First Course

pistachio soup 10
romaine lettuce, boiled egg, cheddar, caper vinaigrette and bread crumbs 14
simple greens salad, fresh herbs and creamy ginger dressing 11
kale and grapefruit salad, bleu cheese and marcona almonds 12
burrata, tomato jam, brussel sprout leaves and everything tuile 15
ponzu marinated jonah crab* with sea lettuce, bonito & avocado 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 dijonaise, spinach, apricot puree and grana padano cheese 26
grilled snapper, roasted zucchini, roast pepper, olive and celery relish 34
vegetable harira, chickpeas, farro and lemon dressed greens 24
roasted duck breast with peas, ramps, choy, hoisin and onion puree 32
head on prawns, fregola, feta cheese and verjus, paprika vinaigrette 38
market fish of the day*, seasonal preparation P/A
crispy short ribs, carrot puree, pickled napa slaw and tamari bbq 36
roast lamb loin, eggplant, tomato confit, garlic chive and bordelaise sauce 42
grilled ribeye, roasted garlic and sautéed seasonal vegetable 48

* 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.


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


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
strawberry rhubarb crisp a la mode 12

Wine and Beer

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