This converted house has an eclectic, upscale bistro feel enhanced by the needlepoint tapestry upholstery, framed posters and hand-painted murals. The chef's innovative flair is evident in the varied combinations of ingredients and seasonings used to create the flavorful French-American cuisine. Popular entrées include shrimp and grits with smoked sausage and Pascal's meatloaf. An innovative tapas (small-plate) menu also is available for smaller appetites or a night of sharing. All dishes are skillfully prepared by the formally trained chef-owner.
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