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Pascal's on Ponce
Pascal's on Ponce
2611 Ponce de Leon Blvd., Coral Gables
LUNCH MENU
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APPETIZERS
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| Daily soup, Pascal’s blend of seasonal ingredients | $6.25 |
| Local Blue Crab Cake, Chilled Tomato Gazpacho and Haas Avocado | $13.95 |
| Twice Baked, Upside Down Gruyére Cheese Soufflé, Parmesan Sauce | $11.95 |
| Young Mesclun Salad, Beets, Pears, Fourme D’Ambert, Champagne Vinaigrette | $7.50 |
| Country Duck Terrine with Foie Gras, Pickle Vegetable, and Grenadine Onion | $10.00 |
| French Haricots Verts salad, salad, goat cheese “tartine” and walnut vinaigrette | $9.00 |
SALADS AND SANDWICHES
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| Marinated beef salad with crispy onion and Pascal’s ginger dressing | $16.95 |
| Pecan crusted “ Atlantic Salmon” over romaine lettuce and mesclum, citrus vinaigrette | $15.95 |
| Salad of Duck leg confit and frisée, with potato crouton, bacon, Roquefort and Walnut vinaigrette | $15.95 |
| Grilled tuna Nicoise on mixed greens, potatoes, French beans, tomatoes, egg, and white anchovy | $15.95 |
| Sirloin gourmet burger filled with braised short ribs, served on a bun, pommes frites | $15.95 |
| Local Grouper sandwich, rémoulade, spinach, tomato on a Parmesan bun | $15.95 |
PASCAL’S ENTRÉES
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| Risotto primavera, with zucchini, summer squash, English peas and asparagus | $15.95 |
| Boneless Brook trout “Amandine” sautéed with toasted sliced almonds, lemon juice and herbs | $16.95 |
| Grilled chicken “Paillard” with California Romaine lettuce, anchovies, Caesar dressing | $15.95 |
| Omelet with asparagus, spinach, potatoes, and red onions with Swiss cheese | $12.50 |
DESSERTS
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| Tahitian Vanilla Bean Crème Brulée, Almond Tuile | $8.00 |
| Coffee and chocolate “Opera”, hazelnut Joconde, Espresso Anglaise | $8.50 |
| Baked Alaska, Strawberry and Vanilla Ice Cream, Grand Marnier Meringue | $10.00 |
| Maple Syrup Roasted Pears, Ice Cream A la Mode, Crisp Apples | $9.00 |
| Baked Apple tarte “Tatin” with vanilla bean ice cream | $9.00 |
| Vanilla bean or Strawberry Ice Cream | $6.00 |
| Raspberry sorbet | $6.00 |
CHEESES
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| Chef Pascal’s Cheese tasting plate | $11.00 |
| Individual selection of cheese with Granny Smith apple | $8.00 |
DINNER MENU
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SALADS & APPETIZERS
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| Creamy Maine Lobster bisque with Corn Flan and Tarragon | $9.00 |
| Potato Gnocchi and Seasonal Mushrooms, Marscapone and Truffle Oil | $13.95 |
| French Haricots Verts salad, goat cheese “tartine” and walnut vinaigrette | $9.00 |
| Country Duck Terrine with Foie Gras, Pickle Vegetable, and Grenadine Onions | $10.00 |
| Young Mesclun Salad, Beets, Pears, Fourme D’Ambert, Champagne Vinaigrette | $7.50 |
| Twice Baked, Upside Down Gruyere Cheese Soufflé, Parmesan Sauce | $11.95 |
| Local Blue Crab Cake, Chilled Tomato Gazpacho and Avocado | $13.95 |
| Large Asparagus in green onions olive oil emulsion, Gratinée | $8.50 |
PASCAL’S ENTRÉE
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| Diver Sea Scallops topped with Beef Short Rib, Young Fennel, Carrot Vichy and Fava Beans | $27.95 |
| Local Grouper, Mushroom Ragout, Pearl Onions, Romaine, Almond and Cinnamon Juice | $26.95 |
| Lamb Chop with Boneless Lamb Shank, French Lentils, Melted Tomato, Olive Lamb Juice | $33.95 |
| Oven Roasted Duck “Dolce Forte”, Pears, Fingerling Potato, Savoy Cabbage, Natural Juice | $24.95 |
| Filet Mignon “Farci” with Escargot Provencal, Au Gratin Potato, Horseradish Sauce | $36.95 |
| Milk fed Veal loin, seasoned Mushrooms, Squash, Chestnut puree and Veal reduction | $31.95 |
| Darne of Atlantic Salmon, Wilted Endive, Potato Croquette, Béarnaise Reduction | $25.95 |
DESSERT
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| Tahitian Vanilla Bean Crème Brulée, Almond Tuile | $8.00 |
| Baked Apple tarte “Tatin” with Vanilla bean ice cream | $8.50 |
| Maple Syrup Roasted Pears, Ice Cream A la Mode, Crisp Apples | $9.00 |
| Pascal’s traditional bitter sweet chocolate soufflé with chocolate ganache (20 min) | $11.00 |
| Baked Alaska, Strawberry and Vanilla Ice Cream, Grand Marnier Meringue | $9.00 |
| Coffee and chocolate “Opera”, hazelnut Joconde, Espresso Anglaise | $8.50 |
| Vanilla bean or Strawberry Ice Cream | $6.00 |
| Raspberry Sorbet | $6.00 |
CHEESE
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| Chef Pascal’s Cheese tasting plate | $11.00 |
| Individual selection of cheese with Granny Smith apple | $8.00 |
CHEF PASCAL’S DEGUSTATION MENU
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| AMUSE BOUCHE Champagne, Pommery, France | |
| FIRST COURSE | |
| French Haricots Verts Salad, Goat Cheese Tartine, Walnut Vinaigrette | |
| Sancerre, Hubert Brochard, Tradition, Loire Valley, France, 2003 | |
| SECOND COURSE | |
| Diver Sea Scallop and Maine Lobster Ravioli, Fava Beans and Truffle | |
| Riesling, Beck-Hartweg, Grand Cru, Frankstein, Alsace, France, 2001 | |
| THIRD COURSE | |
| Lamb Chop with Boneless Lamb Shank, French Lentils Melted Tomato, Olive Lamb Juice | |
| Delas Freres, Saint Esprit, Cotes du Rhone, France, 2003 | |
DESSERT
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| Delas Freres, Saint Esprit, Cotes du Rhone, France, 2003 | |
| Pascal’s traditional Chocolate Soufflé with Chocolate Ganache | |
| Banyuls Rimage, Les Clos de Paulilles, France, 2003 | |
| PETITS FOURS | |
| Bon Appetit | |
Cross Streets:
(bet. Almeria & Valencia Aves.)Neighborhood:
Coral GablesPhone:
305-444-2024Location(s)
- Pascal's on Ponce
- 2611 Ponce de Leon Blvd.
- Coral Gables, FL
- United States
