Pascal's Bistro Menu

Pascal's Bistro Restaurant Review:

Born in southern France, chef/owner Pascal Le Corre began his culinary career at Le Cordon Bleu. A summer vacation in the U.S. led to a life here; he founded Pascal's Bistro in 1999. Large windows admitting generous natural light and well-spaced tables shape the comfortable dining room. Hardwood floors and deep rose walls with artwork warm the space, and one can converse at the table without straining to hear. The word "homemade" is repeated throughout the menu, from the soups to the hand-cut french fries, and the salad dressings to the chicken fingers on the children's menu. Le Corre selects dishes from both American and French traditions, with Southern emphasis on the American fare. So you'll find fried green tomatoes, classic fried chicken, and shrimp and grits. We liked the fried calamari --- loaded with extra tentacles for our pleasure --- and a very rich flounder casserole with crab meat in a saffron cream sauce. Among the desserts, the homemade profiteroles with vanilla ice cream and chocolate sauce are as French as it gets, while the Key lime pie represents American tradition and the excellent chocolate cream pie seems like a nod to both cuisines. The short wine list contains some fine choices, including American, South American, Italian and French offerings. Ask about various drink specials throughout the week.