Remarkable Menus

• Antipasti

  olive, salami piccante finocchioata, manchego marcona almonds micro greens

• Braised Short Rib

  19

  black garlic parsnip puree, cherry port reduction

• CLASSIC CAESAR SALAD

  9

  romaine, housemade anchovy dressing, parmesan, herb crouton

• Crab Cakes

  23

  honey-lemon arugula salad, harissa aioli

• Dolmas*

  14

  stuffed grape leaf, rice tzatziki, hummus

• Falafel

  18

  baba ganoush, toum

• FOREST FLOOR SOUP (v)

  cup 8 bowl 13

  roasted mushrooms, stewed leeks, cream, fustini’s white truffle oil

• Kofta

  21

  lamb meatball muhammara whipped feta

• PALETTE SALAD*(v)

  9

  almonds, pickled red onion, feta, mixed greens, blood orange balsamic vinaigrette

• Sea Scallops

  21

  saffron risotto hazelnut gremolata

• Short Rib*

  21

  red pepper polenta cherry reduction

• shrimp

  19

  gamabs de ajillo romano, baguette

• Beef Tenderloin*

  49

  manchego smashed Yukon golds walnut romesco, haricots vert

• blackened frenched chicken

  34

  squid ink linguini, cream, parmesan, pesto, lemon zest

• Fire Roasted Chicken

  39

  root vegetables, lemon thyme jus

• Nicoise

  18

  pepper crusted tuna, harissa egg, roasted tomato, sage verte, lemon Greek potato, balsamic reduction

• PLATH’S SMOKED PORK CHOP*

  32

  moroccan sweet potato hash, ras el hanout, mint yogurt, brussels sprouts, mango chutney

• Pork Tenderloin*

  37

  harissa marinade, parsnip puree, honey roasted carrots, gremolota

• Salmon

  24

  basmati spanakorizo, roasted vegetable marcona-peach-feta crudo

• SEAFOOD PAELLA*

  35 ADD SEA SCALLOP 11

  shrimp, scallops, mussels, housemade chorizo, peas, arborio rice, saffron, sherry, paprika, onion, red pepper, mushroom, roasted garlic tomato, chickpea chorizo

• VEGETABLE PAELLA*(V)

  29

  peas, mushrooms, red pepper, onion, arborio rice, sherry, smoked paprika, chickpea chorizo, butternut squash, garlic confit, microgreen, gremolata olive oil

• Winter Cavatappi (V)

  24

  butternut squash, basil pesto, lacinato kale, radicchio, lemon, feta, red pepper

• CLASSIC MARGHERITA (v)

  12 add salami 4

  tomato sauce, fresh basil, fresh mozzarella, romano, fustini’s olive oil

• Greek Chicken Pizza

  17

  feta, herbed oil, roasted red pepper, kalamata olives

• CLASSIC MARGHERITA (v)

  12 add salami 4

  tomato sauce, fresh basil, fresh mozzarella, romano, fustini’s olive oil

• FOREST FLOOR SOUP (v)

  cup 8 bowl 13

  roasted mushrooms, stewed leeks, cream, fustini’s white truffle oil

• PALETTE SALAD*(v)

  9

  almonds, pickled red onion, feta, mixed greens, blood orange balsamic vinaigrette

• VEGETABLE PAELLA*(V)

  29

  peas, mushrooms, red pepper, onion, arborio rice, sherry, smoked paprika, chickpea chorizo, butternut squash, garlic confit, microgreen, gremolata olive oil

* Gluten Free

• BAKED CHOCOLATE PUDDING*

  10

  vanilla ice cream, butterscotch sauce

• CREME BRULEE

  8

• LAURA’S CHEESECAKE

  8

• AMARETTO SOUR

  12

  disaronno liqueur, lemon egg white, chocolate bitters shaken, served up

• AWESOME COFFEE

  9

  kahlua, baileys, grand marnier, caramelized sugar and cinnamon rim

• ESPRESSO MARTINI

  14

  tito’s, sugar roast & toast espresso shaken, served up

• PALETTE HUMMER

  14

  van gogh double espresso vodka kahlua, baileys vanilla ice cream chocolate sauce, whipped cream blended, served tall

• TOASTED TEQUILA SOUR

  14

  toasted coconut infused casamigos, egg white ancho reyes chili liquor frangelico, lime, agave

