Paisanos Ristorante

Fresh zucchini spears hand breaded and fried golden brown, served with marinara sauce.

Eggplant wedges topped with spinach and Italian cheese blend. Lightly breaded and fried. Served with a side of marinara sauce.

Calamari with seasoned breading, fried to a crisp and served with a Parmesan pesto aioli.

Savory beef-filled ravioli, breaded and crisped. Served with marinara.

A combination of toasted ravioli, bruschetta, garlic cheese bread, and mushrooms Italiano. Share with your friends.

Baby bella mushroom caps stuffed with Italian sausage and a three cheese blend, baked in a creamy white wine sauce. Served with toast points.

Spinach, artichoke, parmesan cheese and spices with mozzarella melted on top. Served with fried pasta chips.

Sliced Italian bread with a garlic butter spread, mozzarella cheese and parmesan garnish. Served with Paisano’s house marinara.

Seasoned toast points with roasted garlic and parsley cream cheese. Topped with pomodoro salsa.

The classic Italian pizza made with roma tomatoes, mozzarella, fresh basil and Parmesan.

Parmesan, mozzarella, pepperoni, spicy Italian sausage, roasted red peppers and mushrooms.

Sweet and spicy Italian sausage along with roasted red bell peppers, onions and marinara, topped with parmesan and mozzarella cheese.

Vegetarian pizza with mozzarella cheese, fresh chopped mushrooms, spinach, roasted red peppers, Parmesan, and broccoli.

Roasted chicken, garlic cream sauce topped with mozzarella and parmesan cheese.

Pepperoni, Italian sausage, green bell peppers, red onions, mushrooms and black olives, topped with parmesan and mozzarella cheese.

Spicy Diavolo marinara sauce base with fresh chopped basil, tomatoes, ham, and bacon with chicken breast chunks tossed in spicy Diavolo sauce.

Classic salad mix, tossed with Paisano’s homemade Italian dressing.

Vegetables simmered in a delicious broth. Complimentary refills.

Romaine lettuce, Caesar dressing and garlic croutons.

Romaine lettuce, Caesar dressing and garlic croutons with chicken.

Romaine lettuce, Caesar dressing and garlic croutons with shrimp.

Romaine lettuce, Caesar dressing and garlic croutons with salmon.

A trio of our most popular dishes: chicken parmigiana, scratch-made lasagna fantastico, and creamy fettuccine alfredo.

Andouille sausage and shrimp sautéed with green and red peppers and onions, tossed with Cajun Alfredo and linguine. Blackened chicken rounds out the trio.

Sausage cannelloni and cheese manicotti baked with tomato alfredo sauce with mozzarella and parmesan.

Bacon, ham, parmesan cheese, cream and black pepper.

8oz salmon filet sautéed with mushrooms and capers in a lemon butter and garlic white wine reduction. Served over linguine.

Penne covered in hearty Bolognese and alfredo sauces, baked al forno, and topped with a sliced meatball.

Sautéed broccoli, carrots, zucchini and garlic tossed with fettuccine in an almond cream sauce, topped with choice of grilled chicken breast or portabella mushroom.

Lemon garlic butter shrimp, pan fried with asparagus, tossed with spaghetti in traditional pesto with lemon zest and parmesan cheese.

Sautéed mushrooms, onions, coined sausage and red and green bell peppers, served in a spicy tomato cream sauce and tossed with tortellini.

Spaghetti covered in Bolognese (meat sauce) with two scratch-made meatballs, topped with grated parmesan.

Julienne rosemary chicken, mushrooms and artichoke hearts tossed with penne in a spinach alfredo sauce, topped with mozzarella baked al forno.

Steak bites, sautéed mushroom, and shrimp tossed in a gorgonzola alfredo sauce with penne pasta.

Penne pasta with julienne vegetables tossed in an olive oil garlic sauce. Topped with crumbled gorgonzola cheese.

Made from scratch daily. Pasta noodles layered with four cheeses, beef, Italian sausage and rich tomato sauce, baked under mozzarella.

Sliced Italian sausage with peppers and onions tossed with Bolognese sauce and spaghetti, topped with one meatball.

