Open 4:30pm - 8:30pm
Tradition by Pascal menu
Petite Salades (Lunch)
- Salade Lyonnaise, Butter Lettuce, Poached Egg, House Vinaigrette, with Bacon on Side 10.00
- Belgian Endive, Roquefort, Toasted Walnuts, Poached Peat, with Sweet Mustard Dressing 10.00
- Beet Salad, Lemon Flavored Goat Cheese, Roasted Hazelnuts, with Sherry Vinaigrette 12.00
- Wam Brie Salad, Baby Greens, Potato Galette with Pistachio Vinaigrette 13.00
Les Soupes (Lunch)
Les Hors d'Oeuvres (Lunch)
Salades (Lunch)
- Sautéed Caribbean Shrimp, Romaine Salad, Avocado, and Basil Caesar Vinaigrette 16.00
- Grilled Lamb Loin Salad, Baby Mixed Greens, Diced Apples, Walnuts, and House Vinaigrette 16.00
- Grilled Chicken Breast on Spinach Salad, Roasted Pepper Vinaigrette with White Mushrooms 15.00
- Duck Confit Salad with Mixed Greens, Feta, and Tarragon Dressing 18.00
Les Soupes (Dinner)
Les Salades (Dinner)
- Belgian Endive, Roquefort, Toasted Walnuts, Poached Pear, with Sweet Mustard Dressing 10.00
- Beet Salad, Lemon Flavored Goat Cheese, Roasted Hazelnuts, with Sherry Vinaigrette 12.00
- Salade Lyonnaise, Butter Lettuce, Croutons, Poached Egg, with House Vinaigrette and Warm Lardons on the Side 10.00
- Warm Goat Cheese Salad, Mixed Baby Greens, and a Walnut Vinaigrette 11.00
Les Hors d'Oeuvres (Dinner)
- Pan Seared Foie Gras with Grilled Peaches in a Sauce Verjus with Brioche Croutons 19.00
- Stewed Mussels with a Riesling Cream 14.00
- Escargot Cassolette "Christine", Toasted Pine Nuts, Garlic Butter 14.00
- Braised Veal Sweetbreads with a Leek Meunière 17.00
- Assiette de Charcuterie 16.00
- Assiette de Fromages: Selection of Three Cheeses and a Fruit Compote 15.00
- Wild Mushroom Duck Confit Soup and a Foie Gras Broth 15.00
- Chilled Champagne Poached Oysters (4) on Spinach with a Caviar Sauce 16.00
- Seared wild Salmon Tartar Over Minute Sauerkraut, Salmon Roe and Lemon Oil 14.00
Entrées (Dinner)
- Sautéed Sea Bass au Poivre on Angel Hair Pasta 28.00
- Grilled Salmon, Sautéed Cabbage and Wild Mushrooms, with a Tomato Reduction 24.00
- Braised Lamb Shank Provencal with Toasted Cous Cous 25.00
- Rainbow Trout with Steamed Organic Potatoes and a Caper Meunière 19.00
- Sautéed Berkshire Pork Tenderloin, Lyonnaise Potatoes and a Mustard Tarragon Sauce 22.00
- Grilled Beef Sirloin, Yam Purée and Bordelaise Sauce 25.00
- Pan Roasted Monkfish, Herb Risotto, and a Lobster Cognac Sauce 26.00
- Quiche de Jour on Baby Mixed Greens 14.00
- Chicken and Mushroom Crêpes or Seafood Crêpes 18.00
Traditional Entrées (Dinner)
- Free Range Chicken Breast with Garlic Sauce and Sautéed Mixed Greens 22.00
- Thyme Crusted Sea Bass, Seafood Chardonnay Sauce (House Specialty) 30.00
- Bouillabaisse Provencale 27.00
- Braised Rabbit with Wild Mushrooms and Roasted Potatoes 28.00
- Coq au Vin, Traditional Braised Chicken in Burgundy with Smoked Bacon and Fettuccine 25.00
Pascal Traditional Entrées (Dinner)
- Poulet aux Olives, Free Range Chicken Breast, Olives, Roasted Garlic, Tomato,Herbs, and Potato Gratin 23.00
- Thyme Crusted Sea Bass, Seafood Chardonnay Sauce (House Specialty) 32.00
- Braised Rabbit with Wild Mushrooms and Roasted Potato 28.00
- Coq au Vin, Traditional Braised Chicken in Burgundy with Smoked Bacon and Fettuccine 27.00
- Bouillabaisse Provencale 28.00
Entrées
- Dijon Crusted Lamb, Celery Root Purée, Vegetables a la Provencale and Pan Jus 32.00
- Sautéed PRIME Beef N.Y. Bordelaise (Bacon Shallot Red Wine Sauce) 32.00
- Pan Roasted Maple Leaf Farms Duck Magret, Sautéed Endive, Caramelized Red Peas and a Port Reduction 28.00
- Poached Monkfish Aioli with Shrimp and Julienne Vegetables 26.00
- Sautéed Berkshire Pork Tenderloin, Lyonnaise Potatoes and a Mustard Tarragon Sauce 22.00
- PRIME Beef Sirloin, Sautéed Wild Mushrooms, Broccolini with Green Peppercorn Brandy Sauce 28.00
- Pan Roasted Quail Stuffed with Black Truffle Sausage, Sautéed Brussels Sprouts with a Cognac Sauce 27.00
- Grilled Salmon, Sautéed Cabbage and Wild Mushrooms with Tomato Reduction 24.00
Sides
Prix Fixe Menus
Pascal's Homemade Desserts
Tasting Menu
Pascal Catering
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