Paloma Mexican Haute Cuisine Menu

Name: Paloma Mexican Haute Cuisine
Telephone: (215) 928-9500
Price range: $

(215) 928-9500

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763 South 8th Street, Philadelphia, PA 19147

$$$$$

Dinner
Prix Fixe

Appetizers

Ensalada Carmen

$7.50

Mixed baby greens with dried fruit, tortilla twigs and julienne dried peppers, dressed with a champagne vinaigrette

Corn Chowder Paloma

$9.50

Rich, creamy soup made with vegetable stock, fresh corn, potatoes, onions, red and green peppers, poblano and ancho chiles, garnished with baby shrimp and topped with crispy tortilla strips and dried chile chiffonade

Sopa del Dia

Mushroom Flan Especial

$8.50

Savory flan of porcini mushrooms sprinkled with cilantro pesto

Crab Ceviche

$12.50

Fresh jumbo lump crabmeat marinated with lime juice, olive oil, jalapeÃ±o chiles, shallots and cilantro, stacked with tomato and avocado slices

Tuna Tartare

11.50

Wild yellowfin tuna stacked with seedless cucumber salad, sprinkled with wasabi sesame seeds and napped with orange-ginger-serrano reduction dressing

$Entrees

Robalo a la Veracruzana

$23.00

Baked filet of branzino crusted with capers and olives napped with tomato serrano chile coulis

Dorado don Antonio

$24.00

Baked filet of dorado served with mango-jicama salsa

Crab Cake Purse Arcelia

$24.00

Our award-winning crab cake, made with fresh crab, baked in crisp phyllo dough and served with carrot-curry sauce

Shrimp Vol-au-Vent

$22.00

Poached jumbo shrimp and huitlacoche in habanero-chardonnay sauce, served in a puff pastry nest

Pechuga de Pato

$25.00

Boneless skinless breast of duck stuffed with caramelized shallots, wrapped in bacon, seared and roasted, finished with a red wine reduction sauce of apples, ginger and morita chiles

Filete al Cafetal

Grilled black angus filet mignon finished with a chipotle cappuccino red wine reduction sauce

Fettuccine Tres Colores

18.00

Tricolor fettuccine tossed with roasted poblanos, nopalitos, ancho chiffonade, tortilla strips, and shaved parmesan, finished with ancho pesto sauce

$Desserts - Layer Cakes

Chocolate

Orange with dark chocolate ganache filling and mocha buttercream

Lemon-Coconut

Amaretto

Banana-Walnut

Mojito

Desserts - Pound Cakes

Lemon-Blueberry

Coconut with Tropical Fruit

Toll House Chocolate Chip

Espresso with Toasted Hazelnuts and Chocolate

Mixed Berry

Toasted Almond with Orange

Cheesecakes and Other Desserts

White Chocolate Cheesecake with Cajeta

Mamey-Cinnamon Cheesecake

Pumpkin Cheesecake

Sorbets

Apple-Cinnamon, Banana with Cajeta

Bing Cherry-Amaretto

Bing Cherry-Vanilla

Blackberry Brandy

Blood Orange

Blueberry-Vanilla

Cactus Pear

Chocolate

Chocolate-Coconut

Cilantro, Coconut

Coconut-Lime

Coconut-Melon

Cranberry-Orange

Flor de Jamaica (hibiscus)

Key Lime Pie

Kiwi-Vanilla

Lemon-Coconut

Mamey con Coco

Mango

Mango-Ginger

Mojito, Peach

Pithaya

Pomegranate

Raspberry

Strawberry

Sweet Potato Pie

Tangerine

Tequila-Lime

Watermelon

Fiery Sorbets

Mango-Chipotle

Mango-Habanero

Mole con Naranja

Papaya con Chile y Limon

Strawberry-Habanero

Chocolate-Chipotle

Appetizers

Ensalada Margarita

Mixed baby greens with dried fruit, tortilla twigs and julienne dried peppers, dressed with a vinaigrette of olive oil, tequila, grand marnier, balsamic vinegar and a touch of lime

Ensalada Cesar

The classic, created in mexico, served with shaved parmesan cheese and dried jamaica flowers

Mushroom Flan

Savory flan of mixed mushrooms sprinkled with cilantro pesto

Crema de Poblano

Rich creamy vegetable stock with purÃ©ed roasted poblanos, flavored with oregano and garnished with tortilla twigs and a chiffonade of dried peppers

Sopa del Dia

Entrees

Salmon con Ajonjoli

Baked filet of salmon painted with hoisin sauce and chipotle then crusted with black and white sesame seeds, served with tomato-jalapeno coulis

Pescado Azteca

Fresh filet of tilapia capped with fresh pureed corn, finished with a white wine tomatillo cream sauce

Crab Cake Purse Arcelia

Our award-winning crab cake, made with fresh crab, baked in crisp phyllo dough and served with carrot-curry sauce

Pollo Culiacan

Tender roasted boneless breast of chicken stuffed with huitlacoche mousse and wrapped in bacon, served with tomato-chorizo sauce

Carne Carenzo

Grilled 12-oz. new york strip steak, served with portobello guajillo red wine reduction sauce

Fettuccine Tres Colores

Tricolor fettuccine tossed with broccoli rabe, basil, tortilla strips and shaved parmesan, finished with basil-infused olive oil

Menu for Paloma Mexican Haute Cuisine is provided by findrestaurantmenu.com

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