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.

SPRING HOURS



Monday - Thursday
4pm to 10pm

Friday & Saturday
4pm to 12am

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

︎ MAKE A RESERVATION ︎

GIVE THE RED BALLOON


The perfect gift that never goes out of style. Treat your friends and family to the inviting atmosphere of Pascal & Sabine.

To purchase an e-gift card, please click here.
Note: Gift cards valid exclusively for products purchased in-store from Pascal & Sabine and other Smith restaurants. Not redeemable for online purchases. Gift cards may not be returned once purchased.

For any questions email giftcards@smithmade.org

SOUP & SALADS


French Onion Soup  12
Swiss cheese, croutons

Spring Greens 16
mixed greens, kumquats, gooseberries, cucumber, toasted sunflower seeds, Banyuls vinaigrette
Sweet Garlic Soup  12
espelette pepper, goat cheese cream

Frisée Salad  18
croutons, Oregon bleu cheese, lardons, bacon vinaigrette, soft poached egg

CAVIAR


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

Regiis Ova Baerii  110

Regiis Ova Supreme 140
Regiis Ova Royal  150

Regiis Ova Ossetra  170

SMALL PLATES


Oysters du Jour  18
1/2 dozen

Escargots  15
garlic, parsley butter

Steak Tartare  18
Wagyu beef eye round, egg yolk

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

Mushroom Tart  15
wild mushrooms, sherry, cream, parsley, puff pastry
Hudson Valley Foie Gras  30
La Belle Farm Foie Gras, blueberry purée, toasted almond nougatine, pickled blueberries, basil

Jumbo Lump Crab Cake  24
preserved Meyer lemon, coleslaw

Shrimp Cocktail  18
traditional cocktail sauce, lemon

 Truffle Pasta 24
Tagliatelle, black truffle compound butter, Parmesan, chives

CHARCUTERIE


Each for 7 • All for 25
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


SARDINES

in olive oil • 15


FROMAGE


Each for 7 • All for 25

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  20
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

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

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



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

14oz. Pork Chop  34
parsnip purée, sour cherry demi-glace, English peas, pea tendrils

Pan-Seared Scallops  44
beet risotto, shaved pistachio, bottarga

Red Snapper  28
zucchini purée, green beans, cherry tomatoes, fava beans

Cavatelli and Spring Vegetables  22
cavatelli, spring vegetables, white wine beurre blanc, lemon


STEAK FRITES

Au Poivre


Butchered in-house
14oz. New York Strip  55

16oz. Niman Ranch Boneless Ribeye  65

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

add Maître d’Hôtel Butter  2

add Seared Foie Gras  15

ACCOMPANIMENTS


Pommes Purée  6
Hand-Cut Frites  7
Seasonal Vegetable  8