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First Course

tomato and bread soup, grana padano cheese and parsley 9
blood orange and fennel salad, olives and pistachios 12
kale and apple salad with almonds and cheddar cheese 10
simple greens salad, fresh herbs, creamy ginger 9
burrata cheese, roast tomato, fennel, crostini, pecan oil and saba 12
sea scallop crudo, avocado, ponzu and salmon roe 14
charred octopus, green beans, roasted peppers and herbs 12
pork schnitzel, shaved vegetables, spicy sweet dressing 12
yellowtail carpaccio, citrus vinaigrette and radishes 10

Second Course

roasted chicken, fregola, feta, dried fruits and verjus vinaigrette 23
grilled snapper, brussels sprout leaves, raw tomato and roasted olives 27
farro and wheatberry “risotto,” seasonal vegetables and grana padano 22
duck breast, spinach and apricot, roasted mushrooms, hoisin 28
sea scallops, celery root and pear puree, cilantro orange marmalade 28
market fish of the day, seasonal preparation P/A
glazed short ribs, creamed turnips and pickled butternut squash 25
roast pork tenderloin, apple brown butter puree, stir fried bok choy 24
grilled ribeye, roasted garlic and sautéed seasonal vegetable 30

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
apple tart tatin, creme fraiche 10

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