PAON Restaurant and Wine Bar Dinner Menu

Traditional French Escargot Bourguignon 12.
Served in Shell with Herb Garlic Butter

Black Pearl American Paddle Fish Caviar 80.
Traditional Garnitures and Crème Fraiche

Duo of King Salmon & Yellowfin Tuna Tartare 15.
Fresh Herbs, Lemon, Capers, Sun Dried Tomato and Crème Fraiche

Warm Walnut Crusted Goat Cheese 12.
Grapes, Peppered Honey and Walnut Raisin Bread

Housemade Gnocchi 13.
Organic Vegetables, Wild Mushrooms and Parmigiano-Reggiano

Organic Butternut Squash Ravioli 15.
Wild Mushrooms, Sage, Parmigiano-Reggiano and Red Wine Sauce

Veal Sweet Breads 16.
Smoked Pancetta, Braised Endive and Black Truffle Sauce
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Organic Golden Apple Salad 12.
Belgium Endive, Frisée and Arugula with Sherry Vinaigrette, Candied Walnuts and Stilton Cheese

Grilled Colorado Lamb Salad 16.
Wilted Spinach, Mixed Greens, Red Wine Vinaigrette and Feta Cheese

Indian Spiced Prawn Salad 14.
Fennel, Mixed Greens, Avocado and Rice Vinaigrette

Organic Beet Salad 12.
Golden & Red Beets, Arugula, Goat Cheese, Pistachios and Madeira Glaze

Organic Field Green Salad 8.
Fresh Herbs, Diced Tomato and Tarragon Vinaigrette

Indian Spiced Scallop Salad 18.
Shaved Fennel, Green Apple, Medjool Date Chutney and Lime Vinaigrette

Organic Butternut Squash Soup 9.
Wild Mushrooms, Pumpkin Seed Oil and Truffle Chantilly Créme

Seared Rare Hawaiian Yellowfin Tuna 33.
Haricot Verts, Parsnip Purée, Roasted Acorn Squash and Truffle Vinaigrette

Pan Roasted Pacific King Salmon 32.
Charred Cauliflower, French Green Lentil Ragout and Red Wine Sauce

Pan Seared Maine Diver Scallops 38.
Ragoût of Organic Vegetables, Maine Lobster and Potato Purée

Grilled Chicken Breast 20.
Zucchini, Haricot Verts, Potato Purée and Lemon Caper Butter

Pan Roasted Pheasant 34.
Wild Mushrooms, Swiss Chard, Vegetable Truffle Risotto and Madeira Sauce

Two Preparations of Duck 33.
Duck Confit Leg, Duck Breast, Roasted Turnip, Sweet Potato Purée and Balsamic Vinegar Sauce

Pan Roasted Flat Iron Pork 21.
Swiss Chard, Turnips, Caramelized Golden Apples and Spätzele

Provencal Herb Crusted Colorado Rack of Lamb 39.
Porcini Mushrooms, Spinach, Golden Raisins and Potato Purée

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 43.
Swiss Chard, Celery Root Puree and Port Cherry Sauce

Certified Angus Filet Mignon 42.
Roasted Shallot Fondue, Potato Gratin, Organic Vegetables and Bordelaise Sauce

PAON Offers Wine Tasting In Our Retail Wine Shop and Elegant Private Dining

Gift Certificates Are Available