Menu

Autumn transition … 2016 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
are not permitted to be served in the restaurant.

appetizers

selection of cheeses with tasty cheese accompaniments

  • choice of three cheeses    15
  • five cheeses    20

additional basket of bread & crackers $1.25

selection of house made pâtés & charcuterie* 18
some items on this plate are not fully cooked *
additional basket of bread & crackers $1.25

tossed greens, beets, radishes, carrots, red wine vinaigrette 13.50

onion soup gratinée, herb crouton, gruyère cheese 12

sautéed squid, polenta, black beans, spicy local paprika broth 14

roasted mussels, garlic, pernod, parsley, aïoli, garlic crostini 13.25

escargots a la bourguignonne with warm garlic & parsley scented brioche 11

baked rabbit crêpe, red napa cabbage, pistachios, maple dressing 13.5

house made wurst, stew of sweet peppers,
onions & dijon mustard 13

entrees

grilled skirt steak, potato purée, wilted greens,
peach compote 28

crispy duck leg confit, roasted duck breast, potato gratin,
fennel, mushrooms, tomato preserve 29.75

roasted half chicken, seared rice cake, braised red cabbage,
grainy mustard sauce 27

bluefish, wild mushrooms, charred cabbage, rye berries 27

sea scallops, brussels sprouts, squash, bacon 30

seared potato cake, leek and onion stew, black olive tapenade 24

dessert

a tasting of three french custards    11

  • chocolate pot de crème
  • basil crème brulée
  • fennel pollen crème caramel

blue cheese bread pudding, fig compote,
candied peanuts & cream cheese mousse 12

chez pascal’s seasonal sorbets    9

pear upside down cake, great hill blue cheese, walnuts,
caramel sauce & crème fraiche 10

apple custard gratin with sherry poached apples & chamomile ice cream 11

warm chocolate and mint cake with caramel popcorn
& sweet corn ice cream 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.
cabbage-salad