Monday 10 November 2014

Celebrating Utah's Fall Harvest at The Paris

From The Chef/Owner Eric DeBonis:

For the past 13 years our guiding principle at The Paris has always been to showcase local, indigenous foodstuffs by hand crafting meals from the bounty of our Utah harvest. Again, this fall we are excited to feature many ingredients that owe their culinary existence to the Native Americans who gathered and cultivated them; like pine nuts, wild mushrooms, corn, pumpkins and winter squash, turkeys, potatoes, yams and quinoa.

This Thanksgiving, come and celebrate our native autumn bounty here at The Paris with a seasonal, local harvest banquet among family, friends and neighbors.

               14th Annual Thanksgiving Dinner

The Paris is taking reservations for our 14th Annual Thanksgiving  Dinner on Thursday, November 27th, 2014.

The Paris will begin serving at 3:00 p.m. and will seat until 8:00 p.m.
The price is $49.95 per person, and $19.95 for children under the age of 8, plus tax and a 20% service charge

Please  click here to reserve or call call 801-486-5585 today for reservations as space is  limited!

The menu is as follows:

Prélude
Wild Chanterelle Mushroom Flatbread with Thyme & Gruyère

Soupe et Salade
Roasted Pumpkin and
Caramelized Apple Soup
***
Salad of Mesclun with Warm Pumpkin Seed Crusted Goat Cheese & 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
***
Roasted Sweet Potatoes, Yams with Pearl Onions, Garlic & Thyme
***
  Romanesco & Brussel Sprout 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

Please Click Here to download our menu in PDF version

Currently Featured at The Paris' Fall Harvest Festival:

Soupe de Potiron aux Pommes Caramélisées
East Farms Cinderella pumpkin & acorn squah soup, Caramelized Apple, Fresh Thyme & Extra Virgin Olive Oil
Risotto au Potiron et au Romanesco
Cinderella Pumpkin, Romanesco, Garlic, Gold Creek Cheddar

Gnocchi à la Parisienne
Pan-Seared Gnocchi, Kabocha Squash, Spinach, Kale, Garlic, Walnut

Poulet Rôti aux Pommes
Wood Oven Roasted Mary's Chicken Breast, Cider & Calvados Reduction, Apple, Leek, Fingerling Potato

Holiday Parties at The Paris:

Book your 2014 holiday party at The Paris now! Availability is becoming limited! The Paris can accommodate intimate gatherings of 10 to 34 people in The High Desert Room (The Paris' exclusive Private Dining Room) and grander scale events of up to 100 people in the Main Dining Room and adjoining Zinc Bar.  The Paris Zinc bar is available for exclusive holiday cocktail parties and receptions as well. Customized menu options and a diversity of pricing levels are available to suit your specific needs.
Please click here to book online or contact our large group coordinator 

Lori Nielsen directly at 801-580-7372

 

Gift Certificates For The Holidays

Send your loved ones  to Paris for a night in the "City of Lights"! Order a gift certificate by telephone anytime and we will gladly mail it directly to the address of your choice. Or stop by the restaurant and we will assist you in person.

Monday 20 October 2014

The High Desert Room at The Paris

"Les Fêtes de Fin D'année à Paris"

Come Celebrate This Year's Achievements at The Paris!
Now Taking Reservations For Your Holiday Events!

Please call Lori at 801-580-7372  or  click here  to start a reservation.

 

High Desert Morning - Dougles Aagard - The Paris' High Desert Room

 

The Paris' Zinc Bar

The Paris's own "Folies Bergères

Summer in Provence at The Paris!

Amazing produce is in season here in Utah and at The Paris we are celebrating our local agricultural wonders with the cuisine of Provence. What cuisine could be more befitting to showcase our local produce than the cooking of the most beloved region of France, with its striking and fertile landscape and its abundant offerings.  As such, the cuisine of Provence is ingredient driven, simple, fragrant, flavorful, and soul satisfying.

 

From the Chef/Owner Eric DeBonis:

Provence's landscape:

Provence is a place that appeals to all the senses with its warm and bright light from a seemingly ever present sun, blue skies and picturesque landscape. Provence has a gentle wildness with mountainous rocky outcroppings and towering cliff-top villages giving way to valleys of rolling countryside carpeted with vines, olive trees and fields of grass, vegetables and flowers. Vibrant colors of yellow sunflowers, red poppies and purple lavender are bordered in a frame of silvery green  shimmering  olive leaves and evergreen cypresses.

Olive trees with yellow sky and sun - Vincent Van Gogh - 1889

The Wines of Provence:

The wines of Provence, like the food, resonate of the native landscape. Vines have been cultivated in Provence for over 2,500 years, originally grown along the banks up and down the Rhône River.
Today, most of the land in Provence is planted in vines with the highest concentration of top quality wine being produced in the department of Vaucluse, located in the North East corner of Provence.  It is bordered by the Rhône on the West, the foothills of the Alps to the East, the Durance River in the South, and by Mont Ventoux to the North. The region includes several appellations including Côtes du rhône (Villages), Chateauneuf du Pape, Gigondas, Tavel, 

Côtes du Ventoux, Lirac and Côtes du Lubéron.
The wines are made from a blend of mainly three grapes-Grenache, Syrah and Mourvèdre. These wines are naturally ripe and voluptuous with the radiant smell and taste of Provence-aromas and flavors of fresh berries, citrus, olives, minerals, leather, wild herbs, and oriental spices.

