Having been invited on the Disney Dream’s Christening Cruise recently, I have spent an inordinate amount of time going over the thousands of pictures shot over that abbreviated trip aboard Disney Cruise Line’s newest ship.
The Disney Dream is an amazing destination with activities, amenities and dining that rival any other destination I have visited in my life.
One of the dining experiences that a Disney cruiser has come to expect is the restaurant, Palo. If you have not heard of Palo, it is an adult-only dining room that takes its inspiration from Northern Italian cuisine. Palo, the name, comes from the long poles used by gondoliers in Venice to propel the gondolas along the canals. And its ties to Venice are evident from the moment you enter the vestibule and the magnificent Murano Glass Chandelier hanging above.
The restaurant not only offers some incredible cuisine (I dined at the original Palo on the Magic years ago), but also provides sweeping views of the ocean through the bank of floor to ceiling windows lining much of the dining room.
Unfortunately, I did not have the great fortune to dine there during this cruise, but I did spend some time shooting some pictures of the restaurant. The details within the restaurant reflect the high quality of the dining experience. From the china and silverware to the stemware and fresh-cut flowers on the table, there is a marked elegance to the experience that you are sure to enjoy.
If you are sailing on the Disney Dream, reservations are required for Palo, as is an additional dining charge for the meal but it should be well worth the price.
Palo Menu
Pane Casalingo
- Freshly Baked Bread in Our Pizza Oven
- Palo’s Cold Antipasti Specialties presented from our Antipasti Carrello
Grissini Sticks, Olive and Ciabatta Rolls and Focaccia Bread
Prosciutto, Bresaola, Parmesan Reggiano, Marinated Olives and Sun-Dried Tomatoes served with Palo’s famous Dips and Olive Oil
Appetizer
Pizze Del Pizzaiolo
- Margherita
- Al Prosciutto
- Ai Funghi
- Bianca
- Ai Gamberi
- Quattro Formaggi
Tomato Sauce, Sliced Tomatoes, Mozzarella
Tomato Sauce, Mozzarella, Prosciutto
Tomato Sauce, Mozzarella, Portobello Mushrooms
Mozzarella, Cherry Tomatoes
Tomato Sauce, Mozzarella, Shrimp, Asparagus
Mozzarella, Mascarpone, Gorgonzola, Parmesan
Soups and Salad
Antipasti, Insalantine & Zuppa
- Tuna Carpaccio and Lemon Oil Dressing
- Mozzarella and Plum Tomatoes with Balsamic Dressing
- Sicilian Pesto Marinated Grilled Shrimp
- Grilled Portobello Mushroom and Polenta
- Fritto Misto di Pesce con Olive all’ Ascolana
- Melanzane Funghetto
- Fresh Arugula Salad with choice of Palo’s Dressings
- Tuscan White Bean Soup with Prosciutto and Parmesan Cheese
- Cioppino
Thin Slices of Tuna Brushed with our Chef’s Special Lemon Olive Oil
Our Modern Interpretation of a Traditional dish
On a Mussel, Crab and Cherry Tomato Ragu
With a Roasted Shallot Sauce and a Parmesan Crisp
Deep-fried Calamari, Scallops, Mussels with Lemon and Deep-Fried Green Olives
Lightly Salted Eggplant sautéed with Garlic and Parsley, served warm with a Balsamic Dressing drizzle
Garnished with Shredded Cabbage and Red Radishes
Italian Tomato Fish Stew with Calamari, Clams, Shrimp, and Halibut, scented with Garlic and Basil
Main Course
La Pasta
- Risotto di Mare
- Wild Mushroom Risotto
- Lobster and Mascarpone Ravioli
- Chianti Braised Beef Ravioli
- Gnocchi di patate con Gorgonzola e Asparagi
- Rosemary Pappardelle con Aragosta
- Penne Arrabbiatta Lombardia
Saffron Risotto served with Fried Zucchini, Shrimp, Mussels and Clams
