FACE MASK REQUIRED TO ENTER BUSINESS
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
To all Guests and Friends
As the cold weather approaches and we lose the warm evenings that were perfect for outdoor dining, we are safely preparing to serve more guests inside our restaurant As I’m sure most of you have seen, Governor McMaster has lifted the Executive Order that placed a maximum occupancy of 50% on indoor dining at restaurants in SC (by lifting this order, restaurants are now able to go back to 100% occupancy). That said, Pascals Cafe will continue to operate with the strict safety protocols that have been in place since re-opening in May of this year.
I would like to reassure you that our dining room have been safe since our re-opening in May and will continue to be safe. While the lifting of the 50% maximum occupancy may be concerning to some, please know and trust that we will ONLY extend beyond 50% in our dining rooms where we can do so by continuing to safely distance our tables and guests. In some cases, this will mean our seating capacity goes up to 65% or 70% and in others it will remain at or around 50%.
Here are a few of the steps that we are taking to ensure the safest indoor dining venue is available to our guests and staff.
•Continue to space tables and guests at safe distances while dining (minimum 6’ wherever possible)
•All staff wearing face coverings at all times
•Guests required to wear a face covering at all times except when seated at their dining table
•All dining room hard surfaces cleaned with thorough 4 step process of disinfectant (bleach), soapy water, water, sanitizer.
•Limit guests at one table to 8 or fewer unless all from same family and agree to be seated with more than 8
We will also continue to offer outdoor dining on our patio as long as the weather allows We will also continue to offer our carry out and curbside for those that want to enjoy our wonderful meals in the comfort of their homes.
We have a long way to go to get to the other side of this Pandemic, but I want to give you every assurance that we are doing everything in our power to provide the safest dining environment possible.
Finally, We would like to thank all of you that have felt safe venturing out and dining with us and hope that you will continue to do so knowing that we have implemented the safest guidelines for all staff and guests. Pascal and Lisa
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
Operating Days. Thursday Friday and Saturday 5:30 to 8:30
Curbside service available please call your order as early as 4pm and pick up as early as 530pm
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
Fried Pickles Spears with spicy Ranch. 10
Loaded Maine Lobster roll on French Brioche 13
warm Brie Cheese topped with Bacon Maple Jam and Baguette toast 15
Fried Oysters Remoulade sauce 13
Goat cheese savory crème brûlée , baguette toasts 12
Big Bang Crispy Shrimp tossed with a spicy Creamy Sauce 14
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 17
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 + $7
Chicken Breast Piccata (Pan Sautéed Chicken Breast topped with Capers in a Lemon White Wine Sauce 23
Veal Scallopine Marsala with assorted Mushroom 28
Pascal’s Meatloaf Layered with Mashed Potato and Topped with Pimiento Cheese 23
Shrimp Alfredo Fettuccine with black oak ham cream 23
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
12 ounce grilled New York strip topped with Parmesan herb butter 34