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Holding salmon over polenta dish with blue napkin in background.

Menus

This is our current menu as of June 2026.
Please note that our menu can change daily with the bounty of local farms and purveyors.
 

Dinner
to share
mille fleurs deviled eggs
crispy capers, radish (3)
Vegetarian
Vegetarian
fresh oregon morels stuffed with sweet corn
leek velouté, grana padano
Vegetarian
Vegetarian
pink moon oysters (PEI)
grapefruit champagne mignonette
traditional escargots
garlic & herb butter served with our house made “epi” bread
osetra caviar tin
crème fraîche, chives, buckwheat blinis, potato gaufrettes
to start
classic lobster bisque
chives, crème fraîche, oloroso sherry
j.r. organics farm multicolored beet salad
goat cheese, arugula, horseradish emulsion
Vegetarian
Vegetarian
sage hills farms heirloom tomato salad
crushed garlic, evoo, crispy shallot, balsamic reduction
Vegetarian
Vegetarian
maple glazed pan seared pork belly
celery root purée, apple cider reduction
house made agnolotti with leek & mascarpone
wild & tame mushroom duxelles, jus
chilled holland jumbo white asparagus
sauce gribiche, eggs mimosa, capers, mustard, radish
Vegetarian
Vegetarian
mille fleurs lobster salad
mangos, grapefruit, avocado, lemon emulsion (1/2 lobster)
main course
house made fettucine “cacio e pepe”
grana padano, pecorino, asparagus
Vegetarian
Vegetarian
additions
add morel mushrooms$12
traditional duck confit
polenta cake, rainbow carrots, snap peas, classic sauce quercynoise
black tiger shrimp on carnaroli risotto
blistered cherry tomato, parmesan frico
scottish skye isle salmon trout
chino’s yellow corn & bell pepper succotash, crème fraiche velouté
almond crusted local sea bass
forbidden rice, brussels sprouts, citrus beurre blanc
atlantic dover sole (single or shared)
fennel, leeks, lemon caper beurre noisette
lan roc pork chop
sauce “charcutière”, sprouted cauliflower, bacon & sweet potato purée
creek stone farm prime angus "steak frites"
french fries, sauce au poivre
mille fleurs wienerschnitzel
veal loin, potato gratin, lemon caper sauce
silver fern farm rack of lamb
herbes de provence, sprouting broccoli, couscous
"1855" prime filet
sauce bordelaise, pommes robuchon, asparagus
sides
truffled french fries
smoked bell pepper aioli
Vegetarian
Vegetarian
chino’s farm sautéed corn
espelette butter
Vegetarian
Vegetarian
chino's farm squash
beurre blanc
Vegetarian
Vegetarian
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