Dinner Menu

Monday – Thursday
5:00pm – 9:00pm

Friday – Saturday
5:00pm – 10:00pm


Happy Hour

Monday – Thursday
4:00pm – 7:00pm

Pascal Lunch Menu

Upcoming Events

Dinner Menu



  • Brussels

    fried, tender morsels tossed in honey reduction, balsamic drizzle

  • Calamari “Steak Fries”

    no rings or tentacles here. sliced lengthwise, beer-battered with cherry peppers & fried golden, spicy aioli

  • Crab “Popcorn”

    colossal, back fin, blue crab, lightly battered & flash fried, spicy aioli dipping sauce

  • Lamb Lolli’s

    three frenched lamb lollipops, marinated then grilled to perfection, adorned with tomato chutney

  • Lobster Macaroni

    shells in a three-cheese blend combined with Maine lobster, panko

  • Mussels

    sauteed in a white wine, garlic, onions, & an andouille sausage tomato sauce

  • Seoul Style Pork Shanks

    slow-roasted, fall off the bone. sweet, spicy, sticky Korean bbq glaze

  • TNT Shrimp

    crispy shrimp coated in a sweet-heat creamy sauce

  • Tuna Poke

    sushi-grade tuna diced & tossed in yuzu, onions, scallions, sesame sprinkle, wonton chips

  • Wings

    eight fresh never frozen, xl chicken wings, in house breading, fried, your choice of buffalo, jerked, bbq. served with bleu cheese & celery



  • Fried

    buttermilk dredged, cornmeal encrusted. served with cocktail sauce

  • Grilled

    topped with our compound steak butter & broiled. served sizzliin’

  • Oysters on the Half Shell

    mignonette, cocktail

  • Rockefeller

    spinach, garlic, bread crumbs, parmesan, caramelized


Soup & Salad

  • The House

    field greens, beefsteak tomatoes, English cucumbers, pickled red onions, shaved carrots, balsamic vinaigrette

  • Pascal’s Caesar

    baby red & green romaine, grana padana, herb croutons, creamy caesar

  • Grilled Romaine

    Romaine hearts grilled, bacon lardon, chapel’s bleu, sungold tomatoes, toasted pine nuts, bleu cheese dressing

  • French Onion Soup

    classic chophouse style, beef reduction, herb bouquet, onions, gruyere fondue

  • Cream of Crab

    traditional recipe with plenty crab meat, cream, old bay & spike of sherry


Wet Aged Steaks

6oz Center Cut Filet Mignon


8oz Center Cut Filet Mignon


12oz Ribeye


12oz New York Strip


Grass Fed

8oz. Filet

Organic, free range, antibiotic free


Dry Aged Steak

45-50 Day Dry Aged Black Angus

several selections daily

Sauces 3


Guinnes Pan Sauce

White Horesradish

Steak Butter

Worcestershire Reduction


Add a Crab Cake 16

Oscar 17
colossal crab meat, chef’s bearnaise, asparagus

Bordelaise 5
smother any steak with mushrooms, onions, bordelaise sauce

Maine Lobster 21
knuckle & claw, butter poached

Main Dishes

  • 44 Farms Chimichurri Carne

    44 Farms flat iron, chimichurri, yucca sticks, grilled broccoli

  • 8 oz. Angus Burger

    soft brioche roll, butter lettuce, beefsteak tomato, red onion add cheese 1 pimento 2 add smoked bacon 1

  • Chicken Piccata

    boneless skinless chicken breasts, sauteed, over pasta with a tangy lemon butter pan sauce, salted capers

  • Crab Cakes

    (2) three ounce crab cakes, rosemary parmesan fingerling potatoes & grilled asparagus, served with old bay remoulade

  • Duck Breast

    seared duck breast topped with berry pan reduction, scalloped potatoes & green beans

  • French Dip

    shaved tri-tip on ciabatta roll with boursin cheese, sautéed onion and au jus

  • Osso Bucco

    slow-roasted beef shanks served with orzo, seasonal vegetables & hunter’s sauce

  • Pascal’s Burger

    8 oz patty, ground in house, brioche bun, butter lettuce, beefsteak tomato, red onion add cheese, bacon, mushrooms, peppers +1

  • Scallops

    North Carolina day boat scallops, pan-seared, served with spinach & mushroom risotto, porcini mushroom beurre blanc

  • Shaved French Dip

    our prime rib, thinly sliced, sauteed, placed atop ciabatta, Boursin cheese, onions, au jus

  • Steak Diane

    South Dakota steak, mushrooms, shallots, & garlic in a creamy brandy peppercorn jus with garlic mashed potatoes

  • Steak Diane

    44 farms flat iron, mushrooms, shallots & garlic in a creamy brandy peppercorn sauce with asparagus tips

  • Surf and Turf Ravioli

    fruiti di mar ravioli, lobster meat, filet mignon tips, tarragon butter sauce

  • Tuna

    sesame seed encrusted, seared, atop eda mame fire-roasted corn succotash, sticky rice. served chilled.



Serves 1-2 People

Garlic Mash Potoaes

Scalloped Patotoes

Loaded Potatoes

Haricot Vert

Cheesy Mac


Sauteed Mushrooms

Spinach Au Gratin

Asparagus Spears

Grilled Broccoli

Truffle Parmesan Tots +1

House Cut Fries

Roasted Vegetable of the Day
cast iron skillet, seasoned, drizzled with evoo, broiled +1