Chefs Jean-Francis and Sheldon have created a three course heat and eat menu for that you can serve at home in just 20 to 30 minutes. Enjoy a Herb Crusted Goat Cheese with mixed greens to start. Then choose from either Dijon and Herb Crusted Rack of Lamb or Carved Ham (Both served with scalloped potatoes and honey roasted vegetables.) for your main course. For dessert, we offer our Clafoutis aux Fruits Rouges with whipped cream and raspberry coulis.
Pair your dinner with a bottle of specially priced wine as selected by wine director Josh Carlson.
EASTER HEAT AND EAT DINNERS ARE AVAILABLE FOR PICKUP ON
FRIDAY APRIL 2
SATURDAY APRIL 3
SUNDAY APRIL 4
MONDAY APRIL 5
- Heat and Eat take away orders must be placed no later than MARCH 31, 2021.
- Heat and Eat take away orders must be picked up no later than 8:00pm on APRIL 5, 2021
- This menu is for take away only, and will not be available for dine-in
| Image | Menu Item | Price | Quantity | Add to Order | Remaining Stock |
|---|---|---|---|---|---|
 | EASTER HEAT AND EAT TAKE AWAY HAM DINNER A three course menu that you can serve at home. | | | Add to Order | |
| EASTER HEAT AND EAT TAKE AWAY LAMB DINNER A three course menu that you can serve at home. | | | Add to Order | |
| MIONETTO PROSECCO TREVISO BRUT GLERA
NV valdobbiadene, veneto, italy | | | Add to Order | |
 | JEAN-LUC COLOMBO ‘CAPE BLEUE’ ROSÉ SYRAH/MOURVÈDRE
2019 Méditerranée, france | | | Add to Order | |
| PIERRE PAILLARD ‘LES TERRES ROSES’ GRAND CRU EXTRA BRUT ROSÉ CHARDONNAY/PINOT NOIR
NV bouzy, champagne, france | | | Add to Order | |
 | LE GRAND CROS ‘L’ESPRIT DE PROVENCE’ ROLLE (VERMENTINO)
2017 côtes de provence, provence, france | | | Add to Order | |
 | MAS DE GOURGONNIER PROVENCE ROUGE GRENACHE/CABERNET SAUVIGON/SYRAH/CARIGNAN
2018 les baux de provence, provence, france | | | Add to Order |
HERB DE PROVENCE CRUSTED GOAT CHEESE
balsamic reduction, mesclun greens
DIJON AND HERB CRUSTED RACK OF LAMB
honey roasted french beans and baby carrots, scalloped potatoes
CARVED HAM
honey roasted french beans and baby carrots, scalloped potatoes, hot mustard
CLAFOUTIS AUX FRUITS ROUGES
raspberry coulis, whipped cream