Paloma's cuisine is made from the freshest ingredients prepared by Chef-Owner Adán Saavedra. With few exceptions, our food is mild and full of flavor without chile heat. For those who prefer the heat, we offer our house made habanero sauce that can be added to taste. Many of our dishes are wholly gluten-free. We can accommodate most dietary restrictions and offer options outside the menu -- with advance notice. Tasting menus are available by prior arrangement with the chef.
Appetizers
Ensalada Conchita
locally grown organic microgreens and fresh kiwi atop a tarte of seedless cucumber, with piña colada dressing and dried fruits
9.5 $
Corn Chowder Paloma
Rich, creamy soup made with vegetable stock, fresh corn, potatoes, onions, red and green peppers, poblano and ancho chiles, garnished with baby shrimp and topped with crispy tortilla strips and dried chile chiffonade
10.5 $
Sopa del Dia
Ask our server about today’s selection
Mushroom Flan Especial
Savory flan of porcini mushrooms sprinkled with cilantro pesto
9.5 $
Crab Castillo
Fresh jumbo lump crabmeat marinated with lemon and olive oil, jalapeño chiles, shallots and cilantro, stacked with tomato and avocado slices
12.5 $
Beef Tartare Carenzo
Minced raw kobe sirloin with lime and olive oil, served atop finely diced jicama dusted with ancho chile powder and garnished with microgreens and jalapeño vnaigrette
12 $
Baby Cesar
baby romaine lettuce tossed in our house made cesar dressing, wrapped in prosciutto and served atop apples poached in orange juice, white wine and ginger
10.75 $
Shrimp Vol-au-Vent
poached jumbo shrimp and huitlacoche in habanero-chardonnay sauce, served in puff pastry
11.75 $
Entrées
Robalo a la Veracruzana
baked filet of branzino crusted with capers and olives, napped with tomato serrano chile coulis and a brunoise of red bell peppers and poblano chiles
24.5 $
Paiche Tumbiscatio
baked filet of paiche topped with a mousse of nopalitos, corn and tortilla, drizzled with habanero olive oil and served with mango-avocado salsa
24 $
Crab Cake Xochimilco
made with jumbo lump crab meat, baked in crisp kataifi and served with a sauce of pulque, green curry, coconut milk, fresh sugar cane and white wine
25.5 $
Barramundi Chapultepec
filet of barramundi crusted with sweet potato and poblano, served over white beans cooked al dente with tomatillo white wine serrano cream sauce, topped with organic microgreens
24.5 $
Pechuga de Pato
boneless skinless breast of duck stuffed with caramelized shallots, wrapped in bacon, seared and roasted, finished with a red wine reduction sauce of apples, ginger and morita chiles
25 $
Filete al Cafetal
grilled Black Angus filet mignon topped with huitlacoche in a chipotle cappuccino red wine reduction sauce
Fettuccine Tres Colores
tricolor fettuccine tossed with roasted poblanos, nopalitos, ancho chiffonade, tortilla strips, and shaved parmesan, finished with ancho pesto sauce
18 $
Chile Relleno
roasted poblano chile in a crisp puff pastry cage stuffed with a ratatouille of asian eggplant, zucchini, red peppers, poblanos and onions in a light tomato sauce
23 $
Risotto Michoacán
arborio rice cooked in white wine with finely diced sweet potatoes and mushrooms, guajillo-garlic paste and a touch of cream, kissed with white truffle oil and served over jumbo asparagus