Cherry Wood Smoked Salmon with Hearts of Palm and Artichoke Medley

Cherry Wood Smoked Salmon and a Medley of Hearts of Palm, Artichoke Hearts, Kalamata Olives, Poblano Peppers, Red & Yellow Bell Peppers, Cucumbers and Grape Tomatoes, tossed in Red Wine Dijon Vinaigrette. Served with Crustinis.

Southwest Spinach Dip

Spinach, Roasted Peppers, Corn, Smoked Gouda & Cream Cheese served hot with Paseo Salsa and Tortilla Chips.

Shrimp Cocktail

4 (U-12) Shrimp, peeled and served with Mustard Citrus Aioli and House Made Cocktail Sauce.

Fried Green Beans

Fried Green Beans served with Chipotle Aioli.

Lobster and Crab Cake

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 Mustard Citrus Aioli and Mixed Greens.

Assorted Cheese & Fruit Platter

Assorted Imported Cheeses served with Crustinis, Mango Chutney, and Fresh Fruit.

Tuna Tartar

Sushi Grade Ahi Tuna with Avocados, Red Onions, Cilantro, Lime and Tropical Fruit served with Tortilla Chips.

Tomato & Mozzarella Caprese

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.

Hummus bi Tahina

House Made Lebanese Style Hummus, flavored with Tahina, served with Kalamata Olive and Roasted Pepper Tapanade, drizzled with Extra Virgin Olive Oil and cracked Black Pepper. Topped with crumbled Montchevre’ Cheese, served with Pita Bread.

Edamame

Blanched Whole Fresh Japanese Soy Beans. Served hot and sprinkled with Kosher Salt.

Seared Ahi Tuna Salad

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

Crab and Avocado Salad

Jumbo Lump Crab Meat and Avocado served with a Parmesan Crisp and Mixed Greens drizzled in Mustard Citrus Aioli. Garnished with Fried Capers, Basil, Red Bell Peppers and Red Onions.

Maple Leaf Farms Duck Salad

Mixed Greens tossed with a Creamy English Stilton Blue Cheese Dressing and topped with sliced Duck Breast. Garnished with Grape Tomatoes, Carrots and Duck Cracklings.

Wedge

Wedge of Iceburg Lettuce, Blue Cheese Dressing, Gorgonzola, Bacon, Cucumber, Grape Tomato, Red Onion and Carrots

Spinach and Pear Salad

Spinach, Candied Walnuts, and Bleu Cheese tossed in Balsamic Vinaigrette with marinated Strawberries. Topped with sliced Pears and Cracked Black Pepper.

Classic Caesar Salad

Chopped Romaine, Parmesan Cheese and Croutons tossed with Caesar Dressing, topped with Red Onions.

Paseo House Salad

Mixed Greens tossed in Paseo House Dressing with Carrots, Cucumbers, Grape Tomatoes, Spiced Pecans & Montchevre’ Cheese.

Cream of Mushroom

Creamy Mushroom Soup with Button Mushrooms, topped with Port Salut Cheese

Grilled Atlantic Salmon

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

Blackened Trout topped with Avocado Kiwi Salsa. Served with Toasted Pine Nut Orzo and Sautéed Green Beans.

Chilean Sea Bass

Sea Bass topped with Citrus Lime Beurre Blanc. Served with a Fried Potato Cake and the Sautéed Green Beans.

Southwest Meatloaf

Southwest Meatloaf with 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.

Surf & Turf

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.

Filet

Mushrooms lightly sautéed in butter with fresh Garlic and Shallots topped with a Filet of Beef Tenderloin and finished with Beurre Marchand de Vin (burr mah-shon duh van). Served with Mashed Potatoes and Glazed Carrots.

New York Strip Steak

Strip Steak grilled to your preference and topped with Boursin Butter. Served with Mashed Potatoes and Glazed Carrots.

Prime Ribeye

Prime Ribeye grilled to your preference. Served with Mashed Potatoes and Glazed Carrots.

Pork Chop

Mustard and Herb rubbed Boneless Pork Loin grilled & served medium well, topped with Lemon Beurre Blanc. Served with Mashed Potatoes and Glazed Carrots.

Maple Leaf Farms Duck Breast

Sautéed boneless Duck Breast atop Raspberry Bourbon Sauce. Served with Toasted Pine Nut Orzo and Sautéed Green Beans.

Chicken Saltimbocca

Sautéed Chicken layered with Spinach, Proscuitto, and Provolone Cheese finished with Lemon-Thyme Sauce. Served with Mashed Potatoes and Glazed Carrots.

Fresco Chicken Farfalle

Sautéed Chicken Breast, Hearts of Palm, Proscuitto, Mushrooms, Artichokes Hearts, and Parmesan Cheese tossed with Farfalle Pasta in a Champagne Cream Sauce. Served with a Parmesan Crisp.

Vegetarian Napolean

Layers of Marinated Portabellini Mushroom, Ratatouille, and Sautéed Spinach. Served with Toasted Pine Nut Orzo

Toasted Pine Nut Orzo

Mashed Potatoes

Ratatouille

Tomatoes with Balsamic Vinegar & Bleu Cheese

Sautéed Spinach

Sautéed Mushrooms

Glazed Carrots

Paseo Fries

Fried Green Beans

Sautéed Green Beans

Fresh Cucumber Salad

Hearts of Palm & Artichoke Medley