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First Course

late season minestrone au pistou 10
romaine lettuce, boiled egg, cheddar, caper vinaigrette and bread crumbs 12
simple greens salad, fresh herbs and creamy ginger dressing 10
persimmons and kale salad, bleu cheese and pepitas 12
burrata, tomato jam, brussel sprout leaves and everything tuile 14
jonah crab salad with tangy emulsion and grilled mushrooms 18
charred octopus, fennel, hazelnuts, raisins and teriyaki sauce 15
pork schnitzel, shaved vegetables and spicy sweet dressing 12
ahi tuna ohitashi sea lettuce, daikon, lemon and sesame 14

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, celery root puree, hoisin and apple soubise 30
sea scallops, charred eggplant, fennel raita and 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, broccolini, pear filled crepe and bordelaise sauce 38
grilled ribeye, roasted garlic and sautéed seasonal vegetable 46

Sides

roasted yams 7
cauliflower puree 7
crispy quinoa 7
roasted potatoes 7

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
strawberry rhubarb crisp a la mode 12

Wine and Beer

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