Paesano's

Fall Peperonata With Housemade Ricotta Crostini

this classic fall appetizer of stewed sweet peppers is further caramelized by baking them to even a richer and sweeter flavor

Trio Of Squash & Scallops

three big beautiful broiled sea scallops, one with a puree of butternut squash, a second with slivers of acorn squash and a third served on a spaghetti squash cake

Antipasto Board Celebrating The Best Of Fall

the season of apples, sliced pears, cracked walnuts and hazelnuts, baked acorn squash, shaved prosciutto, and italian piave and smoked scamorza cheeses - as an appetizer to share or as a light dinner snack solo

Eggplant Parmigiana

layered grandmother-style dish with fresh mozzarella and basil

Pazzi Per Calamari

served with spicy horseradish aioli dipping sauce

Baked Macaroni & Cheese With Cauliflower & Chard

with an ”enlightened” bechamel cheese sauce spiked with melting cauliflower and locally sourced swiss chard which adds flavor, color and nutrients

Pulled Smoked Pork Cabbage Roll

with currants, raisins and finished with a grilled tomato leek puree. what could say fall better

Chicken Livers, Capers, Parsley & Guanciale

this combination with fresh lemon and strips of pancetta over olive oil drown large crostini were discovered on our last trip to italy - we had to share this delicious version with you

Ribollita “da Florence”

ribollita is a classic bread soup made with the best of the fall vegetables. chef davido cooks off all the liquid, forms the vegetables and cavolo nero into patties then pan fries it in olive oil for a crispy knife and fork treat

Pizza Pepperoni

with the finest sliced pepperoni available

Hummus & Grilled Fall Zucchini Pizza

italian white bean and spreadable garlic hummus as our sauce, roast shallots, grilled zucchini, fall mushroom variety, local goat cheese and a drizzle of truffle oil

Barbina Salad

almost every ingredient is purchased locally! enjoy seasonal greens tossed with crushed walnuts, red and golden beets, seasonal mushrooms, butternut squash, and pinches of goat cheese - all tossed in a homemade sherry-shallot vinaigrette and topped with crispy fried onions

The Italian Wedge

with candied bacon, roma tomatoes and 5 lakes dressing

Rustic Country Fall Salad

a free hand toss of endive and spinach leaves with fall apples, celery root, shaved fennel in a fresh lemon and thyme dressing

House Mixed Greens Salad

Gorgonzola, Pear And Toasted Walnut Salad

seasonal mixture of romaine and radicchio served with our house walnut vinaigrette

Hearts Of Romaine Caesar Salad

romaine greens, tangy caesar dressing & parmigiano

Chicken

Shrimp

Salmon

Steak

Seasonal Mushroom Ravioli

homemade with the fall’s wild mushroom variety and fresh ricotta cheese, tossed in a brown butter and sage sauce. topped with a squash medley, shaved piave cheese, pinenuts and a drizzle of chestnut honey

Wavy Fall Vegetable Lasagna

with zucchini, pumpkin, chard, caramelized leeks, fresh ricotta and topped with a fall mushroom cream

Braised Beef With Cornbread Dumplings

slow cooked beef brisket served over pasta like dumplings of cornbread, corn and coriander

Mama Bessie Pasta

sicilian specialty with fettuccine, chicken, artichokes and sliced black olives with our housemade, healthy tomato sauce

Paesano Lasagna

alternating layers of meat and cheese filling, baked and topped with homemade tomato sauce

Beet Root Gnocchi With Cavolo Nero & Horseradish Pesto

a very rustic southern italian farm dish of soft purple beet root and potato bites tossed in pesto sauce of cavolo nero, basil, pinenuts, garlic and grated horseradish. served with a dollop of créme fraîche

Rigatoni With Country Greens, Sausage & Hot Peppers

spicy sausage, hot italian finger peppers, garlic-sautéed pungent greens, sharp romano cheese, tossed with tube-shaped pasta - also available without sausage and/or hot peppers

Housemade Spaghetti

with tomato sauce

Fettuccine Alla Bolognese

rustic thick meat sauce of beef, cheese, red wine

Seafood Pizzocheri

pizzocheri is northern italy’s hearty fall buckwheat pasta with an earthy color and flavor. we toss clams, mussels, and shrimp with caramelized shallots, roast peppers, tomato and broccoli flowerettes in a white wine and black garlic sauce

Trofie Pasta

with green beans, smoked scamorza cheese & basil cream. light pasta twists with late harvest green beans with a classic fall flavor

Garganelli With Fonduta And Shaved Truffle

an elegant pasta with a northern italian nuance. a hearty three-cheese sauce with pasta, a crunchy bite of celery and shaved piedmonte truffle

Chestnut Orange Honey Roast Chicken

crispy skin, flavorful meat. you’ll have to exercise patience. bone-in, dense meat takes a little longer to cook but it will be well worth it. served with a roasted vegetable potato medley

Cumin Roasted Lamb

chef david takes a four bone rack of lamb, dusts with cumin then roasts to your degree of doneness. tis the season for roasting. served with amaretti pumpkin mash

Grilled Quail Wrapped In Pancetta With Sage & Rosemary

this agrodolce preparation gives the bird a classic fall sweet & sour flavor from honey and aged balsamic vinegar. we like it served with amaretti pumpkin mash

Veal Scaloppine With Prosciutto And Fresh Sage

our lightened heart healthy rendition of the classic roman saltimbocca. top quality, trimmed and pounded veal scallops, sautéed in virgin olive oil with air cured ham and fresh sage. topped with tangy pan sauce of lemon and veal demi-glaze. served with housemade angel hair pasta

Old World Chicken Parmigiana

boneless, breaded chicken breast, pan sautéed and topped with mozzarella and tomato sauce. served with housemade angel hair pasta

Porchetta Alla Romano

slow roasted pork loin that was wrapped with pork belly is sliced like pot roast, topped with grilled glazed peaches and a fennel apple pinenut chutney. accompanied with roast carrots and parsnips

Porcini Crusted Scallops

big and beautiful sea scallops dusted with porcini then broiled to perfection. served with a pan roasted spaghetti squash cake with beurre blanc

Brassato Of Pork Ribs

these ribs have been marinated in barolo wine, slow cooked and glazed with apricot mustard sauce with a sprinkling of horseradish gremolata. served with roast carrots and parsnips

Grilled Garlic Rosemary Strip Steak For Fall

grilled to your degree of doneness and sliced for presentation over roast fall vegetables and potato

Rich Chocolate Torte

moist chocolate cake filled with coconut, caramel and almonds then finished with a drizzle of caramel

Sicilian Pumpkin Cassata

a seasonal twist on the classic cream cake. pumpkin sponge layered with creamy pistachio studded ricotta and accented with crunchy pumpkin seed brittle

Rustic Rosemary Apple Tart

served warm with a scoop of vanilla gelato and candied apple rings

Maple Pecan Pound Cake

dense, flavorful pound cake paired with chilled zabaglione and brown sugar roasted pears

Cioccolato

an unique sampling of seasonal chocolates flavored with pumpkin, concord grape and pear

Our “signature” Tiramisu

rum and espresso soaked ladyfingers layered with mascarpone, cocoa, and plenty of chocolate

Assorted Biscotti

selection of our twice-baked italian cookies, great for dunking in our house cappuccino

Seasonal Gelato

everything you love about carrot cake. the spice, the crunch of walnuts, the smooth cream cheese. all blended into this seasonal carrot cake gelato. ask your server for our other great flavors