MENUS
WINTER LUNCH
Join us for our lunch prix fixe menu - two courses $78
STARTERS (CHOICE OF)
WHIPPED BURRATA, MARINATED STRAWBERRIES, ENGLISH PEAS, PISTACHIO GRANOLA, WHITE BALSAMIC
FRENCH WHITE ASPARAGUS, ORANGE REDUCTION, KUMQUAT COULIS, CRISPY QUINOA
Cauliflower Veloute, Smoked trout, celery green apple
BABY GEM LETTUCE, HERBED YOGURT DRESSING, PERSIAN CUCUMBER, RADISHES
ROASTED LEEK & ASPARAGUS, SAUCE GRIBICHE, BRIOCHE CROUTONS, EGG
YELLOWFIN TUNA, Sweet potato & coconut, tangerine, nigella seeds
GRILLED SPANISH OCTOPUS, FAVA BEANS, MINT YOGURT, SUMAC
Roasted Maine Scallops, Broccoli Textures, cava cava orange, Pickled Hawaiian Ginger
ENTRÉES (choice of)
PEARLED BARLEY RISOTTO, CELERIAC, WILD MUSHROOMS, MARCONA ALMOND, PARMESAN
$40
HOUSEMADE TAGLIATELLE, AGED PARMESAN, BURGUNDY TRUFFLE +
$40
SPINACH & RICOTTA RAVIOLI, WINTER SQUASH, WILD MUSHROOM FRICASSEE, WHEY FOAM
GRILLED STRIPED BASS Charred sweet potato, lemongrass foam, broccolini
ORA KING SALMON, CARAFLEX CABBAGE, POTATO EMULSION, MAITAKE
POACHED LOBSTER ROLL, CREAMY POLENTA, CORAL BISQUE
LONG ISLAND DUCK CONFIT, BLACK LENTILS, GOAT CHEESE, LIMEQUATS
GUINEA HEN AGNOLOTTI, SUNCHOKE, CARAFLEX CABBAGE, LEMON
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
Enjoy our fresh, homemade bread selection - made daily by our pastry team
3 course menu (choice of appetizer, mid course or entrée, and dessert) 126
4 course menu (choice of appetizer, mid-course, entrée, and dessert) 148
STARTERS
WHIPPED BURRATA, MARINATED STRAWBERRIES, ENGLISH PEAS, PISTACHIO GRANOLA, WHITE BALSAMIC 38
Cured Hiramasa, Ruby Red Grapefruit, Avocado Mousse, Bay leaf Oil 38
BABY GEM LETTUCE, HERBED YOGURT DRESSING, PERSIAN CUCUMBER, RADISHES 33
HEIRLOOM BEETS, KUMQUAT CONFIT, HEART OF PALM, CHARRED AVOCADO 32
FRENCH WHITE ASPARAGUS, ORANGE REDUCTION, KUMQUAT COULIS, CRISPY QUINOA 42
GRILLED SPANISH OCTOPUS, FAVA BEANS, MINT YOGURT, SUMAC 42
STEAK TARTARE, SPICY AIOLI, CAPERS, CRISPY ROOT VEGETABLES 39
MID-COURSE
Roasted Maine Scallops, CAVA CAVA ORANGE, Broccoli Textures, Pickled Hawaiian Ginger 42
ROASTED LEEK & ASPARAGUS, SAUCE GRIBICHE, BRIOCHE CROUTONS, EGG 31
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 +40 or 120 À la carte
ENTRÉES
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) +50 OR 145 FOR À LA CARTE
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
Enjoy our fresh, homemade bread selection - made daily by our pastry team
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 140
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
THE ROARING TOMORROW 18 CULINARY CANVAS SERIES ‘TAMARA DE LEMPICKA” EXHIBIT Polish Vodka, Lemon, Lavender, Strawberry, Sparkling Wine
CHROMOSAT & TONIC 17
French Gin, Butterfly Pea Flower, White Port, Rosemary, Tonic
WINTER GARDEN MARTINI 18
Vodka, Pear Brandy, Apple, Domaine Canton, Sake
GIN ROUGE 16 Raspberry Infused Gin, Citrus, Grenadine, Egg White
POBLANO FLOWER 16 Blanco Tequila, Mango, Chamomile, Ancho Liqueur
COCO CITRO 18 Rum Infused with Lemongrass, Coconut Cordial, Green Chartruese
CHAT SAUVAGE 15 Tennessee Whiskey, Lime, Pandan, Cynar, Angostura
WHISKEY OLD FRAMBOISED 18 Berry infused Bourbon, Raspberries, Blackberries, Rosemary Syrup
