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First Course

butternut squash puree, curry oil, pine nuts and parsley 9
watercress, melon and cucumber, goat cheese, red pepper vinaigrette 12
crisp lettuce and apple, toasted almonds and aged cheddar 10
simple greens, fresh herbs, creamy ginger 10
heirloom tomatoes, ricotta salata, lemon and mint 12
marinated wahoo and cut beans, pink radish, chips and arugula juice 14
seared shrimp, curdled egg and sea beans 12
pork schnitzel, shaved vegetables, spicy sweet dressing 12
coffee cured salmon, fennel, hazelnuts and raisins 12

Second Course

roasted chicken, fennel, radish, yam and yuzu glaze 24
grilled snapper, raw tomato, brussel sprout leaves and roasted olives 25
farro and wheatberry “risotto,” seasonal vegetables and grana padano 22
duck breast, carrot puree, honshemiji mushrooms, nectarines 28
steamed tile fish, roasted eggplant, glazed carrots and fennel milk 25
salmon teriyaki, creamed chard, pickled cucumber and wax beans 24
lamb ribeye, cauliflower puree, coarse kale, lemon and soy 25
beef filet, cherry tomato, steamed kholrabi, bordelaise and celery cream 32
grilled new york strip steak, roasted garlic and sautéed greens 30

Sides

sautéed wax beans 6
cauliflower puree 6
crispy quinoa 6
roasted potatoes 6

Dessert

toasted angel cake, salted butter and fresh fruit jam 8
doro made vanilla ice cream, chocolate sauce, whipped cream candied peanuts 10
doro made sorbet of the day 8
double chocolate, souffle and mousse 10
poached plums with vanilla bean 8

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