MENU

We propose...

Oysters on the half shell: Hot and Sour
Hors d'ouvres

Grilled scallops and crabs, cilantro and watercress

Root and tuber salad with salmon, calendula-stained creme fraiche

The catch of the day poached with fragrant herbs, couscous

Mesclun from the wild featuring white stars

Selection of cheese

Trio of seasonal desserts

Coffee, tea, candies

Chef R.S.
Pastry chef L.B.

MENU SUBJECT TO CHANGE

Spots are still available- Email restaurantchezpascal@gmail.com to reserve

Open for reservations

We are setting 18 places for dinner on Saturday, March 19.

Cocktail hour 6:00
Dinner 7:00

Five courses (with bonuses)

It will be an experience to savor, and remember.

To reserve a spot (or two) please email restaurantchezpascal@gmail.com with
your details

March 19 2011

One year in the making, we are pleased to welcome you to a delicious dinner for this green, green month.

Enjoy fragrances of lemongrass and corriander.

First green leaves of the new year.

Take a swim in a pool of broth.

(Menu subject to change at any time.)

Five courses, all ingredients directly sourced from the gardener, farmer, or fisherman.

Wine optional.

To express interest, please email restaurantchezpascal@gmail.com

Introducing Restaurant Chez Pascal

We hope to welcome you soon.