Paseo Grill Paseo Grill

Hot House Tomatoes, Julienned Red Onion, and Fresh Mozzarella Cheese with Extra Virgin Olive Oil and Balsamic Vinegar, Fresh Basil, Cracked Black Pepper and Kosher Salt. Gluten Free, Vegetarian

Assorted Meats with House Jam, Stoneground Mustard, Dried Fruit and Pickled Vegetables. Served with Crostini.

Assorted Imported Cheeses served with Crostini, Mango Chutney and Seasonal Fruit. Vegetarian

One Norway Lobster and Lump Crabmeat Cake blended with Parsley, Basil, Tarragon, Artichoke Hearts and Shallots. Breaded in Japanese Breadcrumbs and flash fried, served with Citrus Mustard Aioli and Mixed Greens.

Fried Green Beans served with Chipotle Aioli. Vegetarian

Lebanese Style Hummus with Extra Virgin Olive Oil and Cracked Black Pepper served with Kalamata Olive and Roasted Pepper Tapenade, topped with crumbled Montchevre’ Cheese. Served with Pita Bread.

Cherry Wood Smoked Salmon with Citrus Mustard Aioli, Fried Capers, Crostini and Lemon.

4 (U-12) Shrimp peeled and served with Citrus Mustard Aioli and House Made Cocktail Sauce. Gluten Free

Spinach, Roasted Peppers, Corn, Smoked Gouda and Cream Cheese served hot with Paseo Salsa and Tortilla Chips. Vegetarian

Mixed Greens tossed in Paseo House Dressing with Carrots, Cucumbers, Grape Tomatoes, Spiced Pecans and Montchevre’ Cheese. Gluten Free, Vegetarian

Chopped Romaine, Parmesan Cheese and Croutons tossed in Caesar Dressing. Topped with Julienned Red Onions.

Spinach, Candied Walnuts and Blue Cheese tossed in Balsamic Vinegar with marinated Strawberries. Topped with sliced Pears and Cracked Black Pepper. Gluten Free, Vegetarian

Wedge of Iceberg Lettuce, Blue Cheese Dressing, Gorgonzola, Bacon, Cucumber, Grape Tomato, Red Onion and Carrots. Gluten Free

Creamy Chicken Salad with Curry, Almonds, Celery, and Green Onions. Topped with Mango Chutney. Served with Pita Bread and Fresh Fruit.

Mixed Greens tossed in Sesame Ginger Vinaigrette with pan seared Sesame Crusted Sushi Grade Tuna, cooked to Chef recommended Medium Rare. Topped with Green Onions, Red Bell Peppers, Edamame, Carrots and Crispy Rice Noodles, finished with Wasabi Cream.

Mixed Greens tossed in Citrus Mustard Aioli with Jumbo Lump Crab Meat and Avocado. Topped with a Parmesan Crisp, Fried Capers, Basil, Red Bell Peppers and Red Onions.

Mixed Greens tossed in Raspberry Blue Cheese Vinaigrette with Blackened Cajun Chicken, sliced Strawberries, Mandarin Oranges, Bacon, Corn, Red Onions. Topped with Sliced Avocado, Jalapeno Tortilla Strips and Spiced Pecans.

Mixed Greens tossed in Chile Lime Vinaigrette with Pulled Grilled Chicken Breast. Topped with Red Bell Peppers, Red Onions, Grape Tomatoes, Avocado, Cotija Cheese, Corn Tortilla Strips, Croutons and Fresh Lime Wedges.

Creamy Mushroom Soup with Button Mushrooms, topped with Port Salut Cheese. Vegetarian

Rotating House Made featured soup. Call the restaurant to learn what the current soup is.

Chilled Tomato Soup with puree of Fresh Vegetables. Served with sliced Avocado and Cilantro. Vegetarian

Grilled Chicken Breast topped with Bacon, Tomatoes and Mixed Greens with Avocado Ranch Dressing on Honey Wheatberry Bread. Served with Paseo Fries.

Sliced Pork Tenderloin with Roasted Pepper and Onion Medley, Smoked Gouda and Chipotle Aioli on Grilled Ciabatta. Served with Paseo Fries.

Grilled Tenderloin Patty, Cheddar Cheese, Shredded Lettuce, Tomato, Red Onion, Pickle and Mustard on a Brioche Bun. Served with Paseo Fries.

Sliced Black Forest Ham, Smoked Turkey, Bacon, Provolone and Cheddar with Lettuce, Tomato and Mayonnaise served on Honey Wheatberry Bread. Served with Paseo Fries.

Black Forest Ham, Salami, Roasted Pork Loin, Smoked Gouda, Dill Pickles and Chipotle Aioli on grilled Ciabatta. Served with Paseo Fries.

Grilled Tenderloin Patty, Swiss Cheese and Pickled Fennel & Red Onion Slaw with Basil Pesto Aioli on a Brioche Bun. Served with Paseo Fries.

