Welcome to Pascal’s

November   2019 Menu

Menu and Pricing

subject to change depending on seasonal and availability.

Appetizers and Things to Share

Hushpuppies with Pimento Cheese & Honey Butter  10

Big Bang Crispy Shrimp tossed with a spicy Creamy Sauce  12

Goat Cheese Savory Crème Brûlée & Baguette Toasts 13

Escargot Bourguignon  Simmered in Parsley Garlic Butter served in a Flaky Pastry Shell 16

Duo of Pan Grilled Diver Scallops and butternut squash raviole 16

Seared Yellowfin Tuna Sashimi Thinly Sliced, Wasabi Mayo & Sweet Asian Dipping Sauce  17

Warm Cheesy Creamy Pimento Cheese & Artichoke Dip with Toasted Crostini 12

*Fried Select Virginia Oysters served with Remoulade Sauce  14

Maryland style lump Crab Cake on Beurre Blanc Sauce topped with House~Made Tomato Preserve  18

Salad   

Caprese Salad~ Layered Roma Tomato & Fresh Mozzarella drizzled with E.V.O.O. & Balsamic Vinegar Glaze  13

Caesar Salad  7

Heart of Romaine~Toasted Pecans, Gorgonzola Cheese tossed with Sweet Vidalia Onion Vinaigrette  7

Iceberg Wedge with Blue Cheese Dressing & Crispy Bacon  8

****Grilled Chicken Added To Any Salad + $9

Entrées

Chicken Breast Piccata (Pan Sautéed Chicken Breast topped with Capers in a Lemon White Wine Sauce)   21

 Pascal’s Meatloaf Layered with Mashed Potato and Topped with Pimiento Cheese 21 

Duck Legs Confit (Slow Cooked) with Thyme Jus Reduction ( French Bistro Classic)  if available 30

Fried Chicken Breast on Creamy Grits and Roasted Black oak ham  Gravy 22

Shrimp Alfredo Fettuccine with black oak ham 22 

Shrimp and Grits with Smoked Sausage & Sweet Cajun Gravy on South Carolina Grits  22

Grilled Gulf Mahi filetFresh tomato basil and olive oil on mushroom risotto 27

*Ahi Tuna~Sesame Seed Coated Pan Seared served with Citrus Ponzu & Wasabi  28

*12 Ounce Ribeye, All Natural Grass Fed topped with Melted Parmesan Herb Butter  34

 *8 Ounce Center Cut Filet of Angus Beef Tenderloin  36