• 2009 LANCIOLA VIN SANTO DEL CHIANTI COLLI FIORENTINI DOCG

  18

  Fascinatingly sweet & spicy, with fig, plum, and candied nuts

• 2015 JOSEFINA ‘PINOL BLANCO’

  medium sweet with orange marmalade, good acidity

• ALVEAR 1927 PEDRO XIMINEZ SOLERA SHERRY

  17

  Burnt sugar and toffee with a caramel finish

• FONSECA 20 YEAR TAWNY PORT

  15

  silky smooth & toasty with luscious fig and honey

• GRAHAM’S SIX GRAPES RUBY PORT

  full bodied and rich with ripe strawberry and raspberry notes

* Gluten Free

• BABYLONSTOREN ROSE

  Babylonstoren Rosé 100% Mourvèdre Simonsberg Mountain, South Africa

• BIELER PERE ET FILS ‘SABINE’ ROSÉ

  Grenache, Syrah, Cinsault, Cabernet Sauvignon Aix-en-Provence, France

• DOMAINE HIPPOLYTE REVERDY SANCERRE ROSÉ

  100% Pinot Noir Loire Valley, France

• ROSE FLIGHT

  20

No menu items match your query

• ALVEAR 1927 PEDRO XIMINEZ SOLERA SHERRY

  17

  Burnt sugar and toffee with a caramel finish

• 2009 LANCIOLA VIN SANTO DEL CHIANTI COLLI FIORENTINI DOCG

  18

  Fascinatingly sweet & spicy, with fig, plum, and candied nuts

• GRAHAM’S SIX GRAPES RUBY PORT

  full bodied and rich with ripe strawberry and raspberry notes

• 2015 JOSEFINA ‘PINOL BLANCO’

  medium sweet with orange marmalade, good acidity

• FONSECA 20 YEAR TAWNY PORT

  15

  silky smooth & toasty with luscious fig and honey

• TORRESELLA PROSECCO EXTRA DRY

  10 | 36

  Veneto, Italy

• AUGUST KESSELER ‘R’ RIESLING

  12 | 42

  Rhiengau, Germany

• PARDEVALLES ALBARÍN BLANCO

  13 | 45

  Valdevimbre, León, Spain

• JEAN-MARIE REVERDY SAUVIGNON BLANC

  10 | 36

  Loire Valley, France

• DOMAINE SERGE LAPORTE ‘LES BOURSICOTTES’

  20 | 60

  Sancerre, Loire Valley, France

• CASTELLO STERNATI PINOT GRIGIO

  9 | 33

  Friuli, Italy

• MOUNT EDEN VINEYARDS CHARDONNAY

  13 | 45

  Edna Valley, CA

• CAVE DE LUGNY ‘LA CÔTE BLANCHE’ CHARDONNAY

  12 | 42

  Mâcon-Villages, Burgundy, France

• LOUIS LATOUR VALMOISSINE PINOT NOIR

  12 | 42

  Coteaux de Verdon, France

• SAN POLO ‘RUBIO’

  12 | 42

  Tuscany, Italy

• CHÂTEAU GIGOGNAN

  13 | 45

  Côtes du Rhone, France

• BODEGAS MUGA CRIANZA TEMPRANILLO, GARNACHA

  14 | 48

  Rioja, Spain

• OLIM BAUDA NEBBIOLO D’ALBA

  15 | 49

  Alba, Italy

• MARIETTA OLD VINE RANCH ‘LOT 75’ ZINFANDEL

  12 | 42

  California

• CHÂTEAU ARGADENS

  12 | 42

  Bordeaux Supérieur, France

• CULT WINE CO. CABERNET SAUVIGNON

  12 | 42

  Lodi, CA

Click for full Wines by the Bottle menu

craft cocktails featuring fresh concepts on old favorites

 

• SUNBURN

  14

  house made orange curaçao pillar dark rum, lime saint germain, aperol, orange wedge

• GARDEN DAISY

  14

  botanist gin, lime juice cucumber-basil cane syrup cointreau, fresh cucumber, salt rim

• THE FORAGER

  14

  bulleit bourbon, herb cane syrup lemon juice, muddled blackberries peychaud’s bitters, blackberry garnish

• ORO OSCURO

  16

  casamigos blanco, espresso, passionfruit liqueur disaronno, pineapple, demerara lemon juice, lemon peel

