**MENU IS SUBJECT TO CHANGE**

First Course

tomato soup, goat cheese gnudi and parsley 9
melon and zucchini salad, goat cheese and balsamic 12
crisp lettuce, beets, almonds and aged cheddar 10
simple greens, fresh herbs, creamy ginger 9
burrata, peach jam, raw tomato, pecan oil and saba 12
crudo of the day, avocado, citrus, ponzu and salmon roe 14
shrimp salad toast, shredded sno peas and red peppers 13
pork schnitzel, shaved vegetables, spicy sweet dressing 12
coffee cured salmon, fennel, hazelnuts and raisins 12

Second Course

roasted chicken, kale pesto, mayonnaise potatoes and radish 24
grilled snapper, summer squash, raw tomato and roasted olives 27
farro and wheatberry “risotto,” seasonal vegetables and grana padano 22
duck breast, parsnip puree, roasted fig and citrus glaze 28
sea scallops, fregola, almonds, poached tomato, apricot and yuzu 28
salmon, baked tomato, cabbage tzatziki, petite greens 27
lamb ribeye, jupiter rice and chard, roasted peach, red wine 30
veal tenderloin, broccoli raab salad, pecorino and balsamic vinaigrette 29
grilled ribeye, roasted garlic and sautéed seasonal vegetable 30

Sides

seasonal crop 7
cauliflower puree 7
crispy quinoa 7
roasted potatoes 7

Dessert

brioche custard, whipped cream and fresh fruit jam 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
almond pavlova, cream and cherries 10

**MENU IS SUBJECT TO CHANGE**