First Course

soup of pistachio 10
romaine lettuce, boiled egg, cheddar, caper vinaigrette and bread crumbs 12
simple greens salad, fresh herbs and creamy ginger dressing 10
kale, blood oranges, walnuts and goat cheese 12
burrata cheese, fennel puree, kumquat jam, almonds and saba 13
sea crab & carrot tangy emulsion with savory tuile 16
charred octopus, tomato jam, teriyaki and nasturtiums 15
pork schnitzel, shaved vegetables and spicy sweet dressing 12
scallop carpaccio, pine nuts, meyer lemon and garlic chives 12

Second Course

chicken “milanese”, tomatoes, artichokes, arugula and parmigiano cheese 25
grilled snapper, roasted zucchini, roast pepper, olive and celery relish 29
vegetable pave, cashew bechamel, tomato and wheat berries 24
duck breast, stir fried gai lan, spiced orange marmalade and hoisin sauce 29
seared sea scallops, beech mushrooms, broccoli, apricot and pistachio milk 32
market fish of the day, seasonal preparation P/A
crispy short ribs, carrot puree, pickled napa slaw and tamari bbq 28
lamb loin, celeriac remoulade, brussels sprouts, apple and red wine 34
grilled ribeye, roasted garlic and sautéed seasonal vegetable 38


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
brioche, orange butter, cranberry and pecan syrup 10

Wine and Beer

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