Happy August! It's been a while, and there's news!
Paloma will be closed for vacation beginning August 21, 2016. We will reopen on Wednesday, September 7.
Many of you have asked for it, so Adán has been working on a new menu featuring small plates! I've been the guinea pig and I promise your taste buds will do a happy dance. Here's a photo of one of my favorites that's trying out for the menu -- duck confit taquitos in avocado salsa.
The quality is the same, the presentations just as beautiful. Your old favorites will make an appearance, along with dishes that tend more toward traditional Mexican fare -- with Adán's touch, of course! There will be plenty of choices for our vegetarian and gluten-free friends.
So watch this space. I'll be posting -- here and on our Facebook page -- photos of the dishes as I try them. The new menu will be here, too, once it goes live.
Between now and our vacation, some of the new dishes may make an appearance as additions to our present menu. Try them and let us know what you think. And be sure to try the summer version of our bread pudding -- a rich coconut budín de pan topped with our house made pineapple coconut gelato.
¡Buen provecho!
Paloma will be closed for vacation beginning August 21, 2016. We will reopen on Wednesday, September 7.
Many of you have asked for it, so Adán has been working on a new menu featuring small plates! I've been the guinea pig and I promise your taste buds will do a happy dance. Here's a photo of one of my favorites that's trying out for the menu -- duck confit taquitos in avocado salsa.
The quality is the same, the presentations just as beautiful. Your old favorites will make an appearance, along with dishes that tend more toward traditional Mexican fare -- with Adán's touch, of course! There will be plenty of choices for our vegetarian and gluten-free friends.
So watch this space. I'll be posting -- here and on our Facebook page -- photos of the dishes as I try them. The new menu will be here, too, once it goes live.
Between now and our vacation, some of the new dishes may make an appearance as additions to our present menu. Try them and let us know what you think. And be sure to try the summer version of our bread pudding -- a rich coconut budín de pan topped with our house made pineapple coconut gelato.
¡Buen provecho!
