feb. 25. In keeping with the restaurant’s Italian-inspired heritage and décor and its focus on fine dining, Palo has added regional selection to its dinner menu as well as a new wine pairing experience.
Dinner menu at Palo: A whole roasted chicken, marinated for 24 hours in lemon, sea salt and rosemary, presented in a copper serving dish with roasted baby vegetables, asparagus and potatoes. The shared entrée is topped with a Barolo wine reduction. Matt Stroshane. Photo courtesy of Disney Cruise Line.
The latest version of the Palo menu continues to showcase Italian cuisine and its variety of dishes and preparations. Disney’s featured entree in the new dinner menu is big enough to be shared by two guests: a whole roasted chicken. Marinated for 24 hours in lemon, sea salt and rosemary, the chicken is served in a copper-serving dish alongside roasted baby vegetables, asparagus and potatoes. This entrée is enhanced with a Barolo wine reduction, noted as typical to the mountainous region of Piedmont in the northwest.
Palo’s new menu also offers several seafood selections. The Dover sole will be fileted tableside and served with regional staples like capers, anchovies, sun-dried tomatoes and thyme potatoes. A classic sea scallops dish gets a twist, being topped with a Prosecco and black truffle reduction. The restaurant’s seared ahi tuna steak is a dinner option, and is now prepared with blanched green beans, roasted new potatoes and peppered quail eggs.
Matt Stroshane. Photo courtesy of Disney Cruise Line
Palo will also offer an enhanced dessert menu with a variety of warm, cold, sweet and tangy offerings. Among the offerings are a classic creamy tiramisu and a limoncello tart.
Repeat Disney Cruise Line guests need not worry that the restaurant’s signature dessert, the Palo chocolate soufflé, has been replaced. It remains on the menu. The fan favorite is prepared fresh to-order and served piping hot with vanilla bean and chocolate sauces as well as a scoop of ice cream.
From the dinner menu at Palo is a piquant Dover sole, fileted tableside and served with regional staples like capers, anchovies, sundried tomatoes and thyme potatoes. (Matt Stroshane, photographer)
Palo’s Esperienza del Vino wine pairing menu offers guests six courses with all-new dished, each chosen to be enjoyed with a particular glass of wine or spirit.
The meal starts out with savory coppa (thinly sliced cured pork neck) presented on dressed fava beans and garnished with sharp pecorino cheese and micro celery. Accompanying this first course is a Venetian Bellini; this aperitif is made with Prosecco, ripe white peaches and a hint of raspberry.
From the dinner menu at Palo is seared ahi tuna steak prepared with blanched green beans, roasted new potatoes and peppered quail eggs. (Matt Stroshane, photographer)
Four courses follow:
Gnocchi made with nutty cep mushroom sauce. It is served with Bellavista Franciacorta Cuvee Brut, which features a blend of 30 distinctive wines.
Poached white asparagus presented along with smoked anchovies, quail egg and truffle oil. Its complement is a “dry, flowery Elena Walch Gewurztraminer” from the northern province of South Tyrol.
Sea bass served with spinach and buckwheat. Its companion is a La Scolca Gavi dei Gavi Black Label, described as “crisp and acidic with undertones of almond and lime.”
Thinly sliced beef striploin, a dish that Disney notes has been aged for 25 days, seared and roasted with rosemary and which has dressed arugula. Its pairing is a full-bodied Antinori Tignanello Marchesi, a “Tuscan red with notes of spice, fruit, oak, licorice and rosemary.”
The meal’s final course is a decadent dessert, naturally. A mascarpone mousse is featured in a white chocolate dome served on a rhubarb and grappa sponge cake, which is presented on a bed of sweet consommé jelly and garnished with a floral and fruity flourish. The dessert’s flavor profile is matched with an Alexander Platinum Grappa.
From the dessert menu at Palo is classic homemade tiramisu. (Matt Stroshane, photographer)
Of course, Palo’s new dinner selections and the wine pairing menu at Palo has yets another pairing that complements the experience: the restaurant’s setting. With ocean views and an intimate venue for relaxed dining, adult conversation and romance.
As a signature restaurant for adults 18 years and older, dining at Palo requires a reservation (booked online in advance or on board, pending availability) and maintains a dress code for guests. Dining at Palo also costs an additional fee; at the time of this writing the cost is $30 per person, plus any alcoholic beverages. The Esperienza del Vino wine pairing experience is an additional $59 per person.
From the dessert menu at Palo is a tangy lemoncello tart. (Matt Stroshane, photographer)
Palo is also available for brunch, again with reservations, a dress code, and an additional $30 per person.
To learn more about the Disney ships and itineraries, visit the Disney Cruise Line website, call 888-DCL-2500 or contact a travel agent who specializes in Disney travel.
Debra Peterson is a freelance writer with an interest in all things Disney, particularly the theme parks. She refers to her obsessive interest as “stalking the mouse.” When not writing, Debra indulges her passion for Disney theme parks, resorts, and animation. Perhaps unsurprisingly, she frequently travels to Walt Disney World and Disneyland.