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Chablis Food + Wine
18858 Ventura Blvd. (
French Onion Soup
Soup du Jour
House made crab cakes with celery apple slaw mustard seed vinaigrette.
Tuna tartare with avocado, sriracha mayo, cilantro emulsion and won ton chips.
Simmered with coconut red curry served with grilled bread.
Pan seared with quinoa persimmon salad, buttered edamame and lebneh.
Roasted Bone Marrow
Served with fig chutney, tarragon mustard and grilled bread.
Béchamel, caramelized onions, mushrooms, and balsamic reduction.
Truffle Mac & Cheese
Roasted mushrooms with Creamy truffle béchamel.
Short Rib Toast
Grilled country bread, short rib, baby carrots, shaved radish & herbs.
Artisan Cheese Plate
Chef’s selection cheeses with seasonal fruit, nuts and grilled bread.
Tossed with roasted almonds.
Romaine lettuce with house made caesar dressing, anchovies and shaved parmesan .
Dressed with lemon Dijon vinaigrette chives and tarragon leaves.
Roasted Beet Salad
With arugula goat cheese croquettes and honey lemon dressing.
Endive, radicchio with caramelized walnuts, shaved apple, blue cheese and cranberry vinaigrette.
¼ Whole Roasted Chicken
Slow roasted and glazed with herbs and whole grain mustard served with crispy chive potatoes, seasonal veg and jus.
Duck Legs Confit
Slow roasted duck legs with wild rice, walnuts seasonal vegetables and pomegranate jus.
Steak au Poivre
Pan seared New York with Crispy smashed baby potatoes mixed with blue cheese and chives served with seasonal veg, peppercorn sauce.
Grilled and served with roasted potato, caramelized onions, spinach and mushrooms with bordelaise sauce.
8 hour braised with potato au gratin, swiss chard and au jus.
Cardamon crusted with spicy roasted eggplant, cous cous and pomegranate mint raita.
Pan seared with white bean, chorizo, frisee and fennel seed beurre blanc.
Grilled with roasted spaghetti squash, charred tomatillo, pumpkin seeds crispy Brussels sprouts and celery root sauce.
Grilled with orzo, preserved lemon, artichoke, tomato and olives, with sherry butter sauce.
Shrimp and Scallop Pasta
Pan seared scallop and shrimp tossed with basil, tomato confit, chili flakes and cream with linguini finished with olive oil.
“The Sweet Life”
Warm Pecan Pie
With vanilla ice cream.
Tahitian Vanilla Crème Brulee
With seasonal fruit.
Spiced Apple And Golden Raisins Strudel
Served with caramel sauce and crème anglaise.
Chocolate Lava Cake
With seasonal fruit and crème anglaise.
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