Paseo Grill
2909 North Paseo Street, Oklahoma City, OK 73103
V: Vegan
Cherry Wood Smoked Salmon*
Cherry Wood Smoked Salmon with Citrus Mustard Aioli, Fried Capers, Crostini and Lemon.
Shrimp Cocktail
4 (U-12) Shrimp peeled and served with Citrus Mustard Aioli and House Made Cocktail Sauce.
Assorted Cheese & Fruit Platter
Assorted Imported Cheeses served with Crostini, Mango Chutney, and Seasonal Fruit.
Fried Green Beans
Fried Green Beans served with Chipotle Aioli.
Charcuterie Platter
Assorted Meats with House Jam, Stoneground Mustard, Dried Fruit, and Pickled Vegetables. Served with Crostini.
Southwest Spinach Dip
Spinach, Roasted Peppers, Corn, Smoked Gouda & Cream Cheese served hot with Paseo Salsa and Tortilla Chips.
Tomato & Mozzarella Caprese
Hot House Tomatoes, Julienned Red Onion, and Fresh Mozzarella Cheese with Extra Virgin Olive Oil and Balsamic Vinegar, Fresh Basil, Cracked Black Pepper and Kosher Salt.
Lobster & Crab Cake*
One Lobster and Lump Crabmeat Cake blended with Parsley, Basil, Tarragon, Artichoke Hearts, and Shallots, breaded in Japanese Bread Crumbs and flash-fried. Served with Citrus Mustard Aioli and Mixed Greens.
Hummus bi Tahina*
Lebanese Style Hummus with Extra Virgin Olive Oil and Cracked Black Pepper served with Kalamata Olive and Roasted Pepper Tapenade, topped with crumbled Montchevre Cheese. Served with Pita Bread
Calamari
Hand-breaded Calamari on a bed of crispy Rice Noodles with Kung Pao Sauce
Tuna Tartare
Sushi Grade Ahi Tuna with house-made Guacamole and Fresh Pineapple, served with Tortilla Chips Market Price Hummus bi Tahina* Lebanese Style Hummus with Extra Virgin Olive Oil and Cracked Black Pepper served with Kalamata Olive and Roasted Pepper Tapenade, topped with crumbled Montchevre Cheese. Served with Pita Bread
Bread Pudding*
French Bread in a creamy Custard with Raisins and Cinnamon. Served warm with Grand Marnier Cream and Berries, sprinkled with Cocoa
Cheesecake*
White Chocolate Cheesecake with a Cinnamon, Pecan, Walnut & Graham Cracker Crust. Choice of Seasonal Berries, Caramel, or Chocolate Sauce
Chocolate Pyramid*
Vanilla Bean Ice Cream sandwiched in between Chocolate Fudge Brownies with Walnut Chocolate Frosting. Served with warm Caramel, Chocolate Sauce, and House made Whipped Cream
Crème Brûlée*
Tahitian Vanilla Bean Custard with Caramelized Sugar. Served with Strawberries
Key Lime Pie*
Cinnamon, Pecan, Walnut & Graham Cracker Crust with Key Lime Custard, topped with House made Whipped Cream
Chocolate Divine Cake
3 Layer Chocolate Cake with French Butter Cream, Chocolate Mousse, and a Chocolate Butter Cream Frosting with Chocolate Chips
Avocado Toast
Bacon, Tomato, Avocado, Micro Greens, Poached Egg, Balsamic Drizzle served with Fresh Fruit.
Lunch Salads & Soups
Cup
Paseo House Salad
Mixed Greens in Paseo House Dressing with Carrots, Cucumbers, Grape Tomatoes, Spiced Pecans, and Montchevre’ Cheese.
Classic Caesar Salad
Chopped Romaine, Parmesan Cheese, and Croutons in Caesar Dressing, topped with Julienned Red Onions
Spinach and Pear Salad
Spinach, Candied Walnuts and Blue Cheese tossed in Balsamic Vinegar with marinated Strawberries. Topped with sliced Pears and Cracked Black Pepper.
