Paseo Grill

Cherry Wood Smoked Salmon with Citrus Mustard Aioli, Fried Capers, Crustinis and Lemon

4 (U-12) Shrimp peeled and served with Citrus Aioli and House Made Cocktail Sauce

Assorted Imported Cheeses served with Crustinis, Mango Chutney and Seasonal Fruit

Fried Green Beans served with Chipotle Aioli

Prosciutto, Smoked Duck, Boar Sausage, Elk Sausage, Smoked Salmon, Crustinis, House-pickled Vegetables, Balsamic Raspberry Jam, Whole Grain Mustard, Candied Walnuts, and Dried Apricots & Cherries

Spinach, Roasted Peppers, Corn, Smoked Gouda & Cream Cheese served hot with Paseo Salsa and Tortilla Chips

Hot House Tomatoes, Julienned Red Onion, and Fresh Mozzarella Cheese with Extra Virgin Olive Oil and Balsamic Vinegar, Fresh Basil, Cracked Black Pepper and Kosher Salt

One Lobster and Lump Crabmeat Cake blended with Parsley, Basil, Tarragon, Artichoke Hearts and Shallots, breaded in Japanese Bread Crumbs and flash fried. Served with Citrus Aioli and Mixed Greens

Lebanese Style Hummus with Extra Virgin Olive Oil and Cracked Black Pepper served with Kalamata Olive and Roasted Pepper Tapenade, topped with crumbled Montchevre' Cheese. Served with Pita Bread

Creamy Mushroom Soup with Button Mushrooms topped with Port Salut Cheese

Mixed Greens in Paseo House Dressing with Carrots, Cucumbers, Grape Tomatoes, Spiced Pecans and Montchevre' Cheese

Chopped Romaine, Parmesan Cheese and Croutons in Caesar Dressing, topped with Red Onions

Spinach, Candied Walnuts and Bleu Cheese tossed in Balsamic Vinegar with marinated Strawberries. Topped with sliced Pears and Cracked Black Pepper

Wedge of Iceberg Lettuce, Blue Cheese Dressing, Gorgonzola, Bacon, Cucumber, Grape Tomato, Red Onion and Carrots

Curried Chicken Salad topped with Mango Chutney. Served with Pita Bread and Fresh Fruit

Mixed Greens in Sesame Ginger Vinaigrette with pan seared Sesame Crusted Sushi Grade Tuna, cooked to Chef recommended Medium Rare. Garnished with Green Onions, Red Bell Peppers, Carrots and Crispy Rice Noodles, finished with Wasabi Cream

Jumbo Lump Crab Meat and Avocado served with a Parmesan Crisp and Mixed Greens drizzled in Citrus Mustard Aioli. Garnished with Fried Capers, Basil, Red Bell Peppers and Red Onions

Mixed Greens tossed in Raspberry Bleu Cheese Vinaigrette with sliced Strawberries, Mandarin Oranges, Bacon, Corn, Red Onions, Sliced Avocado, Tortilla Strips and Spiced Pecans. Topped with Blackened Cajun Chicken

Mixed Greens, Grape Tomatoes, Avocado, Cotija Cheese, Tortilla Crisps, Pulled Grilled Chicken Breast, Chile Lime Dressing, Croutons, Fresh Lime Wedges

Black Forest Ham, Salami, Roasted Pork Loin, Smoked Gouda, Dill Pickles and Chipotle Aioli on grilled Ciabatta. Served with Paseo Fries

Sliced Black Forest Ham, Smoked Turkey, Bacon, Provolone and Cheddar served on Honey Wheatberry Bread with Lettuce, Tomato and Mayonnaise. Served with Paseo Fries

Corned Beef, Swiss Cheese and Sauerkraut on Marble Rye with Horseradish Russian Dressing. Served with Paseo Fries

Grilled Tenderloin Patty served on a Butter-Toasted Brioche Bun with Basil Pesto Mayonnaise, melted Swiss Cheese, and Pickled Fennel & Red Onion Slaw. Served with Paseo Fries

Grilled Tenderloin Patty served on a Butter-Toasted Brioche Bun with Cheddar Cheese, Mustard, Lettuce, Tomato, Red Onion and Pickle. Served with Paseo Fries

Butter-Toasted Country White Bread, Tarragon Mayonnaise, Beef Tenderloin Tips & Mushrooms in Brown Gravy with Sour Cream topped with Gruyere Cheese and Caramelized Onions. Served with Paseo Fries

Grilled Chicken Breast topped with Bacon, Tomatoes and Mixed Greens. Served on Honey Wheatberry Bread with Avocado Ranch Dressing. Served with Paseo Fries

