WE WILL BE CLOSED FOR THE MONTH OF JULY!  SEE YOU IN A FEW WEEKS

Nothing below here is accurate…..

The Frankfurter ~ plain or you can add yellow mustard, ketchup or onion $4.50

House made sausage (includes 2 condiments from the list below) with potato salad $10
please inquire about sausage selection of the day

ADDITIONAL CONDIMENTS AVAILABLE FOR YOUR SAUSAGE OR FRANKFURTER
+ .25
chez pickle relish
chez sweet red pepper relish
chez mustard (joyce’s mustard)
dijon
grainy mustard

+ .50
chez curry onion sauce
bacon onions
chez chili
chez cheese sauce
sauerkraut

+ .75
chez chow chow
chez bacon jam
watermelon radish relish

black bean veggie burger with sweet pepper relish,
cheddar cheese & bitter greens $11

bacon wrapped pork meatloaf sandwich with coleslaw & spicy fig compote $11

pork butt pastrami sandwich with sauerkraut, swiss & dijon $11

individual beef & potato pot pie with wilted greens $15

braised beef meatballs with soft polenta & parmesan $14

soup of the day $8

baked celery root crespelle ~ crêpes baked with mushrooms, celery root, onions,
blue cheese and truffle oil $12

raw salad of cauliflower & cabbage with cashew nuts, golden raisins, sliced grapes,
dash of chez hot sauce and a creamy cashew nut & coconut milk dressing $12

sausage and sauerkraut platter ~ 2 sausage links, house kraut, local root vegetable mash & a side of grainy mustard $25

SIDES
local roasted carrots with za’atar spice $6

root vegetable mash $5

DESSERTS
salted chocolate chip cookie $2

pear upside down cake with crumbled blue cheese, walnuts,
caramel sauce & crème fraiche $11

sweets from the garden ~ carrot and parsnip cake with cream cheese frosting,
parsnip custard sauce, candied carrots & a sprinkle of dried shredded parsnip $13
______________________________________________________________________
PLEASE SEE OUR REGULAR MENU BELOW
Monday nights are BURGER night at Chez Pascal!
Our delicious Burgers will be available in addition
to our regular seasonal Menus.
Only on Mondays!

WE HAVE A NEW LOOK AND A NEW MENU
WE ARE EXCITED TO SHARE WITH YOU!
Coming soon.. a new website that will do justice to all the newness happening.
Until then…..

The Wurst Kitchen & The Chez Pascal Menu
are available in whichever dining room or seat you sit in!
Take a look! Please note that some items may change.

Please note~ menus may change

Chez Pascal Appetizers
selection of house made pâtés & charcuterie*….19
*some items on this plate are not fully cooked *
please enjoy a basket of our house made breads,
additional requests for house made bread & crackers are $1.50

selection of house made pâtés & charcuterie*….20 *some items on this plate are not fully cooked *
additional requests for house made bread & crackers are $1.50

roasted mussels with garlic, parsley, mirepoix, pernod & aïoli …14

soup of the day …13

tarte flambée a.k.a. flammeküeche~ crispy alsatian style flatbread with onions,
crème fraiche, aged cheddar, parmesan, squash & dried pears…. 16

wilted red cabbage salad with kale, apples, blue cheese,
candied walnuts & a blue cheese flan …15

raw salad of cauliflower & cabbage with cashew nuts,
golden raisins, sliced grapes, dash of chez hot sauce
and a creamy cashew nut & coconut milk dressing …14

escargots a la bourguignonne with warm garlic & parsley scented brioche …..13
~traditional escargot baked with garlic, parsley and pernod butter~

selection of cheeses with tasty cheese accompaniments ~
three cheeses ….16 or five cheeses …21
please inquire about our daily selections
additional basket of our house bread & crackers are $1.50

RELISH TASTING
A delicious way to taste our house made relishes
available for sale in our Little Marketplace.
house made seeded flatbread crackers with shy brothers’ farm cloumage cheese
& a tasting of our house made relishes
$6

RTG ~ Roof Top Garden

The Wurst Kitchen Frankfurters
House made frankfurters. Served on a toasted bun.

