Chi-Lin

succulent chinese bbq style mangalitsa pork belly with pickled cucumbers in butter lettuce leaf cup

crispy brioche toast with crab mousse, whole prawn, and asparagus

two of each: white and green shrimp har gow, chicken potsticker, pork and mushroom shu mai, and flakey sesame turnip pastry

healthy kale tossed with crispy shiitake mushrooms and tofu skins, lightly dressed in a sesame vinaigrette and accented with white asparagus

multi-layered spring onion pastries topped with thinly shaved 5-spice smoked beef

(v). steamed dumplings filled with pea leaves and fresh water chestnuts served with spicy chile dipping sauce

steamed soup filled dumplings laced with crab meat and uni, served with fresh pink ginger vinaigrette

* northern wok-fired minced lamb, garlic, pickled mustard green, and xiao xing wine served with house-made sesame coated shao-bing bread pocket

* meaty in-shell cherrystone clams with chefâ??s spicy and smoky xo sauce, and chinese lap xuong sausage

tender orange glazed baby back ribs with shanghai style sea bean and silver sprout salad

ethereal chicken stock with house-made shrimp dumplings and baby chinese broccoli

long simmered corn broth with sweet maine lobster, corn kernels, and a touch of sherry

* (v). a hearty soup of exotic chinese mushrooms, reserve mustard greens, and tofu with ground szechuan peppercorns

an elixir of gogi berries, succulent longan fruits, quail eggs and ginseng

wok tossed rice with fresh pineapple, shrimp, chicken, peas and carrots baked in a hollowed pineapple

traditional tsung-tzu of sweet sticky rice filled with chinese sausage and mushroom wrapped in lotus leaf and steamed

(v). clear glass noodles made of mung beans dressed with sesame scallion relish, the perfect main dish accompaniment

(v). forbidden rices and heirloom grains scented with ginger and green onion

* house-made, hand pulled noodles topped with minced pork, mushrooms, chiles, and bean paste

soft and crunchy thin chinese egg noodles with shrimp, shimeji mushroom, and chinese broccoli in ginger gravy

ginger and star anise braised black cod with fresh fava beans, pineapple stalk, and roasted garlic

* prawns wok-tossed with piquant peking sauce on a bed of chive blossoms

live maine lobster medallions with ginger and scallion over house-made noodles

delicately clean chilean sea bass fillet steamed with ginger and scallions

* sea scallops with toasted fermented black beans, chiles, chinese mustard greens and garlic sauce

* meaty alaskan king crab legs cooked in crispy garlic and chile, hong kong aberdeen method, and twirled with clear mung bean noodles

succulent chicken with fresh chrysanthemum, chanterelle mushrooms, and crispy prosciutto di parma

half a roasted chicken with golden crispy skin, carved and served with hand-made porbien crepes, plum sauce, and julienned cucumbers and scallions

lacquered skin peking duck with porbien crepe with plum sauce, cucumbers, and scallions

tender filet mignon with black pepper sauce, thai basil, and opal basil topped with crispy shiso leaves

* robust northern china dish of sliced lamb filet with chile pepper, garlic, and leak sizzled with xiao xing wine; served with crispy rice cakes

* crispy filet mignon with scorched chinese hot pepper, dried tangerine skin, and freshly shaved kumquat

prized japanese beef seared for optimum flavor and served with a side of chefâ??s special recipe xo sauce and coarse sea salt

(v). superfood dark green leaves of wild yam lightly sautéed with ginger and garlic then sprinkled with lemon zest and topped with honey glazed yam cubes

* (v). fresh, palate cleansing brussels sprout leaves with chile garlic vinaigrette and sesame

elegant french green beans wok-charred and served with ground pork, dried shrimp, and garlic ragu

(v). daily selected organic vegetables wok-tossed in a light ginger sauce and served in a steamed hollowed mu gua melon

* (v). wok-fired baby eggplants with chefâ??s spicy pickled yu-shiang sauce and chopped coriander leaves

* treasure chest of organic tofu cubes braised in traditional spicy ma po sauce of bean paste, ground pork, garlic, chile, and szechuan peppercorn

grey goose vodka with apricot liqueur, curry leaf, and raspberry orgeat.

cazadores blanco tequila with yellow chartreuse, lemon, a hint of serrano chili and a dried chinese plum.

atlantico rum with jasmine liqueur, shiso, fresh lime, and prosecco.

black tea infused makerâ??s mark with vermouth, galliano, and grapefruit bitters.

* belvedere intense vodka with green chartreuse, grapefruit, and jerry thomas bitters.

bombay east gin with lime, muddled cherries, and soda.

madagascar tru vanilla vodka with fenugreek leaves, lime, and cumin - an exotic quencher.

a true punch with hennessey vs, liquor 43, and a touch of sherry, topped with prosecco.

get well with bacardi 8 rum, citrus, amaretto, and house made ginseng syrup, with a myerâ??s dark rum float.

patron silver, benedictine, tamarind syrup, cherry heering, and lime, with a grapefruit salted rim.

mionetto, veneto, nv

charles lafitte, france, nv

moet chandon, imperial, nv

veuve clicquot, ponsardin brut, nv yellow label

anterra, veneto, 2010

davis bynum, russian river, 2011

chapoutier ""marius"" , france 2010

chateau de sancerre, 2010

cloudy bay, marlborough, new zealand, 2011

eroica, columbia valley, wa. 2011

coppola ""su yuen"" , central coast, 2011

pacific rim ""bio-dynamic"" , washington, 2011

summerland, santa maria valley, 2012

qupe, central coast, 2010

the federalist, dry creek valley, 2010

ferrari carano, sonoma county, 2010

atlas peak, napa valley, 2008

stagâ??s leap, artemis, napa, 2010

provence, 2011