DINNER MENU à LA CARTE

SERVED AFTER 5:30 PM

STARTERS

CHEESE PLATE 10

Selection of Artisan Cheeses, Toasted Walnuts and Baguette Toasts

FARMHOUSE PLATE 12

Selection of cured meats, Sausages, pate, brie Cheese and Accompaniments

VODKA CURED SALMON 10

Served with capers, red onions, cream cheese, horseradish, brioche

CALAMARI PASTIS 9

Same Recipe Since 1998

MUSSELS PROVENCAL 10

White Wine, Tomatoes, Garlic, Herbed Butter and a Touch of Cream

FLASH FRIED OYSTERS 10

Served with Creole mustard remoulade, and balsamic reduction

PASTIS SAMPLER 15

Small tasting of calamari, farmhouse plate, and vodka cured salmon

SALADS

PASTIS HOUSE SALAD 6

Organic Greens, Goat Cheese, Cranberries, Walnuts and citrus Vinaigrette

CAESAR SALAD 6

Brioche, shaved padano cheese, balsamic reduction

TOMATO MOZZARELLA SALAD 9

Fresh Basil, roasted red peppers, balsamic vinegar, and extra virgin olive oil

MEDITERRANEAN SALAD 7

Bibb lettuce, cucumbers, sun dried tomatoes, kalamata olives, feta cheese, red wine vinaigrette

MAIN COURSE

CUMIN CRUSTED TENDER PORK 19

Cremini mushrooms and Seasonal Vegetables, Infused Oil and Coriander Jus

PAN SEARED SEA SCALLOPS 23

Saffron spatzle, haricot vert, grape tomatoes, vanilla orange butter

ROASTED CHICKEN ROULADE 19

Stuffed with spinach, ham and gruyere served with truffle potatoes, haricot vert

DUCK BREAST AU CHOCOLAT 24

Chocolat/madeira marinated, swiss chard, granny smith apples, brown butter

FILET MIGNON AU POIVRE 30

Served with sautéed spinach, and gratin potatoes, brandy mustard jus

SHRIMP LINGUINI 22

Sautéed with garlic, tomatoes, parsley, lemon, butter and white wine

TUNA NICOISE 23

Seared Ahi Tuna Served Over Saffron Potatoes, Green Beans,
Tomatoes, Black olives and Saffron Aioli

PAN SEARED TILAPIA 23

Truffle Potatoes, Frisee, oyster mushrooms, and a lemon caper sauce

BRAISED AUSTRALIAN LAMB SHANK 24

Served with gratin potatoes, haricot vert, tomatoes and lamb jus

BISTRO “PASTIS” 20

Grilled Hanger Steak with Homemade Pomme Frites and Organic Greens

SALMON EN CROUTE 20

Mushroom duxelle, grilled asparagus, truffle potatoes, and a dill Mornay sauce

EXECUTIVE CHEF: BRIAN OBERMEYER

18% GRATUITY INCLUDED ON PARTIES OF 6 OR MORE
NO SUBSTITUTIONS, THANK YOU
$2 KITCHEN SPLIT

PASTIS RESTAURANT & BAR
936 CANTON STREET
ROSWELL, GA, 30075
(770) 640-3870



DINNER MENU à LA CARTE SERVED AFTER 5:30 PM STARTERS CHEESE PLATE 10 Selection of Artisan Cheeses, Toasted Walnuts and Baguette Toasts FARMHOUSE PLATE 12 Selection of cured meats, Sausages, pate, brie Cheese and Accompaniments VODKA CURED SALMON 10 Served with capers, red onions, cream cheese, horseradish, brioche CALAMARI PASTIS 9 Same Recipe Since 1998 MUSSELS PROVENCAL 10 White Wine, Tomatoes, Garlic, Herbed Butter and a Touch of Cream FLASH FRIED OYSTERS 10 Served with Creole mustard remoulade, and balsamic reduction PASTIS SAMPLER 15 Small tasting of calamari, farmhouse plate, and vodka cured salmon SALADS PASTIS HOUSE SALAD 6 Organic Greens, Goat Cheese, Cranberries, Walnuts and citrus Vinaigrette CAESAR SALAD 6 Brioche, shaved padano cheese, balsamic reduction TOMATO MOZZARELLA SALAD 9 Fresh Basil, roasted red peppers, balsamic vinegar, and extra virgin olive oil MEDITERRANEAN SALAD 7 Bibb lettuce, cucumbers, sun dried tomatoes, kalamata olives, feta cheese, red wine vinaigrette MAIN COURSE CUMIN CRUSTED TENDER PORK 19 Cremini mushrooms and Seasonal Vegetables, Infused Oil and Coriander Jus PAN SEARED SEA SCALLOPS 23 Saffron spatzle, haricot vert, grape tomatoes, vanilla orange butter ROASTED CHICKEN ROULADE 19 Stuffed with spinach, ham and gruyere served with truffle potatoes, haricot vert DUCK BREAST AU CHOCOLAT 24 Chocolat/madeira marinated, swiss chard, granny smith apples, brown butter FILET MIGNON AU POIVRE 30 Served with sautéed spinach, and gratin potatoes, brandy mustard jus SHRIMP LINGUINI 22 Sautéed with garlic, tomatoes, parsley, lemon, butter and white wine TUNA NICOISE 23 Seared Ahi Tuna Served Over Saffron Potatoes, Green Beans, Tomatoes, Black olives and Saffron Aioli PAN SEARED TILAPIA 23 Truffle Potatoes, Frisee, oyster mushrooms, and a lemon caper sauce BRAISED AUSTRALIAN LAMB SHANK 24 Served with gratin potatoes, haricot vert, tomatoes and lamb jus BISTRO “PASTIS” 20 Grilled Hanger Steak with Homemade Pomme Frites and Organic Greens SALMON EN CROUTE 20 Mushroom duxelle, grilled asparagus, truffle potatoes, and a dill Mornay sauce EXECUTIVE CHEF: BRIAN OBERMEYER 18% GRATUITY INCLUDED ON PARTIES OF 6 OR MORE NO SUBSTITUTIONS, THANK YOU $2 KITCHEN SPLIT PASTIS RESTAURANT & BAR 936 CANTON STREET ROSWELL, GA, 30075 (770) 640-3870