Paloma Mexican Haute Cuisine - Permanently Closed

Small Plates

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

• Asparagus CaesarUSD 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 ColadaUSD 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 AztecaUSD 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 JaibaUSD 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 CarenzoUSD 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-VentUSD 13.00

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

• Poblano al Salmón AhumadoUSD 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 EspecialUSD 11.00

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

• Napóleon de RóbaloUSD 19.50

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

• Barramundi PalomaUSD 19.50

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

• Cod TropicalUSD 18.50

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

• Crab Cake ArceliaUSD 20.00

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

• Gnocchi RoquefortUSD 16.00

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

• Chile RellenoUSD 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 PriscilaUSD 16.50

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

• Pechuga de PatoUSD 20.00

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

• Jabalí Don AntonioUSD 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 ConchitaUSD 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 PibilUSD 20.00

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

Side Dishes

• Haricots VertsUSD 9.00

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

• Fingerling PotatoesUSD 9.00

  Roasted fingerling potatoes finished with fines herbes

• Pyramid of RiceUSD 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 VeracruzanaUSD 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 NidoUSD 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 CafetálUSD 34.00

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

• Trensa de Cordero don AntonioUSD 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