27.95Poisson De Saison Aux Légumes FraisWild fish of the season, braised fennel, fingerling potato, ramp, asparagus, zucchini, carrot, kalamata olive, sage, lemon & tomato beurre blanc
32.95Magret De Canard PoëléPan-seared duck breast, wild mushroom reduction, fava bean, english pea, potato & artichoke gratin, watercress
32.95Carré D'Agneau Grillé à La ProvençaleGrilled Australian lamb loin chops, herbs de provence, flageolets à la provençale, grilled root vegetables
32.95Coeur De Filet De Boeuf PoëléBlack angus prime filet, laurel veal demi-glace, pan roasted sweetbreads & porcini mushroom, potato artichoke gratin
28.95Pavé D'Entrecôte GrilléGrilled prime new york strip loin, maître d'hôtel butter, roasted fingerling potatoes, wild mushrooms, zucchini gratin, arugula
19.95Daube De Boeuf à La NiçoiseBeef ragout, provençal olives, san marzano tomato, wild mushrooms, fingerling potato, cipollini onions, parpadelle pasta
Hors D'Oeuvres
8.95Tartine De Chêvre Aux Fèves Et RadisFresh goat cheese, fava bean, radish, chervil, extra virgin olive oil
10.95Asperges GrilléesArtichoke "à la juive", lemon-olive oil sabayon, parmigiano reggiano
14.95CharcuteriesSaucisson, jamón serrano, pâté accoutrements de la maison
14.95Foie Gras De Canard Au TorchonMembrillo & baguette
6.95Vichyssoisesoup of potato, leek & stinging nettles garnished w/ crème fraîche, English peas, fava beans, mint & extra virgin olive oil
Salades & Appetizers
10.95Fromage De Brebis "Le Secret De Compostelle"Shepherd craftedraw sheep's milk cheese from the French basque countryside, piquillo & espelette pepper jelly
2.50Gratin d'ArtichautsParties of seven (7) are subject to a 20% gratuity.Options:
Split entree charge (+5.00,)
, Split appetizer charge (+5.00,)
15.00Soda refills subject to charge.Corkage is
5.00Per 750Ml.Cakeage is
6.95We gladly accept cash & all major credit cards.We do not accept checks. Thoroughly cooking foods of animal origin such as beef, eggs, fish, lamb, pork, poultry or shellfish reduces the risk of foodborne illness. Consult your physician or public health official for further information.
Pâtes et Farinages
19.95Risotto de Printemps aux AspergesAsparagus Risotto, Artichoke, Pea. Fava, Chervil, Parsley, Extra Virgin Olive oil
28.95Poisson de saison & son RisottoPan-Seared Wild Fish of The Season w/ an Asparagus Risotto
27.95Poisson de Saison aux Légumes FraisWild Fish of the Season, Braised Fennel, Fingerling Potato, Ramp, Asparagus, Zucchini, Carrot, Kalamata Olive, Sage, Lemon & tomato Beurre Blanc
32.95Magret de Canard PoëléPan-Seared Duck Breast, Wild Mushroom Reduction, Fava Bean, English Pea, Potato & Artichoke Gratin, Watercress
32.95Carré d'Agneau Grillé à la ProvençaleGrilled Australian Lamb Loin Chops, Herbs de Provence, Flageolets à la Provençale, Grilled Root Vegetables
32.95Coeur de Filet de Boeuf PoëléBlack Angus Prime Filet, Laurel Veal Demi-Glace, Pan Roasted Sweetbreads & Porcini Mushroom, Potato Artichoke Gratin)
28.95Pavé d'Entrecôte GrilléGrilled Prime New York Strip Loin, Maître d'Hôtel Butter, Roasted Fingerling Potatoes, Wild Mushrooms, Zucchini Gratin, Arugula
19.95Daube de Boeuf à la Niçoise(Beef Ragout, Provençal Olives, San Marzano Tomato, Wild Mushrooms, Fingerling Potato, Cipollini Onions, Parpadelle Pasta
Hors D'oeuvres
8.95Tartine de Chêvre aux Fèves et RadisFresh Goat Cheese, Fava Bean, Radish, Chervil, Extra Virgin Olive Oil)
10.95Asperges GrilléesArtichoke "à la Juive", Lemon-Olive Oil Sabayon, Parmigiano Reggiano
14.95CharcuteriesSaucisson, Jamón Serrano, Pâté Accoutrements de la Maison
14.95Foie Gras de Canard au TorchonMembrillo & Baguette
Domaine de la Voûte des Crozes. Cote-de-Brouilly. France
Red Rhone
M. Chapoutier "Belleruche". Cotes-du-Rhone, France
Cabernet Sauvignon
TWODOG. Central Coast, California
8.952009
Zinfandel
TWODOG. Paso Robles, California
Dessert
Pacific Rim Vin de Glaciere Riesling. Washington
7.952007
Toro Albala PX Gran Reserva. Montilla-Moriles, Spain
4.95Ramos Pinto "Royal Tawny" Port. Portugal
7.95Graham's Six Grapes Reserve Port. Portugal
Spirits
Vodka
6.95Chopin
6.50Grey Goose
5.95Ciroc
High West
6.95GinHendrick's
5.95Tanqueray Ten
4.95Bombay Sapphire
Tequila
9.95Patron Añejo
7.95Corazon de Agave Blanco
5.95Cazadores Blanco
Rum
6.95Cane
6.50Leblon Cachaça
5.95Appelton Estate Rum12yr
Scotch
11.95Oban (14 year)
8.95Macallan (12 year)
6.95Scapa (14 year)
5.95Dewar's Reserve (12 year)
Bourbon & Whiskey
7.95High West Rendezvous Rye
5.50Gentleman Jack
5.50Makers Mark
5.50Crown Royal
5.50Jameson
Cognac, Armagnac & Brandy
18.00Pierre Ferrand. Abel 1er Cru
11.95Frapin v.s.o.p.
