Appetizers
- Maine Lobster Bisque
- Half Maine Lobster in Maine Lobster Bisque
- Iced Northeast Oysters of the Day (6)
  
  Red Wine Pink Peppercorn Mignonette
- Crispy Point Judith Calamari
  
  Tagliatelle Pasta, Garlic Blue Hill Mussel Cream and Micro Parsley
- Pristine Ahi Tuna Tartare
  
  Fresh Ginger Micro Salad, Wasabi Lime Foam
- Seared Maine Sea Scallops
  
  Baby Spinach, Ricotta Gnocchi and Chanterelle Mushrooms
- Fresh "Norton Sound" Red King Crab
  
  Florida Citrus, Ginger and Hass Avocado
- Baked Maryland Jumbo Lump Crab Cake
  
  Celery Mustard Butter Sauce
- Wild Burgundy Escargots
  
  Baked in Small Pastry Crocks with Fresh Tarragon and Pernod Garlic Butter
- Fresh Jumbo Lump Crab Cocktail on Ice
  
  Traditional Red and Crab Mustard Sauces
- Chef Gary's Applewood Smoked Salmon, "Carved Tableside"
  
  Minced Vidalia Onions, Tiny Capers, Herb Salad and Potato Blini
- Mesclun Farm Greens on Chopped Countr y Salad
  
  Crisp Asian Pear and Fresh Coach Farm Goat Cheese
- Crisped Veal Sweetbreads, Maxim
  
  Baby Leaf Spinach, Swiss Chard, Whole Grain Mustard Veal Jus, Capers
- Seared Hudson Valley Foie Gras
  
  Caramelized Pineapple Quince and Huckleberry Port Reduction
- Tender Butter Lettuce
  
  Shaved White Mushrooms and Virginia Pecorino Cheese Lemon Shallot Vinaigrette
- Warm Baby Spinach and Watercress Salad
  
  Applewood Smoked Bacon, Candied Button Shiitake Mushrooms

Entrees
- Fresh Genuine Dover Sole
  
  Sautéed, E.V. Olive Oil, Lemon and Capers
- Fresh European Bass
  
  Grilled with E.V. Olive Oil, Lemon and Oregano
- Wild King Salmon, Slow Roasted
  
  White Asparagus, Swiss Chard and Baby Spinach, Marcona Almond Browned Butter
- Hawaiian Ahi Tuna Loin
  
  Sushi Rice, Golden Beets, Pickled Wild Leeks and Tempura Avocado, Orange Soy Reduction
- Maine Lemon Sole Francese
  
  Artichokes, Carrots and Lemon Butter Sauce, Capers
- Butter Braised Maya Shrimp
  
  Campanelle Pasta, Leaf Spinach and Light Garlic Froth
- West Virginia Pheasant
  
  Roasted Breast with Andouille Sausage and Mushroom Filled Thigh Roasted Organic Carrots, Turnips and Cippolini Onion, Rosemary Garlic Cream
- Chef Gary' s "39 Hour " Beef Short Rib and Seared Foie Gras
  
  Green Asparagus, Grape Tomatoes and Sweet Onion
- Grilled Meadow Veal Chop
  
  Potato "Three Ways," Buttery Puree, Truffled Ragout and Fingerling Chips
- Crisped Maple Leaf Farm Duck Breas t
  
  Port Glazed Grapes, Blue Cheese Tortellini, Watercress, Valencia Orange Duck Jus
- Herb Crusted Lamb Rack
  
  Swiss Chard, Golden Potato Appenzellar Gratin, Natural Jus
- Pano's & Paul's "Signature" Cold Water Lobster Tail
  
  In a Thin Crisped Batter, Honey Mustard and Drawn Butter
- Center Cut Filet Mignon "Pepper Steak"
  
  Filet Mignon in Cracked Peppercorns with Mushroom Ragout, Potato Confit, Port Braised Shallot and Brandy Pepper Sauce
- Grilled Center Cut 10 oz Filet Mignon
  
  P & P's Potato Gratin
- Grilled Prime N.Y. Strip Sirloin 12 oz
  
  Crisped "Potato Tots" and Roasted Mushrooms

Menu for Pano's & Paul's provided by Allmenus.com

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