First Course

tomato soup, goat cheese gnudi and parsley 9
persimmon and petite greens, pumpkin seeds and yuzu 12
crisp lettuce, beets, almonds and aged cheddar 10
simple greens, fresh herbs, creamy ginger 9
burrata, pear jam, crostini, 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, cold sesame spinach and broiled plum 28
sea scallops, fregola, almonds, poached tomato, apricot and yuzu 28
salmon, creamed turnips, bacon and lemon dressed kale 27
lamb ribeye, panzanella salad, feta and paprika vinaigrette 30
veal tenderloin, butternut puree, dried cherries and brussel sprouts 29
grilled ribeye, roasted garlic and sautéed seasonal vegetable 30


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


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