Paesanos 1604 Menu

Cheese is subject to availability. Manchego, almonds, Gorgonzola dulce, cherry amarone, fontina, cardamom, vanilla bean, and apricots.

Ciabatta bread with prosciutto, mustarda, and garlic honey.

4 dates wrapped in pancetta, stuffed with goat cheese and topped with Marcona almonds. Served with tamarind reduction.

~16 shishitos that are pan sautéed and topped with flaked sea salt; served with flash fried pepperoni chips and tomato aioli.

Soft white bread infused with garlic juice, butter, Clark’s seasoning, and parsley. Baked to a golden brown and served warm.

Three jumbo shrimp dusted in flour, sauteed, then baked. Served with our lemon butter garlic sauce and garnished with fresh parsley.

Four jumbo shrimp dusted in flour, sauteed, then baked. Served with our lemon butter garlic sauce and garnished with fresh parsley.

6 half slices of sourdough bread, lightly brushed with olive oil and baked with fresh slices of mozzarella. Topped with diced tomatoes, basil vinaigrette, and fresh basil.

Large calamari steaks dipped in a light batter, fried and served with a sweet and spicy chili sauce.

Thinly sliced angus beef (rare) served with pickled shiitake mushroom salad with whole leaf parsley. Drizzled with EVOO, salt and pepper, Parmigiano-Reggiano cheese, and lemon aioli.

Ceviche “of the moment” marinated in lemon, lime, orange, and grapefruit juices with diced tomatoes, onions, jalapeños, olives, capers, and cilantro. Served in a fried noodle basket and garnished with avocado, cherry tomatoes, and citrus oil.

Two slices of crispy, panko-crusted eggplant layered with pesto goat cheese, baked with tomato sauce and mozzarella.

Ragout of Escargot (8 pc) made with garlic, butter, and parsley pesto. Served with toasted brioche bread. Available for dinner only, or all day Saturday/Sunday.

Oak grilled Brie (4.5 oz) with ciabatta bread and tomato marmalade. Available for dinner only or all day on Saturday/Sunday.

Prince Edward Island Mussels Tossed in a White Wine Herb Butter Sauce. Served with sourdough toast.

Homemade shaved potato chips fried in rice oil and drizzled with truffle oil, Clark’s seasoning, and Gorgonzola crumbles. Served with warm Gorgonzola fondue.

Three bagel chips with everything mascarpone smear, smoked salmon, diced red onion, and capers.

6 risotto crusted oysters served with green apple remoulade, topped with Tobika.

Spring mix and iceberg lettuce tossed in our house dressing (lemon vinaigrette) with cucumbers, cherry tomatoes, and croutons.

Arugula tossed in a double balsamic vinaigrette with marinated tomatoes, mozzarella slices, shallots, and flaked sea salt.

Baby Spinach tossed in strawberry vinaigrette with strawberries, candied walnuts, and Brie brûlée. Brie cheese is semi-melted.

Roasted beets, burratta, pistachios, orange zest, raspberry shrub, and EVOO.

Romaine lettuce tossed in our house made Caesar dressing, topped with Asiago cheese and house made croutons.

Baby iceberg wedge with Gorgonzola dressing, grissini, sweet Peruvian tears, and crispy prosciutto.

Spring mix and iceberg lettuce tossed in lemon vinaigrette dressing with artichokes, avocado, hearts of palm, and tomato. Topped with Parmesan crusted chicken breast.

Spring mix and iceberg lettuce tossed in lemon vinaigrette dressing with artichokes, avocado, hearts of palm, and tomato.

Sautéed celery, onions, and carrots, garlic, cream, crab stock, Old Bay, Worcestershire, sherry wine, all puréed together and thickened with rice flour. Topped with 1 oz of crab meat on top.

Sautéed celery, onions, and carrots, garlic, cream, crab stock, Old Bay, Worcestershire, sherry wine, all puréed together and thickened with rice flour. Topped with 1 oz of crab meat on top.

Romaine heart caesar salad topped with shaved smoked salmon.

