Menu

Spring is here! In all its bountiful glory.

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!
Available Tuesday, Wednesday & Thursday of each week
Coming up in June,
Alistair Little’s  Keep it Simple

2nd_book_1

Menu for July 19th – July 21th
please note some items may change
Appetizer
minestrone with pesto

Entree
grilled lamb with couscous salad
or
tagliatelle with bacon and spring onions

Dessert
creme brulee
paired with our house made strawberry rosé vermouth
2 oz + $10

*
*Items are available à la carte *
No substitutions or splitting please

$38 pp for the 3 course menu
not including supplementals,
beverages, tax or gratuity

Items are available à la carte *
No substitutions please

The Chez Pascal Menu
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 our house made bread & crackers $1.50

marinated beets with sunflower seeds, radishes,
local greens & honey vinaigrette……13

seasonal soup of the day……10

roasted clams with garlic, pernod, parsley,
aïoli & migas…..14

chez wurst with with a stew of flageolet beans,
swiss chard & olive oil…14

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

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

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

entrees

grilled skirt steak with oxtail and onion jam, potato purée,
asparagus & salsa verde…..26

crispy duck leg confit with roasted duck breast,
mushroom gateaux de riz & braised bok choy….30.25

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

hopkins southdowns’ lamb & chickpea stew with wilted greens and
lamb & pork sausage …..28

sautéed scallops with radish ‘noodles’, mushroom ragout & pickled ramps……28

roasted native bluefish vermont polenta, spring onions,
turnips & porcini vinaigrette …..27

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

  • espresso flan with whipped cream
  • classic 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.