PAT’S PASTURED DINNER
MONDAY, DECEMBER 12
5:30pm – 9:00pm
This will mark our seventh Grazing Dinner with farmer Patrick McNiff of Pat’s Pastured!
This particular dinner highlights one of the great reasons why we love living in Rhode Island as it gives credence to that once unfamiliar phrase ‘farm to table’.

As with all our special annual dinners at Chez Pascal,
each one brings a unique quality to the evening unlike any other night.
This one starts revealing itself the minute we enter in the wee hours of the morning.
Getting ready for Pat’s dinner means roasting chickens, braising meat, cooking vegetables, simmering sauces;the enticing aromas emanating from the kitchen permeate all through the restaurant, lifting our spirits with the fragrance of heartwarming food.

The dinner is at Chez Pascal and the menu for the evening will be five courses,
no choices, $69 per person, not including tax, gratuity or beverages.

Due to the special nature of this menu we will unfortunately not be able to accommodate certain dietary restrictions, any substitutions or changes to the menu. It will be the only menu we will be offering for the night.

A few Menu highlights…
some items may change

chopped chicken liver crostini with quince compote,
chicory and crispy salsify
*
braised pork & beef meatballs with caraway profiterole, pumpkin mostarda and vermont raclette cheese
*
choucroute garnie of ~ turkey leg confit, turkey kielbasa, turkey breast, house kraute, turnip puree & dijon
*
classic whole roasted cornish rock chicken with roasted root vegetables & smoked chicken jus
(We feel the best way to eat this chicken is roasted whole. We will be serving the chicken family style based on your party size.
For example, one whole chicken for a party of two. Don’t worry, if you don’t feel comfortable,
we will gladly take the chicken back into the kitchen, portion it, and serve it to you)
Let us know if you want to take the bones home for stock!

fifth course
oh dessert of course

Given the limited availability of the menu items, we will only be able to accommodate a limited amount of guests.
Reservations required. 401-421-4422. Do come and join us!

We will be open from 5:30pm-9:00pm.
*****

New Year’s Eve!
Saturday, December 31st
Join us for our last dinner of the year!
3 sumptuous courses, with choices within each course, designed to carry you blissfully
into the new year.

$69 per person. not including tax, gratuity or beverages.

Also, we are going to have fun with bubbles as we offer a selection of sparkling wines by the flight, glass, carafe & bottle!

Menu Highlights coming soon!!!
Now taking reservations
Please note, reservations for New Year’s Eve cannot be made online.Please call the restaurant for reservations.

TUESDAY,  AUGUST 30
This will be our 14th Annual Tomato Dinner!

5 Courses all incorporating the tomato
$73 per person, not including tax, gratuity or beverages

Please call Chez Pascal for reservations.
Reservations can not be made on-line for this dinner

Space is limited for this once a year event!
We have so much fun figuring out new ways to slice,
dice, sauté and bake tomatoes into so many different
dishes.
This is one of our favorites folks, hope to see you there!

We apologize in advance, due to the special nature of this menu we will
not be able to accommodate certain dietary restrictions.

PROVIDENCE SUMMER RESTAURANT WEEKS
July 10th – July 23rd
Chez Pascal will be participating every night that we are open.
3 courses for $34.95!

The Restaurant Weeks menu will be offered in addition to our regular menu.
Please note that some items may change.

appetizers
chilled cucumber soup, cloumage cheese, dill, salsa verde & rye flatbread
or
RI grown mushroom ragout, creamy corn crêpe, fines herbes, tomato preserve
or
spicy pork & local fennel seed sausage, cornmeal pudding, wilted greens, dijonnaisse

entrées
warm vegetable flamiche, white beans, spinach, eggplant caviar
or
roasted chicken breast, ragout of braised leg, smoky poultry broth, herb spaetzle noodles
or
mustard & bread crumb crusted bluefish, cherry tomatoes, corn, new potatoes

dessert
summer berry torte, blueberry compote, sweet corn ice cream
or
chocolate mocha buttercream & toffee terrine, vanilla, crème fraîche mousse

HAM
JAM IV

Sunday, March 20th
The Met
Pawtucket
www.hamjam4.brownpapertickets.com

Ham Jam was formed by a gathering of culinary dedicated individuals
who discovered they happened to share the same passion for music as they did for cooking.
And thus emerging from some of the great kitchens in Rhode Island
a music event was born.

Ham Jam will bring together four bands for one night of delicious music.

Food for sale by Tallulah’s Tacos & Matunuck Oyster Bar!

The kitchen band, Turn For The Wurst,
are musicians from Chez Pascal,
Persimmon & Nick’s on Broadway

PLUS joining us on stage~
The DBC’S & The Great Big Band
Smith & Weeden
DJ K-Luv
The Little Compton Band!

doors open at 5:00. this is ham jam.

