Fresh Italian Salads

Traditional Italian Salad

Fresh romaine lettuce, mushrooms, black olives, garbanzo beans, red

onions and cherry tomatoes. Topped with our Italian dressing.

Large 8, Small 4

*Add fresh gorgonzola or mozzarella. 4

Antipasto Salad

Crisp romaine lettuce, roasted red peppers, kalamata olives, capicola,

fresh mozzarella, freshly shaved Pecorino Romano, cherry pepper,

pepperoncini peppers and red onions topped with our homemade Italian

dressing. Small 7, Large 12

Spinach Salad

Fresh spinach, dried cranberries, candied walnuts, fresh apple slices and

gorgonzola cheese, topped with fresh, thick-cut bacon and a sweet

balsamic vinaigrette. Small 7, Large 12

Arugula Salad

Fresh arugula, fresh-cut orange slices, cracked black pepper, sea salt and

pine nuts, lightly topped with fresh-squeezed orange juice and olive oil.

Small 7, Large 12

Italian Chopped Salad

Crisp romaine lettuce, Pecorino Romano, cherry tomatoes, red onions, black

olives, garbanzo beans, prosciutto and pepperoncinis. Tossed in our Italian

dressing. Small 7, Large 12

Paulie`s Appetizer

Paulie`s Coal Fired Wings

Marinated overnight using a blend of Italian herbs and spices, then

baked in our coal oven and served with focaccia bread and

caramelized onions. 12 wings per order $18

Meatball Dish

Four Hand Mixed meatballs simmered in our homemade marinara.

And served with freshly baked Italian bread. 8 (add mozzarella 4)

Fresh Mozzarella Dish

Our fresh, handmade mozzarella served with delicately cut

Prosciutto Di Parma and fresh basil. Drizzled with extra virgin olive

oil. 11

Paulies`s Entrée Dishes

Eggplant Parmesan

Fried, thinly sliced, breaded eggplant baked with marinara and

fresh mozzarella.Served with your choice of penne or spaghetti

pasta. 12

Chicken Parmesan

Freshly fried breaded chicken breast baked with marinara sauce

and fresh mozzarella in our coal fired oven. Served with your

choice of penne or spaghetti pasta. 13

Pasta and Meatballs

Your choice of penne pasta or spaghetti pasta topped off with our

marinara sauce and two meatballs. 12

00

*A gratuity charge will be added to parties of 8 or more.

Create Your Own Pizza *Toppings available on traditional pizzas only

Small 12” is $2.00 per topping / Large 16” is $2.50 per topping

Traditional Pizzas*Available in a Small (12-inch) or Large (16-inch)

Paulie’s Traditional Pie

Fresh, hand-sliced mozzarella, San Marzano tomatoes,

grated Pecorino Romano, olive oil and fresh basil. Small 14,

Large 16

Paulie’s Traditional White Pie

Fresh mozzarella, fresh ricotta, Pecorino Romano, olive oil

and fresh, chopped garlic. Small 16, Large 19

Italian sausage

Meatballs

Capicola

Pepperoni

Anchovies

Mushrooms

Black olives

Spinach

Coal-roasted onions

Sun-dried tomatoes

Roasted red peppers

Green Peppers

Specialty Coal Fired Pizzas *Available in a Small (12-inch) or Large (16-inch)

*No changes can be made to specialty pies

Paulie’s Signature Pizza

Voted World’s Best Pizza in the open region class at the Las Vegas

Pizza Expo 2011! San Marzano tomatoes sautéed with garlic and oil, and

topped with Pecorino Romano and fresh basil. Small 18, Large 21

Matthews Chicken Parmesan Pizza

Fried breaded chicken parmesan, marinara sauce, chopped garlic and

fresh mozzarella, topped with grated Pecorino Romano. Small 18.

Large 21

The B.L.T. Pizza

Fresh mozzarella , cherry tomatoes, coal fired bacon and balsamic

vinaigrette topped with fresh arugula. Small 18, Large 21

Fresh Mozzarella Pie

Fresh mozzarella, sliced cherry tomatoes, olive oil and fresh

basil. Small 16, Large 19

The Angelo Pie Fresh mozzarella with ricotta cheese, fresh figs and thin slices of

prosciutto. Topped with arugula and shavings of Pecorino Romano. Small

18, Large 21

Carolyn’s Eggplant Parmesan Pizza

Fried, breaded eggplant parmesan, our fresh marinara sauce, fresh

chopped garlic and fresh mozzarella, topped with grated Pecorino

Romano. Small 18. Large 21

Meatball Pie

Handmade meatballs, fresh mozzarella and marinara sauce, topped with

grated Pecorino Romano. Small 18. Large 21

Voted Best Traditional Pizza!!