Hand breaded, cubed, and fried chicken breast and linguini tossed in a butter diavolo sauce with ham, bacon, tomatoes, garlic and basil.

Artichoke hearts combined with spinach, parmesan and ricotta in pasta pillows. Served with creamy spinach alfredo sauce.

Asiago cheese paired with garlic, Italian spices, parmesan, mozzarella, and ricotta in pasta pillows.

Chicken breast breaded, then sautéed with mushrooms and garlic in a Marsala wine reduction. Served with fettuccine alfredo.

Steak breaded, then sautéed with mushrooms and garlic in a Marsala wine reduction. Served with fettuccine alfredo.

Breaded, spiced, fried and smothered in tomato sauce and mozzarella. Served over spaghetti.

Breaded, spiced, fried and smothered in tomato sauce and mozzarella. Served over spaghetti.

8 oz hand cut steak topped with gorgonzola cheese sauce and fresh cracked peppercorns. Served with choice of pasta and sauce or redskin potatoes.

Chicken breast breaded, sautéed with mushrooms, white wine, lemon and garlic. Tossed with fettuccine alfredo.

Chicken breast breaded, sautéed with capers and mushrooms in a lemon and white wine garlic butter sauce, served with a side of fettuccine alfredo.

Grilled salmon with tangy lemon caper sauce with choice of pasta and sauce or mixed vegetables.

Shrimp and scallops sautéed with zucchini, artichoke hearts, roasted red bell pepper, red onion and black olives in aglio e olio, tossed with whole wheat penne and garnished with gorgonzola.

Grilled salmon with a spicy pineapple chutney glaze and a side of lemon pepper broccoli.

Shrimp, scallop and lobster stuffed pasta pillow in a creamy tomato basil sauce.

Two cannelloni tubes stuffed with lobster, shrimp, and scallops. Baked in vodka tomato cream sauce.

Shrimp and scallops sautéed with broccoli, mushrooms and red peppers in a spinach cream sauce over linguine.

Shrimp, red peppers, green peppers, red onions and mushrooms in a Cajun garlic butter sauce, tossed with linguine.

Shrimp and scallops sautéed in a parmesan cream sauce flavored with white wine and herbs, tossed with linguine.

Tri-colored cheese-stuffed tortellini topped with an 8 oz salmon fillet and broccoli florets smothered in a cream sauce.

8 oz salmon fillet grilled with cajun seasoning and topped with house cajun honey butter. Served with veggies.

Served with amogio sauce and fettuccine alfredo.

Served with spicy diavolo sauce and spaghetti marinara.

Tossed in a spinach artichoke garlic parmesan cheese sauce. Your choice of pasta and sauce.

Traditional tomato sauce with a blend of fresh herbs and spices.

Ground beef and Italian sausage in a tomato basil marinara sauce.

Crushed tomatoes, garlic, olive oil and fresh basil.

Blend of vodka, marinara and cream.

Cream-based sauce with basil, garlic, pine nuts, and parmesan cheese.

Heavy cream, butter, parmesan and black pepper.

Cajun-flavored cream-based sauce with parmesan.

Pasta topper.

Pasta topper.

Pasta topper.

Pasta topper.

Pasta topper.

Pasta topper.

Pasta topper.

Pasta topper.

Pasta topper.

Rich French custard made in-house from heavy cream, vanilla, egg yolks, and sugar, baked to perfection with caramelized sugar crust.

Classic cheesecake with your choice of raspberry, caramel, or chocolate drizzle.

Fried pastry dough shaped into a tube and stuffed with a sweet, creamy filling.

Layers of lady fingers soaked in coffee with layers of rich creamy filling, topped with cocoa powder.

Chocolate upon chocolate upon chocolate. Rich and decadent.

Sliced Italian bread grilled over an open fire topped with meatballs, green peppers, red onion, marinara sauce, and melted mozzarella. Served with garlic seasoned fries. Add salad $2.

Italian sausage and bell peppers covered with tomato sauce and baked with mozzarella cheese. Served with garlic seasoned fries. Add salad $2.