Thanksgiving at the Paris

The Paris opened 8 years ago on Thanksgiving, November, 22, 2001. We have honored this day with a traditional Native American Celebration of the harvest of local products. Every year we have many returning guests who look forward to our reverence to what now is called "locavore"! With complete gratitude we invite you to celebrate the season with us. Please check out our menu and pricing below.

At The Paris, one of our goals has always been to showcase American Cuisine crafting meals from the bounty of the season's local harvest, using native products as much as possible. Again, this fall we are excited to feature many indigenous food stuffs that owe their culinary existence to the Native Americans who gathered and cultivated them; like pine nuts, wild mushroms, berries, corn, pumpkins and winter squash, turkeys, potatoes, yams and quinoa.


The Paris is taking reservations for Thanksgiving Dinner on
Thursday, November 26th, 2009.
We will be seating at 4:00 p.m. and will serve with seatings until 9:00 p.m.
The price is $44.95 per person, children under 12 - $19.95

Click Here to Reserve

Or call 801-486-5585 today for reservations as space is already limited!









The menu is as follows:

Prélude
Wild Chanterelle Mushroom Flatbread with Thyme & Gruyère

Soup & Salad
Roasted Pumpkin and Caramel Apple Soup
***
Salad of Mesclun with Pumpkin Seed Goat Cheese and Pomegranate

Fowl
Utah Wight Family Farms Free Range Turkey Rôti (Brined in Apple juice & Sea Salt, Native Spice Rub, Stuffed with Sage & Garlic, Calvados Thyme Jus and Roasted Chestnuts)

Accoutrements
Purée Blanche Ravioli (Turnips, Parsnips, Celeriac, Potatoes & Onions)
***
Cranberry Compote with Candied Oranges & Maple Glazed Pecans
***
Oven Roasted Sweet Potatoes, Yams with Cipollini Onions, Garlic & Thyme
***
Romanesco, Cauliflower, Brussel Sprout & Beehive Cheddar Gratin
***
Quinoa, Fresh Herbs, Shallots & Roasted Pine Nuts

***
Corn Bread With Honey Butter

Desserts
Pumpkin Cheesecake with Roasted Chestnuts & Honey Gelato
or
Caramelized Apple Stuffed Crêpes, Calvados & Crème Fraîche

Download a printable version of this menu. Click here!

New Fall Menu!!!

Poulet Rouge being roasted on the spit at the Paris

Today, we saw our first significant snow storm of the season, and Fall instantly turned into Winter! Well, almost.... Although Emmanuel saw Christmas Carolers and people dressed as Santa's Elves (complete with pointy ears) at the local supermarket, we yet have to experience Thanksgiving which has traditionally been the celebration of the harvest in America. So we reluctantly made a transition with the menu today. We had to face that summer is over and we had to face that vine ripe produce like Ranui Gardens heirloom tomatoes, Parker Farms Gypsy Peppers, Borski Farms Rosa Bianca eggplant, East Farms Romanesco zucchini and summer squash, Clifford Farms Sylvetta Arugula , Green River Melons, and Green Acres Farm Yellow Romano beans were not going to be had until next year!!!

So we harvested the last of our sorrel, mint, Greek oregano and sage today before the winter frost took their life away until next season. Now we are forced to make the transition to winter and let it reflect in our menu. Don't think that we do not embrace change and the cycles of the earth.....we do emphatically celebrate seasonality!



The latest incarnation of our dinner menu and Menu de Saison is all about fall and its flavors. We are extremely excited to feature a new Poulet Rouge Chicken which we serve à la Provençale, with a fricassée of vegetable, couscous and an olive mélange....
During the summer months, we have been privileged to be one of the few select restaurants in the continental US to get our wild salmon directly shipped to us from the boys at Mystic Salmon in Yakutat, Alaska. Since the season is over, we are now getting a fantastic product from the pristine, cold waters of the Scottish Lochs, the Loch Duart salmon (click here to find out about it) .We are bringing back perennial favorites such as our roasted pumpkin and squash soup with caramel apple, our pan seared scallops with Puy lentils and Chanterelle mushroom persillade, and an amazing pumpkin-chestnut cheesecake....

With the holidays right around the corner, we hope to see you all very soon.... Thanksgiving day will mark the ninth anniversary of our opening day!!! How fast time flies!!!

Stay tuned for our next posting.... We will publish our Thanksgiving menu and talk about tradition....Wild Scottish Loch Duart Salmon Chermoula with a
roasted Vegetable Couscous