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We specialize in catering your office meetings. Baskets of food for early morning continental breakfast or luncheon meetings from the board room to the training seminar are attractively packaged so they can be placed directly on the table. We also offer festive box lunches for the working lunch or the meeting on-the-run. Traditional Northern Italian hot pasta entrees are delivered right from our oven to your conference room. At Palio Paninoteca we are dedicated to the preparation of tasty food using natural, fresh and often organic ingredients, and for the most part healthy and low-fat.
The Italian word for sandwich is panino, which derives from pane (bread). The importance of bread in the preparation of a panino is paramount to its taste. But what really makes the difference in our panini is that most of our panini ingredients are made by the chefs at Palio d'Asti every morning. Our panini are offered whole or half.
Palio Paninoteca is named for the bareback horse race "Il Palio" held annually since the thirteenth century to celebrate the harvest in the town of Asti in Northern Italy. Each panino bears the name of a parish horse entering this race.
Specials of the Week
May 12-16, 2008
SPECIAL PANINO OF THE WEEK
Portobello Mushrooms, Chard, Goat Cheese and Roasted Garlic Aioli
SAN ROCCO
Tender Braised Pork in Tomato Caper Ragout, with Grilled Radicchio
FANTASIA SALAD OF THE WEEK (Italian Specialty Salad)
Saffron Rice Salad with Marinated Bay Shrimp, Green Beans, Red Peppers and Scallions
SOUP
Monday
Pappa ai Funghi
Tuesday
Green Vegetable Chowder
Wednesday
Chicken Escarole
Thursday
Lentil, Vegetable and Smoked Ham Hock
Friday
Roasted Pepper and Saffron Seafood Bisque
SEASONAL VEGETABLE SALAD
Monday
Three Bean Salad with Toasted Almonds and Tapenade Vinaigrette
Tuesday
Grilled and Marinated Asparagus and Peppers
Wednesday
Roasted Beets, Carrots, Peas, Mustard Vinaigrette with Fresh Dill
Thursday
Kidney Beans with Sauteed Mushrooms, Frisee, Roasted Peppers and Sherry Shallot Dressing
Friday
Italian Potato Salad with Red Potatoes, Fennel, Peppers and Champagne Mustard Dressing
PASTA SALAD
Monday
Penne with Asparagus, Roasted Peppers and Salsa Verde
Tuesday
Conchiglie with Peperonata, Snap Peas and Olives
Wednesday
Elbows with Mozzarella, Cucumbers, Green Onions, Fresh Dill and Yoghurt Dressing
Thursday
Cavatappi with Roasted Mushrooms, Grilled Romaine and Red Wine Vinaigrette
Friday
Farfalle di Mare
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