First Course

italian wedding soup 9
melon and zucchini salad, yogurt, mint and pistachios 12
kale and asian pears salad, almonds and goat cheese 10
simple greens salad, fresh herbs, creamy ginger dressing 9
burrata cheese, mushrooms, lemon, breadcrumbs and pecan oil 12
beetroot salmon, kohlrabi, apricot, capers and roe 10
charred octopus, aioli potatoes, red pepper vinaigrette 15
pork schnitzel, shaved vegetables, spicy sweet dressing 12
yellowtail carpaccio, pumpkin seeds, avocado and ponzu sauce 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, french lentils, shaved apples and beet vinaigrette 28
seared sea scallops, caulilini, raisin emulsion and fried capers 28
market fish of the day, seasonal preparation P/A
crispy short ribs, parsnip purée, tamari bbq and pickled squash 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
pistachio pavlova, strawberries and cream 10