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2909 Paseo, Oklahoma City, OK 73103
Nutrition Facts & Calorie Information
Prime Grade Ribeye grilled to your preference. 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
Prime Grade New York Strip Steak grilled to your preference and topped with Boursin Butter. Served with Mashed Potatoes and Glazed Carrots
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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
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
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
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
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
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 Grade Ribeye grilled to your preference. 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
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
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
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Download MacrosMap →Lightly Floured Chicken Breast with Spinach, Prosciutto and Provolone Cheese, finished with Lemon-Thyme Sauce. 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
Mixed Greens tossed in Creamy English Stilton Blue Cheese Dressing and topped with sliced Duck Breast. Garnished with Grape Tomatoes, Carrots and Duck Cracklings
Fresh Atlantic Salmon grilled and topped with Beurre Blanc and Smoked Jicama & Pepper Confetti. Served with Toasted Pine Nut Orzo and Cucumber Salad
Spinach, Roasted Peppers, Corn, Smoked Gouda and Cream Cheese served hot with Paseo Salsa and Tortilla Chips
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
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
Mustard and Herb rubbed Boneless Pork Loin grilled & served medium well, topped with Lemon Beurre Blanc. Served with Mashed Potatoes and Glazed Carrots
Assorted Imported Cheeses served with Crustinis, Mango Chutney and Fresh Fruit
Mustard and Herb rubbed Boneless Pork Loin grilled & served medium well, topped with Lemon Beurre Blanc. Served with Mashed Potatoes and Glazed Carrots
Lightly Floured Chicken Breast with Spinach, Prosciutto and Provolone Cheese, finished with Lemon-Thyme Sauce. Served with Mashed Potatoes and Glazed Carrots
Sour Cream, Paseo Salsa
Spinach, Roasted Peppers, Corn, Smoked Gouda and Cream Cheese served hot with Paseo Salsa and Tortilla Chips
3 Layer Chocolate Cake with French Butter Cream, Chocolate Mousse, and a Chocolate Butter Cream Frosting with Chocolate Chips
Blackened Trout topped with Avocado Kiwi Salsa. Served with Toasted Pine Nut Orzo and Sautéed Green Beans
Mixed Greens tossed in Creamy English Stilton Blue Cheese Dressing and topped with sliced Duck Breast. Garnished with Grape Tomatoes, Carrots and Duck Cracklings
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
3 Layer Chocolate Cake with French Butter Cream, Chocolate Mousse, and a Chocolate Butter Cream Frosting with Chocolate Chips
Prime Grade New York Strip Steak grilled to your preference and topped with Boursin Butter. 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
Cherry Wood Smoked Salmon with Citrus Mustard Aioli, Fried Capers, Crustinis and Lemon
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
Cinnamon, Pecan, Walnut & Graham Cracker Crust with Key Lime Custard, topped with House made Whipped Cream
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
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 Imported Cheeses served with Crustinis, Mango Chutney and Fresh Fruit
Sushi Grade Ahi Tuna with Avocados, Red Onions, Cilantro, Lime and Tropical Fruit served with Tortilla Chips
Mixed Greens with 3 Grilled Jumbo Shrimp, Grape Tomatoes, Avocado, Cotija Cheese, Tortilla Crisps, Chile Lime Dressing, Croutons, Fresh Lime Wedges
Black Pepper, Fleur de Sel, Ciabatta
Tenderloin, Dijon, Egg, Caper, Garlic Crustinis
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
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
Vanilla Cheesecake with choice of Seasonal Berries, Caramel, or Chocolate
French Bread in a creamy Custard with Raisins and Cinnamon. Served warm with Gran Mariner Cream and Berries, sprinkled with Cocoa
Horseradish, Lemon, Dill, Red Onion, Tortilla Chips
Sautéed Boneless Duck Breast over Raspberry Bourbon Sauce. Served with Toasted Pine Nut Orzo and Sautéed Green Beans
Layered Eggplant, Green Lentils, Chickpeas, Mushrooms, Tomatoes, Artichoke Hearts, Red Potatoes topped with Champagne Cream Sauce, Parmesan, Toasted Bread Crumbs and Arugula
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
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
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
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
Sour Cream, Paseo Salsa
French Bread in a creamy Custard with Raisins and Cinnamon. Served warm with Gran Mariner Cream and Berries, sprinkled with Cocoa
Cinnamon, Pecan, Walnut & Graham Cracker Crust with Key Lime Custard, topped with House made Whipped Cream
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
Vanilla Cheesecake with choice of Seasonal Berries, Caramel, or Chocolate
Tenderloin, Dijon, Egg, Caper, Garlic Crustinis
Tahitian Vanilla Bean Custard with Caramelized Sugar
Wedge of Iceberg Lettuce, Blue Cheese Dressing, Gorgonzola, Bacon, Cucumber, Grape Tomato, Red Onion and Carrots
Black Pepper, Fleur de Sel, Ciabatta
Fried Green Beans served with Chipotle Aioli
Sautéed Boneless Duck Breast over Raspberry Bourbon Sauce. Served with Toasted Pine Nut Orzo and Sautéed Green Beans
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
Cherry Wood Smoked Salmon with Citrus Mustard Aioli, Fried Capers, Crustinis and Lemon
Fried Green Beans served with Chipotle Aioli
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 of Iceberg Lettuce, Blue Cheese Dressing, Gorgonzola, Bacon, Cucumber, Grape Tomato, Red Onion and Carrots
Mixed Greens tossed in Paseo House Dressing with Carrots, Cucumbers, Grape Tomatoes, Spiced Pecans and Montchevre' Cheese
Tahitian Vanilla Bean Custard with Caramelized Sugar
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
Creamy Mushroom Soup with Button Mushrooms, topped with Port Salut Cheese
Horseradish, Lemon, Dill, Red Onion, Tortilla Chips
Creamy Mushroom Soup with Button Mushrooms, topped with Port Salut Cheese
4 (U-12) Shrimp peeled and served with Citrus Aioli and House Made Cocktail Sauce
Grilled or Chilled
Citrus Dijon Aioli
Wine Feature $6 / $25, Beer Feature $3
Citrus Dijon Aioli
4 (U-12) Shrimp peeled and served with Citrus Aioli and House Made Cocktail Sauce
Grilled or Chilled
Discover the nutritional content of menu items at Paseo Grill in Oklahoma City, OK. Our comprehensive nutrition database provides detailed calorie counts and macronutrient breakdowns (protein, carbohydrates, and fat) for each menu item.
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