Paesano Restaurant & Wine Bar 3411 Washtenaw Ave

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

A deconstructed approach to Venetian cicchetti, or finger foods. Thin-sliced prosciutto, char-grilled apples and peaches, house-made crostini, basil pesto and drizzled balsamic glaze encircling fresh burrata. Perfect lighter fare for sharing amongst Good Friends!

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.

A ripe tomato cored and stuffed with risotto, bacon, corn, peas and smoked gouda. Baked to order and plated over Romesco.

Spreadable, house-made Lake Superior Whitefish dip plated with oven- baked crostini.

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

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

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.

Romaine lettuce garnished with Italian-herb croutons and shaved parmesan cheese, then tossed in our house-made Caesar dressing.

Sliced tomato and whole-milk mozzarella finely layered with basil pesto, cracked black pepper, kosher salt and sweet balsamic glaze.

Mixed artisan greens, sliced red onion, cherry tomatoes, fresh cucumbers and shredded carrots with your choice of dressing. Available with your choice of protein.

Romaine lettuce tossed with dried cherries, sliced Honeycrisp apples and candied walnuts in house-made peach-balsamic vinaigrette, then finished with crumbled gorgonzola.

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.

Fresh spinach tossed with sliced strawberries, roasted almonds and red onion in our honey-balsamic dressing. Crowned with an indulgent ball of fried burrata.

An upgraded side salad. Romaine lettuce garnished with Italian-herb croutons and shaved parmesan cheese, then tossed in our house-made Caesar dressing.

An upgraded side salad. Sliced tomato and whole-milk mozzarella finely layered with basil pesto, cracked black pepper, kosher salt and sweet balsamic glaze.

An upgraded side salad. Romaine lettuce tossed with dried cherries, sliced Honeycrisp apples and candied walnuts in house-made peach-balsamic vinaigrette, then finished with crumbled gorgonzola.

An upgraded side salad. Crisp romaine lettuce and sliced radicchio tossed with slices of fresh pears, toasted ground walnuts and crumbled gorgonzola cheese in our walnut vinaigrette.

An upgraded side salad. Fresh spinach tossed with sliced strawberries, roasted almonds and red onion in our honey-balsamic dressing. Crowned with an indulgent ball of fried burrata.

Garlic-rosemary marinated pork tenderloin wrapped in crispy Smith's bacon, roasted and adorned with a luscious peach balsamic and red wine glaze. Served with cheesy soft polenta and grilled asparagus.

Mediterranean sea bass delicately pan-simmered with capers in a subtly sweet cherry wine sauce, then plated over house risotto with peas and bicolor corn. Adorned with both semi-seco tomatoes and chopped Michigan cherries.

Prosciutto-wrapped domestic scallops pan-seared until golden-brown, then plated over a bed of cheesy soft polenta studded with giardiniera and semi-seco tomatoes. Finished with vibrant scallion oil and a petite salad of arugula and shaved parmesan.

Tossed with basil pesto, sauteed shrimp, black mussels, bruschetta tomatoes and a pinch of chili flakes, then sprinkled with grated Pecorino Romano.

Creamy lemon-ricotta spun fettuccine tossed with sundried tomatoes and sautéed spinach. Topped with freshly shaved parmesan and complemented by your choice of protein.

Ribbon pasta simmered in decadent black garlic butter with thinly sliced veal, roasted cremini mushrooms and peas, then crowned with freshly shaved parmesan and grilled asparagus.

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

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.

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.

A Southern recipe perfect for the onset of Spring. Three delicious layers of banana and pineapple spice cake filled with walnuts and generously spread with a luxurious cream cheese frosting.

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.

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