Paseo Grill

Prime Ribeye

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

Surf & Turf

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

Prime New York Strip Steak

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

Charcuterie Platter

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

Chocolate Pyramid

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

Chocolate Pyramid

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

Charcuterie Platter

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

Fresco Chicken Farfalle

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

Southwest Meatloaf

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

Prime Ribeye

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

Filet

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

Fresco Chicken Farfalle

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

Filet

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

Chicken Saltimbocca

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

Surf & Turf

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

Maple Leaf Farms Duck Salad

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

Grilled Atlantic Salmon

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

Southwest Spinach Dip

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

Southwest Meatloaf

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

Miso Sea Bass

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

Pork Chop

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

Assorted Cheese & Fruit Platter

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

Pork Chop

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

Chicken Saltimbocca

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

Roasted Poblano and Corn Quesadilla

Sour Cream, Paseo Salsa

Southwest Spinach Dip

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

Chocolate Divine Cake

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

Blackened Trout

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

Maple Leaf Farms Duck Salad

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

Grilled Atlantic Salmon

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

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

Chocolate Divine Cake

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

Prime New York Strip Steak

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

Vegetable Moussaka

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

Paseo Fries

Cherry Wood Smoked Salmon

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

Crab and Avocado Salad

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

Key Lime Pie

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

Seared Ahi Tuna Salad

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

Chile Lime Shrimp Salad

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

Hummus Bi Tahina

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

Assorted Cheese & Fruit Platter

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

Tuna Tartar

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

Chile Lime Shrimp Salad

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

Roasted Bone Marrow

Black Pepper, Fleur de Sel, Ciabatta

Steak Tartare

Tenderloin, Dijon, Egg, Caper, Garlic Crustinis

Miso Sea Bass

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

Hummus Bi Tahina

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

Cheesecake

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

Bread Pudding

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

Smoked Trout Dip

Horseradish, Lemon, Dill, Red Onion, Tortilla Chips

Maple Leaf Farms Duck Breast

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

Vegetable Moussaka

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

Spinach and Pear Salad

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

Classic Caesar Salad

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

Paseo Fries

Spinach and Pear Salad

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

Classic Caesar Salad

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

Paseo House Salad

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

Toasted Pine Nut Orzo

Lobster and Crab Cake

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

Seared Ahi Tuna Salad

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

Roasted Poblano and Corn Quesadilla

Sour Cream, Paseo Salsa

Bread Pudding

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

Key Lime Pie

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

Crab and Avocado Salad

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

Cheesecake

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

Steak Tartare

Tenderloin, Dijon, Egg, Caper, Garlic Crustinis

Crème Brulee

Tahitian Vanilla Bean Custard with Caramelized Sugar

Wedge

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

Roasted Bone Marrow

Black Pepper, Fleur de Sel, Ciabatta

Mac & Cheese

Fried Green Beans

Fried Green Beans served with Chipotle Aioli

Mac & Cheese

Maple Leaf Farms Duck Breast

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

Tuna Tartar

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

Tomato & Mozzarella Caprese

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

Cherry Wood Smoked Salmon

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

Fried Green Beans

Fried Green Beans served with Chipotle Aioli

Tomato & Mozzarella Caprese

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

Wedge

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

Paseo House Salad

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

Toasted Pine Nut Orzo

Crème Brulee

Tahitian Vanilla Bean Custard with Caramelized Sugar

Lobster and Crab Cake

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

Fried Green Beans

Cream of Mushroom

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

Smoked Trout Dip

Horseradish, Lemon, Dill, Red Onion, Tortilla Chips

Mashed Potatoes

Mashed Potatoes

Cream of Mushroom

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

Brown Butter Spinach

Fried Potato Cake

Sautéed Mushrooms

Broccoli Almondine

Fried Potato Cake

Shrimp Cocktail

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

Gulf Oysters

Grilled or Chilled

Brown Butter Spinach

Broccoli Almondine

Squash & Tomato Medley

Fried Green Beans

Squash & Tomato Medley

Grilled Veggies

Citrus Dijon Aioli

Glazed Carrots

Johnny Walker's Wine Pick of the Week

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

Grilled Veggies

Citrus Dijon Aioli

Shrimp Cocktail

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

Sautéed Green Beans

Sautéed Mushrooms

Glazed Carrots

Gulf Oysters

Grilled or Chilled

Sautéed Green Beans

Fresh Cucumber Salad

Fresh Cucumber Salad

Asparagus

Asparagus