Our Menu
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
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FRIED CALAMARI22
zucchini, tarragon mayo
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ZUCCHINI FLOWERS TEMPURA18
ricotta, basil, eggplant emulsion, Modena balsamic vinegar
CRUDI & TARTARE*
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GAMBERI ROSSI CARPACCIO39
crème fraîche, lemon, raspberry dust, blueberry gel
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YELLOWFIN TUNA TARTARE27
avocado, mango, sunchoke chips, seaweed, orange caviar, lemon espuma
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BEEF TARTARE26
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
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GRILLED OCTOPUS33
pumpkin purée, smoked mozzarella water, glazed shimeji mushrooms, paprika dust, crispy pumpkin seed-quinoa
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SAUTEED MANILA CLAMS23
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BLACK TRUFFLE EGG29
crispy egg, sautéed mushroom, parmesan mousse, shaved black truffle
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VEAL TONNATO ‘AMALFITANO’25
tonnato sauce, capers, candied lemon, Amalfi anchovies, rose petal dust, potato chips
TAGLIERE
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SMALL TAGLIERE33
prosciutto di Parma 20 months, artisanal salami, capocollo, 24 months Parmigiano Reggiano, sweet gorgonzola, stracchino, Castelvetrano green olives, prosciutto cured in olive oil, ‘nduja
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LARGE TAGLIERE46
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
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DOMA SALAD22
frisée, arugula, baby artichokes, dry-aged ricotta, avocado mousse, pickled onions, black olives crumble
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CAPRESE BURRATA25
heirloom tomato carpaccio, arugula gel, fig jam, eggplant mousse, balsamic caviar
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CAPRESE BURRATA with Prosciutto37
heirloom tomato carpaccio, arugula gel, fig jam, eggplant mousse, balsamic caviar, Prosciutto di Parma
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EGGPLANT PARMIGIANA23
fior di latte mozzarella, baby eggplant, tomato sauce, basil
A 20% of service charge will be add to the bill.
This contribution supports our team and ensures an exceptional dining experience.
PASTA
CLASSIC
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BUCATINI ‘CACIO E PEPE’29
pecorino romano cheese ‘scorza nera’, Sichuan black pepper, crispy pecorino
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CANDELE ‘ALLA GENOVESE’34
slowly cooked beef ragu, Parmesan cheese espuma
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TAGLIOLINI ‘AL TARTUFO NERO’39
black truffle, French butter, parmesan cheese
MODERN
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RICOTTA TORTELLINI & PRAWNS32
Sauteed red Patagonian prawns, broccoli rabe, ‘datterino’, tomato confit, anchovy emulsion
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SPAGHETTI ALLA CHITARRA ‘VONGOLE E PORCINI’37
Manila clams, porcini mushrooms emulsion, black garlic crumble
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TAGLIATELLE ‘LAMB RAGU’33
dry-aged ricotta, basil, yellow tomato coulis
RISOTTI
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WHOLE MAINE LOBSTER LINGUINE OR RISOTTOMP
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SAFFRON RISOTTO & BRAISED VEAL OSSOBUCOMP
FISH
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ORANGE GLAZED SALMON39
yuzu beurre blanc, fennel salad, pine nuts, toasted sesame seed
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YELLOWFIN TUNA STEAK ‘ SCAPECE’’47
baby zucchini scapece, buffalo ricotta mousse, mint, pickled zucchini aioli
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WHOLE BRANZINO47
lemon citronette, extra virgin olive oil
MEAT
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GRILLED FILET MIGNON56
seared king trumpet mushroom, golden ‘cipollini’ onion, porcini chips, parsley emulsion, black garlic aioli
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NEW ZEALAND LAMB CHOPS ‘CONFIT’58
stuffed rainbow chard pillow, braised shallots, onion emulsion, yellow pepper purée, lemon zest demiglace
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21oz GRASS FED GRILLED RIB EYE ‘COWBOY’92
Served with arugula and cherry tomato salad
SIDES
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SAUTEED SPINACH12
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ROASTED CAULIFLOWERS14
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GRILLED VEGETABLES15
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ROASTED POTATOES11
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ARUGULA & CHERRY TOMATOES12
Desserts
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Strawberry Tiramisu5.80Laboris nisi ut aliquip ex ea commodo consequat duis aute
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Cardamom Crème brûlée with orange filets6.40Irure dolor in reprehenderit in voluptate velit esse cillum dolore
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Organic cheese platter9.80Fugiat nulla pariatur excepteur sint occaecat cupidatat
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Basil-citrus panna cotta on strawberry mirror5.90Non proident, sunt in culpa qui officia deserunt mollit anim id est
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Chocolate lava cake with mango mascarpone6.10Lorem ipsum dolor, sit amet, consectetuer adipiscing elit aenean