Butter-Toasted Country White Bread, Whole Grain Mustard, Black Forest Ham and Swiss Cheese topped with Champagne Cream Sauce, Gruyere Cheese and one Over-Medium Fried Egg. Garnished with thinly sliced Proscuitto. Served with Broccoli Almondine

Two House-Made Falafel Patties on Grilled Pita Bread with Hummus, Arugula, Grape Tomatoes, Red Onion, and Tzatziki Sauce. Served with Cucumber Salad

Limited Availability. Our Famous Homemade Pot Pie with Chicken, Potatoes, Carrots, Peas and a touch of Cayenne Pepper and Curry, cooked in a Cast Iron Skillet

Grilled Chicken Breast topped with Beurre Blanc and Sun-dried Tomato Pesto. Served with Mashed Potatoes and Glazed Carrots

Yellow Curry Oil, Soy, Garlic, Ginger, Julienne Carrots, Red Bell Peppers, Poblano Peppers, Celery, Edamame, Jicama, Red Onions, Green Onions, Bean Thread Noodles, Fresh Lime, Cilantro and Peanuts

5 oz. Grilled Sirloin with Pepper Cream Sauce and Jalapeno Matchsticks. Served with Mashed Potatoes and Glazed Carrots

Layered Eggplant, Green Lentils, Chickpeas, Mushrooms, Tomatoes, Artichoke Hearts, Red Potatoes topped with Champagne Cream Sauce, Parmesan, Toasted Bread Crumbs and Arugula

4 oz. Blackened Trout topped with Avocado Kiwi Salsa. Served with Toasted Pine Nut Orzo and Sautéed Green Beans

5 oz. Fresh Atlantic Salmon topped with Beurre Blanc and Smoked Jicama & Pepper Confetti. Served with Toasted Pine Nut Orzo and Cucumber Salad

Grilled Mustard and Herb rubbed Pork Loin Medallion topped with Lemon Beurre Blanc. Served with Mashed Potatoes and Glazed Carrots

Two Flour Tortillas filled with Roasted Poblano Chile, Corn & Black Bean Salsa, Cotija and Cheddar Jack Cheese. Served with Sour Cream, Guacamole, and Paseo Salsa

Ground Tenderloin, Pork Sausage and Smoked Cheddar Cheese, topped with Chipotle Red Wine Demi Glace and crispy Tortilla Strips. Served over Mashed Potatoes and Glazed Carrots

Grilled or Chilled

Black Pepper, Fleur de Sel, Ciabatta

Horseradish, Lemon, Dill, Red Onion, Tortilla Chips

Sour Cream, Paseo Salsa

Citrus Dijon Aioli

Tenderloin, Dijon, Egg, Caper, Garlic Crustinis

Ask server for details

Wine Feature $6 / $25, Beer Feature $3

French Bread in a creamy Custard with Raisins and Cinnamon. Served warm with Gran Mariner Cream and Berries, sprinkled with Cocoa

Vanilla Bean Ice Cream sandwiched in between Walnut Fudge Brownies with Walnut Chocolate Frosting. Served with warm Caramel, Chocolate Sauce, and House made Whipped Cream

Tahitian Vanilla Bean Custard with Caramelized Sugar

Cinnamon, Pecan, Walnut & Graham Cracker Crust with Key Lime Custard, topped with House made Whipped Cream

Vanilla Cheesecake with choice of Seasonal Berries, Caramel, or Chocolate

3 Layer Chocolate Cake with French Butter Cream, Chocolate Mousse, and a Chocolate Butter Cream Frosting with Chocolate Chips

Each decanter takes four generations of cellar masters over 100 years to craft. A firework of aromas with floral, spice, fruit, wood and nut dimensions, Louis XIII has unparalleled complexity and an extremely long finish of up to one hour

Absolut Vanilia, Kahlua, Disaronno, Godiva White Chocolate Liqueur, Cream

Kahlua, Dark Crème de Cacoa, Baileys, Gran Marnier, Cream

Muddled Strawberries, Hendrick's Gin, Noilly Prat Dry Vermouth, Black Pepper, Balsamic Caramel

Kahlua, Bailey's, Absolut Vanilia, Paseo Coffee, served chilled

Grilled or Chilled

Black Pepper, Fleur de Sel, Ciabatta

Horseradish, Lemon, Dill, Red Onion, Tortilla Chips

Sour Cream, Paseo Salsa

Citrus Dijon Aioli

Tenderloin, Dijon, Egg, Caper, Garlic Crustinis

Ask server for details

Wine Feature $6 / $25, Beer Feature $3

Cherry Wood Smoked Salmon with Citrus Mustard Aioli, Fried Capers, Crustinis and Lemon

Spinach, Roasted Peppers, Corn, Smoked Gouda and Cream Cheese served hot with Paseo Salsa and Tortilla Chips

