MENUS
WINTER LUNCH
STARTERS
BURRATA, Golden tangerines, kiwi, kumquat coulis, basil seeds 38
Cauliflower Veloute, Smoked Eel, Mimolette Tuile 24
CHICORY LETTUCE CAESAR Pine nuts, green apple, aged parmesan 33
GLAZED PORK BELLY, Turnip noodles, toasted peanuts, mandarin, yuzu & dijon vinaigrette 42
YELLOWFIN TUNA, Sweet potato & coconut, tangerine, nigella seeds 32
SPANISH OCTOPUS, PUMPKIN SEED ROMESCO, BLACK LENTILS, SHERRY 42
Roasted Maine Scallops, Broccoli Textures, Pickled Hawaiian Ginger 42
RACINES 12
BROCCOLINI, PUMPKIN SEED ROMESCO, RED GRAPES
GRILLED MAITAKE MUSHROOMS, CHAMPAGNE VINEGAR
ROASTED BEETS, POMEGRANATE, LIME SALT
MARBLE POTATOES, COMTE CHEESE
BRUSSELS SPROUTS, APPLE SAUCE, LEMON
ENTRÉES
PEARLED BARLEY RISOTTO, CELERIAC, MARCONA ALMOND, PARMESAN 42
HOUSEMADE TAGLIATELLE, AGED PARMESAN, BURGUNDY TRUFFLE 120
SPINACH & RICOTTA RAVIOLI, WINTER SQUASH, WILD MUSHROOM FRICASSEE, WHEY FOAM 42
GRILLED STRIPED BASS Charred sweet potato, lemongrass foam, broccolini 52
ORA KING SALMON, CARAFLEX CABBAGE, POTATO EMULSION, MAITAKE 56
STRIPED BASS, CHARRED SWEET POTATO, LEMONGRASS, BROCCOLINI 52
MAINE LOBSTER ROLL, TOASTED BRIOCHE, TARRAGON, ESPELETTE 42
LONG ISLAND DUCK CONFIT, BLACK LENTILS, GOAT CHEESE, LIMEQUATS 42
GOLDEN CHICKEN AGNOLOTTI, SUNCHOKE, CARAFLEX CABBAGE, LEMON 42
EXECUTIVE LUNCH (2-courses $64)
First course (choice of)
CAULIFLOWER VELOUTE Smoked eel, mimolette tuile
CHICORY LETTUCE CAESER Pine nuts, green apple, aged parmesan
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Second course (choice of)
PEARLED BARLEY RISOTTO, CELERIAC, MARCONA ALMOND, PARMESAN
STRIPED BASS, CHARRED SWEET POTATO, LEMONGRASS, BROCCOLINI
DESSERT
VALRHONA GUANAJA DARK CHOCOLATE CRÉMEUX, SALTY CARAMEL SABAYON 22
LE JARDINIER PLANT BASED ICE CREAM DARK CHOCOLATE- PISTACHIO-COFFEE (Vegan, DF, GF) 22
Passion Flower Tart, Biscuit Joconde, mango sorbet 22
Goat Cheese Mille-Feuille, Caramelized Puff Pastry, Pear Cardamom Sorbet (sweetened with unrefined, natural ingredients) 22
WINTER DINNER
STARTERS
BURRATA, Golden tangerines, kiwi, kumquat coulis, basil seeds 38
Cured Hiramasa, Ruby Red Grapefruit, Avocado Mousse, Bay leaf Oil 38
CHICORY LETTUCE CAESAR Pine nuts, green apple, parmesan 33
HEIRLOOM BEETS, KUMQUAT CONFIT, HEART OF PALM, CHARRED AVOCADO 32
GLAZED PORK BELLY, TURNIP NOODLES, MANDARIN, YUZU & DIJON VINAIGRETTE, TOASTED PEANUTS 42
KING CRAB SALAD, Daikon ribbons, green apple, wasabi vinaigrette, mint 48
SPANISH OCTOPUS, PUMPKIN SEED ROMESCO, BLACK LENTILS, SHERRY 42
STEAK TARTARE, SPICY AIOLI, CAPERS, CRISPY ROOT VEGETABLES 39
Roasted Maine Scallops, Broccoli Textures, Pickled Hawaiian Ginger 42
ENTRÉES
PEARLED BARLEY RISOTTO, CELERIAC, MARCONA ALMOND, PARMESAN 42
SPINACH & RICOTTA RAVIOLI, WINTER SQUASH, WILD MUSHROOM FRICASSEE, WHEY FOAM 42
HOUSEMADE TAGLIATELLE, AGED PARMESAN, BURGUNDY TRUFFLE 120
