Traditional French food with modern influences
PHILADELPHIA MAGAZINE’S 50 BEST RESTAURANTS 2022 & 2024
NEW JERSEY MONTHLY’S 30 BEST RESTAURANTS IN NJ 2022 & 2023
Hours + Location
Wednesday – Saturday: 5pm-9pm
À la carte and chef’s tasting menu
–
Sunday: 4:30-8:30pm
Tasting menu only. 4-courses for $55 (Two options in each course)
Menu will be posted each Sunday morning, consisting of dishes from the regular menu.
(CLOSED on Sunday, March 31)
690 Haddon Ave, Collingswood, NJ 08108
856.240.7041
About
June BYOB is an upscale French restaurant owned and operated by husband and wife, Richard and Christina Cusack, a certified sommelier. It features traditional French cuisine with some modern influences, and includes tableside presentations.
June BYOB is named after Chef Rich’s mom, June. Chef’s first memories include cooking with his mother in their South Philadelphia home. After graduating from The Restaurant School of Philadelphia, he started his French culinary journey, working with Pierre Calmels at Bibou BYOB, and then at Daniel NYC, Le Bec Fin, Parc Rittenhouse and Le Cheri. He also had internships at Michelin star restaurants in Paris, France.
In August 2019, the Cusacks opened June BYOB on E Passyunk Ave in Philadelphia, PA, and were quickly named one of the best new restaurants in Philadelphia and one of Philadelphia’s essential French restaurants. In August 2021, June BYOB was relocated to Collingswood, NJ.
menu
*Menu changes with the seasons. Menu below is subject to change*
Appetizer
Parisian Gnocchi – crab, crab-saffron sauce, tomato, peas, leeks – 20/40
Roasted quail – fig stuffing, end of winter salad, chicory, fennel, orange – 22 (GF)
Tuna Crudo – balsamic pearls, smoked olive oil, petite mustard greens, confit cherry tomato – 19 (GF)
Chef Pierre Calmels’ Escargot – escargot, sauce bordelaise, royal trumpet mushrooms, haricots verts, tarragon – 21 (GF)
Cheese Plate – three assorted seasonal cheeses with accouterments – 22 (GF)
Entrée
Duck a l’Orange – seared duck breast, seared foie gras, turnips, radish, fava beans, cara cara orange – 56 (GF)
Escabeche – grilled octopus, roasted scallops, turbot, pickled carrots, grilled fennel, couscous – 48 (GF)
Lapin – braised rabbit leg, heirloom sunchokes, sour cherry, roasted asparagus – 42 (GF)
Mahi-Mahi – honey glow pineapple vinaigrette, lovage, sweet pepper, wilted Napa cabbage, wild miner’s lettuce – 42 (GF)
Beef Wellington – 6oz filet, mushroom duxelles, spinach, en croûte, pomme purée, watercress salad, sauce bordelaise – 67
Chef’s Tasting – 5 courses – 100
(GF) = gluten-free
Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.
Tableside
Canard à la Presse
Voyage
Meal for 2, tasting for 4
– 220 –
–Appetizer: Duck confit, foie gras parfait, watercress salad, warm potato salad, purple mustard
–Entrée: Duck à la presse served with seasonal accompaniments and duck presse jus.
A whole Muscovy duck is marinated in red wine. The duck is then presented, roasted, and carved tableside. The duck’s sauce is made from its own natural juices by pressing the carcass in our antique French duck press. Shallots and herbs are flambéd together with cognac, and added to the sauce as well.
–Dessert: Crêpes Suzette, flambé tableside
Reserve your Canard à la Presse Voyage by emailing info@junebyob.com. Limited ducks are available each night and must be reserved prior to your reservation time. A duck is not guaranteed; a confirmation email must be received. Please do not call for a duck reservation.
Sunday tasting
Four Courses for $55
Sunday, March 24, 2024
First Course
Soupe – lobster truffle, puff pastry
Second Course
Tuna Crudo – balsamic pearls, smoked olive oil, petite mustard greens, confit cherry tomato
-or-
Parisian Gnocchi – foie gras, trumpet mushroom, sauce ivory
Third Course
Poisson – grilled mahi-mahi, cauliflower purée, roasted broccolette, sauce beurre rouge, green peppercorn
-or-
Lapin – braised rabbit leg, heirloom sunchokes, sour cherry, roasted asparagus
Fourth Course
Chocolate Mille-Feuille
-or-
Grand Marnier Crème Brûlée
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ENHANCEMENTS
Fromages – Chef’s selection of 2 cheeses with accouterments
-10-
French Press Coffee – Bean2Bean Coffee Company
-6/12-