Serving Daily – Our menu is prepared daily to ensure the quality of our ingredients. We support local, sustainable practices, organic produce, and local farms. Dolce’s culinary team is committed to delivering the ultimate California farm to table cuisine. All of our food is made from scratch in-house.


Available all day

Small Plates

Soup Du Jour MP

Olive Tapenade, Castelvetrano olives, burrata, balsamic reduction, confit garlic toasted baguette 12

Brussels Sprouts, pancetta lardon 13

House Meatballs, pomodoro, shaved parmesan, herbs 16

Roasted Mushrooms, confit garlic, parmesan, fresh herbs, bourbon smoked black pepper aioli 14

Cheese Plate, selection of three cheeses, seasonal fruit compote, nuts, honeycomb 20

Charcuterie & Cheese, selection of three cheeses three cured meats and San Daniele prosciutto 30

Roasted Seasonal Vegetables, roasted garlic 12

Lamb, New Zealand garlic and herb marinated chops, bell pepper polenta, arugula pesto 21

Four Cheese Mac, fresh campanelle noodle, gruyere, asiago and sharp cheddar mornay, herbed crumb 14

BLTA, Applewood smoked bacon, tomato, avocado, arugula, Dijon aioli 17
Served with side salad.

*Available before 5pm

Angry Skewers, spicy marinated chicken, tzatziki 16

Wagyu Beef Sliders, toasted brioche bun, hatch chili cheddar, chili aioli 15


Bibb Lettuce, Black River gorgonzola, candied bacon, cherry tomato, crème fraiche vinaigrette, herb breadcrumb14


Atlantic Salmon Filet 8

Chicken Breast 6

Shrimp 8

Burrata 3

Filet, 6 oz 13

Beet & Goat Cheese, roasted gold and striped beets, citrus, chive goat cheese panna cotta, arugula, orange reduction, pistachios 16

Spring Greens, mix greens, asparagus, snap peas, cucumber, avocado, frisèe, pine nuts, Meyer lemon vinaigrette 16

Kale Caesar, kale, apples, walnuts, shaved parmesan, Caesar dressing, housemade garlic-herb croutons 16

Caprese, local tomato, burrata, basil, olive oil, balsamic reduction 14


Margherita, crushed San Marzano tomatoes, mozzarella, basil 17
Add Prosciutto    5

Bianca, garlic cream sauce, pecorino, parmesan, fontina, mozzarella 19

Sausage Salumi, bacon, salumi, sausage, crushed San Marzano tomatoes, mozzarella 20

Spicy Chicken, garlic cream sauce, serrano peppers, mozzarella, red onion, bacon, cilantro, crème fraiche 19

Mushroom & Spinach, applewood smoked bacon, parmesan garlic cream, chili flake, pickled red onion, mozzarella, fontina 20

Braised Short Rib, garlic cream sauce, mozzarella, fontina, pickled red onion, chili flake, arugula, honey drizzle 20

Peppers & Sausage, San Marzano tomato sauce, seasonal farmer’s market peppers, N’duja sausage, red onion, mozzarella, garlic, fontina 20


Daily Butcher’s Cut*, roasted seasonal vegetable, potato du jour, jus MP

Lasagna, classic Bolognese, house made pasta, Mornay sauce, mozzarella, fontina 24

Penne, house N’duja sausage, peppers, roasted garlic, pecorino garlic cream sauce, basil 22

Mary’s Half Chicken, seared under brick, crispy smashed fingerling potatoes, locally farmed seasonal vegetables, sunny up egg*, jus 28
Angry Style 30

8oz Wagyu Beef Burger, cheese, bacon, lettuce, tomato, onion, horseradish aioli, house fingerling potatoes tossed with bacon, creme friache, scallions 23

Filet, 6 oz*, roasted seasonal vegetable, potato du jour, demi MP

Spaghetti, fresh pasta, pomodoro or alfredo 19 ADD BOLOGNESE 6

Fettuccine, sautéed shrimp, parmesan roasted grape tomatoes, white wine lemon broth, garlic, spinach 24

