“The flavors of the autumn harvest can be some of the most memorable of the entire year. They are not to be missed.” says Chef Eric.
Paramour’s new fall menus highlight an array of new seasonal selections like Dover Sole Veronique with Champagne grapes, salsify and potato gratin, Wild Boar Bolognese with house made pappardelle and pecorino sardo and Griggstown Farms Game Hen with foie gras & cornbread stuffing, celery root puree, Tuscan kale and truffle jus. New to the Small Plates menu are items that include Snake River Farms Kobe Beef Carpaccio with pomegranate, green apple, radicchio and wasabi vinaigrette, Claudio’s Burrata and Figs made with Black Mission figs, prosciutto di Parma, baby greens and aged balsamic, and a real treat, Seared Hudson Valley Foie Gras matched with a warm persimmon tart and Amarena cherries. The exceptional artisanal ingredients that Eric uses enhance each menu item and help set the stage for a memorable season ahead.