︎ MAKE A RESERVATION ︎
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.
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.
WINTER HOURS
Monday - Thursday
4pm to 10pm
Friday & Saturday
4pm to 12am
Sunday
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.
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
SOUP & SALADS
French Onion Soup 14
Gruyère, croutons
Romaine Salad 17
cherry tomatoes, Parmesan dressing, croutons, pickled red onion
• add anchovies + 3
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
espelette pepper, goat cheese cream
Winter Salad 18
mesclun greens, blue cheese foam, dried apricots, toasted pine nuts, red onion, Banyuls vinaigrette
CAVIAR
With whipped creme fraiche, potato blinis, and gaufrette chips
Regiis Ova Trout Roe 42
Regiis Ova Baerii 120
Regiis Ova Supreme 140
Regiis Ova Baerii 120
Regiis Ova Supreme 140
Regiis Ova Royal 150
Regiis Ova Ossetra 170
Regiis Ova Ossetra 170
SMALL PLATES
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
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
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
CHARCUTERIE
Each for 9 • All for 30
Pâté de Campagne
country pork pâté
Chicken Liver Mousse
brandy, duck fat
country pork pâté
Chicken Liver Mousse
brandy, duck fat
Saucisson Sec
French-style cured sausage
House-Cured Duck Breast
juniper, allspice, salt
French-style cured sausage
House-Cured Duck Breast
juniper, allspice, salt
SARDINES
SARDINES
in olive oil • 16
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FROMAGE
FROMAGE
Each for 9 • All for 30
Fromage du Jour chef’s selections
Fromage du Jour chef’s selections
PLATES
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
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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
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
STEAK FRITES
Au PoivreButchered in-house
14oz. New York Strip 65
16oz. Niman Ranch Boneless Ribeye 75
20oz. Porterhouse for Two MP
Friday & Saturday only
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
add Maître d’Hôtel Butter 2
add Seared Foie Gras 24
ACCOMPANIMENTS
Pommes Purée 6
Hand-Cut Frites 7
Seasonal Vegetable 8
Spinach & Parmesan Orzo 9