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P a r i s R o o m
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
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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.
Apéritif
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 – parisroombistro.com
Dine in. Tented patio in warmer months. Bar. Carry Out. Reservations Recommended.
GF = Gluten Free / V = Vegetarian / Vegan = Vegan
Appetizers
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)
Salades
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.
Entrées
(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
Desserts:
Madam Springs' house-made lemon pie 6
Trifles’ pot de crème (GF) 6
Trifles crème brulee (GF) 7
Special Cheesecake du jour 7