Lebanese Style Hummus with Extra Virgin Olive Oil and Cracked Black Pepper served with Kalamata Olive and Roasted Pepper Tapenade, topped with crumbled Montchevre' Cheese. Served with Pita Bread

4 (U-12) Shrimp peeled and served with Citrus Aioli and House Made Cocktail Sauce

Prosciutto, Smoked Duck, Boar Sausage, Elk Sausage, Smoked Salmon, Crustinis, House-pickled Vegetables, Balsamic Raspberry Jam, Whole Grain Mustard, Candied Walnuts, and Dried Apricots Cherries

Assorted Imported Cheeses served with Crustinis, Mango Chutney and Fresh Fruit

Fried Green Beans served with Chipotle Aioli

One Lobster and Lump Crabmeat Cake blended with Parsley, Basil, Tarragon, Artichoke Hearts and Shallots. Breaded in Japanese Bread Crumbs and flash fried, served with Citrus Aioli and Mixed Greens

Sushi Grade Ahi Tuna with Avocados, Red Onions, Cilantro, Lime and Tropical Fruit served with Tortilla Chips

Hot House Tomatoes, Julienned Red Onion, and Fresh Mozzarella Cheese drizzled with Extra Virgin Olive Oil and Balsamic Vinegar. Garnished with Fresh Basil, cracked Black Pepper and Kosher Salt

Mixed Greens in Sesame Ginger Vinaigrette with pan seared Sesame Crusted Sushi Grade Tuna, cooked to Chef recommended Medium Rare. Garnished with Green Onions, Red Bell Peppers, Carrots and Crispy Rice Noodles, finished with Wasabi Cream

Mixed Greens with 3 Grilled Jumbo Shrimp, Grape Tomatoes, Avocado, Cotija Cheese, Tortilla Crisps, Chile Lime Dressing, Croutons, Fresh Lime Wedges

Jumbo Lump Crab Meat and Avocado served with a Parmesan Crisp and Mixed Greens tossed in Citrus Aioli. Garnished with Fried Capers, Basil, Red Bell Peppers and Red Onions

Mixed Greens tossed in Creamy English Stilton Blue Cheese Dressing and topped with sliced Duck Breast. Garnished with Grape Tomatoes, Carrots and Duck Cracklings

Wedge of Iceberg Lettuce, Blue Cheese Dressing, Gorgonzola, Bacon, Cucumber, Grape Tomato, Red Onion and Carrots

Spinach, Candied Walnuts and Bleu Cheese tossed in Balsamic Vinegar with marinated Strawberries. Topped with sliced Pears and Cracked Black Pepper

Chopped Romaine, Parmesan Cheese and Croutons in Caesar Dressing, topped with Red Onions

Mixed Greens tossed in Paseo House Dressing with Carrots, Cucumbers, Grape Tomatoes, Spiced Pecans and Montchevre' Cheese

Creamy Mushroom Soup with Button Mushrooms, topped with Port Salut Cheese

Fresh Atlantic Salmon grilled and topped with Beurre Blanc and Smoked Jicama Pepper Confetti. Served with Toasted Pine Nut Orzo and Cucumber Salad

Blackened Trout topped with Avocado Kiwi Salsa. Served with Toasted Pine Nut Orzo and Sautéed Green Beans

7 oz. Chilean Sea Bass pan seared with a sweet and savory Miso Glaze drizzled with Beurre Blanc. Served with a Fried Potato Cake and Sautéed Green Beans

Ground Beef Tenderloin, Pork Sausage and Smoked Cheddar Cheese topped with Chipotle Red Wine Demi Glace and Crispy Tortilla Strips. Served with Mashed Potatoes and Glazed Carrots

Filet of Beef Tenderloin topped with one Diver Sea Scallop and Jumbo Lump Crabmeat, finished with Beurre Blanc. Served with Mashed Potatoes and Glazed Carrots

Mushrooms lightly sautéed in Butter with fresh Garlic and Shallots topped with a 6 oz. Filet of Beef Tenderloin and finished with Beurre Marchand de Vin (burr mah-shon duh van). Served with Mashed Potatoes and Glazed Carrots

Prime Grade New York Strip Steak grilled to your preference and topped with Boursin Butter. Served with Mashed Potatoes and Glazed Carrots

Prime Grade Ribeye grilled to your preference. Served with Mashed Potatoes and Glazed Carrots

Mustard and Herb rubbed Boneless Pork Loin grilled served medium well, topped with Lemon Beurre Blanc. Served with Mashed Potatoes and Glazed Carrots

Sautéed Boneless Duck Breast over Raspberry Bourbon Sauce. Served with Toasted Pine Nut Orzo and Sautéed Green Beans

