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Our menu is updated online weekly. However, it is subject to change daily!



Brunch Menu

House-Made Epi Baguette
Herb & Shallot Butter

To Share

Mille Fleurs Deviled Eggs (3)
Radish, Microgreens (V)

Smoked Salmon Crostini (5)
Crème Fraiche, Dill

Ahi Tartare “Taco” (3)
House Ponzu, Mango, Avocado Mousse

Black Sea Caviar Tin
House-Made Buckwheat Blinis, Crème Fraîche, Chives

To Start

Gazpacho “Andaluz”
Heirloom Tomatoes, Basil, Cucumber, Garlic Croutons

Lobster Bisque
Crème Fraiche, Chives

Garden Salad
Farmers Market Lettuce, Summer Vegetables, Shallot Vinaigrette (V)

Multicolored Beet Salad
Feta, Horseradish Emulsion, Champagne Vinaigrette (V)

Chino’s Farm Heirloom Tomato Salad & Burrata
Garlic Extra Virgin Olive Oil (V)

Traditional Garlic & Herb Butter, House-Made Epi Baguette

Manilla Clams in Chardonnay Broth
Calabrese Sausage, Fresh Herbs

Mille Fleurs Lobster Salad (1/2 Lobster)
Avocado, Mango, Lemon Dressing

Local Farm Organic Egg Items, Served w/ Rosemary Potatoes

Avocado Toast
Toasted Levain, Fried Egg, Micro Greens (V)

Eggs Benedict
Prosciutto, Smoked Paprika Hollandaise

The American
Bacon, Sausage, Choice of Eggs

Prime New York “Steak & Eggs”
Sauce Bearnaise


Brioche French Toast
Berries, Artisan Maple Syrup

Almond Crusted Seabass
Succotash, Romesco

Wild Caught King Salmon
Chino’s Farm Corn Cream, Blistered Shishito Peppers

Pan Roasted Atlantic Dover Sole For Two
Sea Beans, Lemon Beurre Noisette

Maine Lobster Risotto
Carnaroli, Parmesan Tuile, Cognac Lobster Sauce

Berkshire Pork Chop
Sauce “Charcutiere”, Chinos Greens, Polenta

Traditional Wienerschnitzel
Veal Loin, Gratin Potato, Lemon Caper Sauce

Side Dishes(V)

Parmesan Fries w/ Truffle Oil

Asparagus w/ Sauce Hollandaise




Maître D’: Marko Dedic

Executive Chef: Michael Moritz

A 5% surcharge will be added to your check / split appetizer fee $2.5, split entree fee $5.0