With traditional gruyere cheese gratin.

Infused white truffle oil.

With sheep milk cheese, mustard creme fraiche and pistou.

Beets, pears, 4me d'ambert, champagne vinaigrette.

Potato sarladaise, confit baby eggplant, escabeche emulsion.

Heirloom red beet, shaved radish, arugula cress, basil pistou.

With fricasse of escargot "persillade", spinach and butternut squash.

Foie Gras, pickled eggplant, sweet onion compote.

Upside down gruyere cheese souffle, parmesan sauce.

Pascal's blend of seasonal ingredients.

Served with maitre d'hotel butterand pommes frites.

Potato sarladaise, mixed greens, warm vinaigrette.

Yellow fin tuna "rare", roasted peppers, haricots verts, fingerling potato and anchovies.

Steamed with sauvignon Blancand fine herbs, pommes frites.

French haricots verts, classic grenobloise, lemon, capers and butter croutons.

Slowly poached in olive oil, papardelle, caramelized cauliflower, truffle vinaigrette. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illnesses.

With red wine sweet onion fondue, asparagus, potato millefeuille, sauce bordelaise.

Tartine" of nicoise olive, "petit farci", pomme d'auphine, jus d'agneau corse.

Topped with beef short rib, young fennel, carrot vichy and sunburst squash.

Brussels sprouts and fingerling potatoes, herb jus corse.

Wild mushroom fricassee, sauteed spinach, pomme sarladaise, sauce forestiere.

With ragout of seasonal vegetablesand mascarpone cheese.

Filled with braised short ribs, served on a bun, pommes frites.

Truffle ganache, chocolate ice cream.

Strawberry and vanilla ice cream, grand marnier meringue.

With raspberry, sable, baked meringue, fromage Blanc mousse.

Crème brûlée, almond tuile.

With vanilla bean ice cream.