Menu

It may be Spring on the calendar….but not yet on the plate.

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!

Please note that some items may change

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 goat’s milk feta, sunflower seeds,
napa cabbage & honey vinaigrette……13

seasonal soup of the day……10

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

chez wurst with a salad of beluga lentils, roasted red cabbage,
dijonnaise & local arugula…14

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

harissa braised meatballs of hopkins southdowns’ lamb
with grilled focaccia & mustard greens …..14

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

entrees

pork of the day ~ house butchered. selection changes daily…..31

crispy duck leg confit with roasted duck breast, squash purée,
braised kohlrabi & celery root….30.25

roasted half chicken with herb roasted potatoes, bacon braised napa cabbage
& dijon cream sauce …..27.50

sautéed yellowtail sole filet with a stew of butternut squash,
wilted brassica greens & pumpkin seed oil……27

seared sea scallops with kohlrabi noodles, mushroom ragout
& pickled red cabbage …..27

grilled skirt steak with roasted turnips, kale stems, potato gratin
& house smoked BBQ sauce…..28

vegetarian ~ potato, fennel & raclette cheese crêpe with a stew of swiss chard stems,
garlic, potatoes, olive oil & a dusting of ramp powder ……20

dessert

a tasting of three french custards    11

  • parsnip flan with whipped cream
  • orange scented 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

warm profiteroles with banana ice cream & chocolate sauce 12

sherry apple bread pudding with toasted oats
& vanilla bean ice cream 12

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.
SPRING is tip toeing its way through our back yards and farmers markets. Making sure not to disturb our cool mornings and brisk walks all too soon.
No, Spring is a gift of patience. A season that encourages us to wait… and then wait just a bit more. It teases us with the delicate buds slowly forming on our favorite cherry trees. Evokes a smile when the striking blue petal of a crocus catches our eye. It makes us think of the beauty that is coming. It gives us pause, no rushing here, enjoy the moment.

As we take our cue from this special season, let patience be our guide. Remembering fondly the fantastic asparagus from Four Town Farm,
and knowing it will find its way to our back door soon.

Keep your sweaters next to your short drawer and
share a smile with each new bud you see.

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

ski_snow