Paesanos 1604

Lbg, red, bolognese, garlic herb & oil.

Eggplant & shrimp.

Sampler of 3 different apps.

(Lbg/red/ bolognese/garlic, herb, & oil.

Eggplant & shrimp.

Tomato, meat, butter garlic)

Vanilla or Cinnamon

Cuarenta y Tres (Liquor 43) and Espresso served Hot or On The Rocks

Disaronno Amaretto Liqueur, Kahlua Coffee Liqueur, Baileys Irish Cream, Frangelico Hazelnut Liqueur and Topped with Coffee

Screwball Peanut Butter Whiskey, Godiva Dark Chocolate Liqueur, Garnished with a Caramel Salted Rim

Deep Eddy Ruby Red Vodka, St. Germain Elderflower, Liqueur, Fresh Grapefruit Juice and Muddled Basil

Woodford Reserve Bourbon, Blackberry Simple, Angostura Bitters, Garnished with a Fresh Orange Peel and Amarena Cherries

Flor De Cana 7Yr Rum, Cranberry Juice, Fresh Lime Juice, Ginger Beer, Garnished with Frozen Cranberries

Deep Eddy Lemon Vodka, St. Germain Elderflower Liqueur, Topped with Prosecco

Left Hand Nitro Milk Stout, Kahlua, Creme de Cacao and Cream

Belvedere Vodka, Chef Clark's Black & Blue Bloody Mary Mix, Everything But The Bagel Sesame Seasoning

Pineapple Chipotle Infusion with Casa Noble Crystal, Organic Agave Nectar, Grand Marnier, Fresh Lime Juice, Garnished with a Chili Salt Rim and a Dehydrated Pineapple

Dulce Vida Pineapple Jalapeño Tequila, Cointreau, Fresh Lime Juice, Organic Agave Nectar, Muddled Jalapeño, Garnished with a Chili Salt Rim

Ketel One Cucumber & Mint Vodka, Muddled Cucumbers, Mint Simple and Fresh Lemon Juice

Stoli Vanil Vodka, Blueberry Vanilla Simple and Fresh Lemon Juice

Stoli Vanil Vodka, Lavender Simple Syrup and Fresh Lemon Juice

Ketel One Grapefruit and Rose Vodka, Domine de Canton, Fresh Lime Juice, Garnished with Frozen Cranberries and Rosemary Sprig

Cinco Vodka, Grand Marnier, Fresh Lime Juice, Blood Orange Puree, Garnished with a Dehydrated Orange Wheel

Stolen Rock & Rye, Fee Brothers Whiskey Barrel-Aged Bitters, Orange Peel and Amarena Cherry

Vanilla or Cinnamon

Disaronno Amaretto Liqueur, Kahlua Coffee Liqueur, Baileys Irish cream, Frangelico Hazelnut Liqueur and Topped with Coffee

Cuarenta y Tres (Liquor 43) and Espresso served Hot or On The Rocks

Screwball Peanut Butter Whiskey, Godiva Dark Chocolate Liqueur, Garnished with a Caramel Salted Rim

Pancetta, Goat Cheese & Marcona

Mustarda, Ciabiatta, Garlic Honey

Peppers & Grissini

Aioli & Pepperoni Chips

with Sweet and Sour Chili Sauce

Pesto Goat Cheese, Tomato Sauce and Mozzarella

with Green Apple Remoulade

4 Citrus Juices, Avocado and E.V.O.O.

Shaved Parmesan Cheese and Pickled Shiitake Salad

Mozzarella, Tomatoes and Basil

Sourdough Toast

Gorgonzola Crumbles, Fondue

Sub Caesar $7.50

Sub Caesar $7.50

Deep Eddy Ruby Red Vodka, St. Germain Elderflower, Liqueur, Fresh Grapefruit Juice and Muddled Basil

Woodford Reserve Bourbon, Blackberry Simple, Angostura Bitters, Garnished with a Fresh Orange Peel and Amarena Cherries

Flor De Cana 7Yr Rum, Cranberry Juice, Fresh Lime Juice, Ginger Beer, Garnished with Frozen Cranberries

