**MENU IS SUBJECT TO CHANGE**

First Course

chilled watermelon and tomato soup 9
melon and zucchini salad, yogurt, mint and pistachios 12
kale and figs salad, almonds and goat cheese 10
simple greens salad, fresh herbs, creamy ginger dressing 9
burrata cheese, tomato jam, peach, pecan oil and saba 12
beetroot salmon, creme fraiche, pickled turnips and salmon roe 10
charred octopus, aioli potatoes, red pepper vinaigrette 15
pork schnitzel, shaved vegetables, spicy sweet dressing 12
yellowtail carpaccio, pumpkin seeds, avocado and ponzu sauce 10

Second Course

chicken paillard, fregola, feta, broccolini and verjus vinaigrette 23
grilled snapper, zucchini, raw tomato and roasted olives 28
farro and wheatberry “risotto,” seasonal vegetables and grana padano cheese 22
duck breast, rhubarb compote, asparagus and citrus hoisin 28
sea scallops, fennel puree, roasted peach and red wine glaze 28
market fish of the day, seasonal preparation P/A
crispy short ribs, raw kohlrabi, tamari bbq and butternut squash 26
veal tenderloin, fava beans, roasted tomato and apricot puree 30
grilled ribeye, roasted garlic and sautéed seasonal vegetable 32

Sides

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

Dessert

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
pistachio pavlova, strawberries and cream 10

**MENU IS SUBJECT TO CHANGE**