• REVERIE

  14

  plymouth gin, luxardo bitter bianco Italicus bergamotto, peychaud’s bitters

• 51K AMERICAN IPA

  7.0%-6 Blackrocks Brewery- Marquette

• EUCHRE PILSNER

  5.5%- 5 Arbor Brewing Co.- Ann Arbor

• MICHIGAN AMBER

  5.3%- 5 Big Lake Brewing- Holland

• NITRO STRAWBERRY BLONDE

  6.8%- 6 Arbor Brewing Co.- Ann Arbor

• PEACH COUNTY CIDER

  5.0% -6 Ciderboys Hard Cider-Stevens Point, WI

• WHEEZIN THE JUICE IPA

  6.5%- 6 Grand Armory Brewing Co.

• BUD LIGHT

  3.5

  light lager – 4.2%

• LABATT BLUE

  3.5

  lager – 5.0%

• LABATT BLUE LIGHT

  3.5

  light lager – 4.0%

• MILLER LITE

  3.5

  light lager – 4.2%

• PULSAR SEMI-DRY CIDER

  4

  Starcut Ciders – 6.4%

• SHORT’S SPACE ROCK

  5

  gluten-removed american pale ale – 5.6%

• TÖST

  5

  non-alcoholic sparkling cider – 0.0%

• GUINNESS NITRO

  5

  5.0%

• KALIBER

  5

  low alcohol lager – 0.05%

• PERRONELLE’S BLUSH CIDER (500ML)

  16

  Aspall – Suffolk, UK – 6.8%

• SAMUEL SMITH’S NUT BROWN ALE

  12

  english brown ale – 5.0%

No menu items match your query

No menu items match your query

• CHIMAY DOREE

  13

  belgian trappist pale ale – 4.8%

• LA FIN DU MONDE

  6

  belgian style triple – 9.0%

• STELLA ARTOIS

  5

  euro pale lager – 5.0%

• TRAPPISTES ROCHEFORT 10

  17

  belgian trappist quadrupel – 11.3%

• SHORT’S SPACE ROCK

  5

  gluten-removed american pale ale – 5.6%

configured with 25 pieces

• ARANCINI

  70

  risotto, mozzarella, basil, marinara, balsamic

• BRAISED BEEF BITES | GF

  75

  red wine braised beef, polenta, bleu cheese sauce

• TOAST AND JAM

  65

  tomato jam, fig, goat cheese spread, crostini

• CRAB CAKES

  85

  blue crab cakes, harissa aioli

• TOUM (NEW)

  garlic, salt, olive oil

• BABA GHANOUSH (NEW)

  eggplant, tahini, lemon, leek, garlic, olive oil

• MUHAMMARA (NEW)

  red pepper, walnut

• TZATZIKI (NEW)

  greek yogurt, cucumber

• WHIPPED FETA (NEW)

  whipped feta

• ANTIPASTO | GF

  70

  olives, cheeses, cured meats, marcona almonds

• SMOKED SALMON | GF

  65

  salmon mousse, cucumber, dill

• BRUSCHETTA

  55

  burrata, tomato, peach, basil balsamic glaze

Parties of 20 or More
$52/person | $58/person for Beef Tenderloin
Guest selections due two weeks prior to event date.

• SEASONAL SOUP

• FOREST FLOOR SOUP

  roasted mushrooms, stewed leeks, cream, fustini's white truffle oil

• PALETTE SALAD

  mixed greens, feta, almonds, pickled red onion, strawberry-balsamic vinaigrette

• CAESAR SALAD

  sweet crisp, anchovy dressing, parmesan, croutons

• BEEF TENDERLOIN | GF

  fig truffle au jus, saffron risotto

• PLATH’S SMOKED PORK CHOP

  sweet potato purée, ladolemono sauce (sun-dried tomato, feta, kalamata olive)

• GREAT LAKES WALLEYE

  spring pea risotto, romesco sauce

• FIRE-ROASTED HALF CHICKEN | GF

  roasted root vegetable, tarragon butter sauce

• HARISSA-GLAZED SALMON | GF

  couscous salad, gremolata

• PISTO MANCHEGO

  spanish ratatouille, lemon, thyme risotto, leek saffron sauce

• BAKED CHOCOLATE PUDDING

  vanilla ice cream, butterscotch sauce

View our on-site catering venues.

Download our Catering Menu.

Catering Menu Items subject to change.

Please call Palette Bistro 231.348.3321 to schedule your next event.