Lightly Floured Chicken Breast with Spinach, Prosciutto and Provolone Cheese, finished with Lemon-Thyme Sauce. Served with Mashed Potatoes and Glazed Carrots

Sautéed Chicken Breast, Hearts of Palm, Prosciutto, Mushrooms, Artichokes Hearts and Parmesan Cheese tossed with Farfalle Pasta in a Champagne Cream Sauce. Served with a Parmesan Crisp

Layered Eggplant, Green Lentils, Chickpeas, Mushrooms, Tomatoes, Artichoke Hearts, Red Potatoes topped with Champagne Cream Sauce, Parmesan, Toasted Bread Crumbs and Arugula

Cherry Wood Smoked Salmon with Citrus Mustard Aioli, Fried Capers, Crustinis and Lemon

4 (U-12) Shrimp peeled and served with Citrus Aioli and House Made Cocktail Sauce

Assorted Imported Cheeses served with Crustinis, Mango Chutney and Seasonal Fruit

Fried Green Beans served with Chipotle Aioli

Prosciutto, Smoked Duck, Boar Sausage, Elk Sausage, Smoked Salmon, Crustinis, House-pickled Vegetables, Balsamic Raspberry Jam, Whole Grain Mustard, Candied Walnuts, and Dried Apricots Cherries

Spinach, Roasted Peppers, Corn, Smoked Gouda Cream Cheese served hot with Paseo Salsa and Tortilla Chips

Hot House Tomatoes, Julienned Red Onion, and Fresh Mozzarella Cheese with Extra Virgin Olive Oil and Balsamic Vinegar, Fresh Basil, Cracked Black Pepper and Kosher Salt

One Lobster and Lump Crabmeat Cake blended with Parsley, Basil, Tarragon, Artichoke Hearts and Shallots, breaded in Japanese Bread Crumbs and flash fried. Served with Citrus Aioli and Mixed Greens

Lebanese Style Hummus with Extra Virgin Olive Oil and Cracked Black Pepper served with Kalamata Olive and Roasted Pepper Tapenade, topped with crumbled Montchevre' Cheese. Served with Pita Bread

Creamy Mushroom Soup with Button Mushrooms topped with Port Salut Cheese

Mixed Greens in Paseo House Dressing with Carrots, Cucumbers, Grape Tomatoes, Spiced Pecans and Montchevre' Cheese

Chopped Romaine, Parmesan Cheese and Croutons in Caesar Dressing, topped with Red Onions

Spinach, Candied Walnuts and Bleu Cheese tossed in Balsamic Vinegar with marinated Strawberries. Topped with sliced Pears and Cracked Black Pepper

Wedge of Iceberg Lettuce, Blue Cheese Dressing, Gorgonzola, Bacon, Cucumber, Grape Tomato, Red Onion and Carrots

Curried Chicken Salad topped with Mango Chutney. Served with Pita Bread and Fresh Fruit

Mixed Greens in Sesame Ginger Vinaigrette with pan seared Sesame Crusted Sushi Grade Tuna, cooked to Chef recommended Medium Rare. Garnished with Green Onions, Red Bell Peppers, Carrots and Crispy Rice Noodles, finished with Wasabi Cream

Jumbo Lump Crab Meat and Avocado served with a Parmesan Crisp and Mixed Greens drizzled in Citrus Mustard Aioli. Garnished with Fried Capers, Basil, Red Bell Peppers and Red Onions

Mixed Greens tossed in Raspberry Bleu Cheese Vinaigrette with sliced Strawberries, Mandarin Oranges, Bacon, Corn, Red Onions, Sliced Avocado, Tortilla Strips and Spiced Pecans. Topped with Blackened Cajun Chicken

Mixed Greens, Grape Tomatoes, Avocado, Cotija Cheese, Tortilla Crisps, Pulled Grilled Chicken Breast, Chile Lime Dressing, Croutons, Fresh Lime Wedges

Black Forest Ham, Salami, Roasted Pork Loin, Smoked Gouda, Dill Pickles and Chipotle Aioli on grilled Ciabatta. Served with Paseo Fries

Sliced Black Forest Ham, Smoked Turkey, Bacon, Provolone and Cheddar served on Honey Wheatberry Bread with Lettuce, Tomato and Mayonnaise. Served with Paseo Fries

Corned Beef, Swiss Cheese and Sauerkraut on Marble Rye with Horseradish Russian Dressing. Served with Paseo Fries

Grilled Tenderloin Patty served on a Butter-Toasted Brioche Bun with Basil Pesto Mayonnaise, melted Swiss Cheese, and Pickled Fennel Red Onion Slaw. Served with Paseo Fries

