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Beef Carpaccio at Paramour
28 Oct

You’ll Fall for Paramour’s Menus

Beef Carpaccio at Paramour

Paramour’s menus have made the transition from summer to the flavors of the fall harvest season. Executive Chef Eric Goods eagerly embraces the cooler months with new autumn menu items and the return of some Paramour favorites.

With the changing of the seasons comes new fall flavors, and seasonal ingredients like mushrooms and cranberries are some of my favorites. We use the top performing produce at the peak of freshness as inspiration for new dishes and to add a seasonal twist to some of our signature dishes” explains Chef Eric. “Our fall dishes have a very soulful and comforting quality. The holidays are near and the familiar flavors used throughout our menus will warm your spirit for the season ahead.

Bring friends to Paramour’s Bistro and experience the full spectrum of fall flavors by sharing some new small plates including the Creekstone Farms Beef Carpaccio with fiore sardo and pickled vegetable panzanella,Lobster & Burrata Lasagna with wild mushrooms, Swiss chard, pine nuts and madeira cream, and the Heirloom Beet & Goat Cheese Tart with herb salad and hazelnut vinaigrette. You may find a new favorite flatbread too, like Wild Mushroom & Prosciutto or Sausage & Broccoli Rabe.

Or settle back in the Dining Room where selections from our exceptional wine list can be paired with autumn inspired entrées like the Whole Roasted Game Hen with butternut squash fries and cranberry relish,Rosemary Grilled Rack of Lamb with artichoke confit, goat cheese pierogies and sun-dried tomato lamb jus, and the Cider Mustard Glazed Scottish Salmon with braised cabbage and matzo potato dumplings.

View the new menus online, then make plans for your next epicurean experience at Paramour. Reserve online or call 610-977-0600.