C U R B S I D E      A t      P  a  r  i  s       R  o  o  m

 

440-247-0444

parisroombistro.com  

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Thursday through Saturday 5 pm

Limited delivery available.

We work with local farms and merchants for menu items whenever possible.

 

Appetizers

 

Tom Shaper:

Pissaladière:

Bradley’s French pizza flatbread with pesto,

grape tomato, sun-dried tomato, Kalamata olive, goat cheese  (Vegetarian)                                                                                                           10

 

Henri de Toulouse-Lautrec:

Escargot, garlic butter, melted gruyere (GF)                                              14

  

Miss Olive’s:  

Glen’s house-made European olive tapenade                                              8

 

Paul Gaughin: 

Super lump crab cake, pineapple, sweet pepper remoulade                10               

Pablo Picasso:

Plateau à fromage Imported French brie, aged gouda,                             

local Mackenzie Creamery (Hiram) herbed goat cheese; 

garnish of dried fruit, nuts (GF)                                                                       15

 

Antoine De Saint-Exupery:

Trifles’ traditional French onion soup au gratin                                   7.50

                                                                                                                                    

 

 

                                                 Salades:                                                                                                                                   

Add: Salmon: $12/ Ahi Tuna $11 / Prosciutto $6 / Bleu cheese $1.75

 

Niki De Saint Phalle:

7-grain salad - wheatberry, couscous, Adzuki bean, black bean, green lentil, barley, red pepper, walnuts, greens, lemon drizzle (V)      14/10                                                                                                                                                                         

Madamoiselle Ruby:

Field greens, local Granny Smith apple, dried cranberry, golden raisin, sunflower seed, pumpkin seed, Champagne vinaigrette (GF, V)    14/10              

 

                                                                                                                                                 Entrées:

(Served with Madam Springs’ house salade

and warm bread with bleu cheese and cognac butter)

Entrées served with buttermilk chive Yukon gold mashed potatoes

and seasonal vegetables; 

                                                                                  

Henri Matisse:

Faroe Island salmon, honey bourbon glaze (GF)                                         25

  

Mary Ann Quinn Ponce:

Super lump crab cakes (2), pineapple, sweet pepper remoulade         22

                                                                                                                                   

Anthony McLorg: 

Lamb chops, fresh rosemary Dijon mustard cream                                   32

 

William J. McSherry:

Roasted sausage of the day: mushrooms, balsamic glaze (GF)             26                              

Geraldine Koprowski:

Smoked pork chop; apricot, walnut chutney (GF)                                    27

Pierre Auguste-Renoir: 

Madam Springs’ rustic French lamb meatloaf  with mushroom, Kalamata olive, bleu cheese, smoked paprika aioli                                  22                                                       

Barbara Christian: 

Boneless beef short ribs, red wine demi; (8 oz portion) (GF)              27                                                                                                                 

Mayor Bruce Akers (Ret.):

Paris Room’s version of a French pot pie - chicken breast,                 22

mushroom, baby carrot, petite pea; tarragon cream, Gruyere,

puff pastry hat                    

           

Colette:

Crêpe: chicken breast, spinach, artichoke, gruyere,

béchamel sauce (2) (served with seasonal vegetables, no starch)     16                                                                                                               

L. Marvel:

Vegetable crêpe du jour, béchamel sauce (2)                                                       (served with seasonal vegetables, no starch)                                             16

Desserts:

Madam Springs’ house-made lemon pie                                                         6                                                                                             

Sugar Me Desserterie dessert du jour                                                             7

 

Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs, may increase your risk of foodborne illness, especially if you have certain medical conditions.