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Dinner Menu
Appetizers Ensalada Conchita mixed baby greens with dried fruit and balsamic tequila vinaigrette, served in a delicate phyllo basket and sprinkled with goat cheese - 8.50 Ensalada Cesar the classic, created in México, served with shaved parmesan cheese - 7.50 Castillo de Jaiba fresh jumbo lump crabmeat stacked with avocado and tomatoes, napped with lemon vinaigrette - 14.50 Sopa de Poblano purée of roasted poblano peppers in a creamy vegetable stock, flavored with oregano and garnished with smoked salmon - 10.50 Corn Bisque fresh corn puréed with vegetable stock and a touch of cream, flavored with brandy and ancho chiles and adorned with jumbo shrimp - 12.50 Wild Mushroom Flan creamy flan of mixed mushrooms sprinkled with cilantro pesto - 9.50 Dumplings don Antonio pasta wrappers filled with minced beef tenderloin flavored with hoisin and guajillo, and served with a lightly spiced ginger-orange sauce - 9.50 Entrées Crab Cake Purse Arcelia made with fresh crab, baked in crisp phyllo dough and served with carrot-curry sauce - 29.00 Scallops don Bernardo tender jumbo scallops robed in kataifi and served with a sauce of red wine reduction and jamaica flowers - 27.00 Shrimp Vol-au-Vent jumbo shrimp and fresh spring vegetables in habanero-chardonnay sauce, served in a puff pastry nest - 26.00 Tilapia a la Veracruzana pan-seared tilapia filet served with olives, peppers, and capers in tomato coulis - 26.00 Escolar al Pipián baked filet of escolar with a delicate crust of pepitas, with ancho pesto sauce - 25.00 Dover Sole Doña Emma sautéed filet of Dover sole with a creamy vanilla-jalapeño-ginger sauce - 28.00 Relleno Carenzo tender roast loin of pork stuffed with huitlacoche mousse and served in a complex sauce made with a blend of dried Mexican peppers - 25.00 Duckling Paloma slices of tender roasted duck breast stuffed with jamaica flowers and finished with a red wine reduction sauce flavored with mamey and morita chiles - 26.00 Rack of Lamb Tapatío tender roasted rack of lamb with a pasilla-red wine reduction sauce served with risotto finished with white truffle oil - 34.00 Filete al Cafetál grilled filet mignon served atop a portobello mushroom with espresso-chipotle-red wine reduction sauce - 30.00 --- Beverages Coffee - Espresso - Cappuccino - Assorted Teas (all available in regular or decaf) Beers, wines, and iced teas are described in our wine list --- Desserts Our selection of homemade desserts varies daily 6.50 --- - The chef will gladly adjust the spiciness of any dish to suit your palate. - A gratuity of 20% will be added for parties of six or more. - Sharing charges apply for appetizers and entrées when plated separately.
Adán Saavedra, Chef |
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Copyright © 2006 Paloma Mexican Haute Cuisine
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