It’s our new co-chef Paul Losch’s first full week at DOC! Paul and co-chef Jobie Bailey have put together a beautiful summer menu, with light antipasti selections including: lettuces, fennel, cherries and goat cheese; diamond point oysters; smoked salmon with snap peas, fingerling potatoes and spinach; morel & porcini mushrooms with peas and doug fir, and squash carpaccio with basil. We have some fantastic vegetarian plates on the menu this week: risotto with English peas, mint and parmesan; cavatelli with artichoke, olive and nasturtium; and swiss chard & porcini lasagna topped with a fresh farm egg. Also look out for secondi like sturgeon with asparagus, sweet onions and favas; and for the meat lovers, a flat iron steak with broccoli and garlic scapes. Desserts, cheeses and of course, wine pairings are abundant as always. Please note that our tasting menu is now available at 6pm and 8:30pm seatings only, with the full menu available a la carte throughout the night. Outdoor seating is available.