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(including wine)
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 Menus.
Only on Mondays!

raclette_burger

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.

Providence Restaurant Weeks!
Jan 13th – Jan 25th
We will be participating with a 3 course menu $34.95 every day that we are open!

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

onion soup gratinée with an herb crouton & gruyère cheese….13

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

soup of the day …13

chez wurst with a hearty ribollita of kale, bread,
white beans & raclette cheese …13

marinated beets with wild rice, pistachios,
feta & mustard greens …14

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

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

RTG ~ Roof Top Garden

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

The Gee Gee ~ bacon onions, blue cheese & house hot sauce …6
The Deb ~ curried onion sauce, house mustard & chow chow …6
The Chez ~ house sauerkraut, cornichons  & grainy mustard…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

Knackwurst  style: smoked with coriander & black pepper, smooth texture …. 10
Beer Brat style: unsmoked with caraway & oregano, poached in beer & onions ..10
Kielbasa style: smoked, coarsely ground, medium texture …10
Knackwurst style: lightly smoked with coriander & black pepper, smooth texture …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, turnips, sweet potato,
soft polenta & dried currant sauce ….33

roasted half chicken with mashed potatoes, horseradish, beets,
green cabbage & a dijon cream sauce …..28

the leaves are gone… cassoulet of pork with flageolet beans and herb bread crumbs….33

sautéed scallops with celery root, green cabbage,
squash gâteau de riz & a shallot-caper herb sauce ….28

hake and clam chowder with brown bread croutons, bacon & dan geer’s paprika …30

potato and pumpkin roulade with wilted greens, squash compote
& a pumpkin sauce of aromatic spices ….22

House Made Pasta
ziti with pork sausage, garlic, white beans, kale,
ricotta cheese and migas ….. 12/24

spaghetti with moonstone mushrooms, truffle oil & parmesan …. 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

baked spaetzle with pork belly, béchamel and herb bread crumbs….14
NO pork belly ….12

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

braised beef & potato pot pie ….14

Dessert

a tasting of three french custards    11

  • chai tea crème brulée
  • saffron & orange crème caramel
  • lemon curd with cranberry compote & whipped cream

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
lustau, don nuño, dry oloroso, sherry, spain, $11gls ~ rich, dry with a hint of sweetness, nutty

profiteroles with hazelnut nougatine glacé & chocolate sauce ….12
osborne, pedro ximnez, sherry, spain $10gls ~ rich with sweet raisin notes

local apple pie with almond streusel and cinnamon ice cream ….13
saphouse meadery, experiment #18 chamomile, new hampshire $7gls ~ wildflower honey & chamomile, delicately bitter

chocolate fudge cake with chocolate sauce,
almond-chocolate nougatine crunch & coffee ice cream ….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

wurst 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.

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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.

matt_krist_winer