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Paloma Mexican Haute Cuisine
Mixed baby greens with dried fruit, tortilla twigs and julienne dried peppers, dressed with a champagne vinaigrette
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
Savory flan of porcini mushrooms sprinkled with cilantro pesto
Fresh jumbo lump crabmeat marinated with lime juice, olive oil, jalapeño chiles, shallots and cilantro, stacked with tomato and avocado slices
Wild yellowfin tuna stacked with seedless cucumber salad, sprinkled with wasabi sesame seeds and napped with orange-ginger-serrano reduction dressing
Baked filet of branzino crusted with capers and olives napped with tomato serrano chile coulis
Baked filet of dorado served with mango-jicama salsa
Our award-winning crab cake, made with fresh crab, baked in crisp phyllo dough and served with carrot-curry sauce
Poached jumbo shrimp and huitlacoche in habanero-chardonnay sauce, served in a puff pastry nest
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
Grilled black angus filet mignon finished with a chipotle cappuccino red wine reduction sauce
Tricolor fettuccine tossed with roasted poblanos, nopalitos, ancho chiffonade, tortilla strips, and shaved parmesan, finished with ancho pesto sauce
Orange with dark chocolate ganache filling and mocha buttercream
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
The classic, created in mexico, served with shaved parmesan cheese and dried jamaica flowers
Savory flan of mixed mushrooms sprinkled with cilantro pesto
Rich creamy vegetable stock with puréed roasted poblanos, flavored with oregano and garnished with tortilla twigs and a chiffonade of dried peppers
Baked filet of salmon painted with hoisin sauce and chipotle then crusted with black and white sesame seeds, served with tomato-jalapeno coulis
Fresh filet of tilapia capped with fresh pureed corn, finished with a white wine tomatillo cream sauce
Our award-winning crab cake, made with fresh crab, baked in crisp phyllo dough and served with carrot-curry sauce
Tender roasted boneless breast of chicken stuffed with huitlacoche mousse and wrapped in bacon, served with tomato-chorizo sauce
Grilled 12-oz. new york strip steak, served with portobello guajillo red wine reduction sauce
Tricolor fettuccine tossed with broccoli rabe, basil, tortilla strips and shaved parmesan, finished with basil-infused olive oil
Menu for Paloma Mexican Haute Cuisine provided by Allmenus.com
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