Holding salmon over polenta dish with blue napkin in background.

Menus

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

Pastry Chef: Kevin Jorgensen

to finish

seasonal crème brûlée

fresh berries, house-made cookies

classic “profiteroles”

chocolate or vanilla gelato, chocolate sauce

valhrona dark chocolate "pot de creme"

raspberry chantilly, pistachio biscotti

strawberry composition

macerated strawberries, tuille bowl

fresh berries & cream

kirshwasser, crème chantilly

chocolate truffles

meringue, coulis

mignardise plate for two

an assortment of “petit fours” to share

gelato, ice cream, & sorbet

gelato

vanilla, chocolate, baileys, caramel balsamic

ice cream

chino's strawberry

sorbet

lemon

cheeses

tête de moine: “monk’s head”

honey crisp apples, dried dates semi-hard cow’s milk cheese from switzerland known for its rich flavor

cheese plate

honeycomb, fig & almond cake, seasonal compote: french brebicet: semi-soft sheep cheese spanish drunken goat: semi-firm goat cheese english shropshire: soft cow cheese