AT PAULIE’S
Paulie’s Dinner Menu
RUFFAGE
Lobster Bisque – 14
Lobster Broth | Cream | Brandy
Roasted Beets – 11
Toasted Pistachios | Ricotta
Spinach Maletti | Balsamic (GF/VEG)
Plain Jane – 13
Wild Arugula | Shaved Parmigiano
Fig Vinaigrette (GF/VEG)
Winter Flavors – 13
Roasted Butternut Squash | Caramelized Pecans
Spinach | Goat Cheese | Craisin Vinaigrette
Burrata & Roasted Peppers – 13
Roasted Garlic | Trampetti Olive Oil
Maletti Balsamic | Italian Herbs (GF/VEG)
TABLE SHARES
Not Your Grandma’s Meatball
Gigantic Prime Beef Meatball – 14
Burrata | Tomato Gravy | Basil | 460° Baguette
Next Pig Thing
3/4 LB Crispy Pork Wings – 17
Calabrese Hot Sauce | Vegetable Crudité
Pt. Reyes Blue Cheese Dressing
Steamed P.E.I. Mussels – 14
Andouille | Grilled Fennel | Roasted Tomatoes
White Wine
*Wild Game Board
Chef’s Selection of Sausages – 19
Cured Meat | Pickled Vegetables
Dried Nuts & Fruits | Seasonal Jam
Crispy Calamari – 14
Horseradish Marinara, Roasted Garlic Aioli
& Chipolte Cream
FLOUR & WATER
Paulie’s Famous Lasagna – 22
San Marzano Tomatoes | Ricotta
Esposito Spicy Provolone Sausage | Mozzarella | Basil
Vinnie ‘The Chin’ – 21
House Corkscrew Pasta l Prime Beef Ragu
San Marzano Tomatoes | Basil | Locatelli Pecornio Romano
Mac & Cheese – 24
House Sea Shells | Shredded Brisket & Caramelized Onions
Calabrese Peppers | Pimento Cheese
SICILIAN STYLE PIZZA
Cheese $30 • Spicy Pepperoni $36
Veggie $38
Spinach & Roasted Peppers | Grilled Red Onions
Wild Mushrooms | Ricotta | Mascarpone
Porky Pig $48
Wild Mushrooms | Caramelized Onions | Buratta | Basil
Spiced Pepperoni & Esposito Spicy Provolone Sausage
FROM THE STOVE
1/2 Roasted Red Bird Chicken Cacciatore – 29
Bell Peppers, Zucchini & Onions | Spaghetti
San Marzano Tomatoes | Basil
Melanzane McMuffin – 28
Battered Eggplant | Basil & Tomato Ricotta | Mozzarella (VEG)
Herb Pork Braciole – 36
Winter Vegetables | Roasted Potatoes | San Marzano Tomatoes
Italian ‘Paella’ – 38
Mussels, Manila Clams, Shrimp & Fish | San Marzano Tomatoes Hot Sausage | Saffron Fregola Sarda | Grilled Lemon
*Cowboy Burger – 24
10 oz Buffalo or Prime Beef Patty | Brioche Bun | Aged Cheddar Grilled Red Onions | Wild Arugula | Creole Mayo
Spicy Candied Bacon | Pork Lard Fried French Fries
FROM THE PASTURE
* 8 oz Beef Tenderloin – 46
Low Fat Content, Extremely Tender,
Chef Suggests Medium Rare/Rare
*14 oz Boneless Beef Ribeye – 69
Very Buttery, High Fat Content,
Chef Suggests Medium Rare
*12 oz New York Strip – 53
Moderate Fat Content, Moderately Tender,
Chef Suggests Medium Rare
*6 oz Buffalo Tenderloin – 49
Ultra Tender, Very Lean Meat,
Chef Suggests Medium & Under
*Denver Elk T-Bone – 52
Very Lean Meat,
Chef Suggest Medium Rare & Under
ACCESSORIES
Point Reyes Blue Cheese – 6
Classic Topping for Steak
Northwest Mushrooms & Onions – 10
Roasted Garlic | Cippolini Onions (GF/VEG)
Roasted Bone Marrow – 10
Citrus Gremolata | Bordelaise
Bordelaise – 6
Bone Marrow
Red Wine Demi Glace (GF)
Pork Lard Fried French Fries – 6