Turtle Bread Company

braised and shredded pork shoulder spiced with herbs and lemon zest, served with toasted baguette and dijon

deep fried marinated frog legs, served with tomato sauce and slow roasted fennel

light cream broth with dried chili and tomatoes, served with toasted baguette

riverbend farm organic mixed lettuces dressed with dijon vinaigrette and embellished with cherriette and French breakfast radishes

arugula and celery leaves dressed with lemon and olive oil, artichoke hearts and grilled haricot verts, dressed with a champagne vinaigrette

caramelized onions in a roast beef stock, topped with topped baguette, emmental and gorgonzola cheeses, and served with tempura fried red onion

please ask your server

simple and classic: partially boned chicken roasted with rosemary and thyme, served with a deep chicken stock sauce

tender and succulent short ribs braised with red wine and sauced with a braising liquid reduction

topped with caramelized shallots and red wine sauce

pan fried and served on a toasted bun, with your choice of toppings: cheese-cheddar, Swiss, blue, lettuce, tomato, sauteed mushrooms, sliced red onions, bacon

cured for days with garlic and thyme, slew cooked for tenderness, served with blackberry red wine sauce

fresh daily - your server will have the details

tagliatelle-wide, flat pasta, tossed with quickly sauteed cherry tomatoes and mizuna, topped with shaved parmesan

caramelized brussels sprouts tossed with lemon juice

rosemary olive levain croutons with fresh tomatoes, basil and red onion

shiitake and oyster mushrooms sauteed with garlic and shallots

grilled asparagus with lemon and olive oil

lightly sauteed and seasoned mustard greens, arugula, mizuna

no frills - straight cut, skin on

herbed and boiled potatoes tossed with malt vinegar, topped with creme fraiche

creamy and saucy, made with cheddar cheese and topped with breadcrumbs