Palio Grand Rapids menu — United States

Rustic bread topped with garlic butter and Parmesan, roasted in a brick oven.

Toasted rustic bread topped with creamy burrata cheese, savory prosciutto, and a drizzle of spicy Calabrian chile-infused honey.

Crispy, flash-fried squid served with a side of saffron-infused garlic mayonnaise.

These veal and pork meatballs are served in a tomato-basil sauce and topped with Parmesan cheese.

Crispy, breaded risotto balls filled with four cheeses and served with a spiced tomato-vodka sauce.

Crispy fried ravioli served with a side of tomato-basil sauce and creamy pesto.

A hearty Tuscan-style soup featuring roasted chicken, cannellini beans, pancetta, and kale.

• cup$4.99
• bowl$6.99

A house salad featuring mixed greens, cucumber, red onion, tomato, and croutons, topped with Parmesan cheese and a white balsamic vinaigrette.

A crisp salad of romaine and radicchio tossed in Caesar dressing, topped with Grana Padano cheese and crunchy croutons.

• half$5.99
• full$9.99

A chopped salad featuring mixed greens, grilled marinated chicken, vegetables, avocado, Italian cured meat, and gorgonzola cheese, tossed in a white balsamic vinaigrette.

A creamy Italian-style tomato soup prepared with leek, fennel, and a touch of white wine.

• cup$4.99
• bowl$6.99

Fresh egg spaghetti served with veal and pork meatballs in a tomato-basil sauce.

Fresh egg spaghetti tossed with sautéed shrimp, spinach, and sun-dried tomatoes in a garlic, butter, and white wine sauce.

Half-moon shaped pasta filled with ricotta cheese, served in a slow-roasted beef short rib sauce with spinach.

Rigatoni pasta served in a creamy tomato-based sauce made with veal, pork, sage, and a hint of lemon.

Spiral pasta tossed with chicken, sun-dried tomatoes, and pine nuts in a creamy pesto sauce.

This pasta dish features gemelli noodles tossed with roasted chicken, broccolini, and pancetta in a rich sauce made from egg yolk, Parmesan cheese, and black pepper.

Fettuccine pasta tossed in a creamy Parmesan cheese sauce and cooked until firm to the bite.

Fresh pasta and housemade Alfredo sauce are tossed inside an imported wheel of Parmigiano Reggiano cheese and served tableside, available as an entrée or a shared appetizer.

Ricotta-filled pasta served in a creamy tomato sauce enriched with pesto, artichokes, spinach, and tomatoes.

Rigatoni pasta tossed in a creamy tomato sauce with Italian sausage, peas, rosemary, red pepper flakes, and Parmesan cheese.

Breaded chicken topped with a three-cheese blend and tomato-basil sauce, served over fresh spaghetti.

Breaded eggplant topped with a three-cheese blend and tomato-basil sauce, served over fresh spaghetti.

Grilled chicken breast topped with goat cheese and crispy pancetta, served with a Parmesan-corn custard, sautéed greens, and a sweet and savory fig mostarda.

Sautéed chicken breast served with a savory Marsala wine and porcini mushroom sauce, crispy pancetta, half-moon pasta, and broccolini.

Grilled Atlantic salmon served with a lemon caper butter sauce, accompanied by spinach, artichokes, heirloom tomatoes, and roasted potatoes.

An 8-ounce ribeye steak rubbed with espresso and topped with porcini mushroom butter, served with a side of spaghetti squash gratin and charred broccolini.

Customize your own Tuscan-style pizza by choosing your favorite toppings.

This Tuscan-style pizza is topped with heirloom tomatoes, creamy burrata cheese, fresh basil, extra virgin olive oil, and sea salt.

This Tuscan-style pizza features a tomato-basil sauce topped with mozzarella, soppressata, pepperoni, hot coppa, prosciutto, and spicy Calabrian chiles.

This white pizza is topped with creamy burrata cheese, thinly sliced prosciutto, and fresh arugula.

This Tuscan-style pizza features a blend of fontina, gorgonzola, mozzarella, and Parmesan cheeses, topped with pistachios, chili honey, red onions, and fresh greens.

This Tuscan-style pizza is topped with artichokes, cremini mushrooms, spinach, roasted tomatoes, a three-cheese blend, and goat cheese.

Roasted spaghetti squash baked with a golden, crispy topping.

Tender broccolini stalks charred on the grill.

A creamy corn custard topped with savory Parmesan cheese.

A classic Italian dessert featuring layers of espresso-soaked ladyfingers and creamy mascarpone, finished with brandy and shaved chocolate.

A rich espresso-infused chocolate cake layered with hazelnut mousse, topped with chopped hazelnuts and served with a tart raspberry sauce.

A moist spiced cake made with grated carrots and topped with a smooth cream cheese frosting.