First Course

vichyssoise soup, chilled potato, leek and almond 10
romaine lettuce, boiled egg, cheddar, caper vinaigrette and bread crumbs 12
simple greens salad, fresh herbs and creamy ginger dressing 10
watermelon, bleu cheese, radish, sunflower seeds and lemon salad 12
burrata cheese, heirloom tomatoes, nasturtium, pine nuts and saba 12
colossal king crab, mango, chives and aji amarillo 16
charred octopus, charmoula, diced vegetables and pistachios 15
pork schnitzel, shaved vegetables and spicy sweet dressing 12
tuna crudo, ribbons zucchini, pepitas and ponzu 12

Second Course

chicken “milanese”, tomatoes, artichokes, arugula and parmigiano cheese 24
grilled snapper, roasted zucchini, roast pepper, olive and celery relish 29
farro and wheatberry “risotto,” seasonal vegetables and grana padano cheese 23
duck breast, brown butter leeks, broccolini, honey and cashews 28
seared sea scallops, truffled potatoes, apricot and arugula juice 28
market fish of the day, seasonal preparation P/A
crispy short ribs, carrot puree, pickled napa slaw and tamari bbq 27
lamb loin, feta cheese quiche, roasted peach and red wine glaze 30
grilled ribeye, roasted garlic and sautéed seasonal vegetable 34


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


key lime panna cotta, nut granola and berry jus 9
doro made vanilla ice cream, chocolate sauce, whipped cream and candied peanuts 10
doro made sorbet of the day 8
chocolate pot de creme, fresh whipped cream 10
pavlova, kiwi and strawberry coulis 9

Wine and Beer

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