Paloma takeout in Philadelphia is just a click away, so don't wait another day to treat yourself to their delicious food! Whether you're looking for a low fee or fast takeout, we'll show you the ...show more
rich, creamy soup made with fresh corn, garnished with shrimp and topped with tortilla twigs
locally grown organic microgreen arugula and pea leaves atop a crunchy tortilla nest sprinkled with goat cheese and jamaica-tequila dressing
baby romaine lettuce tossed in our cesar dressing, wrapped in prosciutto and served atop apples poached in orange juice, white wine and ginger
minced sushi grade wild saku tuna tossed with lemon-jalapeño dressing, served atop finely diced jicama and daikon, dusted with ancho chile powder and garnished with black caviar and microgreens
fresh lump crabmeat marinated with lime juice, olive oil, jalapeño chiles, shallots and cilantro, stacked with avocado and napped with lemon vinaigrette
poached fresh shrimp with huitlacoche in habanero-champagne sauce, served in a puff pastry nest
creamy flan made with fresh porcini, chanterelle and shiitake mushrooms sprinkled with cilantro pesto
baked filet of branzino crusted with capers and olives, napped with tomato serrano chile coulis and a brunoise of poblano chiles
filet of wild barramundi crusted with mulato chile and tortilla bits, served over white beans and baby vegetables with a white wine jalapeño cream sauce
filet of wild Icelandic red fish crusted with organic pea leaves, served over seasonal vegetables and finished with cactus pear and red curry white wine cream sauce
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
boneless 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
grilled Black Angus filet mignon topped with portobello mushrooms in an espresso cinnamon chipotle red wine reduction sauce
pan-seared braided tenderloin of New Zealand lamb served with sweet potato risotto flavored with guajillo chile and garlic and finished with a guajillo pasilla red wine reduction sauce
venison braised in red wine and pasilla chiles, served with roasted poblano risotto and finished with a pasilla cascabel red wine reduction sauce
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
tricolor fettuccine tossed with zucchini blossoms and spinach, garnished with crisp tortilla strips and shaved parmesan, finished with chardonnay serrano white wine cream sauce
arborio rice cooked in white wine with shallots, broccoli tips, nopalitos, roasted poblanos, garlic and pumpkinseed purée, kissed with white truffle oil and served over jumbo asparagus
Last updated April 8, 2022