PROVIDENCE RESTAURANT WEEKS!
January 11-January 23
3 Courses, $34.95 not including tax, gratuity or beverages

The Menu
please note that some items may change

appetizers ~ choice of

winter squash bisque with blue cheese, pear mousse, scallions & walnut oil

roasted mussels, garlic, parsley, pernod & aïoli

truffle potato crêpe with rhode island mushroom ragout,
candied squash & watercress

entrées~ choice of

choucroute garni ~ house made sauerkraut with pork sausage, brined pork loin
and potato purée

kohlrabi ‘noodles’ with leek soubise, mushroom strudel & grated aged goat’s milk cheese

roasted hake filet with dan geer’s soft polenta, green cabbage and onion broth with olive tapenade

dessert ~ choice of

caramelized banana torte with cream cheese mousse and chocolate sauce

chocolate fudge cake with maple chocolate frosting and ice cream

**ONCE A YEAR BRUNCH!**
Sunday, January 10th
10:00am – 2:00pm
All items a la carte.
Deliciousness in the morning

The Wurst Kitchen serves up Bacon, Egg and Cheese Sandwiches
exclusively all day long!

Austrian Food & Wine Celebration Last year Matt and I went on a marvelous adventure in Alsace France. From the second we arrived back home, we wondered how we would ever top that experience, and thus started scheming about how we could do it again. This past September we did, and this time in Austria. A walking hiking excursion from town to town; passing through vineyards, forests, mountains, and charming villages along the Danube River. It was a remarkable setting, and like Alsace, one we will not forget. Along the way we thought of you and how we would love to celebrate this great region’s food & wine back home. So once again we would love to share a small piece of our experience with you this November as we incorporate Austrian recipes into our menu, borrowing from their heritage expressed in ours. The celebration of course would not be complete without a fine showing of Austrian wines. A very important part of their culture evident everywhere we went. So do come out and try some new delicious items and have fun with the wines. The Menu Please Note that some items may change Savory side clear duck soup with crêpe noodles   $10 viennese style frankfurter with fresh horseradish, mustard & carrot salad  $12 cheese spaetzle with bacon & spinach   $12.5 viennese style beef gulasch with semmelknödel    $26 semmelknödel are bread dumplings wiener schnitzel vom schwein with potatoes and sauerkraut     $24 sweeter side apfelstrudel ~ apple strudel with raisins, walnuts & whipped cream   $10 The Austrian Menu will be offered in addition to our Regular Menu

CHEZ PASCAL’S ANNUAL
HOLIDAY CRAFT SHOW
SUNDAY, NOVEMBER 29
11:00AM – 3:00PM

On this day the restaurant is transformed into
a strolling holiday bazaar.
Shop for gifts created by local artists, take a chance on a raffle,
eat at the Wurst Kitchen and the bar will be OPEN!

For the Love of Rosé
Rose & Frizzante Celebration
If you love rosé as much as we do, or perhaps have always been interested in trying more, get your palate ready as we embark on a joyous journey through the pink and frizzante! Rosé really has a marvelous tendency to go with so many different things; from summery salads to fish, duck, cheese and even steak. There is a rosé out there to suit just about anything that comes out of our kitchen. And slightly sparkling a.k.a. frizzante, petillante wines, are so very refreshing and food friendly we just had to add them to this celebration. All are fantastic any time of year but there is indeed something about the spring and summer that really makes ones heart sing whilst holding a glass on a toasty warm day!

For the upcoming summer months we will be offering five different rosés by the glass, carafe, bottle and also a delicious little flight of rosé fancy where you can mix it up and find your own true pink love. And adding to the fun will be a delightful frizzante (not rosé) which really can make these glorious sunny days pop. We can’t wait!

To accommodate our little pink beauties we have decreased the white wine by the glass selection, but we will always have something on hand should pink not be to your liking.

Secret Sunday Supper returns!
Chez Pascal cooks Italian..shhh
For this one day ONLY diving into one big meatball of an evening.

We did this dinner once before a few years ago with the intention of doing it every year.
Alas in true time fashion, time passed much too quickly but the plan was not forgotten.

So we would love to welcome you once again to join us as we leap into the glorious cuisine of Italy through the eyes of Chez Pascal.

Italian cooking, much like French cooking, starts from scratch.
It evolves from generation to generation, from region to region, a cuisine steeped in tradition but open to adaptation. In the true spirit of loving to cook Matt has put together a menu full of cheek pinching joy.

Do come on out and see what secrets will be revealed.
Seating will be limited. Please call for reservations.

Details:
Sunday May 3rd
4:00pm – 8:00pm
Four Courses, with choices, $68 per person
not including tax, gratuity or beverages

A few tempting teasers…
please note that some items may change

baked cannelloni with rabbit, green garlic & mushrooms
*
duck meatball pie with balsamella, frisee, raisins & pine nuts
*
roasted littleneck clams with calebrese sausage, chick peas and mascarpone
*
dan geer’s polenta with a salad of fried croutons, herbs, olives, pecorino
and white anchovy bagna cauda
and more!