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First Course

heirloom pumpkin soup, toasted pecans 12
romaine lettuce, boiled egg, cheddar, caper vinaigrette and bread crumbs 14
simple greens salad, fresh herbs and creamy ginger dressing 11
tender choy & beets salad with hazelnut and bleu cheese 12
burrata, maitake, green apple and celery nage with sesame tuile 15
royal red shrimp, daikon, butternut and sea lettuce with tamari lemon 16
charred octopus with tomato preserves, teriyaki and togarashi 17
pork schnitzel, shaved vegetables and spicy sweet dressing 14
hamachi crudo* with aji amarillo, salmon roe and meyer lemon 18

Second Course

chicken “milanese” raw greens, tomatoes, corn and grana 26
grilled snapper, roasted zucchini, roast pepper, olive and celery 38
vegetable harira, chickpeas, farro and lemon dressed greens 24
duck breast with kohlrabi pancake, broccolini, bonito and hoisin sauce 32
seared tuna with eggplant caponata, garlic and chive puree 38
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
dark chocolate pot de creme 10
apple cranberry crisp a la mode 12

Wine and Beer

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