Lunch Menu

appetizers

fried calamari with spicy cherry peppers and our house marinara 12
crispy eggplant stuffed with goat cheese atop our house marinara 10
pork belly slow roasted pork belly fried crispy atop creamy risotto with a spiced pan jus 10
carpaccio* classically prepared with filet mignon, baby arugula, parmesan reggiano, extra virgin olive oil and rosemary salt 16
made to order minestrone roasted vegetables, garbanzo beans, and pasta in a double roasted chicken stock 10
prince edward island mussels garlic, tomato and lemon wheels in a saffron butter broth with house made focaccia toasts 10
paolo’s tortellini rose a sampling of our signature pasta 11
duck prosciutto bruschetta housemade duck prosciutto, focaccia bread, tomato date marmalade, goat cheese and basil 10

salads

paolo’s salad gorgonzola cheese, asparagus, tomato, pears, mesclun and sun-dried tomato raspberry vinaigrette, finished with pine nut gremolata 10 Petite 7
tomato mozzarella winter tomatoes, bocconcini mozzarella, arugula, pesto and olive oil 10
baby beet salad winter beets, frisee, roasted cippoline onion, goat cheese brulee and toasted black pepper vinaigrette 11
caesar salad hearts of romaine, white anchovy, peasant bread, parmesan chards and garlic dressing 9 Petite 5
cayenne and espresso steak salad* grilled steak, fingerling potatoes, caramelized onions, gorgonzola cheese, haricot verts, portabella mushroom dressing and dragon honey 17
seafood salad shrimp, scallops, mussels, clams and calamari, pan roasted with pepper confetti, lemon and simply dressed greens 17
mediterranean chicken salad grilled chicken, cucumber, tomatoes, eggplant, feta and parmesan cheeses, tossed in a sherry oregano vinaigrette with pumpkin seeds 15

pizzas

all pizza’s are baked in our wood burning brick oven

pizza margherita an over-sized grilled dough with tomato sauce, fresh mozzarella and tomato 13
upgrade to buffalo mozzarella 18
pizza pesto hand stretched dough with basil pesto, quattro formaggi and sun-dried tomatoes 12
pizza angelo italian sausage, pepperoni, tomato sauce and quattro formaggi 13
pizza “white” garlic oil, garlic confit, quattro formaggi and feta cheese 11
pizza chicken layered with tomato pesto, roasted shallots, grilled chicken breast, smoked mozzarella, pine nuts and basil 13
pizza vegetable garlic oil, spinach, zucchini, butternut squash, melted leeks, goat cheese and balsamic syrup 12
pizza fra diavolo sopressata, spicy red pepper coulis, ricotta cheese, spinach, peppers, garlic confit and roasted shallots 12

paolo’s classics

paolo’s tortellini rose mushroom confit, sun-dried tomatoes, prosciutto ham, cracked black pepper and rose sauce 17
porcini gnocchi slow roasted beef, seasonal winter mushrooms, chives and a brandy cream sauce with house made potato dumplings 20
shell bowl shrimp, scallops, mussels, clams and calamari in a saffron lemon tomato sauce with fettuccine pasta 22
shrimp scampi jumbo shrimp, capers, roma tomatoes, spinach and capellini pasta in a saffron herb cream 22
housemade pancetta and cheese tortelloni boursin and ricotta cheese pasta purses atop wilted arugula in a sage brown butter 18
cinghiale slow roasted pork ragu, Italian vegetable mirepoix, hand rolled pici pasta and parmesan cheese 15

traditional pastas

add chicken to any pasta for an additional 4.00
add shrimp to any pasta for an additional 6.00

spaghetti pomodoro tomatoes, basil, garlic, parmesan cheese and extra virgin olive oil 14 Petite 8
fettuccine carbonara fresh pasta, pancetta, peas, shallots and parsley in a rich cream sauce 17 Petite 9
spaghetti con vodka egg pasta, tomato fondue, sun-dried tomatoes, cherry tomatoes and parmesan cheese 13 Petite 7
spaghetti bolognese tomato meat sauce of beef, veal and sausage with parsley and parmesan cheese 18 Petite 9
ligurian trofie pasta tubes, potatoes, haricot verts, oven dried tomatoes, parmesan cheese and pesto 14 Petite 8
rigatoni arrabiata fresh pasta, spicy tomato sauce with chili flakes, fresh herbs and parmesan cheese 14 Petite 8
spaghetti meatballs jumbo meatballs with black pepper andtuscan herbs tossed with spaghetti and paolo’s classic tomato sauce 17 Petite 9
lasagna bolognese rolled with veal, beef, sausage, ricotta, mozzarella and spinach, baked and served with a duo of sauces 17 Petite 9

entrees

grilled atlantic salmon* with parmesan polenta crescents, vegetable spaghetti and sun-dried tomato beurre blanc 19
romano chicken egg battered chicken breast, oven roasted tomatoes, asparagus, artichoke hearts and capellini pasta in a lemon caper butter sauce 18
cayenne espresso filet mignon* fingerling potatoes, caramelized onions, toasted walnuts, gorgonzola, asparagus and peppered red wine au jus 28
chicken paillarde organic herb grilled chicken breast topped with a simple salad of tomato, fresh mozzarella and arugula 18
veal osso bucco slow roasted veal served atop saffron risotto “milanese” with basil gremolata and a rich pan sauce 25

dessert

tiramisu our signature dessert with layers of espresso soaked lady fingers, mascarpone cheese and marsala zabaglione, finished with shaved chocolate and cocoa 6
crème brulée prepared with a crispy sugar crust, flavors change daily with the “mood” of our chef 7
chef’s gelato and sorbet ask your server for today’s flavors 4
chef’s choice cheesecake ask your server for today’s specialty 6
decadent chocolate cake topped with semi-sweet chocolate ganache, vanilla bean whipped cream and seasonal berries 8
chef’s choice dessert ask your server for today’s specialty market price

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caesar wrap pizza bread with grilled chicken, feta and parmesan cheeses and tomato 9
prosciutto with fresh mozzarella, basil, and sliced tomato with black pepper aioli pressed on ciabatta 11
chicken ciabatta grilled marsala chicken with roasted red pepper, goat cheese, eggplant and mushrooms on ciabatta 10
meatball wrap our house made meatballs, red sauce and mozzarella wrapped in soft pizza bread with arugula 9

* Contains raw or undercooked ingredients. Consuming raw or undercooked seafood may increase your risk of food borne illness.
For your convenience we have added an 18% gratuity to parties of 8 or more.
Please feel free to adjust according to your experience.