MENU

FOOD MENU

TANTALIZERS

Garlic Cassava Buns 12-

Gorgonzola Fondue, Fried Rosemary

Grilled Spanish Octopus 26-

White Bean Hummus, Herbaceous Soil
Pistachio Aji Verde, Lola Rosa

Torched Aleppo Hamachi (GF) 18-

Sudachi Shou, Shaved Radish Serrano Slaw

Taboo Fried Portobello Fries 16- 

Parmesan Herb and Charcoal Crusted,Tarragon Dijon Aioli, Tender Greens

Prime Beef Tartar:   (GF)  18-

Roasted Beets, Red Miso Sauce, Roasted Shallots,Kabocha Squash, Fried capers, Quail Egg,
Taro Root chips
(Vegan Beet Tartare Option)  16-

4oz Kaluga Caviar Tin    199-

Ciabatta Crostinis, 4oz Kaluga Caviar,
Classic Accouterments

GREENS

Hearts and Romaine (V) 15-

Grilled Hearts of Palm, Kalamata Olives, Ciabatta Crostini

Lemon Garlic Tahini Dressing

Bottega Taboo:  (V) 16-

Rocket spinach, Red Mustard Frill, Friese, Gem Tomatoes, Roasted Golden Beets, Green Goddess Dressing

The Vegan Chop  (V) 19-

Grilled Radicchio, Iceberg Lettuce, Romaine, Red & Yellow Gem Tomatoes, Pickled Red Onion, Cucumber, Red Radish, Castelvetrano Olives, Edamame, Vegan Parm, Pepperoncini, Red Wine Shallot Vinaigrette


SOUP

Signature Creamy Five-Onion  16-

Melting Gruyere Cheese served in a Colossal Onion

BURGER

Tre Taboo Burgers   14-

3 Petite Sliders,  Melting Burrata Cheese, Buttermilk Onions, Sundried Tomato Tapenade, Arugula, Served w/ Garlic Shoestring Fries

FROM THE BUTCHER

(All Steaks are USDA PRIME and finished with Flur de sel and The Final Touch EVOO) 

14oz Prime Filet Mignon for 2  92-

Chefs Daily Vegetable Mosaic, Duchess Potatoes

Shiitake Soil, 

14oz Prime Harris Ranch NY Steak Tataki 45-

Lacquered Hoisin Garlic Chili Glaze, 

Black Spring Garlic                                   


FROM THE FARM

Shiso Chicken Paillard  31-

Shisho Nori Breadcrumbs, Parmesan, Arugula, 

Tomatoes, Basil, Pickled Onion, Smokey Ponzu

12 oz Double Cut Kurobuta Pork Chop 31-

24 hour spice Brined, Rosemary & Wild BerryCognac sauce, 

“Potatoless” Goat Cheese Gnocchi


OCEAN FRESH 

Seared Striped Bass  31-

Kabocha Squash, Grilled King TrumpetMushroom, Coconut Prik Indonesian Chili,Asparagus

VooDoo Prawns    31-

Blackened Gulf Shrimp, Creamy VooDoo Sauce,Chef’s Daily Vegetable Mosaic, Farro, GarlicCiabatta

ON THE SIDE   11-

Sautéed Foraged Mushroom  

Garlic and Herbs

Truffle Parmesan French Fries 

Parsley, Lemon and Basil

Grilled Asparagus 

Grilled, EVOO, Crispy Shallots

Shoestring Buttermilk Onion Fries-

“Ranch” Dust

Steamed Farro 

Sesame Seeds

DRINK MENU

CHAMPAGNE 

Taboo CHAMPAGNE    $14 glass

Dom Perignon    $60 glass $600 bottle

Veuve Clicquot   $27 glass $300 bottle

Moet   $20 glass $300 bottle


WINE 

$13 glass $89.99 bottle

Cabernet sauvignon

Chardonnay

Pinot Noir

Sauvignon Blanc

Giant wine glass  $40

COCKTAILS

Manhattan $15

Spicy Margarita $15

Moscow Mule $15

Cocktail bottle carafe $110

CRAFT COCKTAILS

Fiery Rose $18

Canopy Royale $18

The Witch Doctor $18

Do not drink!! $40

BOOTLES $400/SHOTS $11 EACH

Taboo Vodka

Taboo Tequila


BEER $11 STANDART $14 CRAFT


*All spirits are made with sake tequila, and sake vodka

Menu Crafted By: Cheven

VISIT US

LOCATED

5338 Laurel Canyon Blvd

Valley Village, CA  91607

OPEN HOURS

Monday-Sunday

6pm-12am

CONTACT

bottegataboo@gmail.com

+1(424) 403-2442