Deep Eddy Lemon Vodka, St. Germain Elderflower Liqueur, Topped with Prosecco

Left Hand Nitro Milk Stout, Kahlua, Creme de Cacao and Cream

Belvedere Vodka, Chef Clark's Black & Blue Bloody Mary Mix, Everything But The Bagel Sesame Seasoning

Pineapple Chipotle Infusion with Casa Noble Crystal, Organic Agave Nectar, Grand Marnier, Fresh Lime Juice, Garnished with a Chili Salt Rim and a Dehydrated Pineapple

Dulce Vida Pineapple Jalapeño Tequila, Cointreau, Fresh Lime Juice, Organic Agave Nectar, Muddled Jalapeño, Garnished with a Chili Salt Rim

Ketel One Cucumber & Mint Vodka, Muddled Cucumbers, Mint Simple and Fresh Lemon Juice

Stoli Vanil Vodka, Blueberry Vanilla Simple and Fresh Lemon Juice

Stoli Vanil Vodka, Lavender Simple Syrup and Fresh Lemon Juice

Ketel One Grapefruit and Rose Vodka, Domine de Canton, Fresh Lime Juice, Garnished with Frozen Cranberries and Rosemary Sprig

Cinco Vodka, Grand Marnier, Fresh Lime Juice, Blood Orange Puree, Garnished with a Dehydrated Orange Wheel

Stolen Rock & Rye, Fee Brothers Whiskey Barrel-Aged Bitters, Orange Peel and Amarena Cherry

Vanilla or Cinnamon

Disaronno Amaretto Liqueur, Kahlua Coffee Liqueur, Baileys Irish cream, Frangelico Hazelnut Liqueur and Topped with Coffee

Cuarenta y Tres (Liquor 43) and Espresso served Hot or On The Rocks

Screwball Peanut Butter Whiskey, Godiva Dark Chocolate Liqueur, Garnished with a Caramel Salted Rim

Crisp and refreshing with aromas and flavors of pear and almond with a touch of minerality on the finish.

Inviting aromas of orange blossom and honey with a hint of rich crème brûlée. The palate of lush tropical flavors and a creamy texture lead to a soft round mid palate with bright refreshing acidity.

Aromas of intense tropical fruit and fresh cut grass with a palate of passion fruit, citrus and ripe stone fruit flavors.

A fresh lively wine that shows bright red fruit with notes of strawberry, cherry, and citrus zest. Bone dry with vibrant acidity and hints of minerality.

Bright and fresh with aromas of pear and toasty lees with a structured palate.

Aromas of citrus, honey and white flowers with fresh flavors of ripe citrus, lemon, and green apple. Light and refreshing with a tickling effervescence and a crisp mineral finish.

Light, smooth and semi-dry with bright acidity and earthy undertones. Red berry flavors of cranberry, cherry, and raspberry jam with a hint of crushed dried floral.

Alluring aromas of black cherry and dark chocolate with subtle hints of smoke. Graceful and velvety as it glides across the palate with well balanced acidity and tannins.

Medium-bodied, smooth textured with ripe bright fruit like currant, black cherry, and cassis. Well integrated tannins give this wine a long velvety finish.

Deep and intense, this wine is elegantly balanced with layers of ripe berries, black pepper, violet, mocha and spice. It has a lingering finish that leads you to another sip.

Rich and velvety with flavors of dried berries, chocolate and baking spice with a long smooth finish.

Medium bodied and soft with violets, black fruit and spice flavors followed by a smooth, persistent finish.

