MENUS
January 20 - February 12
This Winter, experience French fine dining and join us at Le Jardinier for New York City Restaurant week. Enjoy a seasonal 3-course lunch (45) and dinner (60) menus in Le Jardinier. Restaurant Week menus are available Tuesday through Saturday from January 20th - February 12th, 2026.
RW Winter Lunch - $45
Roasted Leeks, Sauce Gribiche, Brioche Croutons, Egg Mimosa
Heirloom Beet salad, Burrata, Kiwi, Pistachio Gremolata
Hamachi, Poppy seeds, Winter Citrus, Hass Avocado
Duck Confit Ravioli, add Black Truffle +10
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Carolina Gold Rice Risotto, Celeriac, Wild Mushrooms, Crispy Kale
Faroe Island Salmon, Lemongrass, Broccolini, Olive Crumble
Braised Beef Cheeks, Creamy Polenta, Root Vegetables, Red Wine Jus
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Tarte au thé, Bergamot Cream, Earl Gray Chantilly, Hazelnut Mousseline
CARAMEL SABAYON, White Chocolate Ice Cream, Cocoa Nibs, Valrhona Guanaja Chocolate
RW Winter Dinner - $60
Roasted Leeks, Sauce Gribiche, Brioche Croutons, Egg Mimosa
Heirloom Beet salad, Burrata, Kiwi, Pistachio Gremolata
Hamachi, Poppy seeds, Winter Citrus, Hass Avocado
Maine Scallops, Parsnip, Carrot & Orange Reduction +10
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Carolina Gold Risotto, Celeriac, Wild Mushrooms, Crispy Kale
Faroe Island Salmon, Lemongrass, Broccolini, Olive Crumble
Pork Tenderloin, Swiss Chard, Tarragon Mustard, Apple
Bœuf Au Poivre Noir, Striploin, Potato and Celeriac Mille Feuille, Sauce Au Poivre +15
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Tarte au thé, Bergamot Cream, Earl Gray Chantilly, Hazelnut Mousseline
CARAMEL SABAYON, White Chocolate Ice Cream, Cocoa Nibs, Valrhona Guanaja Chocolate
VALENTINE'S DAY
Celebrate Valentine's Day in the heart of Midtown at Le Jardinier on Saturday, February 14.
Crafted with love, our acclaimed New York culinary team designed two dinner tasting menus for a memorable Valentine’s Day. Indulge in an elevated 6-course menu (295 per guest) or, enjoy a 4-course menu (220 per guest) and choose seasonal dishes. Wine pairings +155 per guest.
Join us for dinner at Le Jardinier or our upstairs dining room Sereine, on Saturday 2/15. If you’d rather celebrate with a cozy Sunday evening, experience the special menus from 5 - 9 PM. Reserve on OpenTable or Resy.
6 COURSE MENU (295 per guest)
AMUSE BOUCHE: TRUFFLED COD BRANDADE TARTLET
GRILLED TUNA, ROASTED LEEKS, CAVIAR AND CALAMANSI DRESSING
PANFRIED SCALLOP WITH CELERIAC AND CHESTNUT RAGOUT, BLACK TRUFFLE SHAVING
VOL-AU-VENT DE HOMARD WITH A VIN JAUNE FLAVORED BISQUE, MUSROOMS
WAGYU RIBEYE WITH SUNCHOKE FONDANT AND CHIPS, BROCOLINI AND NATURAL JUS
L’AMOUR ROUGE, RED VELVET CAKE, RASPBERRY CREAM AND PASSION FRUIT SORBET
4 COURSE MENU (225 per guest)
STARTERS
ROASTED LEEKS, SAUCE GRIBICHE, EGG MIMOSA, HAZELNUT, BRIOCHE CROUTONS
CURED HAMACHI, POPPY SEEDS, WINTER CITRUS, HASS AVOCADO
TARTARE DE BŒUF CLASSIQUE, EGG YOLK, SPICY AIOLI, CRISPY TUILE (ADD 10GR CAVIAR: +40, ADD 5GR BLACK TRUFFLE: +85)
MID-COURSE
PANFRIED SCALLOP WITH CELERIAC AND CHESTNUT RAGOUT, BLACK TRUFFLE (+15)
HUDSON VALLEY SAUTEED FOIE GRAS, CAULIFLOWER VELOUTE, TOASTED SESAME OIL
