Paisano's Ristorante

Fresh zucchini spears hand breaded and fried golden brown, served with marinara sauce.

Savory beef-filled ravioli, breaded and crisped. Served with marinara.

Spinach, artichoke, parmesan cheese and spices with mozzarella melted on top. Served with fried pasta chips.

Eggplant wedges topped with spinach and Italian cheese blend. Lightly breaded and fried. Served with a side of marinara sauce.

A combination of toasted ravioli, bruschetta, garlic cheese, and mushrooms Italiano. Share with your friends.

Sliced Italian bread with a garlic butter spread, mozzarella cheese and parmesan garnish. Served with piano's house marinara.

Calamari with seasoned breading, fried to a crisp and served with a parmesan pesto aioli. This calamari is bursting with flavor! A paisano's favorite!

A paisano's favorite! Baby bell mushrooms caps stuffed with Italian sausage and a three cheese blend, baked in a creamy white wine sauce. Served with toast points.

Seasoned toast points with roasted garlic and parsley cream cheese. Topped with Pomodoro salsa.

Italian for big soup. Lots of paisano's best ingredients in here! Vegetables simmered in a delicious broth. Complimentary refills.

Romaine lettuce, Caesar dressing and garlic croutons.

Romaine lettuce, Caesar dressing and garlic croutons.

Classic salad mix, tossed with paisano's homemade Italian dressing.

A trio of our most popular dishes. Chicken parmigiana, scratch-made lasagna fantastico, and creamy fettucine alfredo.

One of our most popular meals! Saut?ed broccoli, carrots, zucchini and garlic tossed with fettuccine in an almond cream sauce, topped with choice of grilled chicken breast or portabella mushroom.

Andouille sausage and shrimp saut?ed with green and red peppers and onions and then tossed with our homemade cajun alfredo and linguine. Blackened chicken rounds out the trio!

Lemon garlic butter shrimp, pan fried with asparagus, tossed with linguine in a traditional pesto with lemon zest and parmesan cheese.

Penne paste with julienne vegetables tossed in an olive oil garlic sauce. Topped with crumbled gorgonzola cheese.

A rich delicious combination of sausage cannelloni and cheese manicotti with mozzarella and parmesan cheese, baked with tomato alfredo sauce.

A spicy dish that we challenge you to finish in one sitting! Saut?ed mushrooms, onions, coined sausage and red green bell peppers, served in a spicy tomato cream sauce and tossed with tortellini.

Made from scratch daily! Pasta noodles layered with a blend of four cheeses, beef, Italian sausage, and rich tomato sauce, baked under a thick layer of mozzarella cheese.

Carbonara is (not) Italian for bacon! A quick-cooked mixture of bacon, ham, parmesan cheese, cream and black pepper.

Spaghetti noodles covered in a generous scoop of Bolognese (meat sauce) with two scratch-made meatballs on top. Topped with our grated parmesan.

Made from scratch daily1 layers of portabella mushrooms and white onion cooked in merlot wine with marinara, fresh spinach, ricotta cheese and melted mozzarella cheese.

Penne covered in hearty Bolognese and alfredo sauces, baked al forno, and topped with a sliced meatball.

Julienne rosemary chicken, mushrooms and artichoke hearts tossed with penne pasta in a spinach alfredo sauce and topped with mozzarella baked al forno style.

Sliced Italian sausage with peppers and onions topped with Bolognese sauce and spaghetti. Topped with one of our meatballs for the perfect finish.

8 oz. Salmon filet saut?ed with mushrooms and capers in a lemon butter and garlic white wine reduction. Served over a bed of linguine. Sauce is light and lemony and bursting with flavor! Additional cost to replace linguine with a side of fettuccine alfredo.

Tenderloin bites, saut?ed mushrooms, and garlic shrimp tossed in a gorgonzola alfredo sauce with penne pasta. Must try for fans of our fettuccine alfredo!

Fresh basil, garlic, and tomato saut?ed with our carbonara mix of ham and bacon tossed with linguine. Chicken breast is then cubed, fresh, and smothered in our house diavolo sauce as a pasta topper.

The traditional tomato sauce with a blend of fresh herbs and spices.

Named after the roman restaurateur who created this blend of heavy cream, butter parmesan and black pepper in the 1920s.

A nice change from your typical tomato sauce. A blend of vodka, marinara and cream for a sweet but savory sauce.

A combination of ground beef and Italian sausage in a tomato basil marinara sauce.

A cajun flavored, cream based sauce made with heavy cream, parmesan, and a mix of cajun seasonings.

An olive oil based sauce with a blend of fresh basil, garlic, pine nuts and parmesan cheese. Traditional pesto available upon request.

Made to order sauce of crushed tomatoes, garlic, olive oil and fresh basil.

Grilled salmon with a tangy lemon caper sauce with choice of pasta and sauce.

Grilled salmon with a tangy lemon caper sauce with mixed vegetables.

Shrimp, scallop and lobster stuffed pasta pillow in a creamy tomato basil sauce.

Shrimp and scallops, saut?ed in a rich parmesan cream sauce, flavored with white wine and herbs, tossed with linguine.

Shrimp and scallops saut?ed with zucchini, artichoke hearts, roasted red bell pepper, red onion and black olives, served in our aglio e olio sauce, tossed with whole wheat penne and garnished with gorgonzola cheese.

Shrimp and scallops, saut?ed with broccoli, mushrooms and red peppers , served in a spinach cream sauce over bed of linguine.

Tri-colored, cheese-stuffed tortellini topped with an 8 oz. salmon filet, broccoli florets, diced tomatoes and smothered in a cream sauce.

Grilled salmon with a spicy pineapple chutney glaze and a side of lemon pepper broccoli.

Shrimp, red peppers, green peppers, red onions and mushrooms in a Cajun garlic butter sauce, tossed with linguine, topped with diced tomatoes.

8 oz. Salmon fillet grilled with Cajun seasoning and topped with our house cajun honey butter. Served with veggies, pasta and sauce or veggies saut?ed with pesto butter. Additional cost to replace veggies with a side of pasta and sauce.

Artichoke hearts combined with spinach, parmesan and ricotta cheese in pasta pillows. Served with creamy spinach alfredo sauce.

Made from breadcrumbs, parmesan reggiano cheese and spiced, fried and smothered in tomato sauce and mozzarella cheese. Served over a huge platter of spaghetti.

Chicken breasts saut?ed with mushrooms, white wine, lemon and garlic. Tossed with a generous serving of fettuccine alfredo.

Italian asiago cheese paired with the bold taste of garlic, Italian spices, rich parmesan, mozzarella, and ricotta cheese in pasta pillows.

8 oz. Hand cut beef tenderloin filet topped with a gorgonzola cheese sauce and fresh cracked peppercorns. Served with your choice of pasta and sauce.

8 oz. Hand cut beef tenderloin filet topped with a gorgonzola cheese sauce and fresh cracked peppercorns. Served with redskin potatoes.

Chicken breasts saut?ed with capers and mushrooms in a lemon and white wine garlic sauce, served with a side of fettucine alfredo.

Twin chicken breast saut?ed with mushrooms and garlic in a marsala wine reduction. Served with fettucine alfredo.

Served with amogio sauce and fettuccine alfredo.

Served with spicy diavolo sauce and spaghetti marinara.

Tossed in a spinach artichoke garlic parmesan cheese sauce. Your choice of pasta and sauce.