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P a r i s R o o m
440-247-0444 – parisroombistro.com
Thursday- Saturday 5 pm
Reservations Recommended
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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:
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Trifles, Chagrin Falls
Stone Oven Wholesale Bakery, Cleveland
Sugar Me Desserterie, Chagrin Falls
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Solstice Coffee Roasters, Cleveland
Mike’s Maple Syrup, Garrettsville
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Harvest Bell Farm, Newbury
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Wild Patch Microgreens, Chester
Gaitway High School, Fieldstone Farm Therapeutic Riding Center
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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.
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440-247-0444 – parisroombistro.com
Dine in. Tented patio in warmer months. Bar. Reservations Recommended.
GF = Gluten Free / V = Vegetarian / Vegan = Vegan
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Chef: Bradley Leggott
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Appetizers
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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
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Evan Corns:
Chilled jumbo shrimp (6) marinated in lime; served with fresh pineapple,
cucumber, macadamia nut, mint chutney, house-made mango vinaigrette (GF) 14
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Edward Degas:
Scottish smoked salmon house-made tartare, lemon, fresh dill,
English cucumbers, flatbread crackers (GF with GF crackers) 13
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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
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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
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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
Salades
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
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.
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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
Colette:
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
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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 6
Trifles’ pot de crème (GF) 6
Trifles crème brûlée (GF) 7
Special dessert of the day by Sugar Me Desserterie 7