RICOTTA AGNOLOTTI, KOGINUT SQUASH, BEURRE NOISETTE, PAIN D’EPICE (ADD 5GR BLACK TRUFFLE +85)
SPANISH OCTOPUS, ROMESCO SAUCE, GREEN OLIVES, HERB SALAD
MAIN COURSE
HUDSON VALLEY STEELHEAD TROUT, BROCCOLI-GINGER, BLACK OLIVE CRUMBLE, SMOKED ROE
VOL-AU-VENT DE HOMARD WITH A VIN JAUNE FLAVORED BISQUE, MUSROOMS (+15)
HUDSON VALLEY SPICE DUCK, BRAISED ENDIVE WITH ORANGE, KUMQUAT CONFIT
GUINEA HEN, CHESTNUTS, SAVOY CABBAGE, SAUCE PÉRIGUEUX (ADD 5GR BLACK TRUFFLE +85)
WAGYU BAVETTE WITH SUNCHOKE FONDANT AND CHIPS, BROCOLINI AND NATURAL JUS
DESSERT
L’AMOUR ROUGE, RED VELVET CAKE, RASPBERRY CREAM AND PASSION FRUIT SORBET
SABAYON CARAMEL, WHITE CHOCOLATE ICE CREAM, COCOA NIBS, VALRHONA GUANAJA CHOCOLATE
LUNCH
$78 or three courses $98
Join us for our lunch prix fixe menu - two courses
$78 or three courses $98
FLAVORS OF FRENCH TRADITION
Discover an Homage to French Classics with signature dishes by Le Jardinier.
TARTARE DE BŒUF CLASSIQUE 42
Egg yolk, spicy aioli, crispy root vegetables
VOL-AU-VENT DE HOMARD 52 (PF +15)
Poached Maine lobster, chanterelles, lobster bisque
FLÉTAN ET CRÈME CAVIAR 85 (PF +25)
Steamed halibut, leek fondue, Champagne cream with caviar
STARTERS (CHOICE OF)
Burrata, Pecan Gremolata, Red Wine Poached Seckel Pears, Grapes
Roasted Leeks, Sauce Gribiche, Egg Mimosa, Hazelnuts, Brioche Croutons
cured hiramasa, Butternut squash, mandarin, poppy seeds, persian cucumber
BETTERAVE À L’ANCIENNE, Heirloom beets, kiwi, heart of palm, ruby red grapefruit, pistachio crumble
Grilled Yellowfin Tuna, Sweet Potato & Coconut, Orange, Black Sesame Tuile
Crabe de Jonas, Mountain rose apple, ajo blanco, fennel pollen, celery
MID-COURSE (choice of)
carolina gold rice risotto, red kabocha, mimolette, Tuscan kale, pickled chili
ricotta agnolotti, Koginut squash, beurre noisette, whey foam, pain d’epice
Tagliatelle +45, aged parmesan, shaved Chilean black truffles
Noix de Saint-Jacques, Scallops, honeynut squash, corn & piquillo fricassée, charcoal tuile
POULPE GRILLÉ, Spanish octopus, pumpkin seed romesco, green olives, herb salad
ENTRÉES (choice of)
Grilled Red Snapper, Fennel, Marble Potatoes, Bouillabaisse Broth, Dill
Hudson Valley Steelhead Trout, Broccoli, Ginger, Dried Olive Crumble, Smoked Roe
Wild Dover Sole, Roasted Cauliflower, Green Grapes, Lemongrass Emulsion (+45)
VOLAILLE À LA FERMIÈRE, green circle chicken, savoy cabbage, asian pear, chestnuts, sauce Périgueux
“PARMENTIER” DE CONFIT DE CANARD, Hudson Valley duck, madeira, wild mushrooms, chestnuts
DESSERT
tartE AUX POIRES, Pear tart, elderflower chantilly, lemon curd 22
PETIT CAFÉ, soft caramel, milk chocolate mousse 22
SABAYON CARAMEL, White chocolate ice cream, cocoa nibs, Valrhona guanaja chocolate 22
LE JARDINIER PLANT BASED ICE CREAM DARK CHOCOLATE- PISTACHIO-COFFEE (Vegan, DF, GF) 22
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) 132
4 course menu (choice of appetizer, mid-course, entrée, and dessert) 164
FLAVORS OF FRENCH TRADITION
TARTARE DE BŒUF CLASSIQUE 42
Egg yolk, spicy aioli, crispy root vegetables
BŒUF AU POIVRE NOIR 125 (PF +49)
Wagyu striploin, potato and celeriac millefeuille, sauce au poivre
VOL-AU-VENT DE HOMARD 52 (PF +15)
Poached Maine lobster, chanterelles, lobster bisque
