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 Chez Pascal Menu.
Only on Mondays!

PLEASE NOTE:
WE ARE UNDER RENOVATION  BUT WE ARE STILL HERE & OPEN!
PLEASE READ ABOUT OUR PROJECT ON THE EVENTS PAGE AS SOME
THINGS HAVE CHANGED WITH THE WURST KITCHEN.
Good News… Due to our new project The Chez Pascal Menu & The Wurst Kitchen menu are BOTH available to everyone in the Chez Pascal Dining room!

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The Chez Pascal Menu
Please note that some items may change

appetizers

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

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

crock of house sauerkraut ….4

marinated beets with greens, sunflower seeds, aged goat cheese
& pumpkin vinaigrette …13

bitter green salad of sugarloaf chicory, roasted brussels sprouts, apples,
bacon & a blue cheese dressing …..13

crispy duck leg confit with baked polenta & mushroom ragout …14

onion soup gratinée with an herb crouton & gruyère cheese….12.25

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

entrees

roasted duck breast with grilled duck & armagnac sausage, long pie pumpkin purée,
turnip & cabbage stew and fig sauce ….29

roasted half chicken with bacon braised napa cabbage, apples & potatoes …27.50

braised beef short rib with turnips, carrots, potato gratin & horseradish crème fraîche …28

roasted cod loin with savory bread pudding & a stew of green cabbage,
onions, caraway seeds and kale …28

sautéed dab filet with roasted brussels sprouts, leeks, sweet potatoes & bacon…..27

vegetarian ~ whole roasted cauliflower & a curried stew of butternut squash
and turnips with golden raison compote ….22

dessert

a tasting of three french custards    11

  • caramel flan/li>
  • lavender crème brulée
  • cinnamon crème caramel

house made vermouth $11gls ~ delicately sweet + not too bitter, just the ticket

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

a twist on german’s chocolate cake with coconut, mocha pudding & whipped cream ….12
bodegas osborne, pedro ximénez 1827 sherry, spain,  $10gls  ~ rich with sweet raisin notes

warm caramel crêpe with quince, apple compote, toasted oats & whipped cream ….11
fenouillet, muscat de beaumes de venise, france $11gls ~ honey, peach, juicy apricot, harmonious acidity

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

wurst chocolate chip cookie à la mode ….6
when available

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 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.
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.

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