Cullinary Offerings Of Domacin Restaurant & Winebar
Domacin’s menu is described as New American cuisine with Mediterranean influence, featuring dishes made from seasonally based ingredients attained by local and organic purveyors.
Jeffrey Lundmark began working in kitchens at age twelve. Altogether he has ten years of cooking experience. In 2007 he graduated from Le Cordon Bleu College of Culinary Arts. After graduation Jeffrey completed his internship with Cesare’s Winebar. Now the Chef at Domacin, Jeffrey has contributed many talents and ideas to the creation of dishes and the menu.
*Menu is subject to change.