 

Provence's Native Ingredients:
Olives, honey, lavender, herbs de Provence (thyme, rosemary, summer savory, marjoram), saffron, basil, garlic, tomatoes, eggplant, peppers, artichokes, fennel, carrots, turnips, beets, fingerling potatoes, zucchini flowers & summer squash, haricots verts, spinach, arugula and wild greens, wild mushrooms, goat cheese, lamb, Mediterranean seafood, dried anchovies, 

citrus, apricots, cherries and peaches.

Provençal Menu of the Moment
The Paris

•Fried zucchini blossoms, stuffed with goat cheese and sweet basil.

•Provençal vegetable sampler – grilled zucchini, fire-charred artichoke, roasted red peppers, eggplant and tomato relish, Niçoise olive tapenade, buffalo mozzarella, arugula, olive oil.

•Flatbread Provençal – heirloom tomato sauce, local hard neck garlic, roasted eggplant, grilled red peppers, zucchini, Niçoise olives, goat cheese, herbs de Provence.

•Tuna Niçoise – wild greens, haricots verts, fennel, fingerling potato, carrot, turnip, beet, radish, fire-charred artichoke, heirloom tomatoes, free-range egg, & basil, mustard vinaigrette.

•Pan-seared fresh day-boat scallops, artichoke and spinach nage, sunchoke confit, oven-roasted tomato, olive fennel brunoise.

•Bouillabaisse – Seasonal fish and shellfish, halibut and saffron soup, rouille croutons.

•Honey lavender glazed Mary’s chicken breast, roasted baby carrots, turnips, beets, onions, potatoes, green beans, arugula salad, lemon, olive oil.

•Grilled lamb chops, rubbed with herbs de Provence, white beans Provençal, grilled baby carrots, turnips, beets, fingerling potatoes, summer squash, & fennel.

•Beef Daube Niçoise – beef ragout, Provencal olives, tomato, fingerling potato, wild mushrooms, onion, papardelle pasta.

•Apricot tart minute – oven- baked individual apricot tart of Phyllo pastry, butter, sugar and Utah apricots, served with crème fraîche.

Monday 12 January 2014

La St Valentin à Paris!

"Les Amoureux" - Pierre Auguste Renoir

We are now taking reservations for Valentine's Day dinner on Friday, February 14th, 2014. Spend Valentine's Day with your sweetheart in the City of Lights!

The Paris will be presenting a "Magnifique" Parisian five-course menu for $74.95  per person plus tax and a 20% service charge. Wine pairings will also be available, and priced separately. We are offering reservations throughout the evening, from 5:00 p.m. to 10:00 p.m.

"Les Amoureux"-Artist unknown 1896

FEATURING LIVE  MUSIC FROM "ST. BOHÈME", FRENCH BISTRO MUSIC

Our regular menu is not available on Valentines Day.
All reservations will require a credit card guarantee at the time of the booking.
To make Valentine's dinner reservations please call 801-486-5585 

(Online reservations will not be available for Valentine's dinner)

Live music from St. Bohème at The Paris!

St. Bohème, the fabulous French Café quartet, will be performing throughout  Valentine's evening for your enjoyment at The Paris. 

Valentine"s Day Menu
“La Vie En Rose”
 
First
~ Sheppard's Farm Fresh Goat Cheese and Basil Ravioli, High West Vodka 7000  Sauce ~
or
~Thai Spiced Lump Blue Crab Cake, Mango Salsa, 

Spicy Miso Aioli, Arugula, Coriander-Citrus Dressing~
~~~
Second
~ Salad of Butter Lettuce, Hass Avocado, Grapefruit, Fennel, Asparagus, Green Goddess Dressing ~
or
~ Creamed Tomato Soup with Croutons and Crème Fraîche ~
~~~
Third
~ Pink Grapefruit and Champagne Sorbet, Pomegranate Seeds ~
~~~
Fourth
~ Pan-Seared pancetta Wrapped Loch Duart Scottish Salmon, Fresh Day Boat Scallop, Beurre Rouge, Whole Roasted Garlic, Shallots and Thyme, Sunchoke  Potato Gratin~
or
~ White Wine, Thyme & Lavender Honey Braised Mary's Chicken Breast, Oven-Roasted Root Vegetables and Arugula Salad ~
or
~Angus Prime Rib Roast "Oscar" -Roasted Fingerling Potatoes, Asparagus, Lump Blue Crab and Tomato Béarnaise~

Fifth
~Nougat Glaçé with Chestnut Honey and Pomegranate Seeds~
or
~Warm Molten Chocolate Cake with Orange Blossom Gelato~

Click Here To Download Printable (PDF) Menu