Grilled Tenderloin Patty served on a Butter-Toasted Brioche Bun with Cheddar Cheese, Mustard, Lettuce, Tomato, Red Onion and Pickle. Served with Paseo Fries

Butter-Toasted Country White Bread, Tarragon Mayonnaise, Beef Tenderloin Tips Mushrooms in Brown Gravy with Sour Cream topped with Gruyere Cheese and Caramelized Onions. Served with Paseo Fries

Grilled Chicken Breast topped with Bacon, Tomatoes and Mixed Greens. Served on Honey Wheatberry Bread with Avocado Ranch Dressing. Served with Paseo Fries

Butter-Toasted Country White Bread, Whole Grain Mustard, Black Forest Ham and Swiss Cheese topped with Champagne Cream Sauce, Gruyere Cheese and one Over-Medium Fried Egg. Garnished with thinly sliced Proscuitto. Served with Broccoli Almondine

Two House-Made Falafel Patties on Grilled Pita Bread with Hummus, Arugula, Grape Tomatoes, Red Onion, and Tzatziki Sauce. Served with Cucumber Salad

Limited Availability. Our Famous Homemade Pot Pie with Chicken, Potatoes, Carrots, Peas and a touch of Cayenne Pepper and Curry, cooked in a Cast Iron Skillet

Grilled Chicken Breast topped with Beurre Blanc and Sun-dried Tomato Pesto. Served with Mashed Potatoes and Glazed Carrots

Yellow Curry Oil, Soy, Garlic, Ginger, Julienne Carrots, Red Bell Peppers, Poblano Peppers, Celery, Edamame, Jicama, Red Onions, Green Onions, Bean Thread Noodles, Fresh Lime, Cilantro and Peanuts

5 oz. Grilled Sirloin with Pepper Cream Sauce and Jalapeno Matchsticks. Served with Mashed Potatoes and Glazed Carrots

Layered Eggplant, Green Lentils, Chickpeas, Mushrooms, Tomatoes, Artichoke Hearts, Red Potatoes topped with Champagne Cream Sauce, Parmesan, Toasted Bread Crumbs and Arugula

4 oz. Blackened Trout topped with Avocado Kiwi Salsa. Served with Toasted Pine Nut Orzo and Sautéed Green Beans

5 oz. Fresh Atlantic Salmon topped with Beurre Blanc and Smoked Jicama Pepper Confetti. Served with Toasted Pine Nut Orzo and Cucumber Salad

Grilled Mustard and Herb rubbed Pork Loin Medallion topped with Lemon Beurre Blanc. Served with Mashed Potatoes and Glazed Carrots

Two Flour Tortillas filled with Roasted Poblano Chile, Corn Black Bean Salsa, Cotija and Cheddar Jack Cheese. Served with Sour Cream, Guacamole, and Paseo Salsa

Ground Tenderloin, Pork Sausage and Smoked Cheddar Cheese, topped with Chipotle Red Wine Demi Glace and crispy Tortilla Strips. Served over Mashed Potatoes and Glazed Carrots

French Bread in a creamy Custard with Raisins and Cinnamon. Served warm with Gran Mariner Cream and Berries, sprinkled with Cocoa

Vanilla Bean Ice Cream sandwiched in between Walnut Fudge Brownies with Walnut Chocolate Frosting. Served with warm Caramel, Chocolate Sauce, and House made Whipped Cream

Tahitian Vanilla Bean Custard with Caramelized Sugar

Cinnamon, Pecan, Walnut Graham Cracker Crust with Key Lime Custard, topped with House made Whipped Cream

Vanilla Cheesecake with choice of Seasonal Berries, Caramel, or Chocolate

3 Layer Chocolate Cake with French Butter Cream, Chocolate Mousse, and a Chocolate Butter Cream Frosting with Chocolate Chips

Each decanter takes four generations of cellar masters over 100 years to craft. A firework of aromas with floral, spice, fruit, wood and nut dimensions, Louis XIII has unparalleled complexity and an extremely long finish of up to one hour

Absolut Vanilia, Kahlua, Disaronno, Godiva White Chocolate Liqueur, Cream

Kahlua, Dark Crème de Cacoa, Baileys, Gran Marnier, Cream

Muddled Strawberries, Hendrick's Gin, Noilly Prat Dry Vermouth, Black Pepper, Balsamic Caramel

Kahlua, Bailey's, Absolut Vanilia, Paseo Coffee, served chilled

Grilled or Chilled

Black Pepper, Fleur de Sel, Ciabatta

Horseradish, Lemon, Dill, Red Onion, Tortilla Chips

Sour Cream, Paseo Salsa

Citrus Dijon Aioli

Tenderloin, Dijon, Egg, Caper, Garlic Crustinis

Ask server for details

Wine Feature $6 / $25, Beer Feature $3

Cherry Wood Smoked Salmon with Citrus Mustard Aioli, Fried Capers, Crustinis and Lemon

