CURBSIDE PICKUP MENU WILL BE UPDATED WEEKLY

MENU as of April 1:
Appetizers: 
Mushrooms
Bulich Farms oyster mushrooms, flash fried 12.
Escargots de Bourgogne
garlic butter and parsley 18.
Diver Sea Scallops
pan seared - silken cauliflower purée, blood orange grenobloise 16.
French Onion Soup
with croutons & melted gruyere 12.
Herondale Farm Charcuterie
and local game pâté, pickled radishes 18.
Chaseholm Farm Cheese
walnut raisin toast and quince conserve 18.

Salads:
Boston Lettuce
fresh herbs, radishes and shallot vinaigrette 12.
Caesar Salad
classic with anchovies, parmesan and croutons 14.

Entrees:

Steak Tartare hand-cut local beef, Black Sheep Hill organic egg, toast and frites  25.
D’artagnan Duck Magret pan seared - local black currants & roasted root vegetables​ 29.
Pheasant Game Pie red wine, mushrooms, carrots, lardons, red currants, puff pastry 24.
Prime Angus Strip Steak pepper sauce - with frites and watercress 32.
Daube Provençal Herondale organic grass-fed beef with house-made fresh pappardelle 26.
Barramundi crispy-skinned fillet, wild mushrooms, asparagus, artichokes and lemon jam 28.
Penne Puttanesca  medley of tomatoes, capers, olives, anchovies & garlic 20.

Desserts:
Tiramisu - espresso soaked lady fingers topped with mascarpone cream 8.
Tarte Tatin
 - caramelized apples and puff pastry with crème fraiche  8.
Lemon Ginger Tart - lemon curd with ginger crumb crust 8.
Marquise au Chocolat
 - chocolate terrine with crème anglaise and pistachios  8.
Mont Blanc - meringue, sweet chestnut purée, crème chantilly 8.