Paisano’s Chef Jordan Garcia has created two wondrous dishes for it’s Easter Menu: handmade chitarra pasta tossed with lamb ragout and summer squash for $28, or pan seared king salmon over polenta mousse with summer vegetable caponata and lime basil foam for $32. Save room for the yogurt mango mousse dessert. The restaurant’s regular nightly menu will also be available. Paisano’s opens at 5 p.m.
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