Paolo’s Ristorante

Menu indicates which options are GF.

Appetizers

• artisan charcuterie w/ chef’s selection of cured meats & fine aged cheeses
• ahi tuna tartare with avocado, citrus-mirin vinaigrette, seaweed salad, & wasabi peas

Salads

• beet salad w/ quinoa, pickled carrots, radicchio, taragon vinaigrette, & goat cheese snow
• cayenne-espresso steak salad w/ skirt steak, roasted potatoes, caramelized onions, gorgonzola haricot verts, portabella dressing, mixed greens, & dragon honey
• signature seafood salad w/ shrimp, mussels, clams, scallops, calamari, & tomato-shallot vinaigrette
• Mediterranean chicken salad w/ grilled chicken, cucumber, tomato, eggplant, capers, goat cheese parmesan, kalamata olives, & sherry-oregano vinaigrette
• house salad w/ tomatoes, pears, gorgonzola, & sun-dried tomato raspberry vinaigrette

Risotto

• wild mushroom risotto w/ mushroom confit, demi-glaze, thyme, & shallots
• seafood risotto w/ shrimp, mussels, clams, roasted fennel, spinach, & saffron-parmesan butter
• braised pork belly risotto w/ demi-glaze, herbed brussels sprouts, thyme, garlic, shallots, & parmesan
• seasonal vegetable risotto w/ arborio rice, seasonal vegetables, garlic, shallots, goat cheese, & parsley

Entrees

• saffron salmon with sauteed spinach, pine nuts, golden raisins, roasted fingerlings, & saffron cream
• seared sea scallops w/ cauliflower “risotto”, wild mushroom sauce, garlic, & parmesan
• chicken marsala w/ roasted fingerlings, rapini, & wild mushroom marsala sauce
• braised lamb shank w/ caramelized cauliflower, polenta, & cipollini onion demi-glaze
• filet mignon w/ lyonnaise potatoes, gorgonzola, haricot verts, walnuts, & red wine bordelaise