Menu

Autumn transition … 2017 Menu

Our menus follow closely in the French tradition with an emphasis on local,
seasonal ingredients whenever possible. They do change often, so please call us at
401-421-4422 to learn of any changes that may not be reflected here.

Please note that outside food (including cakes) and beverages
are not permitted to be served in the restaurant.

Monday nights are BURGER night at Chez Pascal!
Our delicious Burgers will be available in addition
to our regular seasonal Chez Pascal Menu.
Only on Mondays!

appetizers

selection of cheeses with tasty cheese accompaniments

  • choice of three cheeses    15
  • five cheeses    20

additional basket of bread & crackers $1.50

selection of house made pâtés & charcuterie* 18.25
some items on this plate are not fully cooked *
additional basket of bread & crackers $1.50

marinated beets with walnuts, sugarloaf chicory
& a blue cheese flan……13

roasted vermont quail with carrots, daikon radish,
pickled garlic & chili glaze…15

seared fish cake with local white beans, radicchio,
hard-boiled egg & sauce gribiche…12.50

roasted mussels, garlic, pernod, parsley,
aïoli, garlic crostini… 13.50

onion soup gratinée, herb crouton, gruyère cheese…12.25

escargots a la bourguignonne with warm garlic & parsley scented brioche…13

entrees

hopkins southdowns’ leg of lamb with mushrooms & winter rye,
parsnip purée & a juniper – rosemary sauce…… 28

crispy duck leg confit, roasted duck breast,
squash purée & cider braised kohlrabi….30.25

roasted ½ chicken, potatoes, fennel, apples
& local paprika sauce …..27.50

sautéed cod, stew of butternut squash,
seared gateaux de riz & pickled mustard seeds …..27.50

sautéed skate wing, cauliflower purée, roasted
brussels sprouts, turnips & watermelon radish …..26

pork of the day
selection changes daily ……34

vegetarian ~ root vegetable & wild rice pot pie
with butternut squash & raclette cheese…22

dessert

a tasting of three french custards    11

  • maple flan with whipped cream
  • pumpkin crème brulée
  • cinnamon crème caramel

chez pascal’s seasonal sorbets    9.5

pear upside down cake, great hill blue cheese, walnuts,
caramel sauce & crème fraiche 11

pumpkin custard with carrot cake,
candied pecans, cream cheese frosting 12

warm apple spiced cake with ginger snap cookie crumbs,
sherry apples & whipped cream 12

apple cider profiteroles local chamomile ice cream,
cinnamon & sugar + caramel sauce 12

salted caramel & chocolate tart concord grape crémeux,
chocolate sorbet + fennel crumble 12

a selection of cheeses with tasty cheese accompaniments*

  • choice of three cheeses    15
  • five cheeses    20

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.
AUTUMN BEGINSthat is what the little square on my calendar says. I rather like that term best, more so than ‘First Day Of’ or the like. It has a gentler connotation. A ‘rolling into’ instead of a definitive start. And so New England weather really makes its most flashy attempt to win the hearts of its residents this season. It got me long ago, and yet I am still amazed at the sensation I get from the first inhale of a perfect fall day. It never disappoints. September marks the beginning of the rolling into. A gentle mixing of summer and fall will find its way into our kitchen and onto your plate.

Always evolving as local produce becomes available, our Autumn menu awaits your arrival.

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