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Paloma Mexican Haute Cuisine

  • 763 South 8th Street, Philadelphia 19147 39.939527 -75.155797
  • (At Fulton St)
  • click map to interact
  • (215) 928-9500
  • 0

Dinner

Appetizers

Ensalada Carmen Mixed baby greens with dried fruit, tortilla twigs and julienne dried peppers, dressed with a champagne vinaigrette     7.50
Corn Chowder Paloma 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     9.50
Sopa del Dia   
Mushroom Flan Especial Savory flan of porcini mushrooms sprinkled with cilantro pesto     8.50
Crab Ceviche Fresh jumbo lump crabmeat marinated with lime juice, olive oil, jalapeño chiles, shallots and cilantro, stacked with tomato and avocado slices    12.50
Tuna Tartare Wild yellowfin tuna stacked with seedless cucumber salad, sprinkled with wasabi sesame seeds and napped with orange-ginger-serrano reduction dressing     11.50

Entrees

Robalo a la Veracruzana Baked filet of branzino crusted with capers and olives napped with tomato serrano chile coulis     23.00
Dorado don Antonio Baked filet of dorado served with mango-jicama salsa     24.00
Crab Cake Purse Arcelia Our award-winning crab cake, made with fresh crab, baked in crisp phyllo dough and served with carrot-curry sauce     24.00
Shrimp Vol-au-Vent Poached jumbo shrimp and huitlacoche in habanero-chardonnay sauce, served in a puff pastry nest     22.00
Pechuga de Pato 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     25.00
Filete al Cafetal Grilled black angus filet mignon finished with a chipotle cappuccino red wine reduction sauce   
Fettuccine Tres Colores Tricolor fettuccine tossed with roasted poblanos, nopalitos, ancho chiffonade, tortilla strips, and shaved parmesan, finished with ancho pesto sauce     18.00

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   

 

Prix Fixe

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 puréed 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  

 

Paloma Mexican Haute Cuisine
763 South 8th Street
At Fulton St
(215) 928-9500
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