Welcome to Pascal’s

Menu for January 2019

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

Appetizers and Things to Share

Hushpuppies with Pimento Cheese & Honey Butter  10

New England Clam Chowder 6  

Big Bang Crispy Shrimp tossed with a spicy Creamy Sauce  12

Goat Cheese Savory Crème Brûlée & Baguette Toasts 13

Terrine of Foie Gras, House Made, Vanilla Pear and Apple Chutney and Toasted Brioche 18 (if Available)

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

Trio of Pan Grilled Diver Scallops with Sweet Roasted Red Pepper Coulis and Risotto 15

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

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

*Fried Select Virginia Oysters served with Remoulade Sauce  14

Yellowfin Tuna Tartar with Capers, Olive Oil and Citrus Vinaigrette with Crispy Flat Bread Toast  16

Buttermilk Fried Green Tomatoes with Sriracha Mayo and Corley’s Pimento Cheese 14

Sautéed Blue 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  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

Three Cheese Tortellini, Grilled Apple gouda Smoked Chicken Sausage, Marinara Bolognèse Sauce 20

 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)  27

Fried Chicken Breast on Creamy Grits and Roasted Pork Belly Gravy 22

Shrimp Alfredo Fettuccine with Roasted Pork Belly 22 

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

*Pistachio Crusted Grouper, Cauliflower Purée, Basil Oil and  Risotto 27

*Black Sea-Bass~ Potato Crusted served with Crab Beurre Blanc Sauce topped with Basil Pesto  26

*Ahi Tuna~Sesame Seed Coated Pan Seared served with Citrus Ponzu & Wasabi  26

*12 Ounce Ribeye, All Natural Grass Fed topped with Melted Parmesan Herb Butter  31

 *8 Ounce Center Cut Filet of Angus Beef Tenderloin  34

   **Choice of Sauce to Accompany Steak:      Chimichurri. 2

    Cognac Peppercorn Sauce 3

                                      Melted Pimento Cheese      3