Wedge
Wedge of Iceberg Lettuce, Blue Cheese Dressing, Gorgonzola, Bacon, Cucumber, Grape Tomato, Red Onion, and Carrots
Grilled Chicken
Mediterranean Curried Chicken Salad
Creamy Chicken Salad with Curry, Almonds, Celery, and Green Onions, topped with Mango Chutney. Served with Pita Bread and Fresh Fruit
Seared Ahi Tuna Salad
Blackened Cajun Chicken Salad
Mixed Greens tossed in Raspberry Blue Cheese Vinaigrette with Blackened Cajun Chicken, sliced Strawberries, Mandarin Oranges, Bacon, Corn, Red Onions. Topped with Sliced Avocado, Jalapeno Tortilla Strips and Spiced Pecans
Chicken
Lunch Sandwiches
The Cuban*
Black Forest Ham, Salami, Roasted Pork Loin, Smoked Gouda, Dill Pickles and Chipotle Aioli on grilled Ciabatta. Served with Paseo Fries
Club
Sliced Black Forest Ham, Smoked Turkey, Bacon, Provolone and Cheddar served on Honey Wheatberry Bread with Lettuce, Tomato, and Mayonnaise. Served with Paseo Fries
Reuben
Corned Beef, Swiss Cheese and Sauerkraut on Marble Rye with Horseradish Russian Dressing. Served with Paseo Fries
Paseo Burger*
Grilled Tenderloin Patty, Swiss Cheese and Pickled Fennel & Red Onion Slaw with Basil Pesto Aioli on a Brioche Bun. Served with Paseo Fries
The Classic Burger
Grilled Tenderloin Patty, Cheddar Cheese, Shredded Lettuce, Tomato, Red Onion, Pickle and Mustard on a Brioche Bun. Served with Paseo Fries
Beef Stroganoff Sandwich
Beef Tenderloin Tips and Mushrooms in Brown Gravy with Sour Cream, topped with Gruyere Cheese and Caramelized Onions on Toasted Country White Bread with Tarragon Aioli. Served with Paseo Fries
Grilled Chicken Sandwich
Grilled Chicken Breast topped with Bacon, Tomatoes and Mixed Greens with Avocado Ranch Dressing on Honey Wheatberry Bread. Served with Paseo Fries
Pork Ciabatta
Sliced Pork Tenderloin with Roasted Pepper and Onion Medley, Smoked Gouda, and Chipotle Aioli on Grilled Ciabatta. Served with Paseo Fries
Mediterranean Grilled Veggie Wrap
Grilled Eggplant, Zucchini, Squash, Mushrooms, and Onions with Hummus and Olive Tapenade finished with Arugula, Sliced Tomatoes, and Montchevre’ Cheese wrapped in a Spinach Tortilla. Served with Cucumber Salad
Lunch Entrées
Chicken Pot Pie*
Our Famous Homemade Pot Pie with Chicken, Potatoes, Carrots, Peas and a touch of Cayenne Pepper and Curry, cooked in a Cast Iron Skillet. * Limited Availability
Paseo Grilled Chicken
Grilled Chicken Breast topped with Beurre Blanc and Sun-dried Tomato Pesto. Served with Mashed Potatoes and Glazed Carrots.
Singapore Street Noodle Bowl
Bean Thread Noodles tossed in Yellow Curry Oil, Soy, Garlic, Ginger, Julienne Carrots, Red Bell Peppers, Poblano Peppers, Celery, Edamame, Jicama, Red Onions, Green Onions, Fresh Lime, Cilantro and Peanuts.
Sirloin
5 oz. Grilled Sirloin with Pepper Cream Sauce and Jalapeno Matchsticks. Served with Mashed Potatoes and Glazed Carrots
Southwest Meatloaf
Ground Tenderloin, Pork Sausage and Smoked Cheddar Cheese, topped with Chipotle Red Wine Demi-Glace and Crispy Tortilla Strips. Served with Mashed Potatoes and Glazed Carrots
Blackened Trout
4 oz. Blackened Trout topped with Avocado Kiwi Salsa. Served with Toasted Pine Nut Orzo and Sautéed Green Beans
Grilled Atlantic Salmon*
4 oz. Fresh Atlantic Salmon topped with Beurre Blanc and Smoked Jicama & Pepper Confetti. Served with Toasted Pine Nut Orzo and Cucumber Salad
Pork Loin Medallion
Grilled Mustard and Herb rubbed Pork Loin Medallion topped with Lemon Beurre Blanc. Served with Mashed Potatoes and Glazed Carrots
Roasted Poblano, Corn & Black Bean Quesadilla
Jalapeño Flour Tortilla with Roasted Poblano Chiles, Corn & Black Bean Salsa, Cotija and Cheddar Jack Cheese. Served with Sour Cream, Guacamole, and Paseo Salsa.
