Popular Items
Parmigiana Made from breadcrumbs, parmesan reggiano cheese and spiced, fried and smothered in tomato sauce and mozzarella cheese. Served over a huge platter of spaghetti.
Ravioli del Mar Shrimp, scallop and lobster stuffed pasta pillow in a creamy tomato basil sauce.
Alfredo (V) Named after the roman restaurateur who created this blend of heavy cream, butter parmesan and black pepper in the 1920s.
Asiago Garlic Ravioli Italian asiago cheese paired with the bold taste of garlic, Italian spices, rich parmesan, mozzarella, and ricotta cheese in pasta pillows.
15 Layer Lasagna (Specialty) 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.
Appetizer (Antipasti)
Fried Zucchini Spears (V) Fresh zucchini spears hand breaded and fried golden brown, served with marinara sauce.
Toasted Ravioli Savory beef-filled ravioli, breaded and crisped. Served with marinara.
Spinach Artichoke Dip Spinach, artichoke, parmesan cheese and spices with mozzarella melted on top. Served with fried pasta chips.
Eggplant Fritta (V) Eggplant wedges topped with spinach and Italian cheese blend. Lightly breaded and fried. Served with a side of marinara sauce.
Gusto Paisano's A combination of toasted ravioli, bruschetta, garlic cheese, and mushrooms Italiano. Share with your friends.
Garlic Cheese Bread (V) Sliced Italian bread with a garlic butter spread, mozzarella cheese and parmesan garnish. Served with piano's house marinara.
Fried Calamari 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!
Mushrooms Italiano (GF) 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.
Bruschetta (V) Seasoned toast points with roasted garlic and parsley cream cheese. Topped with Pomodoro salsa.
Zuppa and Insalata
Served with two breadsticks.
Minestrone Soup (V) Italian for big soup. Lots of paisano's best ingredients in here! Vegetables simmered in a delicious broth. Complimentary refills.
Paisano?s Caesar Salad Romaine lettuce, Caesar dressing and garlic croutons.
Paisano?s Caesar Salad Romaine lettuce, Caesar dressing and garlic croutons.
House Salad Classic salad mix, tossed with paisano's homemade Italian dressing.
Neopolitan Pizza
The crust brushed with garlic and butter, topped with parmesan and mozzarella. Served with side salad and two breadsticks.
Margherita Pizza (V) The classic Italian pizza made with roma tomatoes, mozzarella, fresh basil and parmesan.
Florentine Pizza (V) Vegetarian pizza with mozzarella cheese, fresh chopped mushrooms, spinach, roasted red peppers, parmesan and broccoli.
Diavolo Chicken Fresca Spicy diavolo marinara sauce base with fresh chopped basil, tomatoes, ham, and bacon with chicken breast chunks tossed in spicy diavolo sauce.
Rustica Pizza Parmesan, mozzarella, pepperoni, spicy Italian sausage, roasted red peppers and mushrooms make this pizza a paisano's favorite.
Roasted Garlic Chicken Pizza Roasted chicken, garlic cream sauce topped with mozzarella and parmesan cheese.
Grinders
Paisano's Italian style sandwiches served with garlic seasoned fries. Add salad for extra cost.
Sicilian Meatball Grinder Sliced Italian bread over an open fire with meatballs, green peppers, red onions, marinara sauce, and melted mozzarella.
Italian Sausage Grinder Italian sausage and bell peppers covered with tomato sauce and baked with mozzarella cheese.
Italian Pasta Specials
Served with side salad and two breadsticks.
Taste of Italy A trio of our most popular dishes. Chicken parmigiana, scratch-made lasagna fantastico, and creamy fettucine alfredo.
Marco Polo (GF) 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.
Cajun Trio (GF) 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!
Pesto Shrimp Pasta (GF) Lemon garlic butter shrimp, pan fried with asparagus, tossed with linguine in a traditional pesto with lemon zest and parmesan cheese.
Primavera (GF) Penne paste with julienne vegetables tossed in an olive oil garlic sauce. Topped with crumbled gorgonzola cheese.
Roman Twins A rich delicious combination of sausage cannelloni and cheese manicotti with mozzarella and parmesan cheese, baked with tomato alfredo sauce.
Sausage and Tortellini (S) 
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.
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.15 Layer Lasagna (Specialty) 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.
Fettuccine Carbonara (GF) Carbonara is (not) Italian for bacon! A quick-cooked mixture of bacon, ham, parmesan cheese, cream and black pepper.
Classic Spaghetti & Meatballs (GF) Spaghetti noodles covered in a generous scoop of Bolognese (meat sauce) with two scratch-made meatballs on top. Topped with our grated parmesan.
Portabella Merlot Lasagna (V) 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 Abruzzi (GF) Penne covered in hearty Bolognese and alfredo sauces, baked al forno, and topped with a sliced meatball.
Baked Pollo Florentine (GF) Julienne rosemary chicken, mushrooms and artichoke hearts tossed with penne pasta in a spinach alfredo sauce and topped with mozzarella baked al forno style.
Sicilian Spaghetti (GF, Specialty) Sliced Italian sausage with peppers and onions topped with Bolognese sauce and spaghetti. Topped with one of our meatballs for the perfect finish.
Salmon Picatta (GF) 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.
Surf & Turf Pasta (GF) 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!
Diavola Chicken Fresca (S) 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.
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.Pasta Around Italy
Marinara (V) The traditional tomato sauce with a blend of fresh herbs and spices.
Aglio e Olio (V, S) A garlic and olive oil based sauce, tossed with balsamic vinegar, red pepper flakes and fresh basil.
