-
8/14/2019 From Farms and Fields
1/3
FROM FARMS AND FIELDS
Baby Beet Salad 14warm goat cheese
Caprese 16heirloom tomatoes, watermelon, buffalo mozzarella
Kobe Steak Tartare 19/36traditional garnish
Basket of Seasonal Vegetables for two 25lemon anchovy
vinaigrette
Tasting of Soup (Choose two) 12kabocha squash fennel onion -
portobello chickpea farro
Wild Mushroom Tart 16Gruyre cheese
Potato Gnocchi 15/24
roasted tomato, ParmesanHudson Valley Foie Gras 25pear ginger
chutney, balsamic glaze
Gem Lettuce Salad 14Marcona almonds, Fall apples, dates
Caesar Salad 14crouton chips, crispy anchovies
INSPIRED BY THE SEA
Hamachi Tartare 18crispy rice cake, sweet chili vinaigrette
Crudo Tasting 22tuna avocado, soy halibut spicy tomatosalmon
Meyer lemon hamachi tangerine
Shrimp and Chips 21mango jalapeo sauce
Ahi Tuna Tartare 19mango, avocado, crispy ginger
Dungeness Crab Agnolotti 21artichokes, lemon emulsion
Crispy Frog Legs 18Meyer lemon butter, fennel salad
Roasted Alaskan Crab 25Dungeness crab gratin, avocado,
grapefruit vinaigrette
Oysters on the Half Shell 18champagne mignonette
Shellfish Tower 65select oysters, gulf prawns, Maine lobster,
crab
Consuming raw or undercooked meats, poultry, seafood, shellfish
or eggs may increase your risk of food borne illness.Food allergy
menus available upon request. Your server will coordinate any
special request with our chef.
Botero at Encore Call 702.770.DIN E for reservations.
Executive Chef - Mark LoRusso
-
8/14/2019 From Farms and Fields
2/3
Botero at Encore Call 702.770.DINE for reservations.
Please choose the preparation of your steak from the
following:
Pepper Steak, Chimichurri, Traditional
Petite Filet 8 oz 44
Filet 12 oz 58
Bone-In Filet 16 oz 62
New York Strip 16 oz 55Bone-In Rib Eye 20 oz 52
Porterhouse 40oz - for two 96
Chateaubriand for two 110
Japanese Kobe 7 oz 175
Add-ons...
One Half Maine Lobster Tail 20
Hudson Valley Foie Gras 20
Alaskan King Crab 18
SURF
European Loup De Mer
(Mediterranean Sea Bass) 45
nioise vegetables
Olive Oil Poached Halibut 40
crab brandade, lobster chowder
Duet of Wild Salmon
(two ways) 32
fingerling potatoes, apples, quince
parsnip pure, cabbage & potato
tortellini
Dayboat Scallops 39
Abalone mushroom risotto, garlic confit
Two Pounds Whole Roasted
Lobster 75
Oscar style
TURF
Brioche Crusted Colorado 48
Rack of Lamb
chickpea crpe, sunchokes, nioise
olives
Kobe Short Rib 40
potato pure
Organic Roasted Chicken 31
frise salad, natural jus
EXTRApotato rsti, manchego & onions
truffle macaroni and cheesevanilla scented yams, marshmallow
wild mushrooms
creamed spinach, crispy egg
whipped potatoes
Botero fries
broccoli, sun-dried tomatoes, garlic
roasted bone marrow, onion jam
jalapeo glazed carrotstempura ancho chili onion rings
manchego stuffed piquillo peppers
loaded baked potato gratin
roasted jalapeos and onions, crispy
pork belly
polenta cake, chanterelles
11
-
8/14/2019 From Farms and Fields
3/3
CHEFS TASTING
FIRST COURSE
Tasting of Tartars
tuna mango avocado
hamachi crispy rice
SECOND COURSE
Crab Agnolottiartichokes, lemon emulsion
THIRD COURSE
Hudson Valley Foie Graspear chutney
FOURTH COURSE
Loup De Mernioise vegetables
FIFTH COURSE
New York Strippepper style
INTERMEZZO
Seasonal Sorbet
SIXTH COURSE
Tasting of Botero Desserts
$105 per personAvailable 5:30 p.m. 10 p.m.
01/11/1
Botero at Encore Call 702.770.DIN E for reservations.
