First Course

italian wedding soup 9
asian pear and persimmons, radish, 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, mushroom tapenade, breadcrumbs and pecan oil 12
salmon gravlax, cucumber, yogurt and toasted quinoa 10
charred octopus, aioli potatoes, red pepper vinaigrette 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, apple coulis, napa cabbage, mushrooms and hoisin 28
seared sea scallops, celery root puree, fennel and blood orange 28
market fish of the day, seasonal preparation P/A
crispy short ribs “bourgogne” 26
lamb loin chops, pumpkin brown butter, zucchini and charmoula 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 candied peanuts 10
doro made sorbet of the day 8
dark chocolate pot de creme 10
pumpkin panacotta and cranberry jus 10