Paon Restaurant Dinner Menu
- Traditional french escarGot bourguignon 12.
- Served in Shell with Herb Garlic Butter
- Black Pearl American Paddle Fish Caviar 80.
- Traditional Garnitures and Creme Fraiche
- duo of salmon & yellowfin tuna tartare14.
- Fresh Herbs, Lemon, Capers, Sun Dried Tomato and Creme Fraiche
- Housemade Gnocchi 12.
- Organic Vegetables, Wild Mushrooms and Parmigiano-Reggiano
- warm walnut crusted goat cheese 11.
- Grapes, Peppered Honey and Walnut Raisin Bread
- Veal Sweet Breads 16.
- Smoked Pancetta, Braised Endive and Black Truffle Sauce
- Organic butternut squash Ravioli 14.
- Wild Mushrooms, Sage, Red Wine Sauce, Parmigiano-Reggiano
- Grilled Colorado Lamb Salad 16.
- Wilted Spinach, Mixed Greens, Red Wine Vinaigrette and Feta Cheese
- organic comice pear salad 11.
- Belgium Endive, Candied Walnuts and Stilton Cheese, Frisee and Arugula with Sherry Vinaigrette
- Indian Spiced prawn salad 14.
- Fennel, Mixed Greens, Avocado and Rice Vinaigrette
- ORGANIC FIELD GREEN SALAD 8.
- Organic Tomato, Fresh Herbs and Tarragon Vinaigrette
- ORGANIC BEET SALAD 12.
- Golden & Red Beets, Arugula, Goat Cheese, Pistachios and Madeira Glaze
- ORGANIC BUTTERNUT SQUASH SOUP 9.
- Wild Mushroom, Pumpkinseed Oil and Truffle Chantilly Creme
Seafood And Shellfish
- Seared Rare Hawaiian Yellowfin Tuna 31.
- Haricot Verts, Roasted Acorn Squash and Parsnip Puree and Truffle Vinaigrette
- PAN ROASTED PACIFIC KING SALMON 31.
- Charred Cauliflower, French Green Lentil Ragout and Red WIne Sauce
- Pan Seared Maine Diver Scallops 36.
- Ragout of Organic Vegetables, Maine Lobster and Potato Puree
Poultry, Game And Meat
- Grilled Chicken Breast 20.
- Zucchini, Haricot Verts, Potato Puree and Lemon Caper Butter
- Pan Roasted Pheasant 33.
- Wild Mushrooms, Swiss Chard, Vegetable Truffle Risotto, Foie Gras and Madeira Sauce
- Two Preparations of Duck 32.
- Duck Confit Leg, Duck Breast, Roasted Turnip, Sweet Potato Puree and Balsamic Vinegar Sauce
- Pan Roasted Flat Iron Pork 21.
- Swiss Chard, Turnips, Caramelized Golden Apples and Spatzele
- Provencal Herb Crusted Colorado Rack of Lamb 39.
- Tomato Confit, Spinach and Black Olive Risotto
- braised BEEF short rib 29.
- Wild Mushroom Ragout, Spinach and Yukon Gold Potato
- Angus rib eye steak 29.
- Broccoli, Baby Carrots, Potato Gratin and Red Wine Sauce
- Black Pepper Roasted New Zealand Cervina Venison 42.
- Swiss Chard, Celery Root Puree and Port Cherry Sauce
- Certified Angus Filet Mignon 40.
- Roasted Shallot Fondue, Potato Gratin and Bordelaise Sauce
PAON Offers Wine Tasting In Our Retail Wine Shop and Elegant Private Dining
