V Paul - Pensacola, FL

Served with gnocchi, artichokes, sundried tomato, and pesto sauce.

Served with gulf shrimp, tomato, basil, capellini, and garlic herb butter.

Served with littleneck clams or mussels, crispy capers, linguini, white wine fennel, and clam cream sauce.

Served with sautéed seasonal vegetables.

Served with u10 scallops and seasonal risotto.

Served with romaine, parmesan, tomato, bacon, crouton, and caesar dressing.

Served with arcadian greens, tomato, red onion, carrot, cucumber, and Italian vinaigrette.

Gluten-free.

Served with tomato, basil, and mozzarella.

Served with basil aioli, marinara, and lemon.

Served with mussels, rustic baguette, and white wine fennel broth.

Served with basil pesto, marinara, and parmesan.

Chef selection of cheeses and cured meats, Italian accouterments.

Served with Tuscan bean puree, tomato salad, and balsamic glaze.

Served with rustic baguette and marinara.

Served with pickled red onion and tomato jam.

Served with ricotta, pecorino romano, fontina, parmesan, and marinara.

Served with cannelloni filled with short rib bolognese, mushroom, spinach, ricotta, and parmesan cream.

Served with parmesan and pecorino romano cream.

Served with broccolini and whipped potato.

Served with whipped potato, wilted spinach, and mushroom marsala sauce.

Served with fresh seasonal vegetables, capellini pasta, and roasted garlic olive oil.

Served with basil and marinara.

Served with sausage, mushroom, pepper, zucchini, squash, onion, bucatini, gorgonzola cream sauce, and chili sauce drizzle.

Served with roasted tomato, basil, mozzarella, spaghetti, marinara, and parmesan.

Served with roasted potato, wilted spinach, crispy capers, and lemon butter sauce.

Served with red pepper, ricotta, and mozzarella.