Spinach, Roasted Peppers, Corn, Smoked Gouda and Cream Cheese served hot with Paseo Salsa and Tortilla Chips

Lebanese Style Hummus with Extra Virgin Olive Oil and Cracked Black Pepper served with Kalamata Olive and Roasted Pepper Tapenade, topped with crumbled Montchevre' Cheese. Served with Pita Bread

4 (U-12) Shrimp peeled and served with Citrus Aioli and House Made Cocktail Sauce

Prosciutto, Smoked Duck, Boar Sausage, Elk Sausage, Smoked Salmon, Crustinis, House-pickled Vegetables, Balsamic Raspberry Jam, Whole Grain Mustard, Candied Walnuts, and Dried Apricots & Cherries

Assorted Imported Cheeses served with Crustinis, Mango Chutney and Fresh Fruit

Fried Green Beans served with Chipotle Aioli

One Lobster and Lump Crabmeat Cake blended with Parsley, Basil, Tarragon, Artichoke Hearts and Shallots. Breaded in Japanese Bread Crumbs and flash fried, served with Citrus Aioli and Mixed Greens

Sushi Grade Ahi Tuna with Avocados, Red Onions, Cilantro, Lime and Tropical Fruit served with Tortilla Chips

Hot House Tomatoes, Julienned Red Onion, and Fresh Mozzarella Cheese drizzled with Extra Virgin Olive Oil and Balsamic Vinegar. Garnished with Fresh Basil, cracked Black Pepper and Kosher Salt

Mixed Greens in Sesame Ginger Vinaigrette with pan seared Sesame Crusted Sushi Grade Tuna, cooked to Chef recommended Medium Rare. Garnished with Green Onions, Red Bell Peppers, Carrots and Crispy Rice Noodles, finished with Wasabi Cream

Mixed Greens with 3 Grilled Jumbo Shrimp, Grape Tomatoes, Avocado, Cotija Cheese, Tortilla Crisps, Chile Lime Dressing, Croutons, Fresh Lime Wedges

Jumbo Lump Crab Meat and Avocado served with a Parmesan Crisp and Mixed Greens tossed in Citrus Aioli. Garnished with Fried Capers, Basil, Red Bell Peppers and Red Onions

Mixed Greens tossed in Creamy English Stilton Blue Cheese Dressing and topped with sliced Duck Breast. Garnished with Grape Tomatoes, Carrots and Duck Cracklings

Wedge of Iceberg Lettuce, Blue Cheese Dressing, Gorgonzola, Bacon, Cucumber, Grape Tomato, Red Onion and Carrots

Spinach, Candied Walnuts and Bleu Cheese tossed in Balsamic Vinegar with marinated Strawberries. Topped with sliced Pears and Cracked Black Pepper

Chopped Romaine, Parmesan Cheese and Croutons in Caesar Dressing, topped with Red Onions

Mixed Greens tossed in Paseo House Dressing with Carrots, Cucumbers, Grape Tomatoes, Spiced Pecans and Montchevre' Cheese

Creamy Mushroom Soup with Button Mushrooms, topped with Port Salut Cheese

Fresh Atlantic Salmon grilled and topped with Beurre Blanc and Smoked Jicama & Pepper Confetti. Served with Toasted Pine Nut Orzo and Cucumber Salad

Blackened Trout topped with Avocado Kiwi Salsa. Served with Toasted Pine Nut Orzo and Sautéed Green Beans

7 oz. Chilean Sea Bass pan seared with a sweet and savory Miso Glaze drizzled with Beurre Blanc. Served with a Fried Potato Cake and Sautéed Green Beans

Ground Beef Tenderloin, Pork Sausage and Smoked Cheddar Cheese topped with Chipotle Red Wine Demi Glace and Crispy Tortilla Strips. Served with Mashed Potatoes and Glazed Carrots

Filet of Beef Tenderloin topped with one Diver Sea Scallop and Jumbo Lump Crabmeat, finished with Beurre Blanc. Served with Mashed Potatoes and Glazed Carrots

Mushrooms lightly sautéed in Butter with fresh Garlic and Shallots topped with a 6 oz. Filet of Beef Tenderloin and finished with Beurre Marchand de Vin (burr mah-shon duh van). Served with Mashed Potatoes and Glazed Carrots

Prime Grade New York Strip Steak grilled to your preference and topped with Boursin Butter. Served with Mashed Potatoes and Glazed Carrots

Prime Grade Ribeye grilled to your preference. Served with Mashed Potatoes and Glazed Carrots

