Paseo Grill Paseo Grill

Hand cut & breaded Calamari on a bed of crispy Rice Noodles with Kung Pao Sauce.

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

Quail marinated in Buttermilk then floured and flash fried, tossed in a Sweet & Spicy Fig Sauce finished with The Oil Tree Fig Balsamic, Peanuts and Cilantro

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.

5 U/12 Shrimp marinated in Buttermilk with Salt & Pepper. Coated in Corn Starch and Maldon Salt & Black Pepper then Fried Crunchy. Resting in a pool of Citrus Mustard Aioli and topped with Fresh Herbs, Lemon Olive Oil & Balsamic Reduction

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

Sushi Grade Ahi Tuna with house made Guacamole and Fresh Pineapple, served with Tortilla Chips.

Wagyu Tenderloin Tips sauteed in Boursin Butter on Toasted Baguette with Stone Ground Mustard and a Mushroom Duxelle

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

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 Creamy Blue Cheese Dressing with sliced Duck Breast. Topped with Grape Tomatoes, Carrots and Duck Cracklings.

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 Spanish style Tomato based with a puree of fresh vegetables. Topped with sliced Avocado and Cilantro.

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

Sautéed Boneless Duck Breast over Raspberry Bourbon Sauce, topped with Duck Cracklings. Served with Toasted Pine Nut Orzo and Sautéed Green Beans. Gluten Free

6 oz Filet of Beef Tenderloin over Sautéed Mushrooms and finished with Beurre Marchand de Vin (burr mah-shon duh van). Served with Mashed Potatoes and Glazed Carrots. Gluten Free

Sautéed Chicken Breast, Hearts of Palm, Prosciutto, Mushrooms, Artichoke Hearts and Parmesan Cheese tossed with Farfalle Pasta in a Champagne Cream Sauce. Served with a Parmesan Crisp.

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

7 oz. Chilean Sea Bass pan seared with a sweet and savory Miso Glaze, drizzled with Beurre Blanc. Served with a Fried Potato Cake and Sautéed Green Beans.

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

13 oz. Prime Grade New York Strip Steak grilled to your preference and topped with Boursin Butter. Served with Mashed Potatoes and Glazed Carrots. Gluten Free

8 oz. Mustard and Herb Rubbed Boneless Pork Loin grilled & topped with Lemon Beurre Blanc. Served with Mashed Potatoes and Glazed Carrots. Gluten Free

14 oz. Prime Grade Ribeye grilled to your preference. Served with Mashed Potatoes and Glazed Carrots. Gluten Free

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

Lightly Floured Chicken Breast with Spinach, Prosciutto and Provolone Cheese, finished with Lemon-Thyme Sauce. Served with Mashed Potatoes and Glazed Carrots.

4 Diver Sea Scallops, Blackened or Pan Seared, topped with Beurre Blanc. Served with 2 sides of your choice.

5 Jumbo Shrimp, Blackened or Grilled, topped with Beurre Blanc. Served with 2 sides of your choice.

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

4 Stuffed Diver Sea Scallops topped with Beurre Blanc. Served with 2 sides of your choice.

5 Stuffed Jumbo Shrimp topped with Beurre Blanc. Served with 2 sides of your choice.

6 oz. Filet of Beef Tenderloin topped with one Diver Sea Scallop and Lump Crabmeat, finished with Beurre Blanc. Served with Mashed Potatoes and Glazed Carrots. Gluten Free

8oz Blackened Trout topped with Avocado Kiwi Salsa. Served with Toasted Pine Nut Orzo and Sautéed Green Beans.

8oz American Wagyu Grilled with Salt and Pepper. Served with 2 sides of your choice.

6 oz Blackened Red Fish Paupiette Beurre Blanc, Basil Cream Lemon Artichoke Risotto Cake Roasted Tomato & Lobster Creole Sauce

Vegetarian

Gluten Free, Vegan

Gluten Free, Vegetarian

Gluten Free, Vegetarian

Gluten Free, Vegetarian

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.