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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.
to share
mille fleurs deviled eggs
crispy capers, radish (3) 
Vegetarian
smoked salmon on crostini
dill herb crème, capers, pickled red onionspink moon oysters (PEI)
grapefruit champagne mignonetteosetra caviar tin
crème fraîche, chives, potato gaufrettes to start
chilled red bell pepper soup
beets, chives, extra virgin olive oilchino’s cream of corn soup
chives, crème fraîche farm fresh garden salad
local farm vegetables, champagne vinaigrette 
Vegan
j.r. organics farm multicolored beet salad
goat cheese, arugula, horseradish emulsionVegetarian
sage hill heirloom tomato salad
garlic oil, basil chiffonade Vegetarian
valdivia farms tempura squash blossom
peperonata french “cavaillon” melon & san daniele prosciutto
honey espelette emulsion traditional escargots
garlic & herb butter, house-made epi baguettemain course
avocado & fried egg on toasted brioche
crispy garlic, micro greens (2)Vegetarian
house made fettuccine & chanterelles
chino’s corn, aglio e olio chopped jidori chicken salad
lentils, farmers greens, grain mustard dressingtraditional duck confit
polenta cake, rainbow carrots, snap peas, quercynoise mille fleurs lobster salad
mango, grapefruit, avocado, lemon emulsion oven roasted salmon
traditional ratatouille, citrus beurre blanccroque monsieur or “madame”
parisian ham, gruyère, béchamel prime beef burger
house made bbq, sautéed onion, bacon, gruyèresautéed prime filet “à la bourguignonne”
potatoes, mushroomstraditional wienerschnitzel
veal loin, potatoes gratin, lemon caper saucecreek stone farms prime angus “steak frites”
sauce au poivre, friessides
truffled french fries
truffle oil, grana padanoVegetarian
onion rings
chino's farm squash
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