Paesano Restaurant & Wine Bar

Arugula and sorrel blend tossed with fresh blueberries, wild mushrooms, pickled shallotsand a white balsamic vinaigrette. Topped with candied pecans.

Crisp iceberg lettuce slices topped with cherry tomatoes, crispy bacon crumbles, toasted sunflower seeds, red onions, blue cheeseand creamy chive dressing.

Mixed greens tossed with thin slices of heirloom carrots and beets, toasted chickpeas, goat cheeseand a honey-lime citronette.

Crisp romaine lettuce, tangy caesar dressing, housemade croutonsand parmigiano.

Mixture of crisp romaine and radicchio served with our special housemade walnut vinaigrette.

Toasted sourdough bread topped with marinated diced tomatoes, basil and grated Parmesan cheese.

Flash-fried seasoned calamari tossed with sweety drop peppers, fresh greens and a red-chili vinaigrette.

Gluten-free. Our twist on the summer classic using marinated local heirloom tomatoes placed over creamy stratchiatella cheese and drizzled with infused olive oil, aged balsamic and basil.

Grilled Portobello mushroom cap topped with roasted peppers, gorgonzola and arugula pesto on ciabatta bread.

Italian cold cuts sauteed with marinated tomatoes, chopped pepperoncini peppers, mixed greensand mozzarella cheese on a rustic Italian hoagie bun.

Fried chicken breast, fontina, tomatoand bacon-onion relish on a toasted brioche bun.

Gluten-free. Pan sauteed mushrooms in a rich Sicilian marsala wine sauce. Served with garlic buttered angel hair pasta.

Gluten-free. Sicily meets Michigan! Locally-made Sicilian wine and cheese sausage coil, char-grilled and topped with the chef drew's balsamic-tomato jam, served with sweet corn polenta and sauteed broccolini.

Gluten-free.

Gluten-free. Spicy sausage, Italian hot peppers, garlicand rapini greens tossed with rigatoni pasta and finished with Pecorino Romano cheese.

Locally-made chicken filled ravioli tossed with applewood smoked bacon, sweet corn, teardrop peppers, fresh basil and a splash of cream.

Boneless, breaded chicken breast, pan sauteed and topped with mozzarella and tomato sauce. Served with house-made angel hair pasta.

Alternating layers of meat and cheese filling, baked and topped with housemade tomato sauce.

Gluten-free. Paesano's housemade pappardelle pasta with roasted sweet peppers and fennel, sliced Italian sausage, sun-dried tomatoes and butter.

Gluten-free. Fresh strozzapretti pasta tossed with a summery sauce of sauteed baby shrimp, fresh and semi-secco tomatoes, garden herbs and chili flakes and finished with crispy fried capers.

Gluten-free. Pan-sauteed boneless breast of chicken sprinkled with Romano cheese and topped with sambuca flambeed spinach. Served with garlic butter angel hair pasta.

A grandmother-style dish made with fresh mozzarella and basil.

Mixed greens tossed with thin slices of heirloom carrots and beets, toasted chickpeas, goat cheeseand a honey-lime citronette.

Crisp romaine lettuce, tangy caesar dressing, housemade croutonsand parmigiano.

Crisp iceberg lettuce slices topped with cherry tomatoes, crispy bacon crumbles, toasted sunflower seeds, red onions, blue cheeseand creamy chive dressing.

Arugula and sorrel blend tossed with fresh blueberries, wild mushrooms, pickled shallotsand a white balsamic vinaigrette. Topped with candied pecans.

Mixture of crisp romaine and radicchio served with our special housemade walnut vinaigrette.

Gluten-free. Our rendition of the classic veal saltimbocca. Hand tenderized veal cutlets, sauteed with prosciutto and sage and simmered in a classic piccata sauce.

Gluten-free.

Gluten-free. Spicy sausage, Italian hot peppers, garlicand rapini greens tossed with rigatoni pasta and finished with Pecorino Romano cheese.

