Palio Ristorante 399 Jericho Tpke Jericho, NY (516) 433-9100 www.palioristorante.com

Palio Ristorante, a new contemporary Italian restaurant launched in early October 2008, prides itself on being environmentally responsible and using as many organic and local ingredients as possible.

Owners, John and Thomas Graziano, are dedicated to following earth-friendly practices making Palio Ristorante a “green” dining destination. Excess cooking oil is converted into bio-diesel fuels, beef is source-verified 100-percent natural and tested to be BSE-free and fish adheres to the Monterey Bay Seafood Watch program standards. Menus are printed on recycled paper with soy ink, and take-out containers and utensils are made from unbleached and recycled content. Energy savers used include low-flow dish washing spray valves and faucets aerators, energy efficient lighting and motion sensors in low occupancy areas.

This modern eatery features two urban dining rooms. Crisp ivory tablecloths and bronze-colored square candles made Himalayan salt adorn the tabletops. Wall sconces illuminate both rooms and provide a cozy ambiance. The bar area features a flat screen television and large colorful horseracing prints depicting the famed race Palio in Sienna, Italy.

Antipasto and insalate range in price from $9 to $24, pasta dishes from $12 to $28, entrées from $24 to $42, and desserts from $9 to $18. Starters include: Carne cruda with hand-chopped beef, fennel salad, shaved Grana Padano, lemon Vittorio Cassini oil and garlic aioli; fritto misto with fried calamari, shrimp, seppioline and shoestring zucchini, carrots and potato crocchette, and garlic aioli; and polenta al forno with truffle Fonduta Valdostana. Pasta selections include: Lasagna alla Bolognese with besciamella and Grana Padano; gnocchetti with jumbo prawns, speck, creamy white wine sauce; and ravioletti neri with branzino, sautéed Maine lobster, and a variety of baby heirloom tomatoes. Entrees include: Lombata, a nineteen-ounce bone-in natural Meyer Angus rib eye with rosemary roasted Long Island Bintje potatoes; branzino, a roasted filet of blue-nose striped bass with baby artichokes, Taggiasca olives, red bliss potatoes, white wine and preserved lemons; and Lee Family Farm lamb chops with cipolle Borretane and wild rocket, leek and potato cake. Desserts include: Chocolate mousse with a molten caramel center, cocoa powder, Eleonora Cunacia mugolio; piccole dolcezze, a tasting of coppa gianduja, panna cotta e mirtilli, and chocolate chestnut mousse; and coppa Palio with pistachio, gianduja and zabaglione gelato, and a shot of Danesi espresso or Sambuca Molinari. Lunch items range from $7 to $16 and include: Panino caprese with mozzarella, plum tomatoes, basil and extra virgin olive oil; roasted fillet of wild salmon, red bliss potatoes, garlic, rapini and Dijon mustard sauce; and pollo al mattone with a pan-seared boneless natural chicken breast with roasted Long Island Bintje potatoes, balsamic vinegar and cipolle Borretane.

The extensive wine list features selections from Italian and American wine regions and an array of wines by the glass.

The restaurant accepts all major credit cards and is open from 11:30 a.m. until 10 p.m. Monday through Friday, and from 5:30 to 11 p.m. on Saturday and Sunday.