Menu for Pascal's On Ponce

Lunch
|
Bistro
|
Dinner
|
Dinner Tasting

Lunch

Appetizers

Daily Soup, Pascal's Blend of Seasonal Ingredients

Local Blue Crab Cake, Chilled Tomato Gazpacho & Haas Avocado

Tomato “Tartin” w/ Sheep Milk Cheese, Mustard Créme Fraiche, & Pistou

Young Mesclun Salad, Beets, Pears, Fourme D’Ambert, Champagne Vinaigrette

French Haricots Verts Salad, Goat Cheese “Tartine” & Walnut Vinaigrette

Country Duck Terrine, Pickled Vegetables, Date Compote, Dijon Condiment

Twice Baked, Upside Down Gruyére

Cheese Soufflé, Parmesan Sauce

Main Courses

Hanger Steak “Marchand De Vin”, French Haricot Vert, Pommes “Pont Neuf”

Duck Leg Confit Sandwich, Roquefort, Tomato & Mesclun, on Parmesan Bun

Local Grouper “Pave”, French Green Lentil Salad, Watercress, Warm Vinaigrette

Beef Steak “Tartar”, Prepared w/ Classic Bistro Tradition, Home Made Focaccia

Mediterranean Mussels Mariniére, Steamed w/ Sauvignon Blanc, & Fine Herbs, Pommes Frites

Salad Nicoise w/ Yellow Fin Tuna “Rare”, Roasted Peppers, Haricot Vert, Radish & Anchovies

Brook Trout, Mediterranean Condiment, Classic Grenobloise, Lemon, Capers & Croutons

Gourmet Sirloin Burger Filled w/ Braised Short Ribs, Served on a Bun, Pommes Frites

Wild Salmon, Caramelized Cauliflower, Pappardelle Pasta, Dijon Mustard, Tarragon

Risotto Primavera, w/ Ragout of Seasonal Vegetables, & Mascarpone Cheese

Omelet w/ Fine Herbs, Potatoes, Spring Onions & Swiss Cheese

Desserts

Tahitian Vanilla Bean Crème Brulée, Almond Tuile

Bittersweet Chocolate Tarte Splash Truffle Ganache

Montelimar Nougat Glacé, Red & Black Berries, Coulis

Baked Alaska, Strawberry & Vanilla Ice Cream, Grand Marnier Meringue

Baked Apple Tarte “Tatin” w/ Vanilla Bean Ice Cream

Vanilla Bean or Strawberry Ice Cream Options: Vanilla bean, Strawberry

Passion Fruit or Raspberry Sorbet Options: Passion fruit, Raspberry

Cheeses

Chef Pascal’s Cheese Tasting Plate

Individual Selection of Cheese w/ Granny Smith Apple

Bistro

Appetizers

Daily Soup, Pascal's Blend of Seasonal Ingredients

Young Mesclun Salad With tomato, chopped egg, olive & champagne vinaigrette

Country Duck Terrine, Pickle Vegetable, Date Compote, Dijon Condiment Options: Supplement (+9.00)

Twice Baked, Upside Down Gruyére Cheese Soufflé, Parmesan Sauce Options: Supplement (+8.00)

Entrées

Poached Rainbow Trout Fillet

Mediterranean Couscous Tabouli Salad

Haricot Vert Almondine

Chicken Scallopini “Francese”

Herb Speatzle, Garden Green Peas

Risotto Primavera w/ Ragout of Seasonal Vegetables, & Mascarpone Cheese

Mediterranean Mussels Mariniére, Steamed w/ Sauvignon Blanc, & Fine Herbs, Pommes Frites Options: Supplement (+7.00)

Prime Flat Iron Steak, Serve w/ Maitre D’Hôtel Butter, & Pommes Frittes Options: Supplement (+8.00)

Dessert

Blueberry Clafouti

9.75 Suggested…a Glass of Albarino Nessa

Dinner

First Courses

Creamy Maine Lobster Bisque w/ Corn Flan & Tarragon

Twice Baked, Upside Down Gruyere Cheese Soufflé, Parmesan Sauce

French Haricots Verts Salad, Goat Cheese “Tartine” & Walnut Vinaigrette

Braised Short Rib & Swiss Chard Ravioli, Nicoise Olive, Olive Oil Braising Reduction

