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First Course

soup of pistachio 10
romaine lettuce, boiled egg, cheddar, caper vinaigrette and bread crumbs 12
simple greens salad, fresh herbs and creamy ginger dressing 10
kale, blood oranges, walnuts and goat cheese 12
burrata cheese, english peas, yuzu tamari nage, crispy cracker 13
jonah crab salad with tangy emulsion and grilled mushrooms 16
charred octopus, tomato jam, teriyaki and nasturtiums 15
pork schnitzel, shaved vegetables and spicy sweet dressing 12
scallop carpaccio, pine nuts, meyer lemon and garlic chives 12

Second Course

chicken “milanese”, tomatoes, artichokes, arugula and parmigiano cheese 25
grilled snapper, roasted zucchini, roast pepper, olive and celery relish 30
vegetable harira, chickpeas, farro and lemon dressed greens 24
grilled marinated quail, warm fregola and feta salad with charmoula sauce 29
seared sea scallops, beech mushrooms, broccoli, apricot and pistachio milk 32
market fish of the day, seasonal preparation P/A
crispy short ribs, carrot puree, pickled napa slaw and tamari bbq 30
roasted lamb loin, leek salad, spinach and cheddar quiche with red wine reduction 34
grilled ribeye, roasted garlic and sautéed seasonal vegetable 38

Sides

roasted yams 7
cauliflower puree 7
crispy quinoa 7
roasted potatoes 7

Dessert

key lime panna cotta, nut granola and berry jus 9
doro made vanilla ice cream, chocolate sauce, whipped cream and candied peanuts 10
doro made sorbet of the day 8
chocolate pot de creme, fresh whipped cream 10
strawberry shortcake, passion fruit coulis 10

Wine and Beer

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