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Menu:
(Note: Menu
is updated weekly to bi-weekly.
Please see our Contacts
page to add your e-mail address
to our mailing list)
" Just for your pleasure
we have put this menu together.
Let your curiosity guide you.
Share dishes or savor them as
your own."
Sincerely, Lisa and Pascal
Hurteblize
Click on The Event Page FOR THE RECIPE OF THE MONTH and to see a few Photos from Different Events......
Chef Owner Pascal Hurtebize
A former of pupil of Gilbert Drouelle, at the one star Michelin La dariole de Viry Chatillon , Work in the suffren Latour Paris, Palace Hotel scribe Two michelin star restaurant, Hotel sofitel Sevre Paris and La belle Epoque Versaille two Star Michelin Restaurant .
He has innate love and respect for the “terroir” and this is reflected in the traditional and flavoursome dishes that he creates.
check our reviews on
http://www.urbanspoon.com/r/272/1207884/restaurant/South-Carolina/Pascals-Cafe-Grill-Greenwood
or
http://travel.yahoo.com/p-reviews-13522947R-prod-travelguide-action-read-ratings_and_reviews-i
Tapas
Deep fried Dill pickle Spears with homemade ranch dressing (10) 6
South Carolina style She Crab Soup with black sesame crepe 7
Foie Gras crème Brulée with Baguette Toast 8
Panko crusted Fried Fresh Mozzarella, and Classic Marinara with Basil 6
Warm Artichoke and Spinach Dip with crispy wonton chips 6
Down South Eggroll of chicken, and corn with spicy mustard, and Mango Peach chutney 8
Artisanal Cheese Plate (Brie, Stilton, Comte, Prima Gouda, Boursin)served with fresh Baguette 10
Fried oysters with French Remoulade dipping sauce 9
Pimiento Cheese Hushpuppies, Jalapeno Honey Butter (10) 6
Tempura Fried Tiger Shrimp with zesty Chile vinaigrette (3) 8
Pork and Duck with pistachio galantine Pate with dill pickle and Dijon mustard 8
Grilled lamb chop duo with balsamic Basil Vinaigrette and Vidalia onion confit 7
Escargots simmered in garlic and fresh parsley Butter and potato Gratin (12) 12
Blue crab cakes with Housemade Tomato preserve and Beurre blanc 14
Yellowfin Tuna Tartar with citrus-ginger coulis and crispy wonton chips 13
Fried Onion Rings with Remoulade Dipping sauce (to share) 9
Salad of romaine, toasted pecans, gorgonzola and sweet Vidalia onion vinaigrette 5
Wedge of iceberg Lettuce with Blue cheese dressing and crispy smoked Bacon 5
Entrees
Raviolis of Portobello Mushroom and spinach with fresh tomato confit 16
Braised beef short ribs with onion and carrots in cabernet wine reduction 15
Slow roasted pork Osso-Bucco with fresh rosemary demi glace 19
Shrimp and Grits with smoke sausage and Sweet Cajun gravy 17
Fresh Mero Fillet (Hawaiian Chilean Seabass) with choice of
Chimichurri and pistachio Tapenade
Or Black Truffle Butter
Or fresh Chanterelle Mushrooms 22
Black Pepper dusted Seared Yellowfin Tuna Filet with sweet Soy reduction and wasabi 19
Grilled 10 oz Heart of Ribeye Angus Beef 31
Grilled 8 oz filet of Angus Beef 26
Please select your favorite sauce to accompany your steak:
-Peppercorn demi glace
-Bearnaise (tarragon flavored hollandaise)
-Choron (tomato flavored Bearnaise)
-Chimichurri
-sautéed Pleurotte Mushroom (oyster Mushroom) add ($ 3.00)
-seared Foie Gras add ($5.00)
)
Desserts of the Evening
French Crème Brulée
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Chocolate Molten Cake with soft center
With spice ice-cream
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Turtle Cheesecake
With chocolate ice-cream
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Pecan Pie ice-cream
lly Cafe Espresso 3.00
Illy Cafe Cappuccino 4.00
Ask your Server about our Port Wine Selection
Cognac, Armagnac, calvados
smoking Area in Bar
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Available
in Bar:
Fine Cigars and Port
Wine selection to Complement
your Dining Experience.
Authentic Illy Café
Espresso - 3.00
Regular or Decaf
Authentic Illy Café
Latte, Cappuccino - 3.50
Regular or Decaf
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Our menu offers the freshest ingredients and
therefore is subject to change. Please be patient, the chef prepares
our entrees cooked to order and we promise to "offer you fine food and
gracious hospitality."
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