5 jumbo shrimp lightly dusted in flour, pan sautéed, then baked. Served with spaghetti and lemon butter garlic sauce, topped with parsley. Also includes a house salad.

2 whole, semi boneless Quail served with chorizo grits, black soy bean glaze, and pico. Also includes a house salad. Available after 5 pm or all day Saturday/Sunday.

Chicken breast egg battered with flour, Parmesan and Romano cheeses, and panko breadcrumbs. Pan sautéed then baked with fresh tomato sauce and mozzarella cheese, served on a bed of spaghetti and lemon butter garlic sauce. Also includes a house salad.

Sesame seed seared tuna served rare with wasabi mashed potatoes, edamame beans and a soy butter sauce. Includes a house salad.

3 slices of panko crusted eggplant, pan sautéed then baked in house made tomato sauce with whole milk mozzarella. Served on a bed of spaghetti and lemon butter garlic sauce. Also includes a house salad.

Eggplant parmigiana served with 3 Shrimp Paesano and spaghetti pasta tossed in lemon butter garlic sauce. Also includes a house salad.

Flattened chicken breast egg battered with garlic, herbs, and Parmesan. Pan sautéed then baked, served with pistou new potatoes, artichoke bottoms, and lemon caper butter. Also includes a house salad.

Sliced lamb loin with V8 couscous, feta, and Kalamata olives, topped with mint chimichurri. Also includes a house salad.

Saffron rice, spanish chorizo, calamari, shrimp, mussels, clams, bay scallops. Includes house salad.

13 oz Pork Chop with garlic honey mop, sweet potato wedges and chipotle aioli. Also includes a house salad. Available after 5 pm or all day Saturday/Sunday.

Brined for 2 hours and smoked for 20 minutes, served with leek mash, roasted angry (spicy) broccoli, and sherry gastrique. Includes a house salad.

Pan seared scallops, soft polenta, and a shrimp, asparagus, and tomato ragu. Also includes a house salad. Available after 5 pm or all day Saturday/Sunday.

Bone in Angus shell steak served with lavender fries and bearnaise aioli. Also includes a house salad. Available after 5 pm or all day Saturday/Sunday.

Center cut tenderloin served on a bed of cabbage carbonara with 3 lightly breaded potato croquettes, flavored with truffle oil and topped with balsamic glaze.

Flattened veal medallion, egg battered with flour, Parmesan, and Romano cheeses, and panko breadcrumbs. Pan sautéed then baked with fresh tomato sauce and mozzarella cheese, served on a bed of spaghetti and lemon butter garlic sauce.

Oak grilled Redfish served with steamed mascarpone basmati rice, grilled Roman artichoke, and spicy Fra Diavolo sauce. Also includes a house salad. Available after 5 pm or all day Saturday/Sunday.

Fish of the day breaded with garlic and herbs, pan sautéed then baked. Served with spaghetti and topped with lemon butter garlic sauce, sautéed mushrooms, capers, artichokes, and tomatoes. Also includes a house salad.

Grilled chicken with your choice of 3 veggies.

Fettuccini with a creamy Alfredo sauce and Parmesan cheese.

4 lobster ravioli tossed with fresh crab, fresh basil, roasted red and yellow peppers, and butter. Garnished with crispy prosciutto.

Fazzaletti (handkerchief pasta) sautéed in a creamy jalapeño pesto sauce served over Peroni braised pot roast with balsamic cipollini onions, Texas goat cheese, diced tomato, and a sprig of cilantro.

Fettuccini with grilled chicken, poblano peppers, and mushrooms, tossed in a creamy tomato sauce. Garnished with diced tomatoes and cilantro.

4 square pillows of pasta filled with mozzarella, ricotta, Parmesan, and Romano cheese. Baked and served with 4 veal and ricotta meatballs, finished with a dollop of ricotta cheese.

Capellini pasta tossed in a white wine garlic sauce with fresh tomatoes, basil, and 6-7 mozzarella balls.

Ziti pasta baked with house made meat sauce, topped with ricotta and mozzarella.