Mustard and Herb rubbed Boneless Pork Loin grilled & served medium well, topped with Lemon Beurre Blanc. Served with Mashed Potatoes and Glazed Carrots

Sautéed Boneless Duck Breast over Raspberry Bourbon Sauce. Served with Toasted Pine Nut Orzo and Sautéed Green Beans

Lightly Floured Chicken Breast with Spinach, Prosciutto and Provolone Cheese, finished with Lemon-Thyme Sauce. Served with Mashed Potatoes and Glazed Carrots

Sautéed Chicken Breast, Hearts of Palm, Prosciutto, Mushrooms, Artichokes Hearts and Parmesan Cheese tossed with Farfalle Pasta in a Champagne Cream Sauce. Served with a Parmesan Crisp

Layered Eggplant, Green Lentils, Chickpeas, Mushrooms, Tomatoes, Artichoke Hearts, Red Potatoes topped with Champagne Cream Sauce, Parmesan, Toasted Bread Crumbs and Arugula

Cherry Wood Smoked Salmon with Citrus Mustard Aioli, Fried Capers, Crustinis and Lemon

4 (U-12) Shrimp peeled and served with Citrus Aioli and House Made Cocktail Sauce

Assorted Imported Cheeses served with Crustinis, Mango Chutney and Seasonal Fruit

Fried Green Beans served with Chipotle Aioli

Prosciutto, Smoked Duck, Boar Sausage, Elk Sausage, Smoked Salmon, Crustinis, House-pickled Vegetables, Balsamic Raspberry Jam, Whole Grain Mustard, Candied Walnuts, and Dried Apricots & Cherries

Spinach, Roasted Peppers, Corn, Smoked Gouda & Cream Cheese served hot with Paseo Salsa and Tortilla Chips

Hot House Tomatoes, Julienned Red Onion, and Fresh Mozzarella Cheese with Extra Virgin Olive Oil and Balsamic Vinegar, Fresh Basil, Cracked Black Pepper and Kosher Salt

One Lobster and Lump Crabmeat Cake blended with Parsley, Basil, Tarragon, Artichoke Hearts and Shallots, breaded in Japanese Bread Crumbs and flash fried. Served with Citrus Aioli and Mixed Greens

Lebanese Style Hummus with Extra Virgin Olive Oil and Cracked Black Pepper served with Kalamata Olive and Roasted Pepper Tapenade, topped with crumbled Montchevre' Cheese. Served with Pita Bread

Creamy Mushroom Soup with Button Mushrooms topped with Port Salut Cheese

Mixed Greens in Paseo House Dressing with Carrots, Cucumbers, Grape Tomatoes, Spiced Pecans and Montchevre' Cheese

Chopped Romaine, Parmesan Cheese and Croutons in Caesar Dressing, topped with Red Onions

Spinach, Candied Walnuts and Bleu Cheese tossed in Balsamic Vinegar with marinated Strawberries. Topped with sliced Pears and Cracked Black Pepper

Wedge of Iceberg Lettuce, Blue Cheese Dressing, Gorgonzola, Bacon, Cucumber, Grape Tomato, Red Onion and Carrots

Curried Chicken Salad topped with Mango Chutney. Served with Pita Bread and Fresh Fruit

Mixed Greens in Sesame Ginger Vinaigrette with pan seared Sesame Crusted Sushi Grade Tuna, cooked to Chef recommended Medium Rare. Garnished with Green Onions, Red Bell Peppers, Carrots and Crispy Rice Noodles, finished with Wasabi Cream

Jumbo Lump Crab Meat and Avocado served with a Parmesan Crisp and Mixed Greens drizzled in Citrus Mustard Aioli. Garnished with Fried Capers, Basil, Red Bell Peppers and Red Onions

Mixed Greens tossed in Raspberry Bleu Cheese Vinaigrette with sliced Strawberries, Mandarin Oranges, Bacon, Corn, Red Onions, Sliced Avocado, Tortilla Strips and Spiced Pecans. Topped with Blackened Cajun Chicken

Mixed Greens, Grape Tomatoes, Avocado, Cotija Cheese, Tortilla Crisps, Pulled Grilled Chicken Breast, Chile Lime Dressing, Croutons, Fresh Lime Wedges

Black Forest Ham, Salami, Roasted Pork Loin, Smoked Gouda, Dill Pickles and Chipotle Aioli on grilled Ciabatta. Served with Paseo Fries

Sliced Black Forest Ham, Smoked Turkey, Bacon, Provolone and Cheddar served on Honey Wheatberry Bread with Lettuce, Tomato and Mayonnaise. Served with Paseo Fries

Corned Beef, Swiss Cheese and Sauerkraut on Marble Rye with Horseradish Russian Dressing. Served with Paseo Fries

