Price range $50–$60 

Django’s Restaurant Week menu is a celebration of Julia Child and her legacy in popularizing French cuisine in the United States. Our culinary team will recreate recipes from Child’s influential cookbooks, utilizing fresh local produce.


Four courses; $60
*Add selected beverage pairings (half portions): +$20
Each dinner served with fresh-baked baguette from Julia’s own recipe (coincidentally, the first bread recipe that Chef George Formaro ever baked).

Soup au Pistou: classic Provencal vegetable soup with cannellini beans and garlic-tomato pistou
(Mastering the Art of French Cooking, Vol. 1, p.45)

Souffle au Fromage: Gruyere and Parmesan souffle with summer harvest salad
(The French Chef Cookbook, p.235)
*Beverage: Charles Baur Riesling Grand Cru Eichberg / 2019 Alsace, France

Daube de Boeuf A La Provencal: Casserole of beef with wine and vegetables; served with boiled new potatoes and tomato gratin
(The French Chef Cookbook, p.197)
*Beverage: La Chapelle de Meyney Saint-Estéphe / 2015 Bordeaux, France

Babas au Rhum: French cake with apricot-rum glaze and glacéed cherry
(Mastering the Art of French Cooking, Vol. 1, p.661)
*Beverage: Kitten Mittens / Hendrick’s Gin, Chateau Haut-Mayne Sauternes, Aperol, Champagne