Baked lasagna noodles layered with Parmesan, Asiago, Romano, Cottage Cheese, certified angus beef, and mushroom. Topped with tomato sauce and mozzarella.

Choice of 1 side pasta and 1 sauce.

Choice of 1 large pasta and 1 sauce.

Tomato-based pie with pancetta, balsamic marinated onions, mozzarella, oregano, and goat cheese.

Truffled cremini mushrooms, applewood smoked bacon, fontina cheese, and truffle oil with mushroom duxelles.

Mascarpone-based pizza with grilled chicken, Nuskee’s bacon, mozzarella, and basil.

Roasted mascarpone-based pie baked with artichokes and mozzarella. After baking, topped with fresh arugula tossed in basil vinaigrette and sliced prosciutto.

Jalapeño pesto spread and red tomato wheels baked with mozzarella on our homemade pie crust. Garnished with fresh cilantro and avocado, drizzled with Clark’s seasoning, red wine vinegar, and olive oil.

Tomato-based pizza with pepperoni, prosciutto, pancetta, and mozzarella.

Kid's portion of Mac & Cheese with Goldfish crackers.

2 square pillows of pasta filled with mozzarella, ricotta, Parmesan, and Romano cheese. Baked and served with 4 veal and ricotta meatballs, finished with a dollop of ricotta cheese.

Cappuccino flavored ice cream with a chocolate graham cracker crust and a light chocolate glaze. Served with a drizzle of raspberry sauce.

New York style cheesecake topped with Grand Marnier berries.

Flourless dark chocolate cake with a warm milk chocolate center, topped with vanilla anglaise. Served with a scoop of chocolate ice cream.

Amaretto flavored custard topped with caramelized sugar. Served with 2 Amaretti cookies.

Sliced Granny Smith apples served on a homemade pie pastry, baked, and served on a bed of hot caramel sauce. Served with a scoop of vanilla ice cream.

Warm banana bread pudding served with home made toffee, banana slices, and rum-caramel sauce. Served with a scoop of cinnamon ice cream.

Chocolate cake soaked with Kahlua, heavy cream, condensed milk, and evaporated milk. Topped with whipped cream and chocolate shavings.

Ladyfingers soaked in espresso, served with mascarpone cream, white Godiva chocolate liqueur, and whipped cream. Garnished with a fresh strawberry, whipped cream, and white chocolate shavings.

Soft white bread infused with garlic juice, butter, Clark’s seasoning, and parsley. Baked to a golden brown and served warm.

4 dates wrapped in pancetta, stuffed with goat cheese and topped with Marcona almonds. Served with tamarind reduction.

Assorted Greek and Italian olives and peppers. Served warm with Grissini (Italian breadsticks).

Ciabatta bread with prosciutto, mustarda, and garlic honey.

~16 shishitos that are pan sautéed and topped with flaked sea salt; served with flash fried pepperoni chips and tomato aioli.

Three jumbo shrimp dusted in flour, sauteed, then baked. Served with our lemon butter garlic sauce and garnished with fresh parsley.

Four jumbo shrimp dusted in flour, sauteed, then baked. Served with our lemon butter garlic sauce and garnished with fresh parsley.

6 half slices of sourdough bread, lightly brushed with olive oil and baked with fresh slices of mozzarella. Topped with diced tomatoes, basil vinaigrette, and fresh basil.

Large calamari steaks dipped in a light batter, fried and served with a sweet and spicy chili sauce.

Thinly sliced angus beef (rare) served with pickled shiitake mushroom salad with whole leaf parsley. Drizzled with EVOO, salt and pepper, Parmigiano-Reggiano cheese, and lemon aioli.

Ceviche “of the moment” marinated in lemon, lime, orange, and grapefruit juices with diced tomatoes, onions, jalapeños, olives, capers, and cilantro. Served in a fried noodle basket and garnished with avocado, cherry tomatoes, and citrus oil.

Homemade shaved potato chips fried in rice oil and drizzled with truffle oil, Clark’s seasoning, and Gorgonzola crumbles. Served with warm Gorgonzola fondue.

Two slices of crispy, panko-crusted eggplant layered with pesto goat cheese, baked with tomato sauce and mozzarella.

