Paris 7th every Wednesday and Thursday until 7:30

This Week September 9th & 10th Course Pre Fixe Bistro $59.50

1st Course:

Frisee Salad with Shaved Fennel, Apple, Pink Peppercorn Vinaigrette

2nd Course:

Mussels Marinières with Frites White Wine, Garlic, Shallots, Parsley

3rd Course:

Tarte au Citron with Blueberry Tarragon Compote (Lemon Tart)

Signature Dishes

Seasonal Rotation

Seared scallops with zucchini noodles, fresh herbs, and diced tomatoes in a vibrant orange sauce.

Hokkaido (Japan) Sea Scallops

Delicate Hokkaido sea scallops seared to a golden finish, presented with confit heirloom tomatoes, sweet peppers, and a saffron-fennel soubise. Briny, luminous, and refined.

Escargot baked in garlic parsley butter, served in shells on a round metal dish over a white plate at a restaurant table.

Escargots à la Bourguignonne

Six or twelve Burgundy snails bathed in garlic, pastis & herb butter, presented in their shells for a classic French indulgence.

Bacon-wrapped chicken roulade with mashed potatoes, asparagus, and demi-glace; background plate with steak frites and sauce.

Deux Lapins

Rabbit two ways: a bacon-wrapped rabbit loin stuffed with caramelized shallot and goat cheese, paired with a braised rabbit leg tartlet, all finished with a plum reduction.

Roasted bone marrow garnished with herbs and diced tomato, served with toasted crostini on a white plate.

Os à Moelle Grillé

Grilled bone marrow enriched with a Périgueux maître d' butter—infused with black truffles, foie gras, and Madeira—served with crostinis to savor every drop.

Two crème brûlées, one topped with berries and mint, the other with whipped cream, chocolate, and a tuile, beside a wine glass.

Duo De Crèmes Brulées

A perfect pair—classic French vanilla crème brûlée alongside a decadently creamy chocolate ganache brûlée. Because one is never enough.

Pan-seared salmon with wild rice cream sauce, served with roasted cauliflower, Brussels sprouts, and microgreens.

Sauteed Filet of Verlasso Salmon

Pan-seared Verlasso salmon with caraway seed cream sauce, served with roasted cauliflower, Brussels sprouts, and microgreens.

Wine Cellar

Beneath the glow of candlelight, our wine cellar tells its own story—one bottle at a time. The program is deep and deliberate, curated to complement both the classics of French cuisine and the daily inspirations from our chef's blackboard. From the elegance of Burgundy to the power of Bordeaux, the sparkle of Champagne to new discoveries from California and beyond, each selection is chosen with care.

At the center of our cellar sits a hero bottle—a Grand Cru Burgundy—symbolizing the philosophy of Paris 7th: refined, layered, and meant to be savored in conversation. Whether you are a seasoned collector or simply seeking the perfect pairing for your evening, our wine program offers both depth and discovery, a cellar built for memorable moments.

View All Wine Menu

The Room

Candlelight flickers across white-clothed tables, a gentle glow softening the edges of French artwork and polished wood. With just twenty tables, the room feels both intimate and refined—every detail designed for conversation. Glassware catches the light, velvet chairs invite you to linger, and the air hums with the quiet elegance of a Parisian bistro set in Fort Worth's Cultural District.