Paradis Restaurant

fresh maine lobster and creamy herb goat cheese wrapped in fresh filo dough complemented with a soft saffron butter

kiwi mussels sauteed in garlic oil flashed with chardonnay and tossed with cherry tomatoes

wild mushrooms braised with brandy and a hint of rosemary nuzzled in a puff pastry cup

fresh jumbo gulf shrimp served with our homemade cocktail sauce

fresh jumbo shrimp dipped in coco lopez then rolled in coconut shavings

fried calamari tossed with salt and pepper and served with a spicy marinara sauce

fresh mozzarella, beefsteak tomatoes, red onions, and fire roasted red peppers dressed with olive oil, garlic and fresh herbs

fresh baby romaine lettuce tossed with traditional caesar dressing topped with shaved parmesan cheese, and toasted homemade croutons

with grilled chicken

with shrimp or steak

tossed with walnuts, diced apples, sun-dried tomatoes, and raisins

mixed greens tossed with feta cheese, cucumbers, kalamata olives, stuffed grape leaves, red onions and tomatoes

homemade ravioli stuffed with maine lobster meat finished with our own lobster bisque beurre blanc

pappardelle in a creamy roasted pepper sauce topped with parmesan cheese

fresh medley of grilled shrimp, scallops and calamari mixed with garlic and white wine served over fresh linguine

penne pasta with grilled chicken, sun-dried tomatoes, kalamata olives, red onion and artichoke hearts in a garlic white wine tomato sauce

oven roasted tenderloin flavored with rosemary, thyme and shallots, sprinkled with an apple cider and sweet port wine reduction

butcher's choice pork chops over peppers, onions and mushrooms sautee.

brushed with french mustard, thyme and garlic topped with toasted bread crumbs to create a crust that compliments each bite kissed with a sherry demi glaze

beef filet dusted with green peppercorns topped with jumbo shrimp and a brandy demi-glaze

fresh salmon poached in an aromatic broth, topped with a mango chutney buerre blanc

yellow fin tuna pan seared in sesame oil, ginger and soy sauce finished with a light demi-glaze

pan seared chicken breast layered with grilled eggplant, roasted red peppers, and fresh mozzarella topped with a fire roasted tomato sauce

pounded chicken breast, breaded and fried, stuffed with fresh mozzarella and parma cotta ham topped with cajun buerre blanc sauce

pan seared with fresh herbs and extra virgin olive oil, served with mussels, scallops and shrimp with light plum tomato sauce

20 oz. prime rib steak grilled to perfection and seasoned with the chef's special herbs and spices

pan seared veal medallions topped with mushrooms and chablis demi glaze

fresh grilled swordfish in a warm balsamic reduction

fire roasted red peppers, fresh mozzarella, and topped with balsamic vinaigrette

boneless new york strip steak pounded, then grilled to perfection, topped with mushrooms, and fresh peppers, onions, and mozzarella cheese

black angus filet mignon marinated then grilled to desired temperature

served with spicy tartar sauce

with chicken

with shrimp

100% pure top sirloin served with lettuce, tomato, onion, and french fries

all vegetable patty served with lettuce, tomato, onion, and french fries