Ragout of Escargot (8 pc) made with garlic, butter, and parsley pesto. Served with toasted brioche bread. Available for dinner only, or all day Saturday/Sunday.

Prince Edward Island Mussels Tossed in a White Wine Herb Butter Sauce. Served with sourdough toast.

6 risotto crusted oysters served with green apple remoulade, topped with Tobika.

Three bagel chips with everything mascarpone smear, smoked salmon, diced red onion, and capers.

Spring mix and iceberg lettuce tossed in our house dressing (lemon vinaigrette) with cucumbers, cherry tomatoes, and croutons.

Romaine heart caesar salad topped with shaved smoked salmon.

Mixed greens and arugula tossed in a basil vinaigrette with diced turkey, bacon, avocado, tomatoes, and topped with gorgonzola crumbles.

5 jumbo shrimp lightly dusted in flour, pan sautéed, then baked. Served with spaghetti and lemon butter garlic sauce, topped with parsley. Also includes a house salad.

Chicken breast egg battered with flour, Parmesan and Romano cheeses, and panko breadcrumbs. Pan sautéed then baked with fresh tomato sauce and mozzarella cheese, served on a bed of spaghetti and lemon butter garlic sauce. Also includes a house salad.

Sesame seed seared tuna served rare with wasabi mashed potatoes, edamame beans and a soy butter sauce. Includes a house salad.

3 slices of panko crusted eggplant, pan sautéed then baked in house made tomato sauce with whole milk mozzarella. Served on a bed of spaghetti and lemon butter garlic sauce. Also includes a house salad.

Eggplant parmigiana served with 3 Shrimp Paesano and spaghetti pasta tossed in lemon butter garlic sauce. Also includes a house salad.

Saffron rice, spanish chorizo, calamari, shrimp, mussels, clams, bay scallops. Includes house salad.

Brined for 2 hours and smoked for 20 minutes, served with leek mash, roasted angry (spicy) broccoli, and sherry gastrique. Includes a house salad.

Flattened veal medallion, egg battered with flour, Parmesan, and Romano cheeses, and panko breadcrumbs. Pan sautéed then baked with fresh tomato sauce and mozzarella cheese, served on a bed of spaghetti and lemon butter garlic sauce.

Fish of the day breaded with garlic and herbs, pan sautéed then baked. Served with spaghetti and topped with lemon butter garlic sauce, sautéed mushrooms, capers, artichokes, and tomatoes. Also includes a house salad.

Grilled chicken with your choice of 3 veggies.

4 lobster ravioli tossed with fresh crab, fresh basil, roasted red and yellow peppers, and butter. Garnished with crispy prosciutto.

Fettuccini with grilled chicken, poblano peppers, and mushrooms, tossed in a creamy tomato sauce. Garnished with diced tomatoes and cilantro.

Fazzaletti (handkerchief pasta) sautéed in a creamy jalapeño pesto sauce served over Peroni braised pot roast with balsamic cipollini onions, Texas goat cheese, diced tomato, and a sprig of cilantro.

4 square pillows of pasta filled with mozzarella, ricotta, Parmesan, and Romano cheese. Baked and served with 4 veal and ricotta meatballs, finished with a dollop of ricotta cheese.

Ziti pasta baked with house made meat sauce, topped with ricotta and mozzarella.

Baked lasagna noodles layered with Parmesan, Asiago, Romano, Cottage Cheese, certified angus beef, and mushroom. Topped with tomato sauce and mozzarella.

Fettuccini with a creamy Alfredo sauce and Parmesan cheese.

Choice of 1 large pasta and 1 sauce.

Choice of 1 side pasta and 1 sauce.

Capellini pasta tossed in a white wine garlic sauce with fresh tomatoes, basil, and 6-7 mozzarella balls.

Tomato-based pie with pancetta, balsamic marinated onions, mozzarella, oregano, and goat cheese.

Truffled cremini mushrooms, applewood smoked bacon, fontina cheese, and truffle oil with mushroom duxelles.

