Paolo’s Caribbean Fusion Menu

Tender stewed jute leaves (lalo) slow-cooked with rich Haitian spices, served with fluffy white rice and a savory bean sauce on the side.

Simple Pure and refreshing. Fresh Oranges only

Strawberries, blueberries, banana, and almond or oat milk, flaxseed, yogurt

Strawberries, Mango, banana, Greek Yogurt, and orange juice

Green apple, banana, Spinach, cucumber, coconut water, lime juice.

Mango, pineapple, Greek Yogurt, orange juice, pineapple juice.

Crispy golden plantain cups filled with savory griot (marinated, crisp-fried pork shoulder called “gree-oh”) or juicy shrimp. Bursting with Creole flavor.

The best of Haitian street food: Plantains, seasoned malanga (yam) fritters, savory marinad (flour- and veggie-based fritters), and spicy pikliz (Haitian pickled slaw.) Comforting, bold, and oh-so-satisfying!

Crispy chicken wings tossed in your choice of BBQ or lemon sauce, served with golden fries. Where bold flavor meets crunch!

Soft corn or flour tacos filled with deeply seasoned chicken, or beef or shrimp (+$3). Served with side sauces and sour cream.

Garlicky sautéed chicken and broccoli served with your choice of fresh pasta. Add Alfredo sauce for a creamy twist. +$3

Jumbo shrimp sautéed in a sauce of garlic, butter, white wine, and red pepper flakes. Served over your choice of fresh pasta.

Breaded and baked eggplant topped with marinara and melted cheese, served with your choice of fresh pasta. A vegetarian classic!

A Paolo’s favorite: A panko-encrusted chicken breast is smothered in house marinara and topped with melted mozzarella. Served with a side of fresh pasta.

Paolos’ signature, swoon-worthy sauce with red wine, ground beef, cream, and love. Served over your choice of pasta. A true treat.

Tender lalo (stewed spinach-like jute leaves) are slow-cooked with rich Haitian spices, served with fluffy white rice and a savory bean sauce on the side.

Traditional rice and beans, elegantly paired with your choice of: • Chicken en Sauce – slow-simmered in a savory Creole blend • Griot – marinated and crisp-fried pork shoulder called “gree-oh” • Shrimp – sautéed with aromatic herbs and spices Served with a seasonal house salad.