Grilled Tenderloin Patty served on a Butter-Toasted Brioche Bun with Basil Pesto Mayonnaise, melted Swiss Cheese, and Pickled Fennel & Red Onion Slaw. Served with Paseo Fries

Grilled Tenderloin Patty served on a Butter-Toasted Brioche Bun with Cheddar Cheese, Mustard, Lettuce, Tomato, Red Onion and Pickle. Served with Paseo Fries

Butter-Toasted Country White Bread, Tarragon Mayonnaise, Beef Tenderloin Tips & Mushrooms in Brown Gravy with Sour Cream topped with Gruyere Cheese and Caramelized Onions. Served with Paseo Fries

Grilled Chicken Breast topped with Bacon, Tomatoes and Mixed Greens. Served on Honey Wheatberry Bread with Avocado Ranch Dressing. Served with Paseo Fries

Butter-Toasted Country White Bread, Whole Grain Mustard, Black Forest Ham and Swiss Cheese topped with Champagne Cream Sauce, Gruyere Cheese and one Over-Medium Fried Egg. Garnished with thinly sliced Proscuitto. Served with Broccoli Almondine

Two House-Made Falafel Patties on Grilled Pita Bread with Hummus, Arugula, Grape Tomatoes, Red Onion, and Tzatziki Sauce. Served with Cucumber Salad

Limited Availability. Our Famous Homemade Pot Pie with Chicken, Potatoes, Carrots, Peas and a touch of Cayenne Pepper and Curry, cooked in a Cast Iron Skillet

Grilled Chicken Breast topped with Beurre Blanc and Sun-dried Tomato Pesto. Served with Mashed Potatoes and Glazed Carrots

Yellow Curry Oil, Soy, Garlic, Ginger, Julienne Carrots, Red Bell Peppers, Poblano Peppers, Celery, Edamame, Jicama, Red Onions, Green Onions, Bean Thread Noodles, Fresh Lime, Cilantro and Peanuts

5 oz. Grilled Sirloin with Pepper Cream Sauce and Jalapeno Matchsticks. Served with Mashed Potatoes and Glazed Carrots

Layered Eggplant, Green Lentils, Chickpeas, Mushrooms, Tomatoes, Artichoke Hearts, Red Potatoes topped with Champagne Cream Sauce, Parmesan, Toasted Bread Crumbs and Arugula

4 oz. Blackened Trout topped with Avocado Kiwi Salsa. Served with Toasted Pine Nut Orzo and Sautéed Green Beans

5 oz. Fresh Atlantic Salmon topped with Beurre Blanc and Smoked Jicama & Pepper Confetti. Served with Toasted Pine Nut Orzo and Cucumber Salad

Grilled Mustard and Herb rubbed Pork Loin Medallion topped with Lemon Beurre Blanc. Served with Mashed Potatoes and Glazed Carrots

Two Flour Tortillas filled with Roasted Poblano Chile, Corn & Black Bean Salsa, Cotija and Cheddar Jack Cheese. Served with Sour Cream, Guacamole, and Paseo Salsa

Ground Tenderloin, Pork Sausage and Smoked Cheddar Cheese, topped with Chipotle Red Wine Demi Glace and crispy Tortilla Strips. Served over Mashed Potatoes and Glazed Carrots

French Bread in a creamy Custard with Raisins and Cinnamon. Served warm with Gran Mariner Cream and Berries, sprinkled with Cocoa

Vanilla Bean Ice Cream sandwiched in between Walnut Fudge Brownies with Walnut Chocolate Frosting. Served with warm Caramel, Chocolate Sauce, and House made Whipped Cream

Tahitian Vanilla Bean Custard with Caramelized Sugar

Cinnamon, Pecan, Walnut & Graham Cracker Crust with Key Lime Custard, topped with House made Whipped Cream

Vanilla Cheesecake with choice of Seasonal Berries, Caramel, or Chocolate

3 Layer Chocolate Cake with French Butter Cream, Chocolate Mousse, and a Chocolate Butter Cream Frosting with Chocolate Chips

Each decanter takes four generations of cellar masters over 100 years to craft. A firework of aromas with floral, spice, fruit, wood and nut dimensions, Louis XIII has unparalleled complexity and an extremely long finish of up to one hour

Absolut Vanilia, Kahlua, Disaronno, Godiva White Chocolate Liqueur, Cream

Kahlua, Dark Crème de Cacoa, Baileys, Gran Marnier, Cream

Muddled Strawberries, Hendrick's Gin, Noilly Prat Dry Vermouth, Black Pepper, Balsamic Caramel

Kahlua, Bailey's, Absolut Vanilia, Paseo Coffee, served chilled