STAY INFORMED

Botanist Menu

Dinner

Graze

  1. pickled vegetables, puffed tendon, truffle vinaigrette, WAGYU BEEF CARPACCIO 31
  2. leek fondue, potato gnocchi, lobster glaze, CHARRED OCTOPUS 24
  3. smoked carrots, candied beets, roasted sunchokes, white balsamic, HOMEMADE BURRATA SALAD 23
  4. romanesco, duck prosciutto, bordelaise, watermelon radish, PAN SEARED SCALLOPS 25
  5. foraged mushrooms, mushroom soil, crispy piave, HAND-CUT TAGLIATELLE 21
  6. shitake mushrooms, preserved rhubarb, truffle vinaigrette, GREEN SHOOTS SALAD 22

Hook, Hunt & Harvest

  1. sunchokes, celeriac nage, onion jus, ROASTED MAITAKE MUSHROOMS 36
  2.  dungeness crab, daikon, ginger, OLIVE OIL POACHED HALIBUT 47
  3. tomato fondue, puffed grains, lamb consommé, LAMB RACK AND LAMB BELLY DUO 51
  4. roasted onion, tamale, salsify, red mole, DRY-AGED DUCK BREAST 51
  5. celeriac gnocchi, rapini, green peppercorn jus, PAN SEARED STRIPLOIN 51
  6. caramelized eggplant, crème fraiche, soft herbs, potato, BLACK PEPPER CRUSTED SALMON 45
  7. vegetable ragu, ricotta salata, pine nuts, basil, CAVATELLI 27

Sides

  1. lemon, crispy garlic, vegan xo sauce, SAUTÉD GAI LAN 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 145
    optional wine pairings 70

Vegan Menu

Graze

  1. shitake mushrooms, preserved rhubarb, truffle vinaigrette, GREEN SHOOTS SALAD 19
  2. mushrooms, pickled onions, vegan xo sauce, OVEN ROASTED CAULIFLOWER 19
  3. candied beets, sprouted seeds, pine nuts, lemon vinaigrette, ROASTED CARROT SALAD 19

Forage

  1. sunchokes, celeriac nage, onion jus, ROASTED MAITAKE MUSHROOMS 36
  2. king oysters, brussel sprouts, chili oil, potato crumb, PAN ROASTED BEET STEAK 35
  3. confit tomato, toasted pine nuts, basil, CAVATELLI 27