First Course

pistachio soup 10
romaine lettuce, boiled egg, cheddar, caper vinaigrette and bread crumbs 12
simple greens salad, fresh herbs, creamy ginger dressing 10
kale salad, cranberries, bleu cheese, hazelnuts and apples 12
burrata cheese, apple brown butter, pea leaves, mushrooms, pecan oil and saba 12
salmon pastrami, carrot salad, sunflower seeds, roe and teriyaki sauce 12
charred octopus, vinegared potatoes, parsley, and aji amarillo 15
pork schnitzel, shaved vegetables, spicy sweet dressing 12
scallop carpaccio, myer lemon, pine nuts and charred scallions 12

Second Course

chicken paillard, fregola, feta, broccolini and verjus vinaigrette 24
grilled snapper, fennel fondue, roast pepper, olives, celery relish 29
farro and wheatberry “risotto,” seasonal vegetables and grana padano cheese 23
duck breast, potato latkes, apricot, spinach and hoisin sauce 28
seared sea scallops, caulilini, black truffle vinaigrette and celery milk 28
market fish of the day, seasonal preparation P/A
crispy short ribs, savory pancake, pickled turnip slaw and tamari bbq 27
lamb loin, butternut puree, shaved kohlrabi and red wine glaze 30
grilled ribeye, roasted garlic and sautéed seasonal vegetable 32


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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