MOCKTAILS
LE JARDIN Everleaf Marine, Fresh Cucumber, Mint, Fresh Lime 18
WINTER FIZZ 13 Pineapple, Cranberry, Rosemary Syrup
LIMONADA SUICA 13 Lime, Condensed Milk, Pandan, Pistachio
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
Cremant de Bourgogne - Val de Mer Burgundy, FR 17
Champagne Brut - Frerejean Freres 'Premier Cru' Champagne, FR 30
Rosé Champagne - Laurent-Perrier ‘Cuveé Rose’ Champagne, FR 38
WHITE
Sancerre - Sauvignon Blanc - J. de Villebois Loire Valley, FR 22
Vouvray - Chenin Blanc - Pichot ‘Le Peu Moriette’ Loire Valley, FR 17
Chablis 1er Cru - Chardonnay - C. Patrice ‘Beauroy’ Burgundy, FR 25
Chardonnay - Flowers Sonoma Coast, CA 22
ROSÉ
Peyrassol ‘Cuvee de Commandeurs’ Côtes de Provence, FR 17
Chateau d' Esclans 'Rock Angel’ Côtes de Provence, FR 18
RED
Pinot Noir - RouteStock Sonoma Coast, CA 18
Auxey-Duresses - Pinot Noir - Matrot Burgundy, FR 32
Crozes-Hermitage - Syrah - Maison Alexandrins Rhone Valley, FR 22
Saint-Emilion - Merlot-Cabernet - Dame de Gaffeliere Bordeaux, FR 27
Cabernet-Merlot - Miner Napa Valley, CA 29
Gamay - Chateau du Moulin-a-Vent ‘Couvent des Thorins’ Beaujolais, FR 21
RESERVE WINES BY THE GLASS
Prestige Champagne- Krug ‘169th Edition’ Champagne, FR 125
Chardonnay- Meursault- Thierry & Pascale Matrot Burgundy, FR 60
Saint-Julien- Cabernet-Merlot- Chateau Langoa Barton Bordeaux, FR 70
EASTER
Celebrate Easter Sunday from 12 - 8 PM with a special 3 ($145) or 4 course menu ($175)
FIRST COURSE (choice of)
ENGLISH PEA VELOUTE, LEMON VERBENA, SPRING ONION ROYALE
BABY LETTUCE, PERSIAN CUCUMBER, EASTER EGG RADISHES, GREEK YOGURT DRESSING
BURATTA, MARINATED STRAWBERRIES, ENGLISH PEAS, WHITE BALSAMIC, PISTACHIO, MINT
YELLOWFIN TUNA, GREEN ALMOND, POPPY SEEDS, NECTARINE, BASIL
MID COURSE (choice of)
MAINE SCALLOPS, GREEN CHICKPEAS, PICKLED CARROTS, KAFFIR ESSENCE
FRENCH WHITE ASPARAGUS, BLOOD ORANGE REDUCTION, CRISPY QUINOA
RICOTTA AGNOLOTTI, SAFFRON BUTTER, ENGLISH PEAS, MINT, PARSLEY EMULSION
AMERICAN WAGYU STEAK TARTARE, SPICY AIOLI, CAPERS, CRISPY POTATO
ENTRÉE (choice of)
CAROLINA GOLD RICE RISOTTO, STINGING NETTLES, ARTICHOKES, WILD MUSHROOMS
HUDSON VALLEY STEELHEAD TROUT, BROCCOLINI, CALAMANSI BUTTER, SMOKED ROE
AUSTRALIAN LAMB LOIN, SPICED CARROT MOUSSE, SNAP PEAS, CIPPOLINI ONION
AMERICAN WAGYU BAVETTE, TURNIP & WASABI MOUSSE, ASPARAGUS, BLACK GARLIC
DESSERT (choice of)
PANDAN CARROT CAKE
SALTED CARAMEL SABAYON, WHITE CHOCOLATE ICE CREAM
PINEAPPLE & LIME COMPOTE, MILK CHOCOLATE CREMEUX, CRUNCHY SABLE
SPRING DINNER EVENT AT SEREINE
Embrace spring as Culinary Director Chef Alain Verzeroli shares springtime cooking techniques and hosts a special seasonal 4-course community style dinner ($225 per guest) at Sereine
“Flavors in Bloom”
$225 per guest
4-course menu |
$225 per guest
$225 per guest
Wine Pairing |
$225 per guest
CANAPÉS
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POACHED WHITE ASPARAGUS, CHERRIES, CITRUS AND KUMQUAT CONFIT
MAINE LOBSTER WITH PEAS, VEGETAL MINT EMULSION AND RAMP
STRIPLOIN WAGYU BEEF, ARTICHOKES AND ROMESCO SAUCE, CRISPY POTATOES
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PARROT MANGO BLISS WITH PASSION FRUIT CRÉMEUX AND COCONUT SHERBET