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 12

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 18

Charcuterie & Cheese, selection of three cheeses three cured meats and San Daniele prosciutto 28

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 12

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 14


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 10

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

Caprese, local tomato, burrata, basil, olive oil, balsamic reduction 12

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

Vegetable Medley, tomato, cucumber, red onion, sweet peppers, avocado, frisee, basil, cotija, balsamic, olive oil 16


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 19

Spicy Chicken, garlic cream sauce, serrano peppers, mozzarella, red onion, bacon, cilantro, crème fraiche 20

Mushroom & Spinach, applewood smoked bacon, parmesan garlic cream, chili flake, pickled red onion, mozzarella, fontina 19

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 19


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

Lasagna, classic Bolognese, house made pasta, Mornay sauce, mozzarella, fontina 22

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 27
Angry Style 28

8oz Wagyu Beef Burger, cheese, bacon, lettuce, tomato, onion, horseradish aioli, house fingerling potatoes tossed with bacon, creme friache, scallions 22

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

Spaghetti, fresh pasta, pomodoro 18 ADD BOLOGNESE 6

Fettuccine, sautéed shrimp, parmesan roasted grape tomatoes, white wine lemon broth, garlic, spinach 22

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

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 Rombauer, Carneros, ’15


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
MALBEC ǀ Paul Hobbs, ARG, ’17
CABERNET BLEND ǀ Chappellet, Napa, ’18
CABERNET ǀ Steven Vincent, CA, ’15
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