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