Mascarpone-based pizza with grilled chicken, Nuskee’s bacon, mozzarella, and basil.

Roasted mascarpone-based pie baked with artichokes and mozzarella. After baking, topped with fresh arugula tossed in basil vinaigrette and sliced prosciutto.

Jalapeño pesto spread and red tomato wheels baked with mozzarella on our homemade pie crust. Garnished with fresh cilantro and avocado, drizzled with Clark’s seasoning, red wine vinegar, and olive oil.

Tomato-based pizza with pepperoni, prosciutto, pancetta, and mozzarella.

Cappuccino flavored ice cream with a chocolate graham cracker crust and a light chocolate glaze. Served with a drizzle of raspberry sauce.

New York style cheesecake topped with Grand Marnier berries.

Flourless dark chocolate cake with a warm milk chocolate center, topped with vanilla anglaise. Served with a scoop of chocolate ice cream.

Amaretto flavored custard topped with caramelized sugar. Served with 2 Amaretti cookies.

Sliced Granny Smith apples served on a homemade pie pastry, baked, and served on a bed of hot caramel sauce. Served with a scoop of vanilla ice cream.

Warm banana bread pudding served with home made toffee, banana slices, and rum-caramel sauce. Served with a scoop of cinnamon ice cream.

Chocolate cake soaked with Kahlua, heavy cream, condensed milk, and evaporated milk. Topped with whipped cream and chocolate shavings.

Ladyfingers soaked in espresso, served with mascarpone cream, white Godiva chocolate liqueur, and whipped cream. Garnished with a fresh strawberry, whipped cream, and white chocolate shavings.

Kid's portion of Mac & Cheese with Goldfish crackers.

2 square pillows of pasta filled with mozzarella, ricotta, Parmesan, and Romano cheese. Baked and served with 4 veal and ricotta meatballs, finished with a dollop of ricotta cheese.

Cheese is subject to availability. Manchego, almonds, Gorgonzola dulce, cherry amarone, fontina, cardamom, vanilla bean, and apricots.

Soft white bread infused with garlic juice, butter, Clark’s seasoning, and parsley. Baked to a golden brown and served warm.

Ciabatta bread with prosciutto, mustarda, and garlic honey.

4 dates wrapped in pancetta, stuffed with goat cheese and topped with Marcona almonds. Served with tamarind reduction.

~16 shishitos that are pan sautéed and topped with flaked sea salt; served with flash fried pepperoni chips and tomato aioli.

Three jumbo shrimp dusted in flour, sauteed, then baked. Served with our lemon butter garlic sauce and garnished with fresh parsley.

Four jumbo shrimp dusted in flour, sauteed, then baked. Served with our lemon butter garlic sauce and garnished with fresh parsley.

6 half slices of sourdough bread, lightly brushed with olive oil and baked with fresh slices of mozzarella. Topped with diced tomatoes, basil vinaigrette, and fresh basil.

Large calamari steaks dipped in a light batter, fried and served with a sweet and spicy chili sauce.

Thinly sliced angus beef (rare) served with pickled shiitake mushroom salad with whole leaf parsley. Drizzled with EVOO, salt and pepper, Parmigiano-Reggiano cheese, and lemon aioli.

Ceviche “of the moment” marinated in lemon, lime, orange, and grapefruit juices with diced tomatoes, onions, jalapeños, olives, capers, and cilantro. Served in a fried noodle basket and garnished with avocado, cherry tomatoes, and citrus oil.

Two slices of crispy, panko-crusted eggplant layered with pesto goat cheese, baked with tomato sauce and mozzarella.

Ragout of Escargot (8 pc) made with garlic, butter, and parsley pesto. Served with toasted brioche bread. Available for dinner only, or all day Saturday/Sunday.

Oak grilled Brie (4.5 oz) with ciabatta bread and tomato marmalade. Available for dinner only or all day on Saturday/Sunday.

Prince Edward Island Mussels Tossed in a White Wine Herb Butter Sauce. Served with sourdough toast.

Homemade shaved potato chips fried in rice oil and drizzled with truffle oil, Clark’s seasoning, and Gorgonzola crumbles. Served with warm Gorgonzola fondue.

