First Course

italian wedding soup 9
asian pear and blood orange salad, mizuna and pistachio 12
kale and beets salad, lemon, almonds and goat cheese 10
simple greens salad, fresh herbs, creamy ginger dressing 9
burrata cheese, roasted tomatoes, kumquat jam, breadcrumbs, saba 12
salmon gravlax, yogurt, zucchini, curry and toasted quinoa 10
charred octopus, green beans, peppers, olives, chopped egg 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 23
grilled snapper, brussels sprouts leaves, raw tomato and roasted olives 28
farro and wheatberry “risotto,” seasonal vegetables and grana padano cheese 22
duck breast, shaved kholrabi, green apples and beetroot purée 28
seared sea scallops, caulilini, black truffle vinaigrette and celery milk 28
market fish of the day, seasonal preparation P/A
crispy short ribs, charred lettuce, parsnip puree 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