Dinner Menu
Wine Corkage Fee Per Bottle
50.0 (2 Max Per Table) / Bottles Featured On Our List Will Not Be Served.
Housemade “Epi” Baguette
Herb & Shallot Butter 2.5 (Per Person)
To Share
Deviled Eggs (3)
Chive, Fried Capers (V)
Tempura Baby Calamari
Shishito Peppers, Harissa Aoli
Siberian Caviar
1oz Tin, Buckwheat Blinis, Crème Fraîche, Chives (1oz)
To Start
Assorted Mushroom Soup
Truffled Cream
Salt Spring Mussels
Tomato Cream, Grilled Baguette
Golden Chanterelle Mushrooms
Simply Sautéed “Persillade”
Escargots
Traditional Garlic And Herb Butter
Hamachi Crudo
Cilantro, White Soy, Avocado
Prime Filet “Steak Tartare”
Traditional Preparation
Gnocchi W/ Duck Confit
Anaheim Pepper, Cotija Cheese
Mille Fleurs Lobster Salad (1/2 Lobster)
Avocado, Papaya, Lemon Dressing
Main Course
Jambalaya
Blackened Tiger Shrimp And Chicken Thigh
Maple Leaf Duck Breast À L’orange
Parsnip, Braised Fennel
Wild Alaskan Halibut
Wild And Tame Mushroom Risotto
Roasted Wild Caught Atlantic Dover Sole
Lemon Beurre Noisette, Sea Beans
Traditional Wienerschnitzel
Veal Loin, Lemon Caper Butter Sauce
Prime New York (10oz)
Fingerling Potatoes, Broccolini, Bordelaise
72 Hour Braised Prime Beef Short Rib
Creamy Polenta, Au Jus
Pepper Crusted Prime Beef Filet (8oz)
Cognac Sauce, Pommes Purée, Asparagus
Side Dishes(V) Choice Of 3 Sides 22.5
Chino’s Farm Roasted Cauliflower
“Truffled” Parmesan Fries
Macaroni “Au Fromage”
Maître D’: Marko Dedic
Executive Chef: Michael Moritz
A 5% Surcharge Will Be Added To Your Check / Split Appetizer Fee $2.5, Split Entrée Fee Is $5