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Our Menu

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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

  • MEATBALLS
    21

    veal & beef, tomato sauce, basil, provolone cheese

  • FRIED CALAMARI
    22

    zucchini, tarragon mayo

  • MANILA CLAMS
    23

    sauteed – white sauce or marinara sauce

CRUDI & TARTARE*

  • TUNA TARTARE
    24

    yellowfin tuna, avocado, mango, seaweed, lemon espuma

  • BEEF CARPACCIO
    24

    black truffle, egg crumble, capers olives ma

  • SCALLOPS CRUDO
    29

    mango, ponzu, jalapeno, basil infused olive oil

*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

  • BLACK TRUFFLE EGG
    26

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

  • VEAL TONNATO ‘AMALFITANO’
    23

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

  • EGGPLANT PARMIGIANA
    23

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

  • ZUCCHINI FLOWER TEMPURA
    18

    ricotta, basil, eggplant emulsion, modena balsamic vinegar

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

TAGLIERE

  • ITALIAN SELECTION CHARCUTERIE
    33   |   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

  • CHEESE & MARMELLATA
    32

    pecorino, gorgonzola, parmigiano reggiano, fig jam, honey

PASTA

CLASSIC

  • BUCATINI ‘CACIO E PEPE’
    27

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

  • CANDELE ‘ALLA GENOVESE’
    32

    slowly cooked beef ragu, Parmesan cheese espuma

  • TAGLIOLINI ‘AL TARTUFO NERO’
    39

    black truffle, French butter, parmesan cheese

CONTEMPORANEO

  • RAVIOLO ‘MEDITERRANEO’
    29

    ricotta stuffed pasta, datterino tomato sauce, eggplant emulsion

  • SPAGHETTI ‘VONGOLE E PORCINI’
    34

    clams, porcini mushrooms emulsion, black garlic crumble

  • TAGLIATELLE ‘LAMB RAGU’
    32

    dry-aged ricotta, basil, yellow tomato coulis

FISH

  • ORANGE GLAZED SALMON
    37

    yuzu beurre blanc, fennel salad, pine nuts

  • TUNA STEAK ‘ SCAPECE’’
    45

    baby zucchini scapece, buffalo ricotta mousse, mint

MEAT

  • FILET MIGNON
    54

    king trumpet mushroom, golden ‘cipollini’ onion, porcini chips

  • LAMB CHOPS ‘CONFIT’
    55

    stuffed rainbow chard, braised shallots, yellow pepper emulsion

SPECIAL

  • LOBSTER LINGUINE
    75

    whole maine lobster, datterino tomato sauce

  • SAFFRON RISOTTO & BRAISED VEAL OSSOBUCO
    70

    acquerello rice, saffron cream, braised veal ossobuco

  • SALT CRUSTED BRANZINO
    90

    lemon citronette, extra virgin olive oil + side

  • PRIME T-BONE STEAK 32oz
    150

    T-bone steak , cherry tomato & arugula salad

SIDES

  • SAUTEED SPINACH
    12
  • GRILLED VEGETABLES
    15
  • ROASTED CAULIFLOWERS
    14
  • ROASTED POTATOES
    11

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.