Brasserie Pascal

Name: Brasserie Pascal
Address: 327 Newport Center Dr., 92660, CA, 92660
Telephone: 949-640-2700

327 Newport Center Dr., Newport Beach, CA 92660, US

• Monday: 11:30AM-10:00PM •Tuesday: 11:30AM-10:00PM •Wednesday: 11:30AM-10:00PM •Thursday: 11:30AM-10:00PM •Friday: 11:30AM-10:00PM •Saturday: 11:30AM-10:00PM •Sunday: 11:00AM-9:00PM •

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Details

Cuisine: French (Brasserie)
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Casual
Wheelchair Accessible:
Seating:
Music Type:

LES COQUILLAGES ET FRUITS DE MER

COLD

| ½ Lobster Steamed with Vegetable Macédoine

HOT

SEAFOOD PLATTER

MUSSELS

“Specialties Maison” Mussels | CHOICE OF PREPARATION | ~Sauvignon Blanc: White Wine and Herb | ~Belgium: Beer and Julienne Vegetables | ~Dijonaise: Mustard, Brandy and Bacon

APPETIZERS

Warm Goat Cheese

with Walnut Toast

Escargot in Garlic Herb Sauce

Served en Croute

“Bouquet Lyonnais”

Radishes, Saucisson, and Cornichons

Sautéed Duck Foie Gras

with Sauce au “Raisin” and Muscat

“Saucisson Lyonnais”

Warm Garlic Sausage on Green Lentils with a Vinaigrette

“Œuf en Meurette”

Applewood Smoked Bacon, Poached Egg in Burgundy

“Hareng Marine”

Marinated Smoked Herring with Potato Dill Crème Fraiche

“Assiette de Charcuterie”

Plate of Pâté, Saucisson, & Smoked Duck

“Os a Moelle”

Beef Marrow Bone with Pascal’s Favorite Condiments

SALADS

“Salade Friseé Lyonnaise”

Frisée, Poached Egg and Warm Bacon, Tossed Table Side

“Salade Verte”

Butter Lettuce with Sliced Mushrooms, Diced Tomatoes, Fresh Basil & House Dressing

Crudité

Assortment of Raw Salad, Tomato, Basil, Celery Root Rémoulade, and Shredded Carrot Moroccan Style

Romaine Seafood “Louis”

Romaine Salad, Dungeness Crab, and Gulf Shrimp

LES SOUPES

“Soupe á l’Oignon”

French Onion Soup

“Soupe de Poisson”

Provençal Fish with Rouille Crouton

“Soupe du Jour”

Non Dairy, Vegetarian

LUNCH ONLY

“Steak Frites”

Grilled Flatiron Steak with French Fries

“Poulet Frites Salade”

Roasted Chicken with Fries and Green Salad

“Steak Ache”

Ground Beef with Fried Egg

Choice of ½ Croque, Soup, Green Salad, and Potato Chips

Macaroni Gratin

with Ham

ENTREES

“Croque Monsieur”

Warm Ham and Cheese Sandwich with Béchamel Sauce, side of French Fries

“Croque Madame”

Warm Chicken Sandwich with Béchamel Sauce and Cheese, side of French Fries

“Croque Mademoiselle”

Grilled Vegetables with Béchamel Sauce and Cheese, side of French Fries

Seafood “Vol-au-Vent”

Puff Pastry Filled with Salmon, Mussels, Shrimp, and a Chardonnay Sauce

Grilled Salmon Steak

with Béarnaise and Rice Pilaf

Rainbow Trout Almond Meuniére

with Seasonal Vegetables

Spinach and Artichoke Crêpes

with Chive Beurre Blanc Sauce

Chicken Crêpes

with Mushrooms and Sherry Truffle Crème Sauce

Warm Quiche Lorraine

Served with Mesclun Greens and a Dijon Vinaigrette

“Poussin Rôti”

Roasted Cornish Hen with Tarragon Jus and Potato Gratin

“Hachis Parmentier”

Baked Mashed Potato with Marinated Beef and Gruyere Cheese

“Boudin Blanc et Saucisse de Toulouse”

Traditional French Sausage with Two Purées and Onion Marmalade

STEAKS

“Onglet aux Échalotes”

Flatiron Steak with Haricots Vert and Shallot Sauce

“Filet au Poivre”

Sautéed Filet with Cognac Peppercorn Sauce

Sliced Grilled Beef Sirloin and Béarnaise Sauce

“Côte de Boeuf”

Béarnaise and Truffle Sauce for Two

HOUSE SPECIALTY

“Steak Tartare”

with French Fries and Toast, Prepared Table Side

FRENCH HOME STYLE SPECIALS

“Beef Bourguignon”

Beef Stew in Red Wine

“Veal Blanquette”

Veal Stew with Cream and Mushrooms

“Ragout d’Agneau”

Braised Lamb with Mixed Vegetables

Poulet “Coq Au Vin”

Red Wine Braised Hen and Bacon

“Quenelle Nantua”

White Fish Dumpling with Cray Fish Bisque

“Cassoulet Toulousain”

Traditional Bean Stew with Sausage, Pork, and Duck Confit

“Bouillabaisse”

Fish and Shellfish Cooked in a Saffron Broth

SIDES

French Fries

Ratatouille Provençal

Haricots Vert, Shallot Butter

Asparagus with Hollandaise

Baked Potatoes

LES PÂTES

Filet Mignon Stroganoff

with Dijon Mustard Sauce

“Jambon, Fromage, & Crème Fraîche”

Ham, Emmental Cheese, and Cream

“Maison”

Tomato and Beef Sauce

“Provençal”

Chicken, Corn, Roasted Tomato, Rosemary Olive Oil, Roquefort, and Pinenuts