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.

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….12.50

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

soup of the day …13

marinated beets with goat cheese, brown bread croutons,
local greens & sherry vinaigrette…13.75

tarte flambée a.k.a. flammeküeche ~ crispy alsatian style flatbread with onions, bacon, blue cheese, crème fraiche & apples…. 16

quinoa salad with nuts and seeds, apples, kale, cheddar cheese & creamy herb dressing …13

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 Kate ~ chili, cheese sauce & RTG green tomato relish …6
The Kristin ~ apples, house mustard & cheddar cheese …6
The Matt ~ coleslaw & tomato preserve…6
The Frankfurter ~ plain or you can add yellow mustard, ketchup or onion ….4.25

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
Chorizo style: lightly smoked , spanish pimenton & smoked paprika …10
Calabrese style: lightly smoked, hot paprika, toasted fennel, dried herbs, red wine …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 crispy duck leg confit with squash purée, bacon braised napa cabbage & tomato preserve ….32

roasted half chicken with potato gratin, celery root & green cabbage
and a grainy mustard sauce …..27.50

maine family farm’s pork chop with vermont ground corn meal,
mushroom ragout and apple compote ….30

fish of the day ….price of the day

sautéed scallops with brussels sprout leaves, fingerling potatoes, apples,
squash & pine nut oil …28

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

House Made Pasta
rigatoni bolognese with parmesan & arugula …..13 / 26

creste di gallo with braised local chicken, garlic, radicchio & parmesan ….12 / 24

The Wurst Kitchen Sandwiches & Such
warm and delicious house made buttermilk biscuit with seasoned butter……4.50

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 sausage, corn, béchamel & herb bread crumbs…….14
NO sausage ….12

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

pigs-n-blankets~ house danish dough wrapped frankfurter, sea salt,
caraway seeds & house mustard ….12

griddled corn cake with house mustard & chow chow…..5

dessert

a tasting of three french custards    11

  • vanilla pudding
  • basil crème brulée
  • mint 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

chocolate mousse dome with caramel custard sauce, chocolate ganache,
pistachios & strawberries ….13
osborne, pedro ximenez, sherry, spain $10 gls ~ rich with sweet raisin notes

blueberry clafoutis with lemon verbena custard sauce & lemon curd ….12
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 ….7
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.

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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.
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.

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