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 Chez Pascal Menu.
Only on Mondays!
The Chez Pascal Menu
Please note that some items may change
selection of cheeses with tasty cheese accompaniments
- choice of three cheeses 16
- five cheeses 21
additional basket of bread & crackers $1.50
selection of house made pâtés & charcuterie* 19
some items on this plate are not fully cooked *
additional basket of our house made bread & crackers $1.50
house pickles ….3
simple green salad ….9
chez wurst ~ house made sausage of the day …..10
sausages are served out of the bun on our sausage boards
marinated beets with greens, sunflower seeds, ricotta salata
& champagne vinaigrette …13
sautéed squid salad with radicchio, celery root & creamy parmesan dressing …..14
soup of the day …11
onion soup gratinée with an herb crouton & gruyère cheese….12.25
roasted clams with harissa butter, mirepoix, house pickled peppers & migas ….14
escargots a la bourguignonne with warm garlic & parsley scented brioche…..13
~traditional escargot baked with garlic, parsley and pernod butter~
crispy duck leg confit with roasted duck breast, long pie pumpkin purée,
kohlrabi & cabbage stew and pumpkin powder ….30.25
roasted half chicken with bacon braised napa cabbage, apples & potatoes …27.50
grilled skirt steak with potato gratin, roasted pepper stew, arugula & bacon jam …28
sautéed scallops with a stew of macomber turnips, brussels sprout leaves
& a vinaigrette of local ginger …28
roasted bluefish filet with long cooked broccoli, onions, potatoes & olive tapenade …..26
vegetarian ~ mushroom & béchamel crêpe with a stew of potatoes, leeks
and a sprinkle of mushroom powder …22
a tasting of three french custards 11
- chocolate pot de crème
- corn crème brulée
- basil crème caramel
chez pascal’s seasonal sorbets 9.5
pear upside down cake, great hill blue cheese, walnuts,
caramel sauce & crème fraiche 11
a twist on german’s chocolate cake with coconut, mocha pudding
and pistachio & sunflower seed brittle 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 Begins that 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.