Paesano Restaurant & Wine Bar

Roasted acorn squash generously filled with Italian fonduta. Served with sliced Italian sausage and house crostini for dipping.

A ball of deep-fried risotto stuffed with smoked gouda and pancetta. Crowned with Calabrian chili jam and plated over garlic-cream sauce.

One each of our olive, tomato and artichoke bruschetta, all finished with balsamic glaze.

Creamy burrata fried whole then topped with fresh parmesan and basil. Accompanied by house-made marinara and parmesan focaccia toast points for dipping.

Flash-fried breaded calamari tossed with sweety drop peppers, fresh arugula greens and a red chili vinaigrette.

Prosciutto-wrapped medjool dates stuffed with creamy gorgonzola and Italian herbs. Finished with truffle balsamic glaze, Michigan hot honey and pomegranate arils.

Spring mix adorned with honeycrisp apples, pomegranate arils, candied bacon and cashews in apple cider dressing. Crowned with freshly shaved port wine-infused derby cheese.

Romaine lettuce garnished with Italian-herb croutons and shaved parmesan cheese, then tossed in our house-made Caesar dressing.

Mixed artisan greens, sliced red onion, cherry tomatoes, fresh cucumbers and shredded carrots with your choice of dressing. Available with your choice of protein.

Arugula with acorn and butternut squash, brussels sprouts, dried cranberries, roasted pepitas and crumbled goat cheese. All tossed in a maple vinaigrette.

Crisp romaine lettuce and sliced radicchio tossed with slices of fresh pears, toasted ground walnuts and crumbled gorgonzola cheese in our walnut vinaigrette. Available with your choice of protein.

Hand-pounded chicken breasts coated in ground pistachio breading, pan-fried and adorned with a savory garlic-cream sauce. Served with buttered green beans and our mashed blend of sweet potato, redskins and maple syrup.

Tomahawk pork chop grilled to perfection, then plated with maple mostarda, buttered green beans and our mashed blend of sweet potato, redskins and maple syrup.

Prosciutto-wrapped scallops pan-seared until golden brown. Plated over a vibrant saffron-cream sauce with mixed vegetable succotash, chopped kale, pickled Fresno peppers and Calabrian chili oil.

Parmesan gnocchi simmered in oil until crisp, then tossed in vodka sauce with imported Italian prosciutto. Crowned with fresh burrata and Calabrian chili oil.

Little ear pasta tossed in smoked gouda cream sauce along with pieces of tender steak, red pepperflakes, locally foraged wild mushrooms and rapini greens.

A Roman specialty of spaghetti tossed in a creamy sauce of Pecorino Romano, parmesan, cracked black pepper, velvety egg yolk and crisp guanciale. Simple yet intrinsically excellent.

House-made ravioli filled with whole mozzarella, ricotta, basil and spinach, then plated with grape tomatoes over our delicious pesto cream sauce. Finished with olive oil, balsamic glaze and a pinch of grated parmesan. Available with your choice of protein.

A hearty pan-roasted cremini mushroom and marsala wine sauce with garlic-buttered angel hair pasta.

Crisp, pan-fried breaded chicken breasts topped with melted mozzarella cheese and served with angel hair pasta tossed in tomato sugo.

A piquant sauce of lemon, capers and garlic with white wine and herb butter. Served with garlic-buttered angel hair pasta.

Lightly fried eggplant, fresh basil and mozzarella layered together and baked until golden brown. Served with angel hair pasta tossed in tomato sugo.

Ribbon pasta tossed with cremini mushrooms in our house alfredo sauce. Available with your choice of protein.

Layers of fresh pasta filled with slow-cooked meat ragu and creamy Italian cheeses, baked and topped with our house-made tomato sugo.

Italian sausage sautéed in garlic butter with rapini greens and spicy sliced peppers tossed with our rigatoni pasta and grated Pecorino Romano cheese.

A hearty pan-roasted cremini mushroom and marsala wine sauce with garlic-buttered angel hair pasta.

A piquant sauce of lemon, capers and garlic with white wine and herb butter. Served with garlic-buttered angel hair pasta.

A hearty pan-roasted cremini mushroom and marsala wine sauce with garlic-buttered angel hair pasta.

A piquant sauce of lemon, capers and garlic with white wine and herb butter. Served with garlic-buttered angel hair pasta.

Sautéed shrimp tossed with house-made spaghetti, fresh garlic, basil and bruschetta tomatoes in a white wine butter sauce.

Classic house-made Spaghetti tossed in tomato sugo with pork, beef, and Pecorino Romano meatballs. Contains Dairy. To make Dairy-Free, remove meatballs or substitute Italian sausage.

A slow-cooked rustic meat sauce of beef, soffritto and red wine with house-made rigatoni. Sprinkled with Pecorino Romano.

A hearty pan-roasted cremini mushroom and marsala wine sauce with garlic-buttered angel hair pasta.

A piquant sauce of lemon, capers and garlic with white wine and herb butter. Served with garlic-buttered angel hair pasta.

Paesano’s rendition of the classic saltimbocca. Hand-pounded veal cutlets, sautéed sage, imported Italian prosciutto and simmered in a classic piccata sauce. Served over buttered angel hair pasta.

House sponge baked with warm spices, carrot slivers, dried currants and roasted hazelnuts. Finished with cream cheese frosting, toasted coconut shavings and a drizzle of our pistachio-infused caramel sauce.

Espresso and rum-soaked ladyfinger cookies layered with a creamy Mascarpone cheese mousse and cocoa powder.

Semisweet mousse molded with two layers of butter cookie crust into a slice of luxurious chocolate cake. Garnished with candied hazelnuts.

Espresso and rum-soaked gluten-free ladyfinger cookies layered with a creamy Mascarpone cheese mousse and cocoa powder.