ICELANDIC COD, YUZU BUERRE BLANC, SMOKED TROUT ROE, NORI 56
ORA KING SALMON, CARAFLEX CABBAGE, POTATO EMULSION, MAITAKE 56
WILD DOVER SOLE “MIEUNIERE”, CHARRED SWEET POTATO, BROCCOLINI (FOR TWO) 145
GUINEA HEN, PURPLE CAULIFLOWER, MORILLES FARCI, SAUCE PÉRIGUEUX 56
EARL GREY SPICED HUDSON VALLEY DUCK, KYOTO CARROTS, KUMQUAT CONFIT 72
WAGYU BAVETTE, KOHLRABI & HORSERADISH, GRILLED CHICORIES, BLACK GARLIC 72
DESSERTS
VALRHONA GUANAJA DARK CHOCOLATE CRÉMEUX, SALTY CARAMEL SABAYON 22
THE BUTTERFLY, YUZU MOUSSE, RASPBERRY COMPOTE, PISTACHIO SABLÉ 22
Blackberry Delight, Ginger foam blackberry compote, vanilla plant based ice cream (Vegan, DF, GF) 22
Chestnut Mont Blanc, Calamansi sherbet, crispy meringue 22
L'ORANGE Chocolate genoise, Grand Marnier orange cream, mandarin compote 22
LE JARDINIER PLANT BASED ICE CREAMS (Vegan, DF, GF) 22
DARK CHOCOLATE – PISTACHIO – COFFEE
ARTISANAL CHEESE PLATE, WALNUT RAISIN BREAD 38
CORPORATE PASTRY CHEF SALVATORE MARTONE
EXECUTIVE CHEF ANDREW AYALA
SEASONAL EXPRESSION MENU
FIVE COURSE 215
CURED HIRAMASA Ruby red grapefruit, avocado mousse, Royal Kaluga Caviar
CELERIAC & SAVOY CABBAGE "LASAGNA", Périgord truffle, comté cheese
POACHED MAINE LOBSTER, PUMPKIN COCONUT CURRY, CRISPY BLACK RICE
ROASTED SQUAB, SPICED YORKSHIRE RHUBARB, GINGER, PISTACHIO MOUSSE
Chestnut Mont Blanc, Calamansi sherbet, crispy meringue
WINE PAIRINGS
FIVE-COURSE WINE PAIRING 95
FIVE-COURSE PRESTIGE WINE PAIRING 195
EXECUTIVE PASTRY CHEF SALVATORE MARTONE
EXECUTIVE CHEF ANDREW AYALA
BAR MENU
AVOCADO MOUSSE everything spice, chips 22
POMME PAILLASSON garlic aioli 12
DEVILED EGGS smoked trout roe 14
MINI LOBSTER ROLLS toasted brioche 18
SMOKED FISH DIP trout roe, lavash 14
ARTISANAL CHEESE PLATE raisin walnut toast 30
*Served at the downstairs Bar
DESSERTS
VALRHONA GUANAJA DARK CHOCOLATE CRÉMEUX, SALTY CARAMEL SABAYON 22
THE BUTTERFLY, YUZU MOUSSE, RASPBERRY COMPOTE, PISTACHIO SABLÉ 22
Blackberry Delight, Ginger foam blackberry compote, vanilla plant base ice cream 22
Chestnut Mont Blanc, Calamansi sherbet, crispy meringue 22
L'Orange, Chocolate Genoise, Grand Marnier Orange Cream, Mandarin Compote 22
LE JARDINIER PLANT BASED ICE CREAMS 22
DARK CHOCOLATE – PISTACHIO – COFFEE
ARTISANAL CHEESE PLATE, WALNUT RAISIN BREAD 38
*Desserts are available for dinner
BEVERAGES
SIGNATURE COCKTAILS
CINDER & CITRUS 26 Orange Infused Bourbon, Grand Marnier, Amaretto, Orange Bitters, Peychauds Bitters, Brûlée Orange
Fleur De Roselle 24
Nordello Infused Tequila Blanco, Ancho Reyes, Hibiscus Tamarind Tea, Lime, Agave
Grenade D'Automne 20
Vodka, Orange Curacao, Pomegranate, Lemon, Simple Syrup, Rose Water
Café Ahumado 32
Cierto Reposado, Licor 43, Yellow Chartreuse, Espresso
MIDNIGHT MANHATTAN 22 Rye Whiskey, Averna Amaro, Black Walnut Bitters, Luxardo Cherry
FUMEUX 20 Espadin Mezcal, Pineapple, Apricot, Agave, Lime
