STAY INFORMED

Botanist Menu

Dinner

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Graze

  1. snow crab, cucumber, white balsamic, confit strawberries, STRAWBERRY GAZPACHO 22
  2. preserved cherries, cognac jus, foie beignets, FOIE GRAS TORCHON 27
  3. foraged mushrooms, mushroom soil, crispy piave, HAND-CUT TAGLIATELLE 20
  4. textures of sunchokes, lardo, xo sauce, PAN SEARED SCALLOPS 23
  5. green apple, kohlrabi, goat gouda, caramelized honey, crispy onions, SHEETED ROOT VEGETABLE SALAD 20
  6. roasted carrots, candied beets, sprouted seeds, pine nuts, BURRATA SALAD 22

Hook, Hunt & Harvest

  1. sunchokes, celeriac nage, onion jus, ROASTED MAITAKE MUSHROOMS 32
  2. turnips, savoy cabbage, fennel, pork belly, PAN ROASTED SABLEFISH 44
  3. artichokes, smoked buttermilk, mussels, chili oil, OLIVE OIL POACHED HALIBUT 44
  4. caramelized onion jam, brussel sprouts, cranberry jus, DRY-AGED DUCK BREAST 49
  5. mushrooms, cauliflower, potato dauphine, natural jus, PEPPERED BEEF STRIPLOIN 48
  6. epazote, charred corn, celeriac, mojo de ajo, BUTTER POACHED LOBSTER 58
  7. vegetable ragu, ricotta salata, pine nuts, basil, CAVATELLI 24

Sides

  1. charred corn, lemon butter, chili crumb, SASKATCHEWAN CHANTERELLES 14
  2. chives, fermented carrots, parmesan, PAN ROASTED PETIT 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. cucumber, white balsamic, confit strawberries, STRAWBERRY GAZPACHO 19
  2. green apple, kohlrabi, apple cider, crispy onions, SHEETED ROOT VEGETABLE SALAD 18
  3. roasted carrots, candied beets, sprouted seeds, pine nuts, ROOT VEGETABLE SALAD 18

Forage

  1. sunchokes, celeriac nage, onion jus, ROASTED MAITAKE MUSHROOMS 32
  2. epazote, charred corn, celeriac, mojo de ajo, FORAGED MUSHROOMS 32
  3. confit tomato, toasted pine nuts, basil, CAVATELLE PASTA 24