STAY INFORMED

Botanist Menu

Dinner

Download Menu

Graze

  1. preserved cherries, fermented plums, foie beignet, serrano ham, CHESTNUT SOUP 23
  2. leek fondue, potato gnocchi, lobster glaze, CHARRED OCTOPUS 22
  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. smoked carrots, beets, crab vinaigrette, yuzu kosho, SNOW CRAB SALAD 24

Hook, Hunt & Harvest

  1. sunchokes, celeriac nage, onion jus, ROASTED MAITAKE MUSHROOMS 32
  2. turnips, chorizo, epazote, sourdough crisp, BAKED SABLEFISH 44
  3. tomato fondue, puffed grains, lamb consumé, LAMB RACK AND LAMB SHANK DUO 49
  4. mushroom spätzle, kombu, black trumpets, sea buckthorn jus, DRY-AGED DUCK BREAST 49
  5. mushrooms, cauliflower, potato dauphine, natural jus, PEPPERED BEEF STRIPLOIN 48
  6. squash crown pasta, preserved lemon, toasted pecans, CHARRED ORA KING SALMON 44
  7. vegetable ragu, ricotta salata, pine nuts, basil, CAVATELLI 24

Sides

  1. chili oil, lemon zest, chicken skin, PAN SEARED BRUSSEL SPROUTS 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. green apple, kohlrabi, crispy onions, SHEETED VEGETABLE SALAD 18
  2. mushrooms, pickled onions, vegan xo sauce, OVEN ROASTED CAULIFLOWER 18
  3. candied beets, sprouted seeds, pine nuts, lemon vinaigrette, ROASTED CARROT SALAD 18

Forage

  1. sunchokes, celeriac nage, onion jus, ROASTED MAITAKE MUSHROOMS 32
  2. king oysters, brussel sprouts, chili oil, potato crumb, PAN ROASTED BEET STEAK 32
  3. confit tomato, toasted pine nuts, basil, CAVATELLE PASTA 24