Paloma Mexican Haute Cuisine - Permanently Closed

Small Plates

Appetizer-sized, so you can compose a meal to suit your appetite

• Asparagus Caesar$12.50

  blanched fresh asparagus tossed in our caesar dressing, wrapped with melon in prosciutto, topped with shaved parmigiano reggiano and organic microgreens

• Ensalada Piña Colada$11.50

  locally grown organic microgreens tossed in our pineapple coconut dressing, served in a corn tortilla nest atop a ring of grilled pineapple

• Corn Chowder Azteca$11.50

  rich creamy chowder made with vegetable stock, fresh corn, potatoes, onions, red and green peppers, poblano and ancho chiles, garnished with baby shrimp topped with tortilla twigs

• Castillo de Jaiba$13.50

  fresh lump crabmeat marinated with lime juice, olive oil, jalapeños, shallots and cilantro, stacked with avocado and tomatoes and napped with lemon vinaigrette

• Tuna Tartare Carenzo$12.50

  minced sushi grade wild saku tuna tossed with lemon-jalapeño dressing, served atop finely diced jicama and daikon, dusted with ancho chile powder and garnished with black caviar

• Shrimp Vol-au-Vent$13.00

  poached fresh shrimp with huitlacoche in habanero chardonnay sauce, in a puff pastry nest

• Poblano al Salmón Ahumado$17.00

  roasted poblano chile stuffed with smoked salmon mixed with capers, shallots and crema fresca, served chilled in a creamy pearl caviar sauce

• Mushroom Flan Especial$11.00

  creamy flan made with fresh porcini and shiitake mushrooms sprinkled with cilantro pesto

• Napóleon de Róbalo$19.50

  sautéed filet of branzino stacked with gaufrettes and Yukon gold mashed potatoes, napped with ancho pesto sauce

• Barramundi Paloma$19.50

  pan-seared filet of barramundi with a tomatillo white wine serrano cream sauce

• Cod Tropical$18.50

  baked filet of wild Nordic cod crusted with pepitas and finished with a passionfruit white wine coconut cream sauce

• Crab Cake Arcelia$20.00

  pan-seared crab cake with carrot curry sauce, topped with organic microgreens

• Gnocchi Roquefort$16.00

  pan-seared gnocchi with spinach and white wine in a Roquefort cream sauce

• Chile Relleno$18.00

  roasted poblano chile stuffed with goat cheese and a ratatouille of asian eggplant, zucchini, red peppers, poblanos and onions in a light tomato sauce

• Codorniz Priscila$16.50

  roasted semiboneless quail, stuffed with zucchini blossom mousse and finished with a pasilla red wine reduction sauce

• Pechuga de Pato$20.00

  pan-roasted duck breast served with wild rice and finished with an apple ginger morita red wine reduction sauce

• Jabalí Don Antonio$20.00

  roasted wild boar tenderloin stuffed with caramelized shallots, wrapped in bacon, served with purple Asian rice and finished with cascabel jamaica red wine sauce

• Tamal Doña Conchita$16.50

  tamal of duck confit wrapped in crisp phyllo, finished with a salad of baby arugula and black truffle balsamic reduction sauce

• Pork Osso Buco Pibil$20.00

  marinated in bitter orange, achiote and spices, braised, served atop a tortilla with black beans and red onion confit

Side Dishes

• Haricots Verts$9.00

  fresh haricots verts sautéed and dusted with powdered rose petals and chipotle, sprinkled with crisp roasted garlic

• Fingerling Potatoes$9.00

  Roasted fingerling potatoes finished with fines herbes

• Pyramid of Rice$10.00

  Saffron rice with asparagus, peas, finely diced carrots and poblano peppers

Entrées

For our guests who prefer a full-size entrée

• Huachinango a la Veracruzana$32.00

  baked filet of red snapper crusted with capers and olives, napped with tomato serrano chile coulis and a brunoise of poblano chiles

• Scallops en su Nido$32.00

  dry pack scallops pan-seared and served with spinach in a crisp yuca nest, finished with a sauce of pulque, green curry, coconut milk, fresh sugar cane and white wine

• Filete al Cafetál$34.00

  grilled Black Angus filet mignon topped with portobello mushrooms in an espresso cinnamon chipotle red wine reduction sauce

• Trensa de Cordero don Antonio$34.00

  pan-seared braided tenderloin of New Zealand lamb served with sweet potato risotto flavored with guajillo chile and garlic, finished with guajillo red wine reduction sauce