A garlic and olive oil based sauce, tossed with balsamic vinegar, red pepper flakes and fresh basil.Vodka Tomato Cream (V) A nice change from your typical tomato sauce. A blend of vodka, marinara and cream for a sweet but savory sauce.
Alfredo (V) Named after the roman restaurateur who created this blend of heavy cream, butter parmesan and black pepper in the 1920s.
Creamy Pesto (V) An olive oil based sauce with a blend of fresh basil, garlic, pine nuts and parmesan cheese. Traditional pesto available upon request.
Entree
Chef Tyler Chilean Sea Bass Pan-seared and saut?ed Chilean sea bass filet topped with a lemon caper beurre blanc sauce. Served on a bed of grilled asparagus with deconstructed Mediterranean potato salad.
Truffle Roast Lamb Australian leg of lamb, slow-roasted with garlic, mint and truffle dry rub the sliced and finished to mid-rare on the grill with truffle olive oil. Served with mint-infused jelly and a truffle-parmesan small potato medley.
Chef Mike Butternut Squash Ravioli Butternut squash-filled raviolis served in a seasonal-spiced brown butter sauce with fresh sage and thyme, sliced pears, dried cranberries, candied pancetta, and pecans. This raviolis is sweet and savory.
Seafood
Served with side salad and two breadsticks.
Salmon Filet with Pasta and Sauce (GF) Grilled salmon with a tangy lemon caper sauce with choice of pasta and sauce.
Salmon Filet with Mixed Vegetables (GF) Grilled salmon with a tangy lemon caper sauce with mixed vegetables.
Ravioli del Mar Shrimp, scallop and lobster stuffed pasta pillow in a creamy tomato basil sauce.
Pesce Vino Bianco (GF) Shrimp and scallops, saut?ed in a rich parmesan cream sauce, flavored with white wine and herbs, tossed with linguine.
Mediterranean Seafood Pasta (GF) 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.
Pesce Seafood Florentine (GF, Specialty) Shrimp and scallops, saut?ed with broccoli, mushrooms and red peppers , served in a spinach cream sauce over bed of linguine.
Tortellini & Salmon Tri-colored, cheese-stuffed tortellini topped with an 8 oz. salmon filet, broccoli florets, diced tomatoes and smothered in a cream sauce.
Pineapple Chutney Salmon (S, GF) Grilled salmon with a spicy pineapple chutney glaze and a side of lemon pepper broccoli.
Grilled salmon with a spicy pineapple chutney glaze and a side of lemon pepper broccoli.Shrimp Scampi (S, GF) Shrimp, red peppers, green peppers, red onions and mushrooms in a Cajun garlic butter sauce, tossed with linguine, topped with diced tomatoes.
Shrimp, red peppers, green peppers, red onions and mushrooms in a Cajun garlic butter sauce, tossed with linguine, topped with diced tomatoes.Cajun Honey-Butter Salmon (GF) 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.
Paisano's Speciale
Served with side salad and two breadsticks.
Artichoke & Spinach Ravioli Artichoke hearts combined with spinach, parmesan and ricotta cheese in pasta pillows. Served with creamy spinach alfredo sauce.
Parmigiana Made from breadcrumbs, parmesan reggiano cheese and spiced, fried and smothered in tomato sauce and mozzarella cheese. Served over a huge platter of spaghetti.
Paisano's Chicken (GF) Chicken breasts saut?ed with mushrooms, white wine, lemon and garlic. Tossed with a generous serving of fettuccine alfredo.
Asiago Garlic Ravioli Italian asiago cheese paired with the bold taste of garlic, Italian spices, rich parmesan, mozzarella, and ricotta cheese in pasta pillows.
Filet Pepper Gorgonzola with Pasta & Sauce (GF) 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.
Filet Pepper Gorgonzola with Redskin Potatoes (GF) 8 oz. Hand cut beef tenderloin filet topped with a gorgonzola cheese sauce and fresh cracked peppercorns. Served with redskin potatoes.
Chicken Picatta (GF) Chicken breasts saut?ed with capers and mushrooms in a lemon and white wine garlic sauce, served with a side of fettucine alfredo.
Chicken Marsala (GF) Twin chicken breast saut?ed with mushrooms and garlic in a marsala wine reduction. Served with fettucine alfredo.
Spiedinis
Chicken breasts marinated, skewered and char-broiled. Served with side salad and two breadsticks.
Chicken Spiedini Served with amogio sauce and fettuccine alfredo.
Chicken Spiedini Diavolo Served with spicy diavolo sauce and spaghetti marinara.
Cacciofi Spiedini Tossed in a spinach artichoke garlic parmesan cheese sauce. Your choice of pasta and sauce.
Business Lunch
Pasta, sauce and topper.
Hours Today: 11:00 am - 2:00 pm
These items are not currently availableLunch | Marinara (V) The traditional tomato sauce with a blend of fresh herbs and spices.
Lunch | Aglio e Olio (V, S) A garlic and olive oil based sauce, tossed with balsamic vinegar, red pepper flakes and fresh basil.
A garlic and olive oil based sauce, tossed with balsamic vinegar, red pepper flakes and fresh basil.Lunch | Vodka Tomato Cream (V) A nice change from your typical tomato sauce. A blend of vodka, marinara and cream for a sweet but savory sauce.
Lunch | Bolognese A combination of ground beef and Italian sausage in a tomato basil marinara sauce.
Lunch | Alfredo (V) Named after the roman restaurateur who created this blend of heavy cream, butter parmesan and black pepper in the 1920s.
Lunch | Creamy Pesto (V) An olive oil based sauce with a blend of fresh basil, garlic, pine nuts and parmesan cheese. Traditional pesto available upon request.
