Paris Commune

Paris Commune

Back to restaurant

Restaurant Menu


SALADS

Mixed Green
Garden fresh, dark and leafy, tossed lightly with a balsamic vinaigrette.  

Caesar Salad with Roasted Garlic
A favorite, with an unexpected buttery richness
Also available as a dinner entrée with sliced grilled chicken.

Paris Commune Salad
A savory medley of frisee with roquefort, walnuts and lardons. Try it with a poached egg.

arm Goat Cheese Salad.
A dollop of tangy goat cheese off-set by sharp greens.

APPETIZERS

Vichysoisse
This velvety cool potato and leek soup was invented, not in Paris or Vichy, but in New York
City in 1917. Refreshingly re-invented at Paris Commune in 2005.

Gazpacho
Cool off with this spicy soup of orangey-red tomatoes, cucumbers, peppers, garlic, and
cilantro. A veritable vegetable garden in a bowl.

Ceviche
Ocean fresh chunks of tuna, salmon, and sole, marinated in fresh lime juice with peppers,
onions, and cilantro.

Crab Cake.
Crispy, lightly fried chunks of crabmeat, judicious crust, made all the better with an apple horseradish
remoulade

Stuffed Walnut Crusted Brie
Filled with golden caramelized onions, crusted with walnut and flash-fried. Served with
apricot compote.

Mussels
Plump fresh mussels served with your choice of a red sauce or a fragrant broth of garlic,
white wine and herbs.

Mousse of Chicken and Duck Liver
Feather-light, velvety pate mousse, served with a shallot marmalade.

Pate de Campagne
With pomerey mustard, dried cranberries, black olives and cornichon. Has actually caused
people to spontaneously speak French.

Smoked Salmon Tartare
Hand-cut for the utmost in taste, then mixed with avocado. A must for salmon-lovers.

PASTAS/VEGETARIAN

Penne Chicken
Golden strips of chicken, tossed with homemade penne and balsamic vinaigrette.

Seafood Pasta
Off-the-docks fresh fish and shellfish, lightly steamed and coated with herbed olive oil and
served over angel-hair pasta.

Sweet and Spicy Sesame Tofu
The freshest tofu saturated with a marinade of sesame oil, soy, garlic, fresh ginger, maple syrup,
crushed red and black pepper, then baked to golden perfection.

Mediterranean Tofu
Pack your bags for Capri with this sunny blend of roasted tomatoes, tofu, a handful of crushed
herbs, onions and black olives, tossed over shaved fennel with lemon.

ENTREES

Seared Tuna
Sushi-grade tuna, pan-seared with sesame vinaigrette and served over Asian greens with
fried rice noodles

Grilled Salmon Steak
Salmon steaks, grilled to perfection with a sweet-hot chipotle honey glaze and served
with crispy polenta and a mango relish.

Roasted 1/2 Free-Range Chicken
Fresh hen, slow-roasted and served with herb jus and frites.

Lemon Chicken
A glaze of lemon, garlic and butter top chicken breasts, served over creamy mashed
potatoes and julienned vegetables.

Confit of Duck
Accented with a port wine-orange sauce and lanais potatoes.

Grilled Ostrich
These densely flavorful steaks are grilled then complemented with a dried fruit compote
and herbed polenta.

Le Burger
Our classic burger, made better. Top-quality ground veal, cooked to your specifications,
presented on an oversized English muffin.

Meatloaf
Chipotle and roasted tomato ketchup with mashed potato make this the stuff of legends.

Pork Tenderloin Charcutiere
Pan-roasted White Marble Farms pork served with our red-wine enhanced charcutiere
sauce and finished with Dijon mustard and crunchy cornichons.

Paris Commune Steak Frites
Topped with a generous dollop of herbed brown butter and partnered with frites.

Filet Mignon
With melted Roquefort and a glaze of spiced red wine syrup. Creamy mashed potatoes.
Simply cannot be improved upon.

SIDES

99Bank Frites
Crunchy gold on the outside, piping hot and salty inside.
Home Made Mashed Potatoes
Creamy white and whipped to perfection. Comfort food defined.
Seasonal Vegetables
A veritable Farmer's Market of what's fresh, bright, and bursting with flavor.
Spinach Steamed or Creamed
Green and good for you.

PLATS DU JOUR

Monday: Salad Nicoise
Tuesday: Braised Short Ribs
Wednesday: Roasted Rack of Lamb
Thursday: Roasted Long Island Duck
Friday: Grilled Fresh Portuguese sardines
Saturday: Roasted Whole Fish
Sunday: Pot eu feu


 

PLEASE NOTE: All menu items and prices are subject to change.



 ^Top