Corned Beef, Swiss Cheese and Sauerkraut with Horseradish Russian Dressing on Marble Rye. Served with Paseo Fries.

Open Faced Beef Tenderloin Tips and Mushrooms in Brown Gravy with Sour Cream, topped with Gruyere Cheese and Caramelized Onions on Toasted Country White Bread with Tarragon Aioli. Served with Paseo Fries.

Grilled Eggplant, Zucchini, Squash, Mushrooms and Onion with Hummus finished with Arugula, Sliced Tomatoes and Montchevre’ Cheese wrapped in a Spinach Tortilla. Served with Cucumber Salad.

5oz Grilled Sirloin with Boursin Butter. Served with mashed potatoes and green beans (with red onions and red bell peppers).

Blackened salmon topped with jumbo lump crab meat, beurre blanc, and fried capers. Served with pine nut orzo and sauteed mushrooms.

Layered Eggplant, Green Lentils, Chickpeas, Mushrooms, Tomatoes, Artichoke Hearts, Red Potatoes topped with Champagne Cream Sauce, Parmesan, Toasted Breadcrumbs and Arugula. **Make it Vegan with Marinara and Toasted Pine Nuts** Vegetarian, Vegan

Grilled Chicken Breast topped with Beurre Blanc and Sun-dried Tomato Pesto. Served with Mashed Potatoes and Glazed Carrots. Gluten Free

Grilled Mustard and Herb rubbed Pork Loin Medallion topped with Lemon Beurre Blanc. Served with Mashed Potatoes and Glazed Carrots. Gluten Free

Jalapeno Flour Tortilla with Roasted Poblano Chiles, Corn & Black Bean Salsa, Cotija and Cheddar Jack Cheese. Served with Sour Cream, Guacamole, and Paseo Salsa. Vegetarian

4 oz. Fresh Atlantic Salmon topped with Beurre Blanc and Smoked Jicama & Pepper Confetti. Served with Toasted Pine Nut Orzo and Cucumber Salad.

Bean Thread Noodles tossed in Yellow Curry Oil, Soy, Garlic, Ginger, Julienne Carrots, Red Bell Peppers, Poblano Peppers, Celery, Edamame, Jicama, Red Onions, Green Onions, Fresh Lime, Cilantro and Peanuts. Vegan

5 oz. Grilled Sirloin with Pepper Cream Sauce and Jalapeno Matchsticks. Served with Mashed Potatoes and Glazed Carrots.

Ground Tenderloin, Pork Sausage and Smoked Cheddar Cheese, topped with Chipotle Red Wine Demi-Glace and a Crispy Tortilla Flag. Served with Mashed Potatoes and Glazed Carrots.

4oz Blackened Trout topped with Avocado Kiwi Salsa. Served with Toasted Pine Nut Orzo and Sautéed Green Beans.

Vegetarian

Gluten Free, Vegan

Gluten Free, Vegetarian

Gluten Free, Vegetarian

Gluten Free, Vegetarian

Gluten Free, Vegan

Vegetarian

Vegan

Gluten Free, Vegan

Gluten Free, Vegetarian

Gluten Free, Vegetarian

Vegetarian

Vegetarian

Gluten Free, Vegetarian

Gluten Free, Vegetarian

Macerated Berries topped with our House Made Whipped Cream Gluten Free

French Bread in a creamy Custard with Raisins and Cinnamon. Served warm with Grand Marnier Cream and Berries, sprinkled with Cocoa

White Chocolate Cheesecake with a Cinnamon, Pecan, Walnut & Graham Cracker Crust. Choice of Seasonal Berries, Caramel, or Chocolate Sauce

Topped with House made Whipped Cream, Chocolate Shavings and a Blackberry

3 Layer Chocolate Cake with French Butter Cream, Chocolate Mousse, and a Chocolate Butter Cream Frosting with Chocolate Chips

Vanilla Bean Ice Cream sandwiched in between Chocolate Fudge Brownies with Walnut Chocolate Frosting. Served with warm Caramel, Chocolate Sauce, and House made Whipped Cream

Cinnamon, Pecan, Walnut & Graham Cracker Crust with Key Lime Custard, topped with House made Whipped Cream

Yellow Cake with Pineapple Cooked in the Bottom and then Flipped Upside Down. Resting on a Drizzle of Caramel Sauce, topped with Pineapple Bourbon Sauce and a Cherry. Served with Vanilla Bean Ice Cream.

1 Scoop of Vanilla Bean Ice Cream

4 oz house cut steak tips

3 house breaded tenders

4 oz grilled chicken breast

Farfalle (butterfly) pasta with white cheese

Farfalle (butterfly) pasta with marinara

Toasted country white bread and cheese

Choose 2 sides as a meal.