Cedar Salmon*, Atlantic salmon, roasted broccolini, lemon, Saba 28

Cioppino, fresh seafood*, spicy tomato broth, toasted herbed baguette 34

Add fresh pasta 6

Fresh Ravioli

Mushroom with porcini cream sauce 24

Cheese with housemade vodka sauce 22

Daily Catch MP

Kid’s Menu

Cheese Pizza 8

Salumi Pizza 9

1 Beef Slider with Fingerling Potatoes 9.5

Penne Pasta, choice of Butter or Marinara Sauce 9

Kid’s Brownie 4

Scoop of Gelato 3.75

Wines by the Glass


ROSE ǀ Font Freye, FRA ’17
REISLING ǀ DR Loosen, Mosel ’17
ARNEIS ǀ Damilano, ITA ’17
SAUVIGNON BLANC ǀ Kim Crawford, NZ, ’17
SAUVIGNON BLANC ǀ Charles Krug, Napa, ’17
CHARDONNAY ǀ Bramito, ITA, ’16
CHARDONNAY ǀ Steven Vincent, CA, ’16
CHARDONNAY ǀ Frank Family, Napa, ’15
CHARDONNAY ǀ Ferrari Carano, Sonoma


BARBERA ǀ Vietti, ITA, ’16

CHIANTI ǀ Ruffino, ITA, ’16
BAROLO ǀ Damilano, ITA, ’13
GRENACHE ǀ Sella Mosca, ITA, ’14
ZINFANDEL ǀ Turley Juvenile, Napa, ’15
PINOT NOIR ǀ Steven Vincent, CA, ’15
PINOT NOIR ǀ Belle Glos, Las Alturas, ’16

PINOT NOIR ǀ Au Bon Climat, Santa Barbara
MALBEC ǀ Paul Hobbs, ARG, ’17
CABERNET BLEND ǀ Chappellet, Napa, ’18
CABERNET ǀ Rutherford Vintners, Napa
CABERNET ǀ Twenty Rows, CA, ’16


CHAMPAGNE ǀ Nicolas Feuillatte, FRA


Specialty Cocktails 15

Anej-old Fashion, Don Julio Anejo tequila, chocolate bitters, simple syrup, orange peel

The Ilene ǀ Ketel One vodka, muddled berries, lemon juice, simple syrup

Ranch Water ǀ CaliFino Reposado tequila, lime juice, Topo Chico sparkling water

Dirty Ranch Water ǀ Ranch water, muddled serrano, Tajin rim

Dolce Sparkling Sangria ǀ Tito’s Vodka, Prosecco, St Germaine, grapefruit juice, orange juice, farmers market fresh fruit

Peach Bourbon Blitz ǀ Bulliet bourbon, lemon juice, mint, peach puree, simple syrup

BS Rita ǀ Blanco Tequila, muddled basil and market strawberries fresh lime, Cointreau

The Perfect Pear ǀ Grey Goose Pear, elderflower, grapefruit, simple syrup

Classic Negroni ǀ Tanqueray, campari, sweet vermouth

Cucumber Fizz ǀ Tanqueray, lemon juice, cucumber, simple syrup, club soda


Pacifico ǀ 12 oz ǀ Mexico 6

Peroni ǀ 12 oz ǀ Italy 6

Scrimshaw Pilsner ǀ 12 oz ǀ USA 6

Delirium Tremens ǀ 330 ml ǀ Belgium 10

Abita Amber ǀ 12 oz ǀ USA 7

394 Pale Ale ǀ 12 oz ǀ SD 7

Pizza Port Blonde Ale ǀ 11

Ballast Point Sculpin ǀ 12 oz ǀ San Diego 7

Stone Delicious ǀ12 oz ǀ SD 7

Stone Arrogant Bastard ǀ 16 oz ǀ SD 7

Miller Lite ǀ 12 oz ǀ USA 6

Coors Light ǀ 12 oz ǀ USA 6

Stone & Buenaveza Salt & Lime Lager ǀ 7

Pizza Port Chronic Amber ǀ 11


Join Us… Tuesdays & Thursdays

1/2 price Wine by the Bottle*

*excludes wine served by the glass

Corkage Fee* $50