Paesano Restaurant & Wine Bar

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

Domestic baby scallops baked in a cheesy dish of smoked gouda, mozzarella, cauliflower florets and diced bell peppers. Served with garlic focaccia toast points for dipping.

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.

Three pieces of buttery puff pastry filled with short rib ragout, soffritto and Belgioioso ricotta. Baked until flaky, then plated with carrot and pea emulsions over a port wine reduction.

Fried risotto balls loaded with chorizo, smoked gouda, locally foraged wild mushrooms, corn and peas. Finished with roasted garlic aioli and plated over creamy fonduta.

House-made ravioli filled with whole mozzarella, Belgioioso ricotta, basil and spinach, then plated with semi-secco 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.

Multilayer banana cake generously studded with toasted pecans and spread with decadent cream cheese frosting, then finished with a heavy drizzle of caramel sauce.

Four crisp mini cannoli shells filled with freshly whipped, sweet mascarpone cream. Two vibrant raspberry and two hazelnut, all finished with powdered sugar and chocolate syrup, and ideal for sharing.

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

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

Luxurious Ghirardelli dark chocolate mousse molded in a slice of delicious cake with two thin layers of butter cookie crust. Rich, velvety, and garnished with chocolate shavings and a fresh raspberry.

Mozzarella with roasted tomato sugo, fresh basil and Italian herbs.

Sliced wild mushrooms, tomato sauce, spicy pepperoni, mozzarella and Italian herbs.

Organic fig jam, whole milk mozzarella, sliced prosciutto, baby arugula and goat cheese, all drizzled with hot honey and balsamic glaze.

Our house-fermented dough layered with garlic-cream sauce, mozzarella, thinly sliced prosciutto, arugula and finely chopped candied bacon. Finished with freshly shaved parmesan, olive oil and Michigan hot honey.

Supremely tender red wine and cola-braised short ribs plated over finely whipped Yukon gold potatoes along with slow-roasted carrots and pearl onions, then crowned with fried onion straws.

Fresh-cut Faroe Island salmon fillet broiled and adorned with our vibrant gingerorange glaze. Plated with a baked sweet potato and buttery green beans.

Blackened domestic scallops pan-seared, then delicately plated over a rich parmesan-cauliflower puree studded with semi-sec tomatoes and pickled Fresno peppers. Garnished with a petite arugula-parmesan salad and vibrant scallion oil.

Parmesan gnocchi infused with truffle oil, then tossed in vodka sauce with imported Italian prosciutto. Finished with basil pesto and freshly shaved parmesan. Available with choice of protein.

Braised short rib pieces tossed with roasted wild mushrooms and spinach inside our creamy demi-glace and crème fraiche dressing over house-made pappardelle pasta. Topped with freshly shaved parmesan.

Hand-rolled “priest strangler” pasta pan-tossed with peas in wild mushroom cream sauce, then generously sprinkled with crisped speck and grated Pecorino Romano.

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.

Chopped red and golden beets tossed with orange supremes and pistachios in our citrus vinaigrette, then plated over a honey-ricotta base.

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.

Baby spinach leaves adorned with toasted pumpkin seeds, candied pecans, pomegranate arils, dried figs and crumbled goat cheese in a sweet fig-balsamic dressing.