First Course

cream of tomato soup, grana padano cheese and parsley 9
blood orange and fennel salad, olives and pistachios 12
kale and roasted carrots, pumpkin seeds and goat cheese 10
simple greens salad, fresh herbs, creamy ginger 9
burrata cheese, roast tomato, fennel, crostini, pecan oil and saba 12
sea scallop crudo, avocado, tomato and salmon roe 14
charred octopus, green beans, roasted peppers and herbs 12
pork schnitzel, shaved vegetables, spicy sweet dressing 12
yellowtail carpaccio, citrus vinaigrette and radishes 10

Second Course

roasted chicken, fregola, feta, asparagus and verjus vinaigrette 23
grilled snapper, brussels sprout leaves, raw tomato and roasted olives 27
farro and wheatberry “risotto,” seasonal vegetables and grana padano 22
duck breast, roasted endive, apricot and stir fried fava beans 28
sea scallops, carrot purée, beets, lemon and celery milk 28
market fish of the day, seasonal preparation P/A
crispy short ribs, raw kohlrabi, tamari bbq and butternut squash 26
veal tenderloin, sweet onion purée, roasted zucchini and spicy tomato vinaigrette 29
grilled ribeye, roasted garlic and sautéed seasonal vegetable 30


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


twin homemade ricotta cannolis 8
doro made vanilla ice cream, chocolate sauce, whipped cream candied peanuts 10
doro made sorbet of the day 8
dark chocolate pot de creme 10
pistachio pavlova, strawberries and cream 10