Some Specials

A variety of Chef's favorite considerations......

Appetizers

Baked Brie
A wedge of brie baked and topped with a seared fresh fruit & toasted nut glaze. Served with warm ciabatta wedges. 8

Chicken Liver & Herb Crostinis
Saute`ed chicken livers with fresh herbs on crostinis. Served with a finely diced midget pickle, onion and caper garni mustard. 9

Mushrooms & Toasts
An array of fresh mushrooms saute`ed with fresh herbs, shallots & white wine. Served with petit French baguette toasts. 7 per person

Soup

Cream of Leek & Mushroom Soup
Fresh mushrooms and leeks simmered in an fresh herb broth and topped with a heavy thyme cream. 7

Coconut Curried Chicken Noodle Soup
Sweet potatoes, leeks, lime and cilantro are just a few of the fresh delights in this delicious bowl of Thai inspired Zuppa. 8

Entrees
Please note, this is not necessarily today's specials, it is an example of what we would usually have as specials.

Chilean Sea Bass
Chef's favorite! Delicately seasoned and seared in butter, olive oil and fresh garlic and shallots. Then top broiled to a delectable perfection! Served with the house starch and the house salad 29

Braised Chicken, Shallots & Prunes
Braised in a Armagnac Sauce. Served with the house starch and salad. 16

Pasta with Sicilian Salsa Verde
Angel hair pasta mixed with shaved, blanched cabbage, haricot verte and fresh Parmesan cheese. The sauce is a fresh puree of Italian parsley, basil & olive oil. Served with house salad and fresh bread. 13

Salmon on a Pernod Fennel Bed
Marinated and grilled salmon filet served atop a bed of Pernod fennel and Anise soaked onions. Served with house starch and salad. 22

Eggplant Cannelloni
Filled with fresh herbs, Ricotta, Romano, and goat cheeses. Skip the carbs and still dine Italian. This dish comes with your choice of a house salad, venetian bread or spaghetti side. 16

Chateaubriand for Two
This filet mignon classic is prepared with a 12 ounce center cut tenderloin. It is topped with a decadent red wine, shallot, au jus & brown butter sauce. It is served with haricot verde, julienned carrots and the house starch. A Champagne Bellini & Molto salad with crostinis and house dessert for two accompanies. 37 per person

Prime Rib Eye & NY Strip Steaks
Straight from the butcher of DaKaRoh Farms, these steaks are cut that day and grilled to order. Served with the house whipped horseradish cream etutto with a house salad and the house starch. Market Price

Dessert

Frutta con Salsa!
Seared fresh fruit du jour in a butter and brown sugar glaze. Served over a butter pound cake, vanilla ice cream, and topped with homemade whipped cream. 8

Grand Marnier Crepe Cake
Several layers of freshly made pastry crepes, each layer is doused with a light cream cheese, pineapple & fresh orange zest confection spread. Drizzled with a Grand Marnier & Marmalade Glaze. 9

And still contemplating..............................

Please note that we do a few different specials daily, this is just a showcase of a few favorites. Call ahead if you are interested in that certain day's specials.

Palettie
A Gourmet Bistro & Catering Restaurant
1 South Main Street
Boonsboro, Maryland 21713

phone   301.432.0500
fax         301.432.0501
e~mail   Palettie@Live.com
web       Palettie.com

Reservations are strongly suggested, especially on weekends.
Please call 301.432.0500