The Chef’s Tasting Menu of seafood and citrus complement each other beautifully in this fresh, winter meal at Botanist.

This menu is pescatarian, gluten-free and features both raw and cooked preparations.

Bay Scallop Ceviche
Green Onions, Cilantro, Tarragon, Anaheim Pepper, Avocado, Lime Juice, Corn Tortilla Chips

Ahi Carpaccio
Olive Oil, Lemon Salt, Fine Herbs, Crushed Black Pepper, Champagne Vinegar Pearls

Cold Mussels and Herbs
Garlic, Shallots, Bridgetown Mushrooms, Dehydrated Oranges, Chardonnay

Lemon Curd
White Chocolate, Blackberry Gel, Spiced Hazelnuts, Mint