In 2011 Paulie`s won best

traditional pizza (open region)

out of a total of 65 contestants

from around the world. This

event was held in Las Vegas at

the International Pizza Expo.

,

Wine Selections

St. M Riesling Glass 7 Bottle 27

Beringer White Zinfandel

Glass 5.25 Bottle 20

(House) Follinari Pinot Grigio Glass 6

San Giuseppe Pinot Grigio

Glass 8.25 Bottle 32

Santa Christina Antinori Pinot Grigio

Bottle 37

(House) Copperidge Chardonnay Glass 5

Cellar #8 Chardonnay

Glass 7 Bottle 25

Sterling Chardonnay Glass 7.50 Bottle 27

Kendall Jackson Chardonnay

Bottle 36

Chateau St. Jean Chardonnay Glass 8 Bottle 34

Ferrari-Carrano Chardonnay

Glass 9.75 Bottle 39

Charles Krug Sauvignon Blanc Glass 9 Bottle 36

Josh Cabernet Sauvignon

Glass 9 Bottle 39

Leese Fitch Pinot Noir Glass 8.25 Bottle 32

Row 11 Pinot Noir

Glass 10 Bottle 40

Banfi Centine Rosso Glass 7.25 Bottle 28

(House) Copperidge Merlot

Glass 5

14 Hands Merlot Glass 8 Bottle 34

Wente Merlot Glass 9 Bottle 38

Goose Bump Red Glass 6.5 Bottle 29

(House) Folinari Chianti

Glass 6

(House) Copperidge Cabernet Glass 5

Coppola Pinot Noir (Director’s) Bottle 35

Banfi Chianti Glass 8.25 Bottle 33

Melini Chianti Glass 6 Bottle 36

Trapiche Cabernet Glass 6.25 Bottle 24

*A gratuity charge will be added to parties of 8 or more.

The History of How Paulie`s Original

Coal Fired Pizza Began…

In 1998, our family moved from Long Island, New York, to the state

of South Carolina. Our parents, Angelo and Carolyn Carrabba, soon

realized that they were unable to get the authentic fresh-

tasting, mouth-watering pizza they grew up on. One day

our youngest brother Paulie asked our father to order a

(national brand) pizza that will remain nameless, because

in his young eyes it was all he knew and enjoyed. When

Angelo heard Paulie ask for that type of pizza, he knew it

was time to change Paulie’s perception of what a

GREAT PIZZA is & should always be. Angelo went to the

local market and bought fresh tomatoes, fresh mozzarella,

pizza dough and a baking stone. When he came home,

he instructed my brother Matthew and I how to make

a great pizza. Well, we did just that; we had created a

mouth-watering, hot and delicious pizza pie.

When our parents would invite guests to the house,

Matthew and I would cook pies for everyone, while at

the same time perfecting the art of pizza-making.

People loved the pizza and wished we would open a

restaurant. After a short time -- and many

more pizzas -- the opportunity presented itself, and we

embarked on the idea.

While constructing the restaurant, we needed to

decide on a name. The decision was simple; it was all due

to young Paulie’s desire for great pizza, so naturally it

should be named after him! Paulie’s Original Coal Fired

Pizza opened when Paulie was only 3 years old. Young Paulie

constantly wanted to help us make pizza, and if it wasn’t for

his desire to have pizza that day long ago, our family never

would have made it for all to enjoy!

Matthew and I passionately studied the art of Italian

cooking and pizza-making together every day, thus created

many recipes that you will find on the menu, including our homemade

mozzarella. We also used recipes that have been in the family for

generations, such as the meatballs and the marinara sauce.

We decided to use real anthracite coal from Pennsylvania to cook our

pizzas, because it gives off a great flavor, it`s environmentally friendly,

and coal is part of the Italian pizza-making heritage. Everything on the

menu is fresh and made from scratch daily!

We provide a unique and tasteful experience you usually don’t find in

a pizza place: That’s what makes Paulie`s special, that's what makes it

family.