Lunch

Monday – Saturday 12pm – 3pm

Soups

POTATO–CORN SOUP

maine lobster, fingerling potatoes, garlic—6 cup —9 bowl

TODAY’S SOUP

chef’s daily selection—6 cup —9 bowl

Salads

HOUSE CAESAR

cracked peppercorns, shaved reggiano, romaine—10
add chilled prawns or organic chicken—5 additional

ORGANIC MARKET GREENS

cucumber, tomato, parmesan, golden balsamic—9
add chilled prawns or organic chicken—5 additional

NORTHEAST LOUIE

tender bibb, blue crab, day boat scallops, maine lobster, asparagus—21

SHAVED ROOT VEGETABLES

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

BEETS & BURRATA

arugula, crème fraîche, saba, prosciutto—14

WEDGE & MAYTAG BLUE

bacon, red wine vinaigrette, cherry tomato—12

CHOP CHOP

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

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

MARKET OYSTER SAMPLER

west coast & east coast, mignonette ice—mkt

ORGANIC SALMON CRUDO

orange, serrano, cucumber—14

DEVILED EGG SAMPLER

smoky bacon, caper & olive—8

On Bread

choice of house cut fries or side salad

HOUSE GROUND BURGER

bacon, cheddar, l.t.o, bourbon aioli—16

KOBE SLIDERS

gruyere, secret sauce, lettuce, roma tomato—17

LOBSTER ROLL

mayonnaise, paprika, iceberg—17

SALMON SLIDERS

fennel, arugula, ginger, sriracha—15

GRILLED CHICKEN

dijon, lettuce, tomato, bacon—15

THE RELATIONSHIP

chef’s selection of sandwich, choice of cup of soup or side salad—17

Principals

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

BUSINESS EXPRESS

chef’s selection of hot entrée, petite salad & dessert—17

CARAMELIZED DIVER SCALLOPS

sunchoke purée, zucchini, puffed rice—19

GRILLED ORGANIC SALMON

farro artichoke salad, panzanella, lemon caper vinaigrette—26

STEAK FRITES

grilled culotte, house cut fries, chimichurri—28

CRISPY CHICKEN

mushroom purée, cream leek foam, fingerling potatoes, chicken jus—18

POTATO GNOCCHI

house made gnocchi, parmesan espuma, mâche, field mushrooms—19

COBIA “AMANDINE”

almonds, haricot vert, mashed potatoes—28

MARKET VEGETABLE OMELET

three eggs, zucchini, asparagus, mushrooms—15

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 2, 2013