Dinner

Graze

1. strawberry, shrimp, cucumber, RED GAZPACHO 20
2. nashi pear, kohlrabi, puffed sturgeon, yuzu, SNOW CRAB SALAD 23
3. textures of sunchokes, lardo, xo sauce, PAN-SEARED SCALLOPS 22
4. foraged mushroom, mushroom soil, crispy piave, HAND-CUT TAGLIATELLE 20
5. rhubarb, madiera, savory doughnut, DUO OF FOIE GRAS 27
6. celeriac, mojo de ajo, kohlrabi, BISON TONGUE 20
7. green grapes, tarragon, goat cheese, balsamic, WATERCRESS SALAD 17

Hook, Hunt & Harvest

1. shishito peppers, green mole, epazote, BUTTER POACHED LOBSTER 56
2. artichokes, confit tomatoes, crispy skin, CHORIZO-CRUSTED CHICKEN BREAST 38
3. hominy, carrots, black pepper jam, lamb belly, PAN ROASTED LAMB SADDLE 46
4. wild mushrooms, swiss chard, potato pavé, foie jus, DRY-AGED STRIP LOIN 49
5. wild mushrooms, seasonal vegetables, brown butter jus, 20 DAY DRY-AGED DUCK BREAST 43
6. kombu, fresh legumes, turnips, OLIVE OIL POACHED HALIBUT 42
7. asparagus, clams, buckwheat, SEARED SABLEFISH 42
8. vegetable ragu, ricotta salata, pine nuts, basil, CAVATELLI 24

We’ll Take It From Here

1. per person for the entire table 118
   optional wine pairings 50

House-made

1. Take a piece of Botanist home with you. Our fresh house-made fougasse bread is available to go 8