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.

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!

raclette_burger

COOKBOOK MENU SERIES!
See our Events page for the details!
We will resume our COOKBOOK MENU SERIES in August.

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

house pickles …….3

marinated beets with local nectarines, feta cheese, napa cabbage
& champagne vinaigrette …13

tomato salad with roof top basil pistou, burrata & migas …..14

soup of the day…11

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

baked littlenecks with stuffie crumbs….12.25

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

entrees

crispy duck leg confit with roasted duck breast, potato gratin, favas
& apricot glaze….30.25

roasted half chicken with mushroom gateaux de riz & mushroom ragout…..27.50

ham brined pork loin & grilled chez wurst with potato & braised greens stew
and tomato preserve…..28

sautéed scallops with corn chowder, chez chorizo,
herb butter & paprika …28

roasted bluefish with fingerling potatoes, fennel, carrots
& a corn and jalapeño relish …..27

vegetarian ~ summer vegetable tian of onions, zucchini,
squash & tomatoes ……20

dessert

a tasting of three french custards    11

  • chocolate pot de crème
  • lavendercrème 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

blueberry & lemon cake trifle with fresh berries & mint 10

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.
SUMMER has a way of bringing out the best in so many things. From the Farmers’ Markets and the beaches to the festivals and the long warm nights.
Rhode Island is just booming with activity. The bevy of local produce is finding its way to our local farmers and purveyors and ultimately our menus.
We love the seasons here! Summer gives us warmth, so to eat we think cool. Beautiful produce requires just a delicate touch before it meets the plate so
as not to compete with any of the wonderful, fresh, vibrant flavors it has to offer. Simplicity is best, let the beet, or that perfectly ripe, juicy strawberry do the talking.

Summer is fleeting but there are so many wonderful places it can take you.
So get out and enjoy a stroll in the park, plant a garden, read that book you have been waiting to read, and somewhere in the middle stop by Chez Pascal or The Wurst Kitchen and see where summer has taken us.