Dinner

Graze

1. berezan shrimp, espelette, GREEN APPLE AND PARSNIP SOUP 19
2. nashi pear, kohlrabi, halibut chicharrón, 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. heirloom tomatoes, basil, tomato sorbet, fermented plum vinaigrette, BURRATA SALAD 22
7. stone fruit, caramelized honey vinaigrette, tiger blue, hazelnuts, POWER GREENS SALAD 18

Hook, Hunt & Harvest

1. shishito peppers, green mole, cipollini onions, BUTTER POACHED LOBSTER 56
2. mustard spaetzle, turnips, burgundy truffles, parmesan jus, FREE RANGE CHICKEN LEG 38
3. charred corn, foraged mushrooms, fava beans, natural jus, BONE-IN LAMB SHANK 44
4. ratatouille, bone marrow, charred shallots, WAGYU CAP COULOTTE 47
5. wild mushrooms, seasonal vegetables, brown butter jus, 20 DAY DRY-AGED DUCK BREAST 45
6. kombu, fresh legumes, turnips, OLIVE OIL POACHED HALIBUT 42
7. black bean, celeriac, fermented jalapeño, epazote, PAN 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 60

House-made

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

Please note that 18% gratuity will be added to parties of 8 or more.