Welcome to Pascal’s 

Menu and Pricing subject to change depending on seasonal and availability.

Appetizers and food to share

Warm cheesy creamy pimiento cheese, artichoke dip with toasted crostinis 12

seared Foie Gras, Toasted Brioche, Blackberry Port Wine Reduction 18

Seared Tuna sashimi thinly sliced, wasabi mayo and sweet Asian dipping sauce 13

Crispy Pickle Frieswith Sriracha Aioli dipping sauce 7

Big bang shrimp tossed with a spicy creamy sauce 9

Hushpuppies with pimiento cheese & honey butter 8

yellowfin tuna tartar with citrus ginger coulis and wonton chips 15

blue crab cake with house-made tomato preserve and beurre blanc 14

fried gulf oysters with remoulade 12

fried green tomatoes with sriracha mayo and pimiento cheese 13

Escargot simmered in parsley, garlic butter and crusty baguette 12

Salads

caprese salad (roma tomato layered with fresh mozzarella olive oi; and balsamic vinegar 11

classic Caesar salad 7

romaine salad, toasted sugared pecan, gorgonzola and vidalia onion vinaigrette 8

iceberg wedge with blue cheese dressing and bacon 8

Entrees

Chicken piccata, pan fried breast, topped with caper and a lemon white wine sauce 20

Fettucine with Chicken, Spinach and Portobello Cream Sauce 20

shrimp and grits, smoked sausage, sweet cajun gravy and carolina grits  22

Duck Leg Confit with Thyme JusReduction French Bistro Classic 26:

 Florida black seabass Potato Crusted with Crab Beurre Blanc and Basil Pesto 26

Caribean Mahi Lightly Blackened topped with Mango Peach Salsa 26

Seared tuna sesame crusted with wasabi mayonaise and citrus ponzu 26

Grilled 12 ounce prime ribeye all natural grass fed, topped with melted Parmesan herb compound butter 29

9 ouce  Filet of Beef Tenderloin Center Cut 30

choice of Sauce to accompany Your Steak

Blue Crab and Béarnaise 8

Cognac Peppercorn 4

Seared Foie Gras 18