The Big Alex ~american cheese, shredded cabbage, 1000 rhode island dressing …6
The Eli ~ watermelon radish relish, cheese sauce, scallions …6
The Shorty ~ celery salt, yellow mustard,
pickled RTG green tomato relish, raw onion …6
The Frankfurter ~ plain or you can add yellow mustard, ketchup or onion ….4.50

The Wurst Kitchen Sausage Boards
House made sausages. Served sliced and out of the bun.
Includes two condiments from below or say Chef’s Choice

Cheddarwurst  style: smoked, mild fresh jalapeño, cheddar cheese…. 10
Knackwurst: wurst style smoked with coriander & black pepper, smooth texture …10
Hot Link: wurst style smoked, dried red pepper, cayenne pepper, espilette pepper & alleppo pepper …10
Weisswurst: wurst style unsmoked, mild sausage with lemon zest, wheat beer and parsley …10

Additional Condiments Available for your Sausage or Frankfurter

• + .25
  chez pickle relish
  chez sweet red pepper relish
  chez mustard
  dijon
  grainy mustard
• + .50
  chez curry onion sauce
  chez chili
  chez cheese sauce
  bacon onions
  kraut
• +.75
  chez bacon jam
  chez chow chow

entrees

Chez Pascal Entrées

roasted duck breast and duck leg confit with a seared potato cake,
sherry braised onions & cabbage and a dried fig sauce ….33

roasted half chicken with rye berries, leeks
& a ragout sauce of moonstone mushrooms …..28

the leaves are gone… cassoulet of pork with white beans and herb breadcrumbs….33

seared sea scallops with roasted cauliflower, sweet potatoes, nuts and seeds
& chez RTG pickled maine kelp relish….28

seared haddock filet with braised red cabbage, fennel,
rutabaga & citrus vinaigrette …26

warm vegetable terrine of dates, garam masala, buckwheat, root vegetables & oats
with wilted winter greens and sunchoke purée …23

House Made Pasta
ziti bolognese with grated parmesan cheese ….. 12/24

spaghetti carbonara with bacon, cream & egg yolk …. 13/26

The Wurst Kitchen Sandwiches & Such
black bean veggie burger with sweet pepper relish, cheddar cheese & bitter greens……………11

bacon wrapped pork meatloaf sandwich with coleslaw & spicy fig compote……….11

beef & potato pot pie with a small kale & quinoa salad … 15

pork butt pastrami sandwich with sauerkraut, swiss & dijon …………..11

Dessert

a tasting of three custards    13

• fresh bay leaf crème brulée
• coconut crème caramel
• orange and chocolate pots de crème

quinta do infantado, ruby port, portugal $10gls ~ juicy, plum & berry fruit,
tannin,not too sweet not too big

pear upside down cake with crumbled blue cheese, walnuts,
caramel sauce & crème fraiche …..11
el maestro sierra, pedro ximénez, sherry, spain, $11gls ~caramel notes, lovely acid, with a hint of sweetness

profiteroles with ginger ice cream, toasted coconut & caramel sauce ….11
quinta do infantado, tawny port, portugal $10gls ~ roasted hazelnuts,rich,hint of sweetness

sweets from the garden ~ carrot and parsnip cake with cream cheese frosting,
parsnip custard sauce, candied carrots & a sprinkle of dried shredded parsnip ….13
fenouillet, muscat de beaumes de venise, france $11gls ~ wonderfully fragrant, with peach & warm honey notes

chez pascal’s sorbets ….9.75
glass of sparkling wine, $11gls

salty chocolate chip cookie à la mode ….7

a selection of cheeses with tasty cheese accompaniments*

• choice of three cheeses    15
• five cheeses    20

additional basket of bread & crackers are $1.50
mjödhamnen, höst i vänge, mead, sweden $11gls ~ glorious semi sweet fall honey wine
bodegas osborne, pedro ximénez 1827 sherry, spain, $10gls ~ rich with sweet raisin notes
the pairings can be many, port, cider orange wine and any of the above. let your palate decide.

***********************************
Every Season in New England brings with it a new perspective. Our mindset changes, our clothes change, light changes and our food inevitably follows suit.
WINTER has come to settle in for awhile. The cool, crisp, clean air of the season beckons for warm, hearty soups and that quintessential food group we know as comfort food. Not the go-to favorite season of most, but there is something almost evolutionary that happens during winter; nature’s way of signaling us to hunker down, take it slow and find warmth in your surroundings.

Go outside, take in that fantastic winter air, appreciate the change in seasons, and then come on by and contemplate it all over our onion soup, duck confit, cassoulet and more.
Always evolving as local produce becomes available, our Winter menu awaits your arrival.