Peppers & Grissini

Aioli & Pepperoni Chips

Pancetta, Goat Cheese & Marcona

Mustarda, Ciabiatta, Garlic Honey

with Sweet and Sour Chili Sauce

Pesto Goat Cheese, Tomato Sauce and Mozzarella

with Green Apple Remoulade

4 Citrus Juices, Avocado and E.V.O.O.

Shaved Parmesan Cheese and Pickled Shiitake Salad

Mozzarella, Tomatoes and Basil

Sourdough Toast

Gorgonzola Crumbles, Fondue

with Cucumber, Tomato, Crouton and Lemon Vinaigrette

with Artichoke, Hearts of Palm, Avocado and Lemon Vinaigrette

with Poblanos, Grilled Chicken, Mushrooms and Tomato Cream

with Tomato Sauce, Mozzarella and Spaghetti

with Tomato Sauce, Mozzarella and Spaghetti

with Tomato Sauce, Mozzarella and Spaghetti

Lightly Breaded Chicken Breast with Spaghetti and Lemon Butter Garlic Sauce

with Spaghetti and Lemon Butter Garlic Sauce

This item requires a 48 hour notice

This item requires a 48 hour notice

Plates, utensils, serving spoons, serving tongs. This item requires a 48 hour notice

One wire rack, two foil pans, and two heating fuels. This item requires a 48 hour notice

$25 to $100 fee, depending on party size. Outside linen and decor must be approved by the catering director

a complimentary screen is included in the rental of a private room. A projector is required, and may be rented for a $100 fee Handheld wireless microphone available for a $25 fee. Outside audio visual must be approved by the catering director

a bar set up with a private bar tender may be added upon request for a $100 fee

any dessert brought in to the restaurant will ensue a $1.50 per person fee

hosting an event beyond our normal operating hours may be subject to a $100 fee. This includes breakfast and late-night events. Choosing to extend your event longer than the allotted 4 hours will also require the extra charge. Event timing must be approved by catering director

special events requinng the outdoor courtyard to be cleared or rearranged will be up to a $300 set up fee. This includes wedding ceremonies, entertainment set up, and other special requests

Paesanos 1604 will accordingly staff events. If you request extra assistance, w e may implement a $100 server fee to bring in additional staff

In order to guarantee your reservation, we require a signed event contract. The event host will be presented with one single bill; no separate checks will be provided. The balance is due in full at the completion of your event. An 8.25% sales tax and 20% gratuity will automatically be added to your bill

We require a food and beverage minimum at time of booking, which upon receiving cannot be reduced. Your final guaranteed guest count is due at least three working days prior to your event. You will be billed for your guaranteed guest count or the actual number of guests, whichever is greater. In the case that your food and beverage minimum is not reached, an un-met minimum charge will be applied to make up the difference

Menu selections must be supplied to the catering department at least 7 working days prior to the date of your function. Menu items provided in this informational packet are subject to seasonal changes. To abide by all Texas Alcohol and Beverage Commission laws, no alcohol (including wine) can be brought on property and consumed. All beverages must be purchased from the restaurant

Paesanos 1604 must receive all cancellations in writing - via fax or email - and followed by phone notification. If a cancellation request is received at least 30 days prior to an event, no fee will apply. If a cancellation request is received within 30 days prior to an event, a $250 cancellation fee will apply to the credit card on file. If a cancellation request is received within 7 days prior to an event, a $500 cancellation fee will apply to the credit card on file. If you fail to show up for your event without submitting a cancellation request you will be charged 100% of the total estimated cost of the function, to include food, beverage, tax, and 20% gratuity

The catering director will suggest a table arrangement to best accommodate your reserved space and guest count

Paesanos 1604 is not liable for any items brought in that are not booked or arranged through the restaurant in the event that they are lost, left behind, stolen or damaged. Such items include, but are not limited to, cakes, centerpieces, cameras, a/v equipment, cake cutters, flowers, champagne flutes and decorations

Any entertainment must be approved by your catering manager. Any special concessions required must be made known to ensure the arrangement can be honored. This would include, but is not limited to, early access to room for decorating, arrangements for equipment storage, electricity requirements, etc. DJs and live music are permitted in outdoor areas only

The catering director will be happy to assist you with your decoration needs. Please note that the restaurant will not perm it the affixing of anything on the walls, floors, or ceilings with nails, staples, tape, or any other substance. G litter and confetti are not permitted. Should a situation arise whereby a guest associated with your event destroys restaurant property, a clean-up or replacement fee will apply