With Freshly-shaved Parmesan and a Chianti Reduction
With a light Truffle Burro Bianco
Tossed in a rich Red Wine Reduction with oven-roasted Carrots and Celery
Potato Gnocchi served with Gorgonzola Sauce with Asparagus
Lobster, Parsley, and Fennel with Chili and fresh Tomato Sauce
With spicy fresh Tomato and Basil Sauce, topped with Grilled Shrimp
Fagioli Alla Veneziana
- Venetian Peperonata
Vegetable and Bean Casserole
Il Pesce
- Grilled Sea Scallops with Borlotti Beans and Pancetta
- Rombo al Finocchio
- Branzino in Cartoccio
- Grilled Tuna Piemonte
Served with a Tomato Sauce
Pan seared Turbot on Fingerling Potatoes, Porcini, Pancetta and Fennel with Walnut Butter
Sea Bass Papillote with Spaghetti Vegetables and Ginger Orange Glaze
Truffle-infused Potato Risotto with Garlic marinated Artichokes and a Tarragon Veal Jus
La Carne
- Pan seared Calves Liver Mele e Cipolle
- Fagotti di Petto di Pollo con Ricotta e Basilico
- Osso Buco di Vitello
- Oregano and Parmesan Crusted Rack of Lamb
On Polenta Cake with Caramelized Apples and Onions, garnished with air dried Prosciutto
Baked Chicken Breast filled with Ricotta, Basil, and Red Peppers served with Pinot Grigio Reduction
Slow roasted centre cut Veal Shank with Gremolata and Risotto Milanese
With Sangiovese Roasted Shallots, Olive Oil baked Roma Tomatoes, Potato Pave, and Herb Jus Our Beef Tenderloin “Palo” Served with Palo Signature Barolo Red Wine Sauce or Gorgonzola Sauce
Dessert
Digestivo
- Limoncello
- Fior di Latte
- Gianduia
Light and refreshing way to end your evening made from Sorrento Lemons
Cioccolato Bianco e Grappa
Cioccolato Gianduia e Grappa
Grappa
- Jacopo Poli
- Bottega
Dolci
- Palo’s Homemade Tiramisù
- Panna Cotta with Strawberry-Basil Sorbet
- Chocolate Soufflé
- Orange Soda Float with Vanilla Gelato
- Pistachio Cake with Amaretto Cream and Hazelnut Meringue
- Zabaglione with Sangiovese-infused Berries
Layered Coffee-infused Ladyfinger with Mascarpone Cheese
Custard with Macerated Berries
With Vanilla Bean and Chocolate Sauce
Amarena Cherries, Whipped Cream, and Honey Crunch
Layered Chiffon Cake glazed with Ganache
Made with Marsala Wine and Biscotti Chips
No Sugar Added
- Apple Crostata with Salted Caramel Sauce
Sugar Dough, Braised Cinnamon Apples, and Whipped Cream
Caffe
- Espresso
- Cappuccino
- Caffe Gondola
- Chic Tiramisù
- Espresso Martini
Crème de Menthe, Tia Maria, Espresso, Brown Sugar, and Whipped Cream
A true Italian inspiration combining Coffee, Vanilla, and a Touch of Elegance
Complement Dolci (by the glass)
- Apple Icewine, Quebec, Canada
- Pacific, Riesling, Columbia Valley, Canada
- Quinto do Noval, 10 year Tawny Port
- Qunto do Noval, 20 year Tawny Port
Wrapping It Up
If you have the chance to sail on the Disney Dream, I highly recommend it. And if you do, then you should try to get a night at Palo for a truly memorable night of Italian cuisine in an elegant and intimate setting.
Disclosure: I was an invited guest on this media tour of the Disney Dream. As a guest, the Walt Disney Co. paid for my fare on the ship so that I could experience the Disney Dream first hand. The Walt Disney Co. provided food and lodging during my trip to the park and aboard the Disney Dream as well as bus transfers to and from the port. I am under no obligations to the Walt Disney Co. from this media cruise and write about the experiences so our guests on etckt.com can learn more about the many destination vacation opportunities available from Disney’s Parks and Resorts.
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