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Menu
Reservations
Private Events
Blog
Contact Us
Social
Breakfast
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Dinner
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Dessert
Botanist Menu
Dinner
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Graze
pickled vegetables, puffed tendon, truffle vinaigrette, WAGYU BEEF CARPACCIO 28
leek fondue, potato gnocchi, lobster glaze, CHARRED OCTOPUS 24
smoked carrots, candied beets, roasted sunchokes, white balsamic, HOMEMADE BURRATA SALAD 23
romanesco, duck prosciutto, bordelaise, watermelon radish, PAN SEARED SCALLOPS 25
foraged mushrooms, mushroom soil, crispy piave, HAND-CUT TAGLIATELLE 21
shitake mushrooms, preserved quince, truffle vinaigrette, SPRING SHOOTS SALAD 22
Hook, Hunt & Harvest
sunchokes, celeriac nage, onion jus, ROASTED MAITAKE MUSHROOMS 34
dungeness crab, daikon, ginger, OLIVE OIL POACHED HALIBUT 47
tomato fondue, puffed grains, lamb consommé, LAMB RACK AND LAMB BELLY DUO 49
roasted onion, tamale, salsify, red mole, DRY-AGED DUCK BREAST 49
celeriac gnocchi, rapini, green peppercorn jus, PAN SEARED STRIPLOIN 49
caramelized eggplant, crème fraiche, soft herbs, potato, BLACK PEPPER CRUSTED SALMON 45
vegetable ragu, ricotta salata, pine nuts, basil, CAVATELLI 25
Sides
lemon, crispy garlic, vegan xo sauce, SAUTÉD GAI LAN
chives, fermented carrots, parmesan, PAN ROASTED PETITE POTATOES
balsamic vinegar, goat cheese, walnuts, SALT ROASTED BEETS
We’ll Take It From Here
per person for the entire table 124
optional wine pairings 60
Vegan Menu
Graze
shitake mushrooms, preserved quince, truffle vinaigrette, SPRING SHOOTS SALAD 22
mushrooms, pickled onions, vegan xo sauce, OVEN ROASTED CAULIFLOWER 19
candied beets, sprouted seeds, pine nuts, lemon vinaigrette, ROASTED CARROT SALAD 19
Forage
sunchokes, celeriac nage, onion jus, ROASTED MAITAKE MUSHROOMS 34
king oysters, brussel sprouts, chili oil, potato crumb, PAN ROASTED BEET STEAK 33
confit tomato, toasted pine nuts, basil, CAVATELLE PASTA 25
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