Tomato “Tatin” w/ Sheeps Milk Cheese, Mustard Crème Fraiche, Pistou, Garden Salad

Young Mesclun Salad, Beets, Pears, Fourme D’Ambert, Champagne Vinaigrette

Country Duck Terrine, Foie Gras, Pickled Vegetable, Medjool Date Compote

Local Blue Crab Cake, Chilled Tomato Gazpacho, & Avocado

Main Courses

Local Grouper, Salsify, Shallot Confit, Mushrooms, & Roasted Potato, Red Wine Fumet

Diver Sea Scallops Topped w/ Beef Short Rib, Young Fennel, Carrot Vichy & Fava Beans

Wild Salmon Slowly Poached in Olive Oil, Papardelle, Caramelized Cauliflower, Truffle Vinaigrette

Slow Braised Colorado Lamb “Osso Bucco” Preserved Lemon, Sweet Garlic Risotto, Jus D’Agneau Corsé

Tenderloin of Beef Filet w/ Shiitake Mushrooms “Farci”, Braised Salsify, Pomme Pont Neuf, Mustard Vin Blanc

Mediterranean Mussels Marinière, Steamed w/ Sauvignon Blanc & Fine Herbs, Home Made Foccaccia

Roasted Duck Breast, w/ Date Compote, Corn Pudding, Root Vegetable, “Dolce Forte” Reduction

Milk Fed Veal Tenderloin, w/ Parsnip Purée, Spring Vegetable, & Herb Scented Polenta

Desserts

Tahitian Vanilla Bean Crème Brulée, Almond Tuile

Baked Apple Tarte “Tatin” w/ Vanilla Bean Ice Cream

Montelimar Nougat Glacé, Red & Black Berries, Coulis

Traditional Bittersweet Chocolate Soufflé w/ Chocolate Ganache (20 Min)

Baked Alaska, Strawberry & Vanilla Ice Cream, Grand Marnier Meringue

Bittersweet Chocolate Tart Splash, Truffle Ganache

Vanilla Bean, Chocolate or Strawberry Ice Cream Options: Vanilla bean, Chocolate, Strawberry

Passion Fruit or Raspberry Sorbet Options: Passion fruit, Raspberry sorbet

Cheese

Chef pascal’s Imported Cheese Tasting Plate

Individual Selection of Cheese w/ Granny Smith Apple

Dinner Tasting

Amuse Bouche

First Course

Duck Country duck terrine, foie gras, picke vegetables, date compote Options: Gewurztraminer, Charles Scheleret, Alsace, France ‘05 (+50.00 per person)

Second Course

Diver Sea Scallop Diver sea scallop w/ beef braised short rib ravioli, infused truffle fumet Options: Muscadet Sévre et Maine, Domaine Des Trois Toits, France, ‘07 (+50.00 per person)

Third Course

Veal Milk fed veal tenderloin w/ parsnip pureé, spring vegetables, & herb scented polenta Options: Pinot Noir, Les Exagonales, Loire Valley, France, ‘08 (+50.00 per person)

Dessert

Chocolate Bittersweet chocolate souffle w/ chocolate ganache Options: Banyuls, Les Clos de Paulilles, Port Vendres, France ‘06 (+50.00 per person)

Petite Fours

Sample Our French Cheeses Options: Accompanied by apples, dates & candied nuts (+9.00)

Menu for Pascal's On Ponce

Lunch

Appetizers​

Main Courses​

Desserts​

Cheeses​

Bistro

Appetizers​

Entrées​

Dessert​

Dinner

First Courses​

Main Courses​

Desserts​

Cheese​

Dinner Tasting

First Course​

Second Course​

Third Course​

Dessert​

Partner Sites:

Appetizers

Main Courses

Desserts

Cheeses

Appetizers

Entrées

Dessert

First Courses

Main Courses

Desserts

Cheese

First Course

Second Course

Third Course

Dessert