The Lure of Paperfish’s New Seasonal Menu

You’ve got a finely honed appreciation for curves.

And if it’s fresh, sexy and delicious, you’re there. That’s why you’re headed to Paperfish tonight.

Located in the former Maple Drive space, the undulating, Clive Wilkinson-designed interiors features crisp whites and grays with bursts of juicy orange and racy red - with not a right angle to be found.

For Summer’s birthday, Executive Chef Kevin Meehan (Bastide, L’Orangerie, Citrin, Patina) is turning up the heat with a hot, new seasonal menu. Don’t miss his whole market fish selection, offered with a dynamic array of sauces and accompaniments. Or indulge in the Jumbo Lump Maryland Blue Crab Cake, with cauliflower puree and grape ragout. Cool down with the Maine Diver Sea Scallop Ceviche with cilantro mouse, avocado and cucumber gelée, presented in translucent paper buttoned with chopsticks.

All that stimulation overwhelming? Finish with raw with oysters on the half-shell, tarted up by Meyer lemon mignonette.

Now that’s fresh.


Paperfish
345 North Maple Drive, Beverly Hills
Tel: (310) 858-6030
patinagroup.com/paperfish