Friday, December 05, 2008
fried calamari
with spicy cherry peppers and our house marinara
9.95
crispy eggplant
served with marinara and a warm puff of goat cheese
9.50
made to order minestrone
with fresh roasted vegetables, beans, parmesan cheese and tubetini pasta in a double roasted chicken stock
8.95
tomato caprese tri-colore
layers of seasonal tomatos, fresh mozzarella, avocado, olive oil and fresh basil and peasant bread
10.95
spaghetti pomodoro
crushed tomato, olive oil, garlic and basil
7.98
tortellini rose
proscuitto di parma, sun-dried tomatoes and mushroom confit in a silky cream sauce
9.50
fresh rigatoni
italian sausage, shiitake mushrooms, shallots and roasted red peppers in a light tomato broth
9.50
pasta bolognese
veal, beef, and spicy Italian sausage stewed in a thick ragu of tomatoes, vegetables and imported red wine, served over spaghetti
7.95
grilled chicken and tortelloni
in a zesty vodka sauce with sun-dried tomatoes and parmesan cheese
9.60
char grilled filet mignon*
roasted potatoes, asparagus, walnuts and gorgonzola with a red wine pepper jus.
24.95
grilled chicken paillarde
fresh mozzarella and tomatoes over a grilled chicken breast topped with an arugula salad studded with artichokes and kalamata olives.
16.95
parmesan crusted atlantic salmon
with garlic mashed potatoes, golden raisin and kalamata olive studded vegetable caponata with a roasted pepper coulis
20.95
fresh mozzarella and tomato pizza
with fine herbs atop paolo's grilled dough
11.95
chicken pizza
with fresh basil pesto, spinach, sundried tomatoes and goat cheese
9.95
white pizza
with garlic confit, feta and quattro formaggi
9.50
pizza angelo
with pepperoni, italian sausage and roasted mushrooms
9.95
paolo's house salad
sun-dried tomato raspberry vinaigrette with pine nuts and gorgonzola
7.95
mediterranean chicken salad
fresh vegetables and cheeses, tossed with balsamic-oregano vinaigrette finished with pumpkin seeds
13.95
caesar salad
of romaine hearts tossed with creamy dressing and topped with flatbread and parmesan
8.95
espresso-rubbed steak salad*
fingerling potatoes, green beans and gorgonzola, tossed with smoked garlic and portobella vinaigrette
15.95
seafood salad
sauteed blend of fresh seafood with onions and bell peppers accompanied by a simply dressed bed of baby field greens.
9.50
italian ciabatta
slices of capicola, Mortadella and salami layered with provolone cheese, cherry peppers and pesto aioli.
10.95
chicken caesar wrap
pulled chicken, diced tomatoes and parmesan cheese tossed with romaine hearts wrapped in warm pizza bread.
9.95
chef's sandwich
ask your server about the chefs creation of the day, made with fresh, seasonal ingredients.
9.95
zuppa
cream of chicken and vegetable
5.95
griglia
marinated grilled new york strip served with parmesan polenta fries, sautéed bell pepperonata and drizzled with a lemon horseradish demi glace
suggested wine pairings: shiraz, red diamond
22.95
pesce
chilean sea bass set atop parmesan polenta and topped with a chilled fennel salad studded with red onion, orange segments and kalamata olives. finished with a blackberry, balsamic reduction
suggested wine pairings: sauvignon blanc, veramonte
23.95
entree
broiled maryland crab cake accompanied by a petite arugula and roasted red pepper salad, grilled lemon and chipotle aioli
suggested wine pairings: pinot grigio, placido
20.95
featured wine :: sebastiani merlot
wonderful perfume of blueberry, cranberry, black cherry and black plum and hints of cocoa, green tea and violets, balanced by a smoky spice from the oak aging
11.00 (6oz. pour)
14.00 (10oz. pour)
42.00 (bottle)
featured cocktail :: new orleans mojito
paolo’s twist of the classic mojito blended with fresh mango and lime juice twisted with new orleans absolut vodka, served over ice
8.75