Three bagel chips with everything mascarpone smear, smoked salmon, diced red onion, and capers.

6 risotto crusted oysters served with green apple remoulade, topped with Tobika.

Spring mix and iceberg lettuce tossed in our house dressing (lemon vinaigrette) with cucumbers, cherry tomatoes, and croutons.

Arugula tossed in a double balsamic vinaigrette with marinated tomatoes, mozzarella slices, shallots, and flaked sea salt.

Baby Spinach tossed in strawberry vinaigrette with strawberries, candied walnuts, and Brie brûlée. Brie cheese is semi-melted.

Roasted beets, burratta, pistachios, orange zest, raspberry shrub, and EVOO.

Romaine lettuce tossed in our house made Caesar dressing, topped with Asiago cheese and house made croutons.

Baby iceberg wedge with Gorgonzola dressing, grissini, sweet Peruvian tears, and crispy prosciutto.

Spring mix and iceberg lettuce tossed in lemon vinaigrette dressing with artichokes, avocado, hearts of palm, and tomato. Topped with Parmesan crusted chicken breast.

Spring mix and iceberg lettuce tossed in lemon vinaigrette dressing with artichokes, avocado, hearts of palm, and tomato.

Sautéed celery, onions, and carrots, garlic, cream, crab stock, Old Bay, Worcestershire, sherry wine, all puréed together and thickened with rice flour. Topped with 1 oz of crab meat on top.

Sautéed celery, onions, and carrots, garlic, cream, crab stock, Old Bay, Worcestershire, sherry wine, all puréed together and thickened with rice flour. Topped with 1 oz of crab meat on top.

Romaine heart caesar salad topped with shaved smoked salmon.

5 jumbo shrimp lightly dusted in flour, pan sautéed, then baked. Served with spaghetti and lemon butter garlic sauce, topped with parsley. Also includes a house salad.

2 whole, semi boneless Quail served with chorizo grits, black soy bean glaze, and pico. Also includes a house salad. Available after 5 pm or all day Saturday/Sunday.

Chicken breast egg battered with flour, Parmesan and Romano cheeses, and panko breadcrumbs. Pan sautéed then baked with fresh tomato sauce and mozzarella cheese, served on a bed of spaghetti and lemon butter garlic sauce. Also includes a house salad.

Sesame seed seared tuna served rare with wasabi mashed potatoes, edamame beans and a soy butter sauce. Includes a house salad.

3 slices of panko crusted eggplant, pan sautéed then baked in house made tomato sauce with whole milk mozzarella. Served on a bed of spaghetti and lemon butter garlic sauce. Also includes a house salad.

Eggplant parmigiana served with 3 Shrimp Paesano and spaghetti pasta tossed in lemon butter garlic sauce. Also includes a house salad.

Flattened chicken breast egg battered with garlic, herbs, and Parmesan. Pan sautéed then baked, served with pistou new potatoes, artichoke bottoms, and lemon caper butter. Also includes a house salad.

Sliced lamb loin with V8 couscous, feta, and Kalamata olives, topped with mint chimichurri. Also includes a house salad.

Saffron rice, spanish chorizo, calamari, shrimp, mussels, clams, bay scallops. Includes house salad.

13 oz Pork Chop with garlic honey mop, sweet potato wedges and chipotle aioli. Also includes a house salad. Available after 5 pm or all day Saturday/Sunday.

Brined for 2 hours and smoked for 20 minutes, served with leek mash, roasted angry (spicy) broccoli, and sherry gastrique. Includes a house salad.

Pan seared scallops, soft polenta, and a shrimp, asparagus, and tomato ragu. Also includes a house salad. Available after 5 pm or all day Saturday/Sunday.

Bone in Angus shell steak served with lavender fries and bearnaise aioli. Also includes a house salad. Available after 5 pm or all day Saturday/Sunday.

Center cut tenderloin served on a bed of cabbage carbonara with 3 lightly breaded potato croquettes, flavored with truffle oil and topped with balsamic glaze.

