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 8

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

Grilled Outer Banks Jumbo Scallops, spicy guacamole and sweet mango salsa on cheese ravioli 14

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

Southern style eggroll of chicken, corn, kale, honey Dijon and

sriracha mayo 9

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 7

iceberg wedge with blue cheese dressing and bacon 7

Entrees

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

House made beef meatloaf stack, layered with mashed potato and shallot gravy 18

Fried boneless chicken breast on creamy grits and bacon gravy 18

shrimp and grits, smoked sausage, sweet cajun gravy and carolina grits  20

grilled philly cheese chicken sausage on cheese tortellini and Parmesan cream 20

slow roasted pork Osso bucco Italian style in a tomato demi glace sauce 26

pascals gourmet Angus burger infused with Italian truffles, caramelized onions , béarnaise , soft bun and Avocado Fries 18

Pistachio crusted Florida black seabass with smoked tomato coulis 21

Creamy Shrimp scampi , lemon, white wine, garlic, parsley, on cheese raviolis 20

Seared tuna sesame crusted with wasabi mayonaise and citrus ponzu 24

Grilled 10 ounce prime ribeye all natural grass fed, topped with melted Parmesan herb compound butter 31

Filet of Beef Tenderloin Center Cut “Oscar Style” topped with blue crab, asparagus and Bearnaise 34