$300 in January - November, $500 in December

$800 in January - November, $1000 in December. $250 room rental charge applies for Friday/Saturday evenings in December

30 people maximum with Audio/Visual, 35 people maximum without Audio/Visual

Projection Screen

$500 in January - November, $700 in December

$1, 500 in January - November, $2, 000 in December. $250 room rental charge applies for Friday/Saturday evenings in December

55 people maximum with Audio/Visual, 75 people maximum without Audio/Visual

Fireplace, Projection Screen, Access to Private Courtyard

80 people maximum with Audio/Visual, 100 people maximum without Audio/Visual

Projection Screen, Courtyard Views

70 people maximum

120 people maximum with Audio/Visual, 170 people maximum without Audio/Visual

250 people maximum

Heaters, Private Bar, Active Water Features and Koi Ponds

with Cucumber, Tomato, Red Onions and Capers

with Whipped Butter and Syrup

fresh greens, cucumber, tomato and croutons tossed in a lemon vinaigrette

baked cheese ravioli served with our house tomato sauce and ricotta meatballs

lightly breaded chicken breast baked with fresh tomato sauce and whole milk mozzarella cheese, served over spaghetti

three jumbo shrimp dusted in flour, pan sautéed then baked, served with lemon butter garlic sauce and spaghetti

fresh greens, cucumber, tomato and croutons tossed in a lemon vinaigrette

pot roast braised in italian beer served with buttermilk mashed potatoes and onion gravy

four jumbo shrimp dusted in flour, pan sauteed then baked, served with lemon butter garlic sauce and spaghetti

lightly breaded chicken breast with lemon and capers served over leek mashed potatoes

romaine lettuce tossed in our house caesar dressing with parmesan cheese and croutons

lobster filled ravioli with asparagus, tomatoes, lump crab and garlic butter

pan seared beef tenderloin served with potato croquettes, cabbage carbonara and balsamic glaze

pan roasted salmon served over spaghetti with artichokes, mushrooms, capers, tomatoes and lemon butter garlic sauce

fresh greens, cucumber, tomato and croutons tossed in a lemon vinaigrette

ziti pasta baked with housemade meat sauce and mozzarella cheese

baked cheese tortellini with chicken, broccoli and basil pesto cream sauce

penne pasta tossed in a spicy tomato sauce with sautéed shrimp and olives

new york style cheesecake with grand marnier berries

fresh greens. cucumber, tomato and croutons tossed in a lemon vinaigrette

oven roasted salmon served with leek mashed potatoes and lemon butter garlic sauce

penne pasta in a creamy tomato sauce with mushrooms, poblano peppers and grilled chicken

baked cheese ravioli served with house tomato sauce and ricotta meatballs

new york style cheesecake with grand marnier berries

romaine lettuce tossed in our house caesar dressing with parmesan cheese and croutons

parmesan crusted veal cutlet baked with tomato sauce and monarella served over spaghetti

lightly breaded chicken breast served over spaghetti with lemon butter garlic sauce

oak grilled seasonal fish served with mascarpone mashed potatoes and grilled tomato butter

new york style cheesecake with grand marnier berries

romaine lettuce tossed in our house caesar dressing with parmesan cheese and croutons

oak grilled beef tenderloin served with leek mashed potatoes and béarnaise aioli

lightly breaded chicken breast baked with fresh tomato sauce and whole milk mozzarella cheese, served over spaghetti

five jumbo shrimp dusted in flour, pan sautéed then baked, served with lemon butter garlic sauce and spaghetti

new york style cheesecake with grand marnier berries

two jumbo shrimp dusted in flour, pan sautéed, baked and drizzled with lemon butter garlic sauce

mixed greens tossed in lemon vinaigrette with tomato, artichokes, hearts of palm and avocado

lightly breaded chicken breast baked with fresh tomato sauce and whole milk mozzarella cheese, served over spaghetti

pan roasted seasonal fish served over spaghetti with artichokes, mushrooms, capers, tomatoes and lemon butter garlic sauce

