STAY INFORMED

Botanist Menu

Dinner

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Graze

  1. quinoa, ginger, grapefruit, lime, jalapeño, KAMPACHI CRUDO 23
  2. leek fondue, potato gnocchi, lobster glaze, CHARRED OCTOPUS 22
  3. smoked carrots, sugar snap peas, roasted sunchokes, white balsamic, HOMEMADE BURRATA SALAD 22
  4. textures of sunchokes, lardo, xo sauce, PAN SEARED SCALLOPS 23
  5. foraged mushrooms, mushroom soil, crispy piave, HAND-CUT TAGLIATELLE 20
  6. green apple, kohlrabi, goat gouda, caramelized honey, crispy onions, SHEETED ROOT VEGETABLE SALAD 20

Hook, Hunt & Harvest

  1. sunchokes, celeriac nage, onion jus, ROASTED MAITAKE MUSHROOMS 32
  2. morel mushrooms, legumes, shishito peppers, aragosta, PAN SEARED SABLEFISH 44
  3. tomato fondue, puffed grains, lamb consummé, LAMB RACK AND LAMB BELLY DUO 49
  4. onion crêpe, wild mushrooms, nettles, preserved cherry jus, DRY-AGED DUCK BREAST 49
  5. vegetable ratatouille, shallots, red wine jus, OVEN ROASTED RIB-EYE 49
  6. favas, english peas, summer truffles, leek velouté, OLIVE OIL POACHED HALIBUT 44
  7. vegetable ragu, ricotta salata, pine nuts, basil, CAVATELLI 24

Sides

  1. chili oil, lemon zest, chicken skin, PAN SEARED BRUSSEL SPROUTS 14
  2. chives, fermented carrots, parmesan, PAN ROASTED PETITE POTATOES 14
  3. balsamic vinegar, goat cheese, walnuts, SALT ROASTED BEETS 14

We’ll Take It From Here

  1. per person for the entire table 118
    optional wine pairings 60

 

Vegan Menu

Graze

  1. green apple, kohlrabi, crispy onions, SHEETED VEGETABLE SALAD 18
  2. mushrooms, pickled onions, vegan xo sauce, OVEN ROASTED CAULIFLOWER 18
  3. candied beets, sprouted seeds, pine nuts, lemon vinaigrette, ROASTED CARROT SALAD 18

Forage

  1. sunchokes, celeriac nage, onion jus, ROASTED MAITAKE MUSHROOMS 32
  2. king oysters, brussel sprouts, chili oil, potato crumb, PAN ROASTED BEET STEAK 32
  3. confit tomato, toasted pine nuts, basil, CAVATELLE PASTA 24