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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

Wild Patch Microgreens, Chester


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


Paul Gaughin:

Provençal-inspired antipasto – smoked ham, cured salami, imported Gruyere,

imported Brie, cornichon, country olive, artichoke, mild banana pepper, roasted red pepper, 

marinated in house-made herbes de Provence vinaigrette                 Small 15

                                                                                                                                      Large 26

Evan Corns:  

Chilled jumbo shrimp (6) marinated in lime; served with fresh pineapple,

cucumber, macadamia nut, mint chutney, house-made mango vinaigrette (GF)        14

Edward Degas:  

Scottish smoked salmon house-made tartare, lemon, fresh dill,                   

English cucumbers, flatbread crackers (GF with GF crackers)                                         13

Kathy McSherry:  

House-made hot crab dip: super lump crab, Old Bay, cream cheese, crème fraîche,

chives, sharp cheddar cheese, crackers (GF with GF crackers)                                            14


 All-natural pork liver pâté, rustic style, porcini mushroom and Cognac; 

pickled onions, cornichons, flatbread crackers (GF with GF crackers)                            12


John & Margi O’Brien:  

Herbed Gournay-style spreadable cheese, sweet grapes,

flatbread crackers (V, GF with GF crackers)                                                                                 11                                               

The Margo Glenn:

Escargot, garlic butter, melted Gruyere (GF)                                                                                14

Antoine De Saint-Exupery:

Trifles’ traditional French onion soup au gratin                                                                       8 .50


Tom Shaper:

Pissaladière:  Bradley’s Caprese pizza flatbread with tomato medley,

basil pesto, mozzarella balls, balsamic, arugula (V)                                                                 10

Add Prosciutto $5

Maria Callas:  

Paris Room board: lentil, walnut, sundried tomato “pate;”

red pepper hummus; country olives EVOO and fresh herbs; assorted crackers

(Vegan, GF with GF crackers)                                                                                                                     16




Add: Salmon $11  / Chilled 4 Jumbo Shrimp  $8 / Crab Cake $10 / Herbed Chicken Breast $7 Prosciutto $5 / Crumbled Bleu Cheese $2  / Crumbled Goat Cheese $2


Etta James:  

Splendid greens, seasonal berries, almond, mandarin orange, sunflower seed, cucumber, house-made Mango vinaigrette (Vegan, GF) (excellent with bleu cheese)                          14/9


Anais Nin: 

Niçoise salad - our version: Norwegian Aukra salmon, kalamata olive, grape tomato,

greens, haricot verts, organic hard-boiled egg, Yukon gold potato, our Green Goddess (GF)                                                                                                                                                                                    24


Louise and Tom Brick: 

Vegetable Power shredded greens blend and beet salad, pistachio,      

goat cheese, pickled onion, beet microgreens by Wild Patch, Champagne vinaigrette

 (V, GF, Vegan without cheese)                                                                                                                 14/9



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                                                                          25                                       

Mary Ann Q. Ponce:  

Super lump crab cakes (2) pineapple, sweet pepper remoulade                                                  25


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)             29


Henri Matisse: 

Norwegian Aukra salmon, honey bourbon glaze (GF)                                                                    25


William J. McSherry Jr.:  

Roasted sausage du jour, balsamic maple glaze (GF)                                                                      28                              

Geraldine Koprowski: 

Smoked pork chop; wild cherry walnut chutney (GF)                                                                    29           

Barbara Christian:

Boneless beef short ribs, red wine demi; (8 oz portion) (GF)                                                      28                                                                                                                 


Crêpes: chicken breast, spinach, artichoke, Gruyère, béchamel sauce (2)                            17

(served with seasonal vegetables)


L. Marvel:  

Vegetable crêpes du jour, béchamel sauce (2) (served with seasonal vegetables)            17


Niki De Saint Phalle: 

Vegan Stuffed orange, yellow peppers, Chef’s whim. (Vegan)

(served with seasonal vegetables)                                                                                                         20


Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs, may increase

your risk of foodborne illness, especially if you have certain medical conditions.





Madam Springs’ house-made lemon pie                                                                                           6

Trifles’ pot de crème (GF)                                                                                                                        6

Trifles crème brûlée  (GF)                                                                                                                       7

Special dessert of the day by Sugar Me Desserterie                                                                    7




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