Vegetable Moussaka*
Layered Eggplant, Green Lentils, Chickpeas, Mushrooms, Tomatoes, Artichoke Hearts, Red Potatoes topped with Champagne Cream Sauce, Parmesan, Toasted Bread Crumbs and Arugula. *Make it Vegan with Marinara and Toasted Pine Nuts
Dinner Salads & Soups
Crab and Avocado Salad
Mixed Greens tossed in Citrus Mustard Aioli with Jumbo Lump Crab Meat and Avocado. Topped with a Parmesan Crisp, Fried Capers, Basil, Red Bell Peppers and Red Onions
Maple Leaf Farms Duck Salad
Mixed Greens tossed in Creamy Blue Cheese Dressing and topped with sliced Duck Breast. Garnished with Grape Tomatoes, Carrots and Duck Cracklings
Dinner Entrées
Miso Sea Bass*
7 oz. Chilean Sea Bass pan seared with a sweet and savory Miso Glaze drizzled with Beurre Blanc. Served with a Fried Potato Cake and Sautéed Green Beans Market Price Southwest Meatloaf Ground Beef Tenderloin, Pork Sausage and Smoked Cheddar Cheese topped with Chipotle Red Wine Demi-Glace and Crispy Tortilla Flag. Served with Mashed Potatoes and Glazed Carrots
Surf & Turf
6 oz. Filet of Beef Tenderloin topped with one Diver Sea Scallop and Lump Crabmeat, finished with Beurre Blanc. Served with Mashed Potatoes and Glazed Carrots
Filet*
6 oz Filet of Beef Tenderloin over Sautéed Mushrooms and finished with Beurre Marchand de Vin (burr mah-shon duh van). Served with Mashed Potatoes and Glazed Carrots
Prime New York Strip Steak
13 oz. Prime Grade New York Strip Steak grilled to your preference and topped with Boursin Butter. Served with Mashed Potatoes and Glazed Carrots
Prime Ribeye
14 oz. Prime Grade Ribeye grilled to your preference. Served with Mashed Potatoes and Glazed Carrots.
Pork Chop
8 oz. Mustard and Herb Rubbed Boneless Pork Loin grilled & served medium-well, topped with Lemon Beurre Blanc. Served with Mashed Potatoes and Glazed Carrots
Maple Leaf Farms Duck Breast*
Sautéed Boneless Duck Breast over Raspberry Bourbon Sauce, topped with Duck Cracklings. Served with Toasted Pine Nut Orzo and Sautéed Green Beans
Chicken Saltimbocca
Lightly Floured Chicken Breast with Spinach, Prosciutto, and Provolone Cheese, finished with Lemon-Thyme Sauce. Served with Mashed Potatoes and Glazed Carrots
Fresco Chicken Farfalle
Sautéed Chicken Breast, Hearts of Palm, Prosciutto, Mushrooms, Artichokes Hearts, and Parmesan Cheese tossed with Farfalle Pasta in a Champagne Cream Sauce. Served with a Parmesan Crisp
Brunch Entrees
Crab Eggs Benedict
Jumbo Lump Crab, Avocado and Poached Eggs with Hollandaise Sauce on an English Muffin. Served with Roasted Potato Medley
Korean Shrimp & Grits
Gochujang Sauteed Shrimp resting on Grits with Kimchi and a Poached Egg.
Langoustine Croque Madame
Chilled Langoustine Salad on a Buttered New England Style Roll topped with Champagne Cream and a Fried Egg. Served with Roasted Potato Medley
6 oz Filet
Breakfast Burrito
Scrambled Eggs with Chorizo & Hot Italian Sausage, Roasted Potatoes, Tomatoes, Black Bean Salsa and Cotija in a Jalapeno Tortilla topped with Jack Cheese & Tomatillo Sauce. Served with Paseo Salsa & Guacamole
Paseo Quiche
Spinach, Mushrooms and Boursin Cheese in a Savory Egg Custard served with a Spring Salad of Mixed Greens, Arugula and Tomatoes tossed in Red Wine Vinaigrette topped with Shaved Parmesan
Chilaquiles Verde
Tortilla Chips, Cilantro, Red Onions, Mozzarella Cheese and Cotija in Tomatillo Sauce, topped with two Fried Eggs. Served with Roasted Potato Medley
Monday – Thursday 2:30 – 5:30
Paseo Salsa & Chips
House Made Roasted Salsa
Grilled Vegetables
Asparagus, Squash, Zucchini, Tomato, Artichoke Hearts, Citrus Aioli
Mini Charcuterie
Meat & Cheese with Pickled Vegetables, Stone Ground Mustard and Crostini
Chicken Salad Bites
Curry Chicken Salad topped with Mango Chutney on Crostini
Asparagus Wraps
Fresh Asparagus wrapped in Black Forrest Ham with Herbed Cream Cheese