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.

FALL 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

Chopped Endive  17
baby kale, goat cheese, roasted
butternut squash, maple Dijon vinaigrette, pomegranate, toasted
spiced pumpkin seeds
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, apple ginger compote

Jumbo Lump Crab Cake  24
preserved Meyer lemon, coleslaw

Shrimp Cocktail  18
traditional cocktail sauce, lemon

Steamed Chilled Mussels  16
grilled garlic-chive aioli, paprika, cayenne, lime juice, lime zest, sweet potato chips

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
Quail Pâté  21
foie gras, pork, cognac
Sardines  15
in olive oil


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



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

14oz. Pork Chop  34
seared roasted Brussels sprouts, bacon lardons, pears, apples, preserved lemon, pork jus

Pan-Seared Scallops  44
pumpkin risotto, sage, mascarpone, crispy ventréche, shaved bottarga

Maine Lobster Pappardelle  45
sungold tomatoes, sherry

Pan-Seared Local Fluke  30
sweet potato purée, roasted cauliflower, mushrooms, brown butter beurre blanc

STEAK FRITES

Au Poivre
Butchered in-house
14oz. Kansas City 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