with Blackened Cajun Chicken, sliced Strawberries, Mandarin Oranges, Bacon, Corn, Red Onions. Topped with Sliced Avocado, Jalapeno Tortilla Strips and Spiced Pecans.

Mixed Greens tossed in Raspberry Blue Cheese Vinaigrette

Grilled Shrimp (2)

Braised Lamb Shank

Smoked Walleye

Roasted Beet Salad

Chopped Romaine, Parmesan Cheese, and Croutons in Caesar Dressing, topped with Julienned Red Onions.

Classic Caesar Salad

with Blue Cheese Dressing, Gorgonzola, Bacon, Cucumber, Grape Tomato, Red Onion, and Carrots.

Wedge of Iceberg Lettuce

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.

One Lobster and Lump Crabmeat Cake

Lump Crab

tossed in Balsamic Vinegar with marinated Strawberries. Topped with sliced Pears and Cracked Black Pepper.

Spinach, Candied Walnuts and Blue Cheese

in Caesar Dressing, topped with Julienned Red Onions.

Chopped Romaine, Parmesan Cheese, and Croutons

with Carrots, Cucumbers, Grape Tomatoes, Spiced Pecans, and Montchevre’ Cheese.

Mixed Greens in Paseo House Dressing

Steak Tips

Grilled Shrimp

Smoked Salmon

Grilled Chicken

of Iceberg Lettuce, Blue Cheese Dressing, Gorgonzola, Bacon, Cucumber, Grape Tomato, Red Onion, and Carrots.

Wedge Salad

Spinach, Candied Walnuts and Blue Cheese Salad

with Button Mushrooms topped with Port Salut Cheese.

Creamy Mushroom Soup

in Paseo House Dressing with Carrots, Cucumbers, Grape Tomatoes, Spiced Pecans, and Montchevre’ Cheese.

Mixed Greens

Lobster and Lump Crabmeat Cake

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.

Lebanese Style Hummus

with Extra Virgin Olive Oil and Balsamic Vinegar, Fresh Basil, Cracked Black Pepper and Kosher Salt.

Hot House Tomatoes, Julienned Red Onion, and Fresh Mozzarella Cheese

served hot with Paseo Salsa and Tortilla Chips.

Spinach, Roasted Peppers, Corn, Smoked Gouda & Cream Cheese

Rub the chicken breasts with olive oil and sprinkle Cajun seasoning evenly over both sides.

Season the Chicken

Heat a skillet over medium-high heat. Add the seasoned chicken breasts and cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Remove from heat and let rest for 5 minutes before slicing.

Cook the Chicken

In a large bowl, add the mixed greens, sliced strawberries, mandarin oranges, corn, crumbled bacon, and thinly sliced red onion. Toss gently to combine.

Combine Salad Ingredients

Slice the cooked Cajun chicken into strips and add to the salad mixture.

Add Chicken

In a small bowl, whisk together the raspberry vinaigrette and blue cheese until well combined.

Prepare the Vinaigrette

Drizzle the raspberry blue cheese vinaigrette over the salad and toss to coat all ingredients evenly.

Dress the Salad

Top the salad with sliced avocado, jalapeno tortilla strips, and spiced pecans before serving.

Garnish

Mixed greens

Strawberries, sliced

Mandarin oranges, segmented

Red onion, thinly sliced

Corn, cooked

Bacon, cooked and crumbled

Avocado, sliced

Jalapeno tortilla strips

Spiced pecans

Chicken breasts

Cajun seasoning

Olive oil

Raspberry vinaigrette

Blue cheese, crumbled

In a medium bowl, combine olive oil, minced garlic, lemon juice, paprika, salt, and black pepper. Whisk until well blended.

Prepare the Marinade

Add the shrimp to the bowl with the marinade. Toss to coat the shrimp evenly with the marinade. Cover and refrigerate for 30 minutes to allow the flavors to penetrate.

Marinate the Shrimp

While the shrimp are marinating, preheat the grill to medium-high heat (about 400°F or 200°C).

Preheat the Grill

Once marinated, thread the shrimp onto skewers. If using wooden skewers, soak them in water for 30 minutes prior to using to prevent burning.

