STAY INFORMED

Botanist Menu

Dinner

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Graze

  1. pickled vegetables, puffed tendon, truffle vinaigrette, WAGYU BEEF CARPACCIO 28
  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 quince, truffle vinaigrette, SPRING SHOOTS SALAD 22

Hook, Hunt & Harvest

  1. sunchokes, celeriac nage, onion jus, ROASTED MAITAKE MUSHROOMS 34
  2.  dungeness crab, daikon, ginger, OLIVE OIL POACHED HALIBUT 47
  3. tomato fondue, puffed grains, lamb consommé, LAMB RACK AND LAMB BELLY DUO 49
  4. roasted onion, tamale, salsify, red mole, DRY-AGED DUCK BREAST 49
  5. celeriac gnocchi, rapini, green peppercorn jus, PAN SEARED STRIPLOIN 49
  6. caramelized eggplant, crème fraiche, soft herbs, potato, BLACK PEPPER CRUSTED SALMON 45
  7. vegetable ragu, ricotta salata, pine nuts, basil, CAVATELLI 25

Sides

  1. lemon, crispy garlic, vegan xo sauce, SAUTÉD GAI LAN
  2. chives, fermented carrots, parmesan, PAN ROASTED PETITE POTATOES
  3. balsamic vinegar, goat cheese, walnuts, SALT ROASTED BEETS

We’ll Take It From Here

  1. per person for the entire table 124
    optional wine pairings 60

Vegan Menu

Graze

  1. shitake mushrooms, preserved quince, truffle vinaigrette, SPRING SHOOTS SALAD 22
  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 34
  2. king oysters, brussel sprouts, chili oil, potato crumb, PAN ROASTED BEET STEAK 33
  3. confit tomato, toasted pine nuts, basil, CAVATELLE PASTA 25