House specialty. Cherry wood smoked salmon with citrus mustard aioli, fried capers, crostini and lemon.

Gluten free. 4 (U-12) shrimp peeled and served with citrus mustard aioli and house-made cocktail sauce..

Vegetarian. Assorted imported cheeses served with crostini, mango chutney, and seasonal fruit.

Vegetarian. Fried green beans served with chipotle aioli.

Assorted meats with house jam, stoneground mustard, dried fruit, and pickled vegetables. Served with crostini.

Vegetarian. Spinach, roasted peppers, corn, smoked Gouda & cream cheese served hot with Paseo salsa and tortilla chips.

Gluten free, vegetarian. Hot house tomatoes, julienned red onion, and fresh mozzarella cheese with extra virgin olive oil and balsamic vinegar, fresh basil, cracked black pepper and kosher salt.

House specialty. 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 mustard aioli and mixed greens.

House specialty. 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.

Vegetarian. Creamy mushroom soup with button mushrooms topped with Port Salut cheese.

Gluten free, vegetarian. Mixed greens in Paseo house dressing with carrots, cucumbers, grape tomatoes, spiced pecans, and Montchevre' cheese.

Chopped romaine, Parmesan cheese, and croutons in Caesar dressing, topped with julienned red onions.

Gluten free, vegetarian. Spinach, candied walnuts and blue cheese tossed in balsamic vinegar with marinated strawberries. Topped with sliced pears and cracked black pepper.

Gluten free. Wedge of iceberg lettuce, blue cheese dressing, Gorgonzola, bacon, cucumber, grape tomato, red onion, and carrots.

Creamy chicken salad with curry, almonds, celery, and green onions, topped with mango chutney. Served with pita bread and fresh fruit.

Jumbo lump crab meat and avocado served with a Parmesan crisp and mixed greens drizzled in citrus mustard aioli. Garnished with fried capers, basil, red bell peppers, and red onions.

Mixed greens tossed in raspberry blue cheese vinaigrette with sliced strawberries, mandarin oranges, bacon, corn, red onions, sliced avocado, tortilla strips, and spiced pecans. Topped with blackened Cajun chicken.

Mixed greens in chile-lime vinaigrette, red bell peppers, red onions, grape tomatoes, avocado, cotija cheese, tortilla crisps, pulled grilled chicken breast, croutons and fresh lime wedges.

House specialty. Black forest ham, salami, roasted pork loin, smoked Gouda, dill pickles and chipotle aioli on grilled ciabatta. Served with Paseo fries.

Sliced black forest ham, smoked turkey, bacon, provolone and cheddar served on honey wheatberry bread with lettuce, tomato, and mayonnaise. Served with Paseo fries.

Corned beef, Swiss cheese and sauerkraut on marble rye with horseradish Russian dressing. Served with Paseo fries.

House specialty. Grilled tenderloin patty, Swiss cheese and pickled fennel & red onion slaw with basil pesto aioli on a brioche bun. Served with Paseo fries.

Grilled tenderloin patty, cheddar cheese, shredded lettuce, tomato, red onion, pickle and mustard on a brioche bun. Served with Paseo fries.

Beef tenderloin tips and mushrooms in brown gravy with sour cream, topped with Gruyère cheese and caramelized onions on toasted country white bread with tarragon aioli. Served with Paseo fries.

Grilled chicken breast topped with bacon, tomatoes and mixed greens with avocado ranch dressing on honey wheatberry bread. Served with Paseo fries.

Sliced pork tenderloin with roasted pepper and onion medley, smoked Gouda, and chipotle aioli on grilled ciabatta. Served with Paseo fries.

Grilled eggplant, zucchini, squash, mushrooms, and onions with hummus and olive tapenade finished with arugula, sliced tomatoes, and Montchevre' cheese wrapped in a spinach tortilla. Served with cucumber salad.

House specialty. Our famous homemade pot pie with chicken, potatoes, carrots, peas and a touch of cayenne pepper and curry, cooked in a cast iron skillet. Limited availability.

Gluten free. Grilled chicken breast topped with beurre blanc and sun-dried tomato pesto. Served with mashed potatoes and glazed carrots.

Gluten free, vegan. Bean thread noodles tossed in yellow curry oil, soy, garlic, ginger, julienne carrots, red bell peppers, poblano peppers, celery, edamame, jicama, red onions, green onions, fresh lime, cilantro and peanuts.

5 oz. grilled sirloin with pepper cream sauce and jalapeño matchsticks. Served with mashed potatoes and glazed carrots.

Vegetarian. House specialty. Layered eggplant, green lentils, chickpeas, mushrooms, tomatoes, artichoke hearts, red potatoes topped with champagne cream sauce, Parmesan, toasted bread crumbs and arugula. Make it vegan with marinara and toasted pine nuts.

4 oz blackened trout topped with avocado kiwi salsa. Served with toasted pine nut orzo and sautéed green beans.

House specialty. 4 oz fresh Atlantic salmon topped with beurre blanc and smoked jicama & pepper confetti. Served with toasted pine nut orzo and cucumber salad.

Gluten free. Grilled mustard and herb rubbed pork loin medallion topped with lemon beurre blanc. Served with mashed potatoes and glazed carrots.

Jalapeño flour tortilla with roasted poblano chiles, corn & black bean salsa, cotija and cheddar Jack cheese. Served with sour cream, guacamole, and Paseo salsa.

House specialty. Ground 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.

Vegetarian. fried green beans served with chipotle aioli.