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THIS RESTAURANT IS CLOSED Au Paradis Restaurant Review: One of the nice aspects of this restaurant is creativity---the menu is always evolving and while there are certainly favorites, there are unique nuances from night to night. Popular appetizers include seared duck liver foie gras with caramelized white turnip, carrot juice reduction and pain d'espices, and creamy butternut squash soup garnished with a crab cake and drizzled with basil oil. Entrées include pan-seared sea scallops on a bed of risotto, and baked Gulf of Mexico shrimp stuffed with blue crab, green onion and chipotle pepper. One of our favorites is the roast rack of lamb encrusted with whole grain mustard, garlic and fresh herbs.