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) 8.0 tempura baby calamari: shishito peppers, harissa aoli 21.5 siberian caviar: 1oz tin, buckwheat blinis, crème fraîche, chives (1oz) 98.0 to start traditional lobster bisque: crème fraiche, chives 19.5 golden chanterelle mushrooms: simply sautéed “persillade” 26.0 multicolored beet salad: feta, baby arugula, watermelon, toasted pine nuts (V) 19.5 heirloom tomato salad: pressed garlic, artisan extra virgin olive oil (V) 19.5 farmer’s market head lettuce wedge: roquefort cheese dressing, prosciutto 19.5 escargots: traditional garlic and herb butter 21.0 house made linguini and clams: fresh herb, chardonnay sauce 24.5 hamachi crudo: cilantro, white soy, avocado 25.5 prime filet “ steak tartare”: traditional preparation 25.5 gnocchi w/ duck confit: anaheim pepper, cotija cheese 26.5 “free” sauteed foie gras: housemade brioche, lingonberry chutney 29.5 mille fleurs lobster salad (1/2 lobster): avocado, papaya, lemon dressing 35.5 main course maple leaf duck breast à l'orange: parsnip, braised fennel 41.0 lobster risotto: parmesan tuile, chives, cognac lobster sauce 42.0 roasted venison tenderloin “roulade”:balsamic reduction, shallots, black pepper 45.5 wild alaskan halibut: curried cauliflower, shishito peppers 51.0 atlantic langoustines: whole, simply grilled “a la plancha” 50.0 roasted wild caught atlantic dover sole: lemon beurre noisette, sea beans 62.5 traditional wienerschnitzel: veal loin, lemon caper butter sauce 44.0 oven roasted rack of lamb: chino’s carrots, “herbes de provence” butter 46.5 prime new york(10oz): fingerling potatoes, broccolini, crispy shallots, bordelaise 46.5 pepper crusted prime beef filet(8oz): cognac sauce, pommes purée, asparagus 58.5 vegetarian mushroom risotto: assorted mushrooms, fresh herbs 31.0 side dishes(V) choice of 3 sides 22.5 chino’s farm roasted cauliflower 10.5 “truffled” parmesan fries 10.5 macaroni “au fromage” 13.5 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