A place to forget about the outside world for a spell.

Welcome to Pascal & Sabine – honoring the simple delights of the European brasserie, where good food, warm drink, and friends (old & new) come together to create a rich sensory experience of unbridled exuberance.

Taking cues from Albert Lamorisse's signature work, The Red Balloon, Pascal & Sabine embraces the flight of fancy and ephemeral nature of an inflated balloon, adding its own unique touch of playfulness within its doors. Featuring cave-like banquettes and the highly-regarded artwork of Paolo Ventura, Pascal & Sabine is a string to hold onto, pulling you above the day-to-day monotony of modern life.


Monday - Thursday
4pm to 10pm

Friday & Saturday
4pm to 12am

brunch : 10am to 2:30pm
dinner: 4pm to 9pm

Pascal Tote

Our first ever Pascal & Sabine tote makes a nod to our famous Coq au Vin, complete with hand drawings of the ingredients that make it such a classic & delicious dish.

Fill up the tote yourself, or add on a bottle of Les Hauts de la Gaffelière 2016 Bordeaux!

This item is for pickup only. Purchase below and pick up at Pascal & Sabine during our regular hours. Tax added at checkout.

Coq au Vin Tote Bag


French Onion Soup  14
Gruyère, croutons

Romaine Salad  17
cherry tomatoes, Parmesan dressing, croutons, pickled red onion
• add anchovies + 3

Sweet Garlic Soup  14
espelette pepper, goat cheese cream

Winter Salad  18
mesclun greens, blue cheese foam, dried apricots, toasted pine nuts, red onion, Banyuls vinaigrette


With whipped creme fraiche, potato blinis, and gaufrette chips
Regiis Ova Trout Roe  42

Regiis Ova Baerii  120

Regiis Ova Supreme 140
Regiis Ova Royal  150

Regiis Ova Ossetra  170


Oysters du Jour  18
1/2 dozen

Escargots  15
garlic, parsley butter (6)

Steak Tartare  20
Wagyu beef eye round, egg yolk

Brandade  15
smoked white fish, garlic, potatoes, cream, toast points

Mushroom Tart  16
wild mushrooms, sherry, cream, parsley, puff pastry
Hudson Valley Foie Gras  45
La Belle Farm Foie Gras, Candy Dream grape chutney, sliced Candy Dream, foie gras brioche croutons

Jumbo Lump Crab Cake  24
preserved Meyer lemon, coleslaw

Shrimp Cocktail  18
traditional cocktail sauce, lemon

Truffle Pasta  26
house-made penne, black truffle butter, Parmesan, chives


Each for 9 • All for 30
Pâté de Campagne
country pork pâté 

Chicken Liver Mousse
brandy, duck fat
Saucisson Sec
French-style cured sausage

House-Cured Duck Breast
juniper, allspice, salt


in olive oil • 16


Each for 9 • All for 30

Fromage du Jour chef’s selections


Fish & Chips  28
halibut, gribiche, malt frites

Moules Frites  20
white wine, garlic, shallots, thyme, baguette

Vegetable Burger  22
Swiss cheese, tomato, lettuce, hand-cut frites

Coq au Vin  24
red wine, mushrooms, pearl onions, pommes purée

Dover Sole Meuniere  75
capers, shallots, parsley, brown butter

Duck Cassoulet  48
Rohan duck breast, confit leg, Great Northern white beans, garlic sausage

Mr. Smith Burger  26
Smith blend, raclette cheese, caramelized onions, hand-cut frites

Madame Smith Burger  28
ground brisket, bacon-onion jam, pickles, mayonnaise, Monterey Jack cheese, shredded lettuce, frites

14oz. Pork Chop  40
spinach and Parmesan orzo, apple cider jus

Pan-Seared Scallops  44
cauliflower purée, chorizo, roasted potatoes, lemon

Seared Fluke  32
steamed dashi rice, grapefruit, furikake, Kewpie aioli

House Pasta  28
angel hair, confit clams, white wine-leek compound butter, smoked bacon, charred leek breadcrumbs


Au Poivre

Butchered in-house
14oz. New York Strip  65

16oz. Niman Ranch Boneless Ribeye  75

20oz. Porterhouse for Two  MP
Friday & Saturday only
add Caramelized Onions  2

add Maître d’Hôtel Butter  2

add Seared Foie Gras  24


Pommes Purée  6
Hand-Cut Frites  7
Seasonal Vegetable  8
Spinach & Parmesan Orzo  9