HE ROOTED GIBSON 23 Gin, Mezcal, Beet & Herb Infused Dry Vermouth, Pickled Onion
EMERALD & EMBER 22 Kiwi Infused Japanese Shōchū, Italicus, Limequat, Green Chartreuse, Orange Bitters *served hot*
MOCKTAILS
LE JARDIN Everleaf Marine, Fresh Cucumber, Mint, Fresh Lime 18
EVER FALL Everleaf Forest, Pear, Chamomile, Lime, Candied Ginger 18
MONT ROSE Everleaf Mountain, Orange Cordial, Yuzu, Rose Water 18
NA-GRONI Lyres London Dry, Lyres Italian Orange, Roots Divino Sweet Vermouth 18
NON-ALCOHOLIC WINES
NON-1 Chamomile & Raspberry 16
FRE Cabernet-Sauvingnon 16
WOLFFER ESTATE ”Spring in a Bottle” 16
FRENCH BLOOM BY TATTINGER Rosé (Brut) 25
WINES BY THE GLASS
CHAMPAGNE & SPARKLING
BIANCAVIGNA Prosecco Superiore, Italy 20220 20
RODERER ESTATE Brut, Anderson Valley, USA 28
LAURENT PERRIER Brut Nature, Blanc de Blancs, Champagne, France 48
BARONS DE ROTHSCHILD Extra Brut, Rosé, Champagne, France 55
WHITE
SAUVIGNON BLANC, MCCALL, NORTHFORK, USA, 2022 20
GEWURTZTRAMINER, LEON BEYER, ALSACE, FRANCE, 2019 24
PINOT GRIGIO Terlano, Alto Adige, Italy 2023 20
CHARDONNAY The Hilt Estate, California, USA 2021 28
CHENIN Pascal Janvier, Jasnieres, Loire, France 2022 20
ALIGOTE Jean-Claude Boisset, Burgundy, France 2021 22
ROSÉ
SANCERRE ROSÉ, Domaine Jean Paul Balland, Loire, France 2022 24
GARRUS, CHATEAU D’ESCLANS, Provence, France 2022 45
RED
PINOT NOIR, DOMAINE D'ARDHUY BOURGOGNE, FRANCE 2022 25
CILIEGIOLO Lunae, Liguria, Italy (served chilled) 2022 22
BARBARESCO Renato Fenocchio, Italy 2019 32
CABERNET SAUVIGNON Hedges, Washington, USA 2021 26
POMEROL Fugue de Nenin, Bordeaux, France 2014 38
SOMMELIER SELECTIONS
CHABLIS 1ER CRU Dom Courtault-Michelet, Burgundy 2020 42
CABERNET SAUVIGNON Vaso-Dana Estates, Napa Valley, USA 2019 45
CHATEAUNEUF DU PAPE Clos Mont Olivet, Rhone 2012 58
POMMARD 1ER CRU Domaine Parent, Les Chaponnieres, Burgundy 2017 75
DINNER | Friday 2/14 & Saturday 2/15
Reserve on Resy
FOUR COURSE 225
Cured Hiramasa, Ruby Red Grapefruit, Avocado Mousse, Royal Kaluga Caviar
King Crab, Soft Scrambled Egg, Bisque, Périgord Truffle
Atlantic Red Snapper, Yuzu Beurre Blanc, Smoked Trout Roe or Wagyu Striploin, Kohlrabi, Black Garlic Coulis, Cauliflower, Horseradish
Raspberry Cheesecake Cremeux, Red Velvet Cake, Chocolate Sable
LUNCH | Friday 2/14
THREE COURSE 95
First Course (Choice of):
Chicories, Black Truffle Vinaigrette, Satsuma Mandarins, Root Vegetables
Maine Scallops, Broccoli Textures, Cara Cara Orange, Hawaiian Ginger
Cured Hiramasa, Ruby Red Grapefruit, Avocado Mousse
Second Course (Choice of):
Pearled Barley Risotto, Wild Mushrooms, Marcona Almonds, Aged Parmesan
Atlantic Red Snapper, Yuzu Beurre Blanc, Smoked Trout Roe
Grilled Beef Tenderloin, Kohlrabi, Black Garlic, Cauliflower, Horseradish
Dessert
Raspberry Cheesecake Cremeux, Red Velvet Cake, Chocolate Sable