MENU
​
​
​
​
P a r i s R o o m
Menu
440-247-0444 – parisroombistro.com
Thursday- Saturday 5 pm
Reservations Recommended
​
Reservations;
by phone: 440-247-0444
parisroombistro.com - click red Resy button at top)
email smcsherry99@hotmail.com
****
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
​
Tiny Green Leaf, Cleveland
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.
____________
​
440-247-0444
Dine in. Tented patio in warmer months. Bar. Reservations Recommended.
GF = Gluten Free / V = Vegetarian / Vegan = Vegan
​
Chef: Bradley Leggott
Culinary Artist Alice Wilson
​
Appetizers
​
Evan Corns:
Chilled jumbo shrimp (6), traditional cocktail sauce or try our Louis sauce (GF) 14
Mayor Bruce Akers:
Scottish smoked salmon tartare, crème fraîche, fresh dill, chives, lemon;
"everything crackers," English cucumbers, 13
Kathy McSherry:
Super lump crab, fresh tarragon vinaigrette, local micro-greens, tomato,
savory Emmental Madeleine (GF without Madeleine) 16
​
John and Margi O'Brien:
Boursin (spreadable French cheese), fruit garnish, crackers
(GF with GF crackers) 9
Anouk Aimée:
All natural pork liver pâté, rustic style, porcini mushroom and Cognac;
pickled onions, cornichons, flatbread crackers (GF with GF crackers) 12
The Margo Glen:
Escargot, garlic butter, melted Gruyère (GF) 15
​
The Margo's Vegetarian Twin
Mushroom escargots, garlic butter, melted Gruyère (V, GF) 12
​
Tom Shaper:
Pissaladière du jour, Chef's whim 11
​
Marie Callas:
House made Greek and European olive tapenade, sundried tomato, capers, EVOO
(Vegan, GF with GF crackers) 11
​
Antoine De Saint-Exupery:
Trifles’ traditional French onion soup au gratin 8.50
Ace:
Hummus du jour (vegan, GF with GF crackers) 8
Salades:
Add: Salmon $12 / Crab Cake $11 / Herbed Chicken Breast $7 / Prosciutto $5 /
Crumbled Bleu Cheese $2 / Crumbled Goat Cheese $2/ Parmesan $2
Evan Corns Two:
Spinach Caesar salad, grape tomatoes, croutons, shredded parmesan,
our house-made Caesar dressing, parmesan cookie (V, GF) 15/10
Louise and Tom Brick:
Fresh berries, Mandarin oranges, sliced almonds, splendid greens,
house-made citrus vinaigrette (Vegan, GF) 15/10
(excellent with parmesan or bleu cheese)
​
Anais Nin:
Niçoises salad – our version: Sixty South salmon, Kalamata olive, grape tomato,
splendid greens, haricot verts, organic hard-boiled egg, Yukon gold potato,
Champagne vinaigrette (GF) 25
​
Entrees
Served with Madam Springs’ house salade, French bread, bleu cheese and cognac butter.
Meat entrées served with butter, chive Yukon gold mashed potatoes and seasonal vegetables; Seafood entrées served with starch du jour and seasonal vegetables.
______________________________________________
​
Anthony B. McLorg:
Madam Springs’ rustic French lamb meatloaf with mushroom,
Kalamata olive, bleu cheese, smoked paprika aioli 26
Mary Ann Q. Ponce:
Super lump crab cakes (2) pineapple, sweet pepper remoulade 27
John F. Schindler:
Wild-caught sole (Northern Pacific) stuffed with super lump crab,
lemon caper cream (late owner of the former Au Pere Jacques in Moreland Hills) 32
Henri Matisse:
Norwegian Aukra salmon, honey bourbon glaze (GF) 27
William J. McSherry Jr.:
Roasted sausage du jour, balsamic maple glaze (GF) 28
Geraldine Koprowski:
Smoked pork chop; wild cherry walnut chutney (GF) 31
Barbara Christian:
Boneless beef short ribs, red wine demi; (8 oz portion) (GF) 29
Colette:
Crêpes: chicken breast, spinach, artichoke, Gruyère, béchamel sauce (2) 19
(served with seasonal vegetables)
Virginia Collins:
"Le Plat" Madame Springs/ lemon chicken salad with grapes, sliced almonds,
accompanied by imported brie, local honey; fruit garnish; savory Emmental Madeleine
(GF without Madeleine) 19
​
L. Marvel:
Vegetable crêpes du jour, béchamel sauce (2) (served with seasonal vegetables) 19
Niki De Saint Phalle:
Chef’s whim. (Vegan)
(served with seasonal vegetables) MP
​
​
Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs, may increase
your risk of foodborne illness, especially if you have certain medical conditions.
Desserts:
Madam Springs’ house-made lemon pie 7
​
Trifles’ pot de crème (GF) 7
​
Trifles crème brûlée (GF) 7
Special dessert of the day by Sugar Me Desserterie 8
​
Warm imported French Brie, pralines, local honey 11