Flattened veal medallion, egg battered with flour, Parmesan, and Romano cheeses, and panko breadcrumbs. Pan sautéed then baked with fresh tomato sauce and mozzarella cheese, served on a bed of spaghetti and lemon butter garlic sauce.

Oak grilled Redfish served with steamed mascarpone basmati rice, grilled Roman artichoke, and spicy Fra Diavolo sauce. Also includes a house salad. Available after 5 pm or all day Saturday/Sunday.

Fish of the day breaded with garlic and herbs, pan sautéed then baked. Served with spaghetti and topped with lemon butter garlic sauce, sautéed mushrooms, capers, artichokes, and tomatoes. Also includes a house salad.

Grilled chicken with your choice of 3 veggies.

Fettuccini with a creamy Alfredo sauce and Parmesan cheese.

4 lobster ravioli tossed with fresh crab, fresh basil, roasted red and yellow peppers, and butter. Garnished with crispy prosciutto.

Fazzaletti (handkerchief pasta) sautéed in a creamy jalapeño pesto sauce served over Peroni braised pot roast with balsamic cipollini onions, Texas goat cheese, diced tomato, and a sprig of cilantro.

Fettuccini with grilled chicken, poblano peppers, and mushrooms, tossed in a creamy tomato sauce. Garnished with diced tomatoes and cilantro.

4 square pillows of pasta filled with mozzarella, ricotta, Parmesan, and Romano cheese. Baked and served with 4 veal and ricotta meatballs, finished with a dollop of ricotta cheese.

Capellini pasta tossed in a white wine garlic sauce with fresh tomatoes, basil, and 6-7 mozzarella balls.

Ziti pasta baked with house made meat sauce, topped with ricotta and mozzarella.

Baked lasagna noodles layered with Parmesan, Asiago, Romano, Cottage Cheese, certified angus beef, and mushroom. Topped with tomato sauce and mozzarella.

Choice of 1 side pasta and 1 sauce.

Choice of 1 large pasta and 1 sauce.

Tomato-based pie with pancetta, balsamic marinated onions, mozzarella, oregano, and goat cheese.

Truffled cremini mushrooms, applewood smoked bacon, fontina cheese, and truffle oil with mushroom duxelles.

Mascarpone-based pizza with grilled chicken, Nuskee’s bacon, mozzarella, and basil.

Roasted mascarpone-based pie baked with artichokes and mozzarella. After baking, topped with fresh arugula tossed in basil vinaigrette and sliced prosciutto.

Jalapeño pesto spread and red tomato wheels baked with mozzarella on our homemade pie crust. Garnished with fresh cilantro and avocado, drizzled with Clark’s seasoning, red wine vinegar, and olive oil.

Tomato-based pizza with pepperoni, prosciutto, pancetta, and mozzarella.

Kid's portion of Mac & Cheese with Goldfish crackers.

2 square pillows of pasta filled with mozzarella, ricotta, Parmesan, and Romano cheese. Baked and served with 4 veal and ricotta meatballs, finished with a dollop of ricotta cheese.

Cappuccino flavored ice cream with a chocolate graham cracker crust and a light chocolate glaze. Served with a drizzle of raspberry sauce.

New York style cheesecake topped with Grand Marnier berries.

Flourless dark chocolate cake with a warm milk chocolate center, topped with vanilla anglaise. Served with a scoop of chocolate ice cream.

Amaretto flavored custard topped with caramelized sugar. Served with 2 Amaretti cookies.

Sliced Granny Smith apples served on a homemade pie pastry, baked, and served on a bed of hot caramel sauce. Served with a scoop of vanilla ice cream.

Warm banana bread pudding served with home made toffee, banana slices, and rum-caramel sauce. Served with a scoop of cinnamon ice cream.

Chocolate cake soaked with Kahlua, heavy cream, condensed milk, and evaporated milk. Topped with whipped cream and chocolate shavings.

Ladyfingers soaked in espresso, served with mascarpone cream, white Godiva chocolate liqueur, and whipped cream. Garnished with a fresh strawberry, whipped cream, and white chocolate shavings.