First Course

pistachio soup 10
kale and beets salad, lemon, almonds and goat cheese 10
simple greens salad, fresh herbs, creamy ginger dressing 9
watermelon, fennel and pea leaf salad, pistachio and lemon 10
burrata cheese, tomato jam, peaches, pecan oil and saba 12
salmon gravlax, yogurt, zucchini, curry and toasted quinoa 12
charred octopus, vinegared potatoes, parsley, and aji amarillo 15
pork schnitzel, shaved vegetables, spicy sweet dressing 12
yellowtail tartare, pumpkin seeds, broccolini and salmon roe 10

Second Course

chicken paillard, fregola, feta, broccolini and verjus vinaigrette 24
grilled snapper, summer squash, raw tomato and roasted olives 29
farro and wheatberry “risotto,” seasonal vegetables and grana padano cheese 23
duck breast, fennel puree, baked peaches, burnt orange and honey 28
seared sea scallops, caulilini, black truffle vinaigrette and celery milk 28
market fish of the day, seasonal preparation P/A
crispy short ribs, pickled napa, heirloom tomatoes and tamari bbq 27
lamb loin, glazed carrots, spinach ricotta gnocchi and rosemary 30
grilled ribeye, roasted garlic and sautéed seasonal vegetable 32


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 and candied peanuts 10
doro made sorbet of the day 8
chocolate mille feuille and whipped cream 10
pavlova, kiwi and passion fruit coulis 9