At Pascal’s Café. Nothing is more important to us than the safety and health of our customers and employees
We are putting tremendous emphasis on the procedures that support our high standards in the area of cleanliness

1 Ensuring that our excellent hand washing practices are rigorously followed
2 Strictly requiring employees who don’t feel well to stay home
3 All employees to wear masks
4 Single use disposable menus
5 table spacing between parties
6 reservations are required to limit number of guest and promote social distancing
7 frequently disinfecting commonly touch surfaces in all areas of the restaurant

Thank you to our loyal customers for your continued confidence and trust
We look forward to serving you soon
Please call 864-223-2329.

RESERVATIONS are REQUIRED Minimum one (1) day in advance to insure that we can reserve you a table
 IN A SAFE DISTANCE FROM OTHERS
Unfortunately at this time we cannot accept any table request due to distancing

open Wednesday Thursday Friday and Saturday 5:30 to 8:30

This menu is subject to change any day some these dishes may not be available as we are struggling to get food Supplies

please Be understanding 

Appetizers 

Fried Pickles Spears with spicy Ranch. 10

Fried Calamari with Remoulade sauce 10

warm Brie Cheese topped with Bacon Maple Jam and Baguette toast 13

Fried Oysters Remoulade sauce 10

Goat cheese savory crème brûlée , baguette toasts 14

Big Bang Crispy Shrimp tossed with a spicy Creamy Sauce  13

Hushpuppies with pimiento cheese 10

Seared Yellowfin Tuna Sashimi Thinly Sliced, Wasabi Mayo & Sweet Asian Dipping Sauce  15

Maryland style lump Crab Cake on Beurre Blanc Sauce topped with House~Made Tomato Preserve  15

Salad   

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

Caesar Salad  9

Heart of Romaine~Toasted Pecans, Gorgonzola Cheese tossed with Sweet Vidalia Onion Vinaigrette  9

Iceberg Wedge with Blue Cheese Dressing &  Bacon  9

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

Entrées

P.E.i mussels herb butter sauce
over fettuccine 17

Chicken Breast Piccata (Pan Sautéed Chicken Breast topped with Capers in a Lemon White Wine Sauce) 24

Veal Scallopine , mushroom Dijon cream sauce 28

 Pascal’s Meatloaf Layered with Mashed Potato and Topped with Pimiento Cheese 23

Shrimp Alfredo Fettuccine with black oak ham cream 24

Mushroom Ravioli, parmesan, Pancetta, mushroom Cream 25

Shrimp and Grits with Smoked Sausage & Sweet Cajun Gravy on South Carolina Grits  24

*Ahi Tuna~Sesame Seed Coated Pan Seared served with Citrus Ponzu & Wasabi  29

Pistachio, potato crusted seabass, Beurre blanc 29

          *8 Ounce Center Cut Filet of Angus Beef Tenderloin cognac peppercorn sauce 37  

12 ounce  grilled  Ribeye topped with Parmesan herb butter 34