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First Course

heirloom tomato & watermelon gazpacho with pepitas and feta cheese 12
romaine lettuce, boiled egg, cheddar, caper vinaigrette and bread crumbs 14
simple greens salad, fresh herbs and creamy ginger dressing 11
tender choy & sugar kiss melon salad with bleu cheese, kohlrabi and pistachio 12
burrata, tomato jam and peaches with everything tuile 15
maine lobster with summer truffle vinaigrette, leeks and paprika 18
charred octopus with romesco sauce, white beans and chorizo 17
pork schnitzel, shaved vegetables and spicy sweet dressing 14
hamachi crudo* with aji amarillo, salmon roe and meyer lemon 18

Second Course

chicken peperonata, basil and grana padano cheese 26
grilled snapper, roasted zucchini, roast pepper, olive and celery relish 38
vegetable harira, chickpeas, farro and lemon dressed greens 24
roasted duck breast with peach, shaved kohlrabi and red wine glaze 32
seared tuna with sweet corn, acre pea succotash and ohitashi 40
market fish of the day*, seasonal preparation P/A
crispy short ribs, carrot puree, pickled napa slaw and tamari bbq 36
lamb kebab with fregola, feta cheese, charmoula and yogurt sauce 40
grilled ribeye, roasted garlic and sautéed seasonal vegetable 52

* Consuming raw or under cooked meats, poultry, shellfish or eggs may increase your risk of food-borne illness, especially if you have certain medical conditions.

Sides

roasted yams 8
cauliflower puree 8
crispy quinoa 8
roasted potatoes 8

Dessert

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
peach blueberry crisp a la mode 12

Wine and Beer

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