First Course

Ginger And Garlic Seared Sea

scallops on a bed of beet risotto with a scallion-beet syrup

Butternut Squash Soup

infused with sage and shitake mushrooms, creme fraiche chive

Cafe' Botanica Sytle Fish And Chips

spicy fried shirmp with yucca and romesco sauce

Chorizo And Manilla Clams

sauteed with white wine, garlic, and parsley -served with chipotle aioli covered crostini

A Mix Of Fall Greens

roasted pear, maytag blue cheese and spiced walnuts in a lemony-

Second Course

Pan Roasted Halibut

sambal dijon vinaigrette on a bed of green beans tossed with wasabi

Cream And A Cauliflower Mousse

Chicken Roasted Under Brick

with a gran marnier jus, olive oil crushed potatoes, brussel, sprout has and vanilla braised carrots

Burgandy Braised Short Ribs

semolina gnocchi, root vegetables

Roasted Crab Apple

glazed pork chop, spaetzel, sauteed wild mushrooms and sweet and sour cabbage

Filet Of Beef

with port rosemary sauce -served with roasted acorn squash rings, potato fennel gratin, and sauteed asparagus

Dessert

Apple Walnut Tarte Tatin

topped with whipped mascarpone

Kona Chocolate Souffle

caramelized pineapple and vanilla creme

Orange Saffron Flan

Fruit Compote

with orange pound cake

Cafe Botanica

Main Menu