Paragon Restaurant & Bar - Full Menu

Fresh mozzarella stuffed with stracciatella. Served with organic heirloom tomatoes and peaches

A classic french tart filled with an eggy custard w/ leek, onion and cream cheese. Served with a side of salad

Foraged cultivated mushrooms, fermented mushroom béchamel, toasted breadcrumbs and chives. Choice of salad, fresh russet chips or fries

with fire roasted baba ganouj

with vegetable chips

A refreshing medley of grilled marinated chicken breast, herbs, greens, pickles and seasonal veggies with our house feta ranch on grilled pita. Choice of salad, fresh russet chips or fries

Chef's signature dessert that changes throughout the season. Ask about the current selection

Rotating selection, ask server for today's options

Grilled eggplant, red bell pepper sauce, fresh herbs, popped chickpeas and a chicken egg. Served with crusty garlic bread choice of 1 side 2 sides from below

Chef's specialty and a french classic. A duck leg slowly roasted in its own fat and left to cure. Served with house fermented sauerkraut and locally foraged elderberry sauce choice of 1 side 2 sides from below

Roasted seasonal vegetables with cream, picual olive oil, toasted grains and cayenne

Made fresh, in-house. Always. Ask server about our seasonal selection

Three crispy, fried pork fingers served with washington apple slices and choice of salad, fresh russet chips or fries

Our take on a classic bistro burger made w/ a house blend or dry aged beef belly and ground chuck elevated with black garlic butter and vibrant, seasonal greens. Choice of salad, fresh russet chips or fries

Mad Hatcher Farm's chicken skewered with pickled radish, local peaches and red pepper. Served with lentil salad choice of 1 side 2 sides from below

Wild caught salmon slow roasted and topped with carrot top and cashew pesto. Served on a bed of quinoa salad choice of 1 side 2 sides from below

A vegetarian spread featuring our house tapenade, seasonal black chickpeas hummus, smokey baba ganouj, grilled pita and seasonal veggies

We refer to this in-house as the Crocket St. Terroir Salad. This winter we 're bringing the market to you with a salad curated from our favorite market vendors

Three bright and flavorful heirloom corn cakes with grilled plum pico

A lovely cold weather salad, reminiscent of a classic caesar but grilled seasonal lettuces bring a much needed warmth to the dish

Hand cut russets fresh fried and served with our house feta ranch

Very fresh with wild strawberries and bright red cherries silky slight bubbles that tingle the tongue

Ripe stone fruit with soft bubbles: easy drinking

Bright citrus with beautiful acidity balanced with ripe melon notes

Dry white wine with apple blossom, wild herb floral notes. Hints of pink lady apples sea air. Fresh and balanced

Jammy red and black fruit with underlying earthiness, leather graphite: super rich and unctous with balanced tannins

Medium-bodied, dry white. Ripe pear and white fowers with stone-fruit and minerality for days, long fnish with great acidity

Black and red fruits cassis and black plums with mediterrean herbs and baking spices. Brawny wild with a finish that lasts forever!

Our selection of local and imported charcuterie, cheeses and accouterments curated for nibbling over a great conversation and a bottle of natural wine

Chef's riff on the classic lunchroom sandwich... but makeit Italian. He's tapping into his Italian roots for this one and sharing his focaccia recipe to boot. Choice of salad, fresh russet chips or fries

with our house feta ranch

with whipped goat cheese and pistachios

with blue cheese and cocoa nibs