oak grilled beef tenderloin served with potato croquettes, cabbage carbonara and balsamic glaze

new york style cheesecake with grand marnier berries

two jumbo shrimp dusted in flour; pan sautéed, baked and drizzled with lemon butter garlic sauce

mixed greens tossed in lemon vinaigrette with tomato, artichokes, hearts of palm and avocado

lobster filled ravioli with asparagus, tomatoes, lump crab, and garlic butter

lightly breaded chicken breast with lemon and capers served over leek mashed potatoes

served with mashed potatoes and bourbon apple sauce

new york style cheesecake with grand marnier berries

with Sweet Chile Sauce & Bruschetta with Tomato, Mozzarella and Basil

two jumbo shrimp dusted in flour, pan sautéed, baked and drizzled lemon butter garlic sauce

baby iceberg wedge with crispy prosciutto, sweet peppers and gorgonzola dressing

oak grilled bone-in strip served with leek mashed potatoes and house made steak sauce

two 3.5 oz panko crusted Blue Crab Cakes, topped with citrus butter and served with leek mashed potatoes and a seasonal vegetable

rich Belgium chocolate cake with vanilla anglaise

two jumbo shrimp dusted in flour, pan sautéed, baked and drizzled with lemon butter garlic sauce

baby iceberg wedge with crispy prosciutto, sweet peppers and gorgonzola dressing

pan sautéed seasonal fish served over spaghetti with artichokes, mushrooms, capers, tomatoes and lemon butter garlic sauce

oak grilled angus ribeye served with mashed potatoes and cilantro chimichurri

ladyfingers soaked in espresso and godiva white chocolate liqueur layered with whipped cream

with Tomato Sauce and Ricotta Meatballs

with Melted mozzarella

with Chicken, Broccoli and Basil Pesto

with Prosciutto, English Peas and Parmesan Cream Sauce

with Eggplant, Shrimp and Olives

with Grilled Chicken and Jalapeño pesto

with Basil Pesto Cream

with House Tomato Sauce and Ricotta Meatballs

with Grilled Chicken and Alfredo Sauce

with Italian Sausage and Spicy Tomato Sauce

with mushrooms, Poblano Peppers, Grilled Chicken and Tomato Cream Sauce

w/ Pesto Goat Cheese

w/ Tomato & Mozzarella

w/ Gorgonzola Fondue

w/ Tomato Marmalade

with Pickled Shiitake Salad

w/ Sweet & Spicy Chile Sauce

w/ Parsley Butter & Brioche

w/ Green Apple Remoulade

w/ Sourdough Toast

with Citrus Juices and Avocado

with Seasonal Fruit, Domestic/Imported Cheese, Cured Italian Meats and Assorted Crackers

with Crackers

with Focaccia

with Tomato Sauce and Parmesan

with Celery Sticks

with Chicken, Mushrooms, Poblanos and Creamy Tomato Sauce

with Truffle Mushrooms

with Sundried Tomato Pesto

with Herb Goat Cheese

with Wasabi Avocado

with Smoked Tomato Aioli

with Goat Cheese

with Dill-Mascarpone and English Cucumber

with Strawberry Vinaigrette

with Roasted Pepper Ranch

with Basil Vinaigrette

with Tomato Marmalade

Brands vary according to seasonal availability. Full wine list available upon request. Larger groups can be accommodated with three days advanced notice. A 10% wine discount will be applied for parties who guarantee at least one case of any wine (12 bottles)

deep eddy ruby red vodka, st germain elderflower liqueur, freshly squeezed grapefruit juice, muddled basil

woodford reserve bourbon, blackberry preserves, bitters, garnished with house made candied cherries

cinco vodka, muddled cucumber, mint infused simple syrup, fresh lime juice

Tomato, meat, butter garlic)

Vanilla or Cinnamon

Cuarenta y Tres (Liquor 43) and Espresso served Hot or On The Rocks

Disaronno Amaretto Liqueur, Kahlua Coffee Liqueur, Baileys Irish Cream, Frangelico Hazelnut Liqueur and Topped with Coffee