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

American Classic