First Course

tomato and bread soup, grana padano cheese and parsley 9
arugula and persimmon salad, pumpkin seeds and goat cheese 12
kale and apple salad with almonds and cheddar cheese 10
simple greens salad, fresh herbs, creamy ginger 9
burrata cheese, pear jam, crostini, pecan oil and saba 12
crudo of the day, avocado, citrus, ponzu and salmon roe 14
shrimp and roasted tomato, brioche and sauce gribiche 10
pork schnitzel, shaved vegetables, spicy sweet dressing 12
sugar cured salmon, beets and green beans 12

Second Course

roasted chicken, wax bean and beet salad, verjus vinaigrette 23
grilled snapper, brussel sprout leaves, raw tomato and roasted olives 27
farro and wheatberry “risotto,” seasonal vegetables and grana padano 22
duck breast, spinach and apricot, roasted mushrooms, hoisin 28
sea scallops, creamy polenta, roasted pepper vinaigrette 28
salmon niçoise, tomato, olives, basil, beans and boiled egg. 26
glazed short ribs, creamed turnips and pickled butternut squash 25
roast pork tenderloin, apple brown butter puree, stir fried bok choy 24
grilled ribeye, roasted garlic and sautéed seasonal vegetable 30


seasonal crop 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
apple tart tatin, creme fraiche 10