First Course

tomato soup, goat cheese gnudi and parsley 9
arugula, mushrooms, pecorino romano, and bread crumbs 12
crisp lettuce, beets, almonds and aged cheddar 10
simple greens, fresh herbs, creamy ginger 9
burrata, fresh pea salad, saba and mint 12
crudo of the day, avocado, citrus, ponzu and salmon roe 14
chilled shrimp, cabbage “vermicelli”, tangy mango 13
pork schnitzel, shaved vegetables, spicy sweet dressing 12
coffee cured salmon, fennel, hazelnuts and raisins 12

Second Course

roasted chicken, roasted pepper, zucchini and snap peas 24
grilled snapper, summer squash, raw tomato and roasted olives 26
farro and wheatberry “risotto,” seasonal vegetables and grana padano 22
duck breast, carrot puree, blueberries and shaved beets 28
sea scallops, fava beans, onion, pistachio and apricot vinaigrette 27
salmon, creamed kale and spring vegetable salad 26
lamb ribeye, sno peas and orange-cilantro marmalade 29
roasted veal tenderloin, asparagus, red wine vinegar and parmesan 29
grilled ribeye, roasted garlic and sautéed seasonal vegetable 30


seasonal crop 6
cauliflower puree 6
crispy quinoa 6
roasted potatoes 6


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
pistachio pavlova, cream and strawberries 10