Skewer the Shrimp

Place the skewered shrimp on the grill. Grill for about 2-3 minutes per side, or until the shrimp are opaque and slightly charred. Do not overcook.

Grill the Shrimp

Remove the shrimp from the grill and sprinkle with chopped fresh parsley. Serve immediately with lemon wedges, if desired.

Garnish and Serve

Shrimp (peeled and deveined)

Garlic (minced)

Lemon juice

Paprika

Salt

Black pepper

Fresh parsley (chopped, for garnish)

In a large Dutch oven, heat the olive oil over medium-high heat. Season the lamb shanks with salt and black pepper. Once the oil is hot, add the lamb shanks and sear them on all sides until browned, about 5-7 minutes. Remove the shanks from the pot and set aside.

Sear the Lamb

In the same pot, add the chopped onion, carrot, and celery. Cook for about 5 minutes or until the vegetables are softened. Add the minced garlic and sauté for another minute until fragrant.

Sauté the Vegetables

Pour in the red wine, scraping the bottom of the pot to loosen any browned bits. Bring to a simmer and let it reduce by half, about 5-10 minutes.

Deglaze the Pot

Stir in the beef broth and tomato paste, mixing well to combine. Return the seared lamb shanks to the pot.

Add the Broth

Add the fresh rosemary to the pot. Taste and adjust seasoning with salt and black pepper if needed.

Add Herbs and Seasoning

Cover the pot with a lid and reduce the heat to low. Let the lamb shanks braise for 2-3 hours, or until the meat is tender and falls off the bone. Check occasionally to ensure there’s enough liquid, adding more broth or water if necessary.

Braise the Lamb

Once cooked, remove the pot from heat and let the shanks rest for 10 minutes. Serve the lamb shanks with the braising liquid and vegetables spooned over the top.

Rest and Serve

Lamb shanks

Onion

Carrot

Celery stalks

Garlic cloves

Red wine

Beef broth

Tomato paste

Fresh rosemary

Start by rinsing the walleye fillets under cold water and pat them dry with paper towels.

Prepare the Walleye

In a bowl, mix together olive oil, garlic powder, paprika, black pepper, salt, and lemon juice. Coat the walleye fillets evenly with the marinade and let them sit for at least 30 minutes in the refrigerator to absorb the flavors.

Marinate the Fish

While the fish is marinating, prepare your smoker. Preheat the smoker to 225°F (107°C) and add your choice of wood chips (such as hickory or applewood) for a nice smoky flavor.

Prepare the Smoker

Once the smoker is ready, place the marinated walleye fillets on the smoker rack. Smoke the fish for about 1 to 1.5 hours, or until the internal temperature of the fish reaches 145°F (63°C) and the flesh flakes easily with a fork.

Smoke the Walleye

Remove the smoked walleye from the smoker and sprinkle with fresh dill before serving. Enjoy your smoked walleye with lemon wedges or your favorite side dishes.

Walleye fillets

Garlic powder

Fresh dill

Preheat your oven to 400°F (200°C). Wrap each beet individually in aluminum foil, ensuring they are completely sealed. Place the wrapped beets on a baking sheet and roast in the oven for about 45-60 minutes, or until a fork easily pierces through them.

Roast the Beets

While the beets are roasting, wash and dry the mixed salad greens. Place them in a large salad bowl.

Prepare the Salad Greens

In a small skillet over medium heat, toast the walnuts for about 5-7 minutes, stirring frequently until they are golden and fragrant. Remove from heat and let cool.

Toast the Walnuts

In a small bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and black pepper until well combined.

Make the Dressing

Once the beets are roasted, remove them from the oven and let them cool for about 10-15 minutes. Once cool enough to handle, peel the skin off by rubbing it with your hands or using a paper towel. Cut the beets into wedges.

Prepare the Beets

Add the roasted beet wedges to the bowl with the salad greens. Crumble the feta cheese and sprinkle the toasted walnuts on top. Drizzle the dressing over the salad.

Assemble the Salad

Toss the salad gently to combine all ingredients. Serve immediately or chill in the refrigerator for up to 30 minutes before serving.

