Chef Luke Palladino Hosts First Valentine's Brunch at Palladino's on East Passyunk

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Chef Luke Palladino announces a week-long Valentine's celebration at Palladino's (1934 East Passyunk) that will include Valentine's menu additions from Tuesday, February 10 to Saturday, February 14, and a special Valentine's Brunch on Sunday, February 15 from 11:00am to 3:00pm. The brunch will be the first brunch service since Palladino's opened - and it is a preview of weekly service that will launch in time for warmer weather in March or April. Full menu information is listed below, along with a link to photos. Reservations are now available on Open Table or by calling (267) 928-4339. Thank you for considering!

VALENTINE'S WEEK ADDITIONS
(Tuesday, February 10 to Saturday, February 14, 2015) 

  • ANTIPASTI TRUFFLED BURRATA - Caviar, prosciutto di parma $19 

  • PASTA LOBSTER CAPPELLACCI - Maine lobster & mascarpone filling, lobster roe crema, fine herbs $32 

  • MAIN PLATES FILET MIGNON & CRAB 8 oz - Filet mignon, jumbo lump crab glacage. $48 

  • DOLCE WARM CHOCOLATE NUTELLA TORTA - Creme anglaise, candied hazelnuts. $12 

  • WHITE CHOCOLATE MOUSSE - Crystallized ginger, blood orange composta. 10

VALENTINE'S BRUNCH ---
(Sunday, February 15, 2015)

Brunch service will run from 11:00am to 3:00pm with new breakfast, lunch and dessert selections, brunch cocktails and Prosecco bottle service.  Each couple will receive a special take-home gift of milk chocolate and dark chocolate truffles created specially by Luke's Pastry Chef Jennifer Morales. Full menu is as follows: 

BEVERAGES

  • BLOOD ORANGE BELLINI - Prosecco, fresh-squeezed blood orange juice. Glass $10, Bottle Service $50

  • PUNZONÉ BLOODY MARY - Punzoné Italian vodka, wood grilled tomato juice, LP Secret Salt rim. Glass $10, Carafe $39

  • FRESH-SQUEEZED ORANGE JUICE - Glass $3.50, Carafe $13

BREAKFAST 

  • BREAD PUDDING FRENCH TOAST - Cinnamon, pecans, Vermont maple syrup. $10

  • BUTTERMILK WAFFLE - Vermont maple syrup, fresh berries. $10

  • WTF WAFFLE - Grilled ham, over-easy egg, braised beef cheeks, seared foie gras, maple-mustard glaze. $19

  • ITALIAN EGGS BENEDICT - Bruschetta topped with creamed Tuscan kale, poached eggs, prosciutto & roasted tomato hollandaise. $14

  • KOBE BEEF HASH & EGGS - Root vegetables, sautéed leeks, smoked chiles, espelette pepper. $19

STARTERS

  • GRAPEFRUIT BRULEE - Half grapefruit caramelized with crystallized ginger-sugar. $3.75

  • GRILLED RADICCHIO TARDIVO & ESCAROLE SALAD - Mostarda vinaigrette, candied pecans, verde capra crostone. $11

  • TRUFFLED BURRATA - Truffled burrata cheese, caviar, prosciutto di parma. $19

  • SALMON BRUSCHETTA - Smoked salmon, crème fraiche scrambled eggs, shaved cucumber, chives, salmon caviar. $14

  • TRUFFLE ARANCINI - Crisp risotto fritters filled with truffled sottocenere cheese, scallions. $9

FOCACCIA / FLATBREADS

  • FOCACCIA DI RECCO - Thin crust brick oven baked flat bread stuffed with stracchino cheese. $14

  • PIZZATA - Thin crust brick oven baked flat bread stuffed with stracchino cheese, topped with pomodoro sauce, parmesan cheese, basil. $16

LUNCH

  • SPAGHETTI CARBONARA - Smoked pancetta, Calabrian sausage, shirred egg, locatelli pecorino. $14

  • CASONSEI - Candy wrapper pasta filled with roasted beets, smoked ricotta, crushed poppy seed burro fuso. $19

  • LOBSTER CAPPELLACCI - Maine lobster & mascarpone filled ravioli, lobster roe crema, fine herbs. $32

  • FILET MIGNON & CRAB - 8 oz. filet mignon with jumbo lump crab glacage. $48

  • BISTECCA ALLA FIORENTINA $75 - 32 oz. Tuscan Porterhouse for 2

  • DAILY BUTCHER’S CUT MP

CHOOSE 1 SIGNATURE SAUCE

  • LP steak sauce

  • Cabernet mustard

  • Gorgonzola soubise

  • Black garlic-porcini butter

SIDES

  • SMOKED BACON $4

  • POTATO GATEAU - Prosciutto, mortadella & cheese gratinato. $7

  • CRISP BRUSSEL SPROUTS - Sage, aged balsamic. $7

For more information, please visit www.lukepalladino.com/Palladinos, visit Open Table, follow @palladinosepx, like Palladino's on Facebook or call (267) 928-4339.