MENU
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P a r i s R o o m
Menu
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
Dine in. Tented patio in warmer months. Bar. Reservations Recommended.
GF = Gluten Free / V = Vegetarian / Vegan = Vegan
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Chef: Bradley Leggott
Culinary Artist Alice Wilson
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Appetizers
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John and Margi O'Brien:
Fondue for one (Gruyère and Swiss) with bread, apple (GF with GF crackers) 14
Edward Degas:
Scottish smoked salmon crepe, Gruyère, lemon caper cream 12
Kathy McSherry:
House-made hot crab dip poured over puff pastry – 15 lump crab, Old Bay, cream cheese, crème fraîche, chives, sharp cheddar cheese,
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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 Gruyere (GF) 14
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The Margo's Vegetarian Twin
Mushroom escargots, garlic butter, melted Gruyere 12
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Tom Shaper:
Bradley’s flatbread with pesto, Kalamata olives, 10 grape tomato, parmesan (Add crispy prosciutto $4)
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Antoine De Saint-Exupery:
Trifles’ traditional French onion soup au gratin 8.50
Maria Callas:
Paris Room board: sundried tomato pâté, lemon dill hummus; 16
olive tapenade; fresh herbs; flatbread crackers
(Vegan, GF with GF crackers)
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Madam Springs’Smoked Board:
Scottish smoked salmon with pesto, smoked trout pâté, smoked oysters, 16
with mini toasts, “everything” crackers, lemon, cucumber
(GF with GF crackers)
Salades:
Add: Salmon $12 / Crab Cake $11 / Herbed Chicken Breast $7 / Prosciutto $5 /
Crumbled Bleu Cheese $2 / Crumbled Goat Cheese $2/ Parmesan $2
Etta James:
Splendid greens, beets, shredded carrot and cauliflower, English cucumber, 15/10
Granny smith apple, pistachio, goat cheese crumbles, house-made maple Dijon dressing
(GF, Vegan without goat cheese)
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Louise and Tom Brick:
Pink grapefruit, mandarin orange, fennel, Kalamata olives, 14/9
pine nuts, splendid greens, citrus vinaigrette (Vegan, GF)
(excellent with parmesan or bleu cheese)
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Anais Nin:
Niçoises salad – our version: Sixty South salmon, Kalamata olive, grape tomato, 24
splendid greens, haricot verts, organic hard-boiled egg, Yukon gold potato,
Champagne vinaigrette (GF)
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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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Mayor Bruce H. Akers:
Our chicken pot pie, fresh tarragon, carrot, petite pea,
cream, Gruyere, puff pastry hat 26
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Anthony B. McLorg:
Madam Springs’ rustic French lamb meatloaf with mushroom, 26
Kalamata olive, bleu cheese, smoked paprika aioli
David Wise:
New Zealand lamb chops, Dijon mustard and caper cream 34
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) 26
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)
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
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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
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Trifles’ pot de crème (GF) 6
Trifles crème brûlée (GF) 7
Special dessert of the day by Sugar Me Desserterie 7
Warm imported French Brie, pralines, local honey 11