First Course

cauliflower and watercress puree with toasted crumbs 10
romaine lettuce, boiled egg, cheddar, caper vinaigrette and bread crumbs 12
simple greens salad, fresh herbs and creamy ginger dressing 10
marinated beets, frisee, walnuts, pear and bleu cheese salad 12
burrata cheese, heirloom tomatoes, nasturtium, pine nuts and saba 12
colossal king crab, mango, chives and aji amarillo 16
charred octopus, charmoula, diced vegetables and pistachios 15
pork schnitzel, shaved vegetables and spicy sweet dressing 12
sea scallop crudo, persimmon, pepitas and ponzu sauce 12

Second Course

chicken “milanese”, tomatoes, artichokes, arugula and parmigiano cheese 24
grilled snapper, roasted zucchini, roast pepper, olive and celery relish 29
farro and wheatberry “risotto,” seasonal vegetables and grana padano cheese 23
duck breast, savory pancake, bok choy, hoisin and seasoned crema 28
seared sea scallops, apple brown butter, parsnip and pistachio milk 28
market fish of the day, seasonal preparation P/A
crispy short ribs, carrot puree, pickled napa slaw and tamari bbq 28
lamb loin, fennel puree, brussel sprout leaves and red wine glaze 32
grilled ribeye, roasted garlic and sautéed seasonal vegetable 34


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


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
pavlova, kiwi and strawberry coulis 9

Wine and Beer

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