Paloma Venice Menu

roasted red pepper, toasted hazelnuts, harissa

brown butter, clover honey, black garlic molasses

sweetened condensed milk, swarnadwipa

“white bolognese”, fennel pollen, parmesan

dragon beans, borage, charred watermelon vinaigrette

ponzu, cherry tomatoes, cilantro, serrano

Nantucket Bay scallops on the half shell, preserved Moroccan lemon vinaigrette

watermelon/tomato consommé, kombu oil, sunburst tomatoes, pickled watermelon rind

saffron aioli, mouse melons, mixed olives, capers, curry potato chips

chefs selection crudo

elderflower vinaigrette, aleppo, coppa nero

imported burrata, pomegranate molasses vinaigrette, peaches, plums, basil

spring berries, sunflower seeds, ricotta salat

watermelon, tomatoes, cucumbers, whipped sheep’s milk feta, Za’atar/cucumber vinaigrette, red onions

whipped ricotta, roasted tomato vinaigrette, basil, black garlic

cinnamon cap mushrooms, black garlic mole, wood sorrel, yogurt, sesame seeds

sweet corn puree, tajin, ricotta salata

beef/tomato sugo, panna, grana padana

guanciale, egg, parmesan, cracked pepper, panna

summer pesto, basil oil, pesto powder, sunflower seeds, basil buds

rotisserie chicken with tzatziki, hummus, lettuce, tomato, pita

pan roasted Australian sea bass with lobster diavalo butter, summer beans, basil

black garlic demi, violet mustard bearnaise, mushroom scented potato croquettes

rotisserie lamb with tzatziki, hummus, lettuce, tomato, pita

vin june beurre blanc, smoked trout roe, charred bok choy, spring chives

30 day dry aged creekstone ribeye, field onion confit, tomato butter, french fries

eggplant copanata, salsa verde, smoked paprika, pickled garlic vinaigrette