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P  a  r  i  s    R  o  o  m

440-247-0444 – 

Thursday- Saturday 5 pm 

Reservations Recommended


by phone: 440-247-0444 - click red Resy button at top)



 We are grateful to our local partners:

Trifles, Chagrin Falls  


Stone Oven Wholesale Bakery, Cleveland


Sugar Me Desserterie, Chagrin Falls

Solstice Coffee Roasters, Cleveland


Mike’s Maple Syrup, Garrettsville

Harvest Bell Farm, Newbury


Gaitway High School, Fieldstone Farm Therapeutic Riding Center

St. Herman House-FOCUS Cleveland, beekeepers (honey)

Proceeds benefit their mission to shelter and support homeless men on the path to well-being and independence.  



La Pomme   12

Calvados apple brandy, fresh lemon, sparkling white wine

The Classic Aviation   12

The Botanist gin, Luxardo liqueur, crème de violet, fresh lemon

Ann’s Cranberry Collins   11

The Citadelle gin, cranberry juice, fresh lemon, honey, soda

James “McSherry” Bond Martini   12

Hendricks gin, hint of dry vermouth, bleu cheese-stuffed olives

Polly Flander’s Tequila Dream   11

Milagro Reposado, crème de cassis, fresh lime, topped with ginger beer

Gregory’s Floridian Daiquiri   11

(AKA Hemingway) Bacardi white rum, grapefruit juice, fresh lime, Luxardo liqueur

Parisian Sangria   11

Merlot, Cointreau, Allspice dram, fresh lime, splash simple syrup

Lanny’s Winter Wonderland   12

George Dickel rye, fresh lime, orange, lemon juices, cranberry bitters, French cabernet float


Stephen’s New Old Fashioned   12

 Basil Hayden Dark Rye, Allspice Dram, muddled wild cherries, orange bitters

Classic Sazerac   12

George Dickel rye, Absinthe, Peychaud’s bitters, orange peel, chilled and served neat

Pop’s Maple Old Fashioned   11

Bulliet bourbon, muddled orange, bitters, Mike’s maple syrup

Side Car Joey   11

Hennessy, Cointreau, fresh lemon

Paris Room Martini   11

Tito’s vodka, Chambord, fresh orange, pineapple


Orange Vespa   11

Tito’s vodka, white Lillet, St. Germaine, orange bitters

P  a  r  i s        R  o  o  m

440-247-0444 –

Dine in. Tented patio in warmer months. Bar. Carry Out. Reservations Recommended.

GF = Gluten Free / V = Vegetarian / Vegan = Vegan


Evan Corns: 14 

Traditional shrimp cocktail (6 large), seafood sauce                                            

Anouk Aimée: 12 

All-natural pork liver pâté, rustic style, porcini mushroom

cognac, accompanied by pickled onions, cornichons (GF)                                                                 


John & Margi O’Brien: 13 

Imported French brie, served with honey, walnuts, dried cherries, served with apple, crostini (GF without crostini, V) 

Add Prosciutto $4

Edward Degas: 10

Smoked trout “pâté,” flatbread crackers                                                                

The Margo Glenn: 14

Escargot, garlic butter, melted Gruyere (GF)                                        

Paul Gaughin: 12 

Super lump crab cake, pineapple, sweet pepper remoulade                     

Antoine De Saint-Exupery: 8

Trifles’ traditional French onion soup au gratin

Tom Shaper: 10  

Pissaladière:  Bradley’s French pizza flatbread with pesto, grape tomato, sun-dried tomato, Kalamata olive, goat cheese  (V) 

Add Prosciutto $4

Maria Callas: 8 

Layered dip of Feta and chive cream cheese, sundried tomato, hummus, and pesto, ]flatbread crackers (GF with GF crackers)                                                            

Nat King Cole: 10

House-made hummus with red peppers, pine nuts, vegetables,

Flatbread crackers (vegan, GF with GF crackers)

Kathy McSherry: Olive tapenade sundried tomato, walnut, EVOO

(Vegan, GF with GF crackers)                                                                                                                         



Add: Salmon: $12  / Crab Cake $10  / Herbed Chicken Breast $7

Prosciutto $5 / Crumbled Bleu Cheese $1.50  / Crumbled Goat Cheese $1.50

Anais Nin: 23

Niçoise salad - our version: Sixty South salmon, olive tapenade, greens,

grape tomato, haricot verts, organic hard-boiled egg, Yukon gold potato (GF)                   

Louise and Tom Brick: 15/10 

Beet salad, pistachio, goat cheese, pickled onion, arugula,

splendid greens, vinaigrette (V, GF, Vegan without cheese)                                                    

 Etta James: 15/10

Artichoke heart, black bean, lentil, Kalamata olive, almond,

grape tomato, snow pea, arugula, greens, Tahini dressing (Vegan)                                    

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


(Served with Madam Springs’ house salade,  bread with bleu cheese and cognac butter)

Meat entrées served with buttermilk chive Yukon gold mashed potatoes and seasonal vegetables; seafood entrées served with starch du jour and seasonal vegetables.

John Schindler: 29

Wild-caught sole stuffed with super lump crab, lemon caper cream sauce                                                              

Henri Matisse: 25

Faroe Island salmon, honey bourbon glaze                                                                                            


Mary Ann Quinn Ponce: 25

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

Anthony McLorg: 34

Lamb chops, fresh rosemary Dijon mustard cream                                                                                      

 William J. McSherry: 28

Roasted sausage of the day: mushrooms, balsamic glaze                                                               


Geraldine Koprowski: 29

Smoked pork chop; apricot, walnut chutney   (GF)                                                                              


Pierre Auguste-Renoir: 25

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

Barbara Christian: 29

Boneless beef short ribs, red wine demi; seasonal vegetables, buttermilk chive mashed Yukon gold potatoes (8 oz portion) (GF)                                                                                                                                                           

Mayor Bruce Akers (Ret.): 25

Paris Room’s version of a French pot pie - chicken breast, mushroom, baby carrot, petite pea; tarragon cream, Gruyere, puff pastry hat                                


Colette: 17

Crêpe: chicken breast, spinach, artichoke, gruyere, béchamel sauce, (2); served with seasonal vegetables                                                                                                                                             

L. Marvel: 17

Vegetable crêpe du jour, béchamel sauce (2); served with seasonable vegetables

Niki De Saint Phalle: MP

Vegan dish du jour                     



Madam Springs' house-made lemon pie                                                                                                      6

Trifles’ pot de crème (GF)                                                                                                                                   6                                                                                                                         

Trifles crème brulee (GF)                                                                                                                                   7

Special Cheesecake du jour                                                                                                                                7                                                                                                                                      



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