Brasserie Pascal
327 Newport Center Drive
Newport Beach, CA 92660 
Phone: 949.640.2700 
Website | Map

Dinner $30


Online Reservations

Dinner $30

Appetizer Selection

Soupe du Jour
Non-dairy, Heart-Healthy Vegetable Soup
 
Shrimp Cassoulette
Sautéed Shrimp swimming in a Dijon & Cognac Mustard Sauce

Grilled Artichoke
Smokey Artichoke Marinated with Aromatic Herbs, Garlic, and Bell Peppers
With a Parmesan & Dijon Aiol

Spinach Salad
Crispy Bacon, sliced Mushrooms, fresh Tomatoes and chopped hard boiled Eggs
Tossed with a Warm Bacon Dressing

Entrée Selection

Coq Au Vin
Red Wine Braised Hen Leg and Thigh, slow cooked until tender, sautéed in a full-bodied Red Wine with Pearl Onions and Bacon

Grilled Sterling Silver Flat Iron Steak
Skillfully Char-Broiled to perfection with Roasted Tomato Provencal, Braised Leek Pommes Puree and Bordelaise Sauce

Pan Roasted Herb Crusted Sea Bass
Served with Wild Mushroom Pommes Puree and Drizzled with a
Champagne Buerre Blanc

Dessert

Orange Crème Brulee
Velvety Crème Brulee with a Hint of Orange Topped with Fresh Raspberries

Our Famous Petit Chocolate Soufflé 
Topped with Vanilla Whipping Cream and a drizzled with Warm Belgium Chocolate

Chef Isidro Zuniga

Question: How long have you been a chef?
Answer:   12 years

Question: How long have you been at this restaurant?
Answer:   6 years

Question: Who or what inspired you to become a chef?
Answer:   Mark Dillinger, the executive Chef before me.  I started as a dishwasher and he gave me my first opportunity to cook.

Question: What do you enjoy most about your profession?
Answer:    I enjoy creating dishes out of nothing

Question: When you’re not in the kitchen what are you doing?
Answer:   I like to spend what little time I have with my family.

Question: What is your most popular dish?
Answer:   A tie between the Pan Seared Salmon with Béarnaise and the Almond Trout Menuire.

Question: Your last meal on Earth would be??
Answer:   I don’t like to think about my last meal, but Foie Gras on toast sounds good.

Question: What's your favorite item on the Restaurant Week Menu?
Answer:   Herb Crusted Sea Bass, I love fish.