Boneless, breaded chicken breast, pan sauteed and topped with mozzarella and tomato sauce. Served with housemade angel hair pasta.

Alternating layers of meat and cheese filling, baked and topped with housemade tomato sauce.

Flash-fried seasoned calamari tossed with sweety drop peppers, fresh greens and a red-chili vinaigrette.

Gluten-free. Housemade Parmesan flatbread is topped with thin shavings of rich prosciutto, sliced cantaloupe melon, peppery arugula greens and a drizzle of extra virgin olive oil.

Gluten-free. Our housemade pizza dough topped with tomato sauce, mozzarella cheese, slightly spicy pepperoni and a mixture of wild mushrooms. Delicious!

Gluten-free. Toasted ciabatta bread spread with hand-dipped ricotta cheese and topped with fresh grilled figs, toasted hazelnuts and a chili-infused honey vinaigrette.

Gluten-free. Our twist on the summer classic using marinated local heirloom tomatoes placed over creamy stratchiatella cheese and drizzled with infused olive oil, aged balsamic and basil.

Gluten-free. Char-grilled octopus served over seasoned white beans, baby greens and a housemade pilacca chili sauce.

Gluten-free. Tender risotto rice blended with creamy fontina cheese and fresh garden chives, formed into fritters and lightly fried. Served over a toasted almond spread and topped with summer chanterelle mushrooms.

Gluten-free. Chef's selection of specialty cheeses and meats with accompaniments.

Layered grandmother-style dish of eggplant, fresh mozzarella and basil.

Gluten-free. Fresh strozzapretti pasta tossed with a summery sauce of sauteed baby shrimp, fresh and semi-secco tomatoes, garden herbs and chili flakes and finished with crispy fried capers.

Sicily meets Michigan! Locally-made Sicilian wine and cheese sausage coil, char-grilled and topped with the chef drew's balsamic-tomato jam, served with sweet corn polenta and sauteed broccolini.

Gluten-free. Roasted and stuffed eggplant filled with lentils, quinoa, golden raisins, Italian herbs and tomatoes, sprinkled with Parmesan cheeseand baked, served with sauteed patty pan squash.

Gluten-free. Paesano's housemade pappardelle pasta with roasted sweet peppers and fennel, sliced Italian sausage, sun-dried tomatoes and butter.

Gluten-free. Housemade dark rye capellini tossed with sauteed Michigan vegetables and caraway seed infused sweet cream butter. A true taste of summer!

Gluten-free. Fresh chicken breast, pounded thin and rolled around a filling of sunflower seed pesto, pan-seared and drizzled with Michigan honey, served with white sweet potato mash and haricots verts.

Center-cut swordfish steak, char-grilled and topped with a bacon, bourbonand lemon relish, served with sauteed red skin potatoes and slow braised Italian greens.

Tender crepes filled with creamy taleggio cheese and spinach, topped with slow cooked summer mushroom ragu and crispy pancetta chips.

Locally-made chicken filled ravioli tossed with applewood smoked bacon, sweet corn, teardrop peppers, fresh basil and a splash of cream.

Gluten-free. Luscious panna cotta made with local sweet corn infused milk topped with blackberry coulis and toasted pistachios.

Buttery tart shell filled with caramel and topped with rich chocolate ganache and a sprinkling of flaked chili sea salt.

Michigan blueberries compote topped with amaretto streusel topping.

Gluten-free. 3 layers of espresso and rum soaked ladyfinger cookies layered with fluffy mascarpone cream and cocoa powder.

Vanilla cake rolled around raspberry compote and frosted with lavender infused buttercream.

On sourdough bread and served with fresh beans.

Double baked crunchy Italian cookie used for dunking in vin santo or coffee drinks.

Yummy, fresh tomato sauce with a meatball and our homemade pasta. Come with a salad too!

Served with roasted lemon sauce and steamed spinach.

Ok you burger lovers -here it is. The house burger any way you want. How about adding some cheese come with a side of healthy apple fries.

A junior size version of our scrumptious house pizza and get a salad on the side.

Served with fries.