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New $30 three-courser at Paloma
The last time we visited Paloma (763 S. Eighth St.), the vivid haute Mexican in Bella Vista, the Phillies were struggling against the Giants in the 2010 NCLS. And that's the problem, according to Barbara Cohan-Saavedra.
New $30 three-courser at Paloma
The last time we visited Paloma (763 S. Eighth St.), the vivid haute Mexican in Bella Vista, the Phillies were struggling against the Giants in the 2010 NCLS. And that's the problem, according to Barbara Cohan-Saavedra, who co-owns the Northeast Philly transplant with chef/husband, Adán. "We've been packed on Saturdays, less so on Fridays and slow during the week," she reports. Those all-too-common sluggish weekdays are the reason for the restaurant's Tuesday-through-Thursday prix-fixe, where $30 buys three courses of Michoacan-born Saavedra's alta cocina. Choose from five apps (don't sleep on his caesar, arranged in vertical romaine tower ringed in hibiscus petals), six entrées and three desserts from Cohan-Saavedra's pastry repertoire. Full menu after the jump.
Appetizers (choice of one)
Ensalada Margarita
mixed baby greens with dried fruit, tortilla twigs and julienne dried peppers, dressed with a vinaigrette of olive oil, tequila, Grand Marnier, balsamic vinegar and a touch of lime
Ensalada Cesar
the classic, created in México, served with shaved parmesan cheese and dried jamaica flowers
Mushroom Flan
savory flan of mixed mushrooms sprinkled with cilantro pesto
Crema de Poblano
rich creamy vegetable stock with puréed roasted poblanos, flavored with oregano and garnished with tortilla twigs and a chiffonade of dried peppers
Sopa del Día
ask our server about today’s selection
Entrées (choice of one)
Salmón con Ajonjolí
baked filet of salmon painted with hoisin sauce and chipotle then crusted with black and white sesame seeds, served with tomato-jalapeño coulis
Pescado Azteca
fresh filet of tilapia capped with fresh puréed corn, finished with a white wine tomatillo cream sauce
Crab Cake Purse Arcelia
our award-winning crab cake, made with fresh lump crabmeat, baked in crisp phyllo dough and served with carrot-curry sauce
Pollo Culiacán
tender roasted boneless breast of chicken stuffed with huitlacoche mousse and wrapped in bacon, served with tomato-chorizo sauce
Carne Carenzo
grilled 12-oz. New York strip steak, served with portobello guajillo red wine reduction sauce
Fettuccine Tres Colores
tricolor fettuccine tossed with broccoli rabe, basil, tortilla strips and shaved parmesan, finished with basil-infused olive oil (may also be ordered as an appetizer)
Desserts (choice of one)
Housemade sorbet
Cranberry-orange bread pudding (served with housemade vanilla-cinnamon gelato)
Toasted pecan biscotti
Photo: Mark Stehle
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