Dinner

Sunday 5pm – 9pm
Monday – Thursday 5pm – 10pm
Friday & Saturday 5:30pm – 11pm

Today’s Soup

POTATO–CORN SOUP

maine lobster, fingerling potatoes, garlic—9

Salads

WEDGE & MAYTAG BLUE

bacon, red wine vinaigrette, cherry tomato—12

ORGANIC MARKET GREENS

cucumber, tomato, parmesan, golden balsamic—9

SHAVED ROOT VEGETABLES

heirloom beets, radish, bell carrots, parsnips, fennel, acai guava dressing—12

CHOP CHOP

turkey, carrots, goat cheese, baby green beans, roasted beets, chickpeas, golden raisins, toasted almonds, champagne vinaigrette—18

HOUSE CAESAR

cracked peppercorns, shaved reggiano, romaine—10

Raw Bar & Crudo

CRUDO SAMPLER

salmon, tuna, fluke, oysters—18

MARKET OYSTER SAMPLER

west coast & east coast, mignonette ice—mkt

ORGANIC SALMON CRUDO

orange, serrano, cucumber—14

FLUKE CRUDO

caper, lemon, parsley—12

MARKET TUNA CRUDO

white soy, macadamia nuts, sesame oil—16

TRIO OF TARTARS

salmon, tuna, fluke—17

Flatbreads

GRUYERE, BACON, CARAMELIZED ONION—16

SOPPRESSATA, SHARP PROVOLONE, MILD PEPPERS—15

MUSHROOM, ARTICHOKE, GOAT CHEESE—14

HALF DRIED TOMATO, BASIL, MOZZARELLA—13

Small Plates

DUCK, DUCK, GOOSE

duck confit, duck prosciutto, foie gras, almonds, seasonal preserves—18

AMERICAN CREAMERIES SELECTION

honeycomb, mostarda, grain mustard—17

BRAISED PORK CHEEKS

mushroom, creamy polenta, pork jus—15

BEETS & BURRATA

crème fraîche, saba, prosciutto—14

LOBSTER & PRAWN COCKTAIL

celery, dijonaise, cocktail—19

Principals

our chef will be glad to prepare a vegetarian principal course at your request

PAN SEARED COBIA

kalamata olives, broccoli rabe, preserve lemon—32

CARAMELIZED DIVER SCALLOPS

sunchoke purée, zucchini, puffed rice—34

GRILLED ORGANIC SALMON

farro artichoke salad, panzanella, lemon caper vinaigrette—32

STEAK FRITES

grilled culotte, house cut fries, chimichurri—28

PAN ROASTED CHICKEN

“free bird”, cream leek foam, mushroom puree, fingerling potatoes, chicken jus—26

BERKSHIRE PORK CHOP

bourbon mustard glaze, bbq cannellini beans & greens—32

PAN ROASTED WILD STRIPED BASS

“succotash”, charred tomato vinaigrette—33

POTATO GNOCCHI

house made gnocchi, parmesan espuma, mâche, field mushrooms—23

Chef’s Daily Degustation

we kindly ask for the participation of the entire table for tasting menus

FIVE-COURSE TASTING MENU

prepared by our executive chef, kyle johnson—55 per person
with wine pairings—85 per person

Primal Cuts

american natural beef

FILET MIGNON 8 OZ—35

PRIME RIBEYE 18 OZ—42

DRY AGED NY STRIP 14 OZ—35

PORTERHOUSE 20 OZ—38

Sides

CHARRED BROCCOLI & LEMON—6

HOUSE CUT FRIES—8

WHIPPED POTATOES—8

ROASTED GARLIC RABE—9

CREAMY POLENTA, TALEGGIO—8

ASPARAGUS AND FARM FRESH EGG—9

PARMESAN CREAMED SPINACH—8

HOUSE MADE RICOTTA CAVATELLI—9

As a responsible business, Paramour has always sourced the finest organic produce, meats and sustainable seafood as part of a commitment to use only the best ingredients available.

Your choice for Sunday dining made simple… find out.

Menus

January 22, 2013