Serve

Beets

Mixed Salad Greens

Feta Cheese

Walnuts

Olive Oil

Balsamic Vinegar

Honey

Black Pepper

Wash the Romaine lettuce thoroughly under cold water. Dry it using a salad spinner or by patting it with a clean kitchen towel. Chop the lettuce into bite-sized pieces and place it in a large salad bowl.

Prepare the Romaine

Grate the Parmesan cheese if not pre-grated. Sprinkle the grated Parmesan cheese evenly over the chopped Romaine lettuce in the salad bowl.

Add the Parmesan Cheese

Add the croutons to the salad bowl with the Romaine and Parmesan, ensuring they are evenly distributed.

Incorporate the Croutons

Peel and julienne the red onion into thin strips. Add the julienned red onions to the salad bowl on top of the other ingredients.

Prepare the Red Onions

Using salad tongs or two large forks, gently toss all the ingredients together until everything is well combined.

Toss the Salad

Serve the salad immediately with Caesar dressing on the side or drizzled on top, according to your preference.

Romaine Lettuce

Parmesan Cheese

Croutons

Red Onion

Remove any wilted outer leaves from the iceberg lettuce. Cut the head of lettuce into quarters, making sure each wedge retains the core for stability.

Prepare the Iceberg Lettuce

In a skillet over medium heat, cook the bacon slices until crispy. This should take about 6-8 minutes. Once cooked, place the bacon on paper towels to drain excess grease. Once cooled, crumble the bacon into small pieces.

Cook the Bacon

Wash the cucumber and slice it into thin rounds or half-moons, depending on your preference.

Slice the Cucumber

Rinse the grape tomatoes under cold water. Cut them in half, or leave them whole if preferred.

Prepare the Grape Tomatoes

Peel the red onion and slice it thinly. If you prefer a milder taste, soak the slices in cold water for 10 minutes, then drain.

Slice the Red Onion

Peel the carrot and then either grate it or cut it into thin julienne strips.

Shred the Carrot

On a large serving plate, place the iceberg lettuce wedges. Drizzle blue cheese dressing generously over each wedge. Top with crumbled gorgonzola cheese, crumbled bacon, sliced cucumbers, halved grape tomatoes, red onion slices, and shredded carrots.

Serve immediately, allowing guests to enjoy the fresh ingredients and flavors.

Iceberg Lettuce

Blue Cheese Dressing

Gorgonzola Cheese

Bacon

Cucumber

Grape Tomatoes

Carrots

In a large mixing bowl, combine the chopped lobster meat, lump crabmeat, parsley, basil, tarragon, artichoke hearts, shallots, beaten egg, salt, and black pepper. Mix gently until all ingredients are well incorporated.

Combine Ingredients

Using your hands, form the mixture into evenly sized patties, about 2 inches in diameter. You should be able to make around 8 cakes.

Form Cakes

Place the Japanese bread crumbs in a shallow dish. Gently coat each lobster and crab cake with the bread crumbs, pressing lightly to adhere.

Coat with Panko

In a large skillet, heat enough olive oil over medium-high heat to cover the bottom of the pan.

Heat Oil

Once the oil is hot, carefully add the crab and lobster cakes to the skillet. Fry them for about 4-5 minutes on each side, or until they are golden brown and cooked through.

Fry Cakes

Remove the cakes from the skillet and place them on a plate lined with paper towels to drain excess oil.

Drain Excess Oil

Cooked lobster meat, chopped

Lump crabmeat, drained

Fresh parsley, chopped

Fresh basil, chopped

Fresh tarragon, chopped

Artichoke hearts, chopped

Shallots, finely chopped

Japanese bread crumbs (Panko)

Egg, beaten

Olive oil (for frying)

In a large mixing bowl, combine the lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice, Old Bay seasoning, salt, and black pepper. Gently fold the ingredients together to avoid breaking up the crab meat.

Mixed Greens Tossed In Raspberry Blue Cheese Vinaigrette

Grilled Shrimp (2)

Braised Lamb Shank

Smoked Walleye

Roasted Beet Salad

Classic Caesar Salad

Wedge Of Iceberg Lettuce

One Lobster And Lump Crabmeat Cake

Lump Crab

Spinach, Candied Walnuts And Blue Cheese

Chopped Romaine, Parmesan Cheese, And Croutons

Mixed Greens In Paseo House Dressing