Accessibility Tools
Skip to main content

Our Menu

DOWNLOADS:

At dōma, every dish tells a story of tradition, craftsmanship, and innovation. Rooted in the rich culinary heritage of Southern Italy, our menu showcases the finest seasonal ingredients, handcrafted pasta, pristine seafood, premium meats, and thoughtfully sourced produce, all prepared with a contemporary touch.

Each recipe is designed to honor authentic Italian flavors while embracing modern techniques and elegant presentation. Whether you’re sharing a selection of appetizers, savoring a perfectly balanced pasta, or indulging in one of our signature entrées, every course reflects our passion for exceptional ingredients and genuine hospitality.

Carefully paired with an outstanding selection of Italian wines and handcrafted cocktails, our menu invites you to experience the true essence of Italian dining, where every meal is meant to be enjoyed, shared, and remembered.

PIATTINI

bites

  • FRIED CALAMARI
    22

    zucchini, tarragon mayo

  • ZUCCHINI FLOWERS TEMPURA
    18

    ricotta, basil, eggplant emulsion, Modena balsamic vinegar

CRUDI & TARTARE*

  • GAMBERI ROSSI CARPACCIO
    39

    crème fraîche, lemon, raspberry dust, blueberry gel

  • YELLOWFIN TUNA TARTARE
    27

    avocado, mango, sunchoke chips, seaweed, orange caviar, lemon espuma

  • BEEF TARTARE
    26

    black truffle, homemade capers, olives, mayo, egg crumble, rice crisp, blue potato chips

*Consuming raw or undercooked meats, poultry, oysters, seafood, shellfish, or eggs may increase your risk of foodborne illness.

STARTERS

  • GRILLED OCTOPUS
    33

    pumpkin purée, smoked mozzarella water, glazed shimeji mushrooms, paprika dust, crispy pumpkin seed-quinoa

  • SAUTEED MANILA CLAMS
    23
  • BLACK TRUFFLE EGG
    29

    crispy egg, sautéed mushroom, parmesan mousse, shaved black truffle

  • VEAL TONNATO ‘AMALFITANO’
    25

    tonnato sauce, capers, candied lemon, Amalfi anchovies, rose petal dust, potato chips

TAGLIERE

  • SMALL TAGLIERE
    33

    prosciutto di Parma 20 months, artisanal salami,  capocollo, 24 months Parmigiano Reggiano, sweet gorgonzola, stracchino, Castelvetrano green olives, prosciutto cured in olive oil, ‘nduja

  • LARGE TAGLIERE
    46

    prosciutto di Parma 20 months, artisanal salami,  capocollo, 24 months Parmigiano Reggiano, sweet gorgonzola, stracchino, Castelvetrano green olives, prosciutto cured in olive oil, ‘nduja

SALADS & VEGETABLES

  • DOMA SALAD
    22

    frisée, arugula, baby artichokes, dry-aged ricotta, avocado mousse, pickled onions, black olives crumble

  • CAPRESE BURRATA
    25

    heirloom tomato carpaccio, arugula gel, fig jam, eggplant mousse, balsamic caviar

  • CAPRESE BURRATA with Prosciutto
    37

    heirloom tomato carpaccio, arugula gel, fig jam, eggplant mousse, balsamic caviar, Prosciutto di Parma

  • EGGPLANT PARMIGIANA
    23

    fior di latte mozzarella, baby eggplant, tomato sauce, basil

PASTA

CLASSIC

  • BUCATINI ‘CACIO E PEPE’
    29

    pecorino romano cheese ‘scorza nera’, Sichuan black pepper, crispy pecorino

  • CANDELE ‘ALLA GENOVESE’
    34

    slowly cooked beef ragu, Parmesan cheese espuma

  • TAGLIOLINI ‘AL TARTUFO NERO’
    39

    black truffle, French butter, parmesan cheese

MODERN

  • RICOTTA TORTELLINI & PRAWNS
    32

    Sauteed red Patagonian prawns, broccoli rabe, ‘datterino’, tomato confit, anchovy emulsion

  • SPAGHETTI ALLA CHITARRA ‘VONGOLE E PORCINI’
    37

    Manila clams, porcini mushrooms emulsion, black garlic crumble

  • TAGLIATELLE ‘LAMB RAGU’
    33

    dry-aged ricotta, basil, yellow tomato coulis

RISOTTI

  • WHOLE MAINE LOBSTER LINGUINE OR RISOTTO
    MP
  • SAFFRON RISOTTO & BRAISED VEAL OSSOBUCO
    MP

FISH

  • ORANGE GLAZED SALMON
    39

    yuzu beurre blanc, fennel salad,  pine nuts, toasted sesame seed

  • YELLOWFIN TUNA STEAK ‘ SCAPECE’’
    47

    baby zucchini scapece, buffalo ricotta mousse, mint, pickled zucchini aioli

  • WHOLE BRANZINO
    47

    lemon citronette, extra virgin olive oil

MEAT

  • GRILLED FILET MIGNON
    56

    seared king trumpet mushroom, golden ‘cipollini’ onion, porcini chips, parsley emulsion, black garlic aioli

  • NEW ZEALAND LAMB CHOPS ‘CONFIT’
    58

    stuffed rainbow chard pillow, braised shallots, onion emulsion,  yellow pepper purée, lemon zest demiglace

  • 21oz GRASS FED GRILLED RIB EYE ‘COWBOY’
    92

    Served with arugula and cherry tomato salad

SIDES

  • SAUTEED SPINACH
    12
  • ROASTED CAULIFLOWERS
    14
  • GRILLED VEGETABLES
    15
  • ROASTED POTATOES
    11
  • ARUGULA & CHERRY TOMATOES
    12

DESSERT

  • MODERN TIRAMISU
    15

    homemade savoiardo, espresso, bitter dark chocolate crumble, mascarpone espuma, homemade cappuccino ice cream, cocoa, and Licor43 drizzle

  • ‘SEMIFREDDO’ CHEESECAKE
    15

    white chocolate coat, fresh mango chutney, homemade mango sorbet, mint crèmeux

  • CHOCOLATE MOUSSE CAKE
    16

    Ecuadorian 56% dark chocolate mousse, hazelnut sponge, star anise-infused English cream, hazelnut curd, pear and sage gel, hazelnut variegated vanilla ice cream

  • CRÈME BRÛLÉE
    14

    vanilla, caramelized popcorn, fresh passionfruit gel, fresh diced pineapple, homemade pineapple sorbet

  • ASSORTED SORBET/ICE CREAMS
    10

    selection of two: vanilla, chocolate, cappuccino, lemon, pineapple, apricot, mango, strawberry

  • HOMEMADE ARTISANAL PISTACCHIO GELATO
    27

    FOR SHARING

A 20% of service charge will be add to the bill.

This contribution supports our team and ensures an exceptional dining experience.