8.95Frapin v.s.
6.50Courvoisier v.s.
7.95Larressingle v.s.o.p. Armagnac
7.95Boulard Grand Solage Calvados
6.95Trimbach Poire
Liqueurs
6.95Grand Marnier
6.95Drambuie
5.50Godiva Chocolate
4.95Frangelico
4.95Sambuca Ramana
4.50Bailey's Irish Cream
4.50di Saranno Amaretto
4.50KahluaOlive Oil Producers of Balagne, Corisca The Paris Salon de L'Agriculture, first held in 1870,
Comté has been produced in the former "free country" of Burgundy since the 12th century when shepherds would spend the summer months w/ their Montbeliard Cattle in the rugged Jura Mountains, feeding them on the luscious tender grasses & alpine flowers. Since the grazing lands were so far from the towns, the shepherds would pool their milk to make huge wheels that would take months to mature & therefore could be stored in their remote huts
Fresh from the cow, milk is poured into large copper vats where it is gently warmed. Rennet is added causing the milk to coagulate. The curds are then cut into tiny white grains that are the size of rice or wheat which are then stirred before being heated again for around 30 minutes. The contents are then placed into moulds & the whey is pressed out.After several hours the mould is opened & left to mature in cellars.
Sea Salt is obtained the same way today as it was in antiquity- natural solar-evaporation. When exposed to sun & wind, seawater evaporates, & course salt crystals remain. The salt is hand-harvested using the salt workers' unique, ancestral skills & hand tools passed down through the generations going back to the Celtics & Vikings.Naturally Course Sea Salt & The Flower Of Salt The Guérande salt marshes ~ Sheppard's Farm Fresh Goat Cheese & Basil Ravioli, Ciroc Vodka Sauce ~
~Thai Spiced Lump King Crab Cake, Mango Salsa,
~ Salad of Butter Lettuce, Hass Avocado, Grapefruit, Fennel, Asparagus, Green Goddess Dressing ~
The Paris will be open for dinner beginning at 5 P.M. on Christmas Eve & Christmas Day, New Year’s Eve & New Year’s DayThis glorious period inspires our ambiance & our conviviality at The Paris! Oysters Paris - Fresh Pacific Oysters baked w/ Vermouth Beurre Blanc, Spinach, American Sturgeon Caviar.
Oven-Baked Pacific North West Oysters w/ a Pouilly Fuissé Sabayon(Huîtres du Nord-Ouest Pacifique Gratinées au Sabayon de Pouilly Fuissé) Simmonet-Fèbvre Crémant Rosé Chicken Liver Terrine w/ Marc de Bourgogne (Terrine de Foies de Volaille au Marc de Bourgogne) Latour Montagny Premier Crû 2009 Braised Rabbit in Mustard Sauce w/ Pan Seared Gnocchi, Chanterelle Mushrooms, Roasted Chestnuts (Lapin à la Moutarde, Cnocchi Parisienne aux Girolles et aux Châtaignes)
Clifford Farm Egg Poached in Red Wine Sauce w/ Grilled Crouton,Glazed Cipolline Onions, Lardons & Paris Mushrooms
Braised Beef Short Rib à la Bourguignonne, Celery Root Purée, Glazed Carrots(Plat de Côte de Boeuf à la Bourguignonne, Purée de Cèleri Boule, Carottes Glacées) Latour Montagny Premier Crû 2009 Artisan Raw Milk Époisses Cheese (Époisses Artisanal au Lait Crû) Apple Tart Tatin, Crème Fraîche (Tarte des Demoiselles Tatin, Crème Fraîche) Salad of Mesclun w/ Pumpkin Seed Goat Cheese & Pomegranate
Caramelized Apple Stuffed Crêpes, Calvados & Crème FraîcheOur very own Emmanuel was featured on ABC4's Good Things Utah demonstrating how to make a delicious Peach Tarte Minute w/ phyllo dough & local peaches!
Soupe
6.95VichyssoiseSoup of Potato, Leek & Stinging Nettles Garnished w/ Crème Fraîche, English Peas, Fava Beans, Mint & Extra Virgin Olive Oil
Salades & Appetizers
Fromage de Brebis "
10.95Le Secret de CompostelleShepherd CraftedRaw Sheep's Milk Cheese from the French Basque Countryside, Piquillo & Espelette Pepper Jelly
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