FLÉTAN ET CRÈME CAVIAR 85 (PF +25)
Steamed halibut, leek fondue, Champagne cream with caviar
STARTERS
Burrata, Pecan Gremolata, Red Wine Poached Seckel Pears, Grapes 36
Roasted Leeks, Sauce Gribiche, Egg Mimosa, Hazelnuts, Brioche Croutons
cured hiramasa, butternut squash, mandarin, poppy seeds, persian cucumber 42
BETTERAVE À L’ANCIENNE, Heirloom beets, kiwi, heart of palm, ruby red grapefruit, pistachio 37
Grilled Yellowfin Tuna, Sweet Potato & Coconut, Orange, Black Sesame Tuile 38
JONAH CRAB, Mountain rose apple, ajo blanco, fennel pollen, celery 38
MID-COURSE
ricotta agnolotti, koginut squash, beurre noisette, whey foam, pain d'epice 42
hudson valley sauteed foie gras, cauliflower veloute, grapes, sesame 72
POULPE GRILLÉ, Spanish octopus, pumpkin seed romesco, green olives, herb salad 42
Noix de Saint-Jacques, Scallops, honeynut squash, corn & piquillo fricassée, charcoal tuile 42
ENTRÉES
carolina gold rice risotto, red kabocha, mimolette, tuscan kale, pickled chili 42
Poached maine lobster, fregola sarda, corral butter, lime
Hudson Valley Steelhead Trout, Broccoli, Ginger, Dried Olive Crumble, Smoked Roe 68
Wild Dover Sole +10, Roasted Cauliflower, Green Grapes, Lemongrass Emulsion 70
Guinea Hen, Chestnuts, Savoy Cabbage, Asian Pear, Sauce Perigueux 68
Hudson Valley spiced duck, fuyu persimmon, vanilla scented navettes 78
Wagyu Bavette, Sunchokes, Grilled Chicories, Black Garlic, Horseradish 86, (wagyu striploin supplement +49)
DESSERTS
SABAYON CARAMEL, White chocolate ice cream, cocoa nibs, Valrhona guanaja chocolate 22
LE PAPILLON, Yuzu mousse, raspberry compote, pistachio sablé 22
ROuleauX de POMMES, Apple, Chartreuse Bavarian cream, Jaconda cake, caramel ice cream 22
TANGERINE VEGAN DREAM, VANILLA CHANTILLY, DARK CHOCOLATE PUFF QUINOA CRUNCH 22
WINTER Mille-Feuille, Puff pastry, pumpkin cheesecake mousse, maple ice cream 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
SEASONAL EXPRESSION MENU
Enjoy our fresh, homemade bread selection - made daily by our pastry team
FIVE COURSE 195
cured hiramasa, butternut squash, mandarin, poppy seeds, persian cucumber
king crab, grapefruit, vanilla & lemon dressing, poppy seeds
ricotta agnolotti, koginut squash, beurre noisette, whey foam, pain d'epice, black truffles
atlantic monkfish, pumpkin curry, razor clams, cilantro
Hudson Valley spiced duck, fuyu persimmon, vanilla scented navettes
Montblanc, Chestnut rum cream, calamansi sherbet, crispy meringue
WINE PAIRINGS
FIVE-COURSE WINE PAIRING 95
FIVE-COURSE PRESTIGE WINE PAIRING 195
NON-ALCOHOLIC PAIRING 75
EXECUTIVE PASTRY CHEF SALVATORE MARTONE
BAR MENU
Potato croquettes, crème fraiche 12
Charred shishito peppers, lemon, fleur de sel 9
California dip, potato gaufrettes 9
Wagyu beef steak tartare, spicy aioli, marble potato chips 28
Artisanal cheese plate, whipped wildflower honey, walnut raisin toast 38
*Served at the downstairs Bar
DESSERTS
VALRHONA GUANAJA DARK CHOCOLATE CRÉMEUX, SALTY CARAMEL SABAYON 22
THE BUTTERFLY, YUZU MOUSSE, RASPBERRY COMPOTE, PISTACHIO SABLÉ 22
Montblanc, Chestnut rum cream, calamansi sherbet, crispy meringue 22
TANGERINE VEGAN DREAM, VANILLA CHANTILLY, DARK CHOCOLATE PUFF QUINOA CRUNCH 22
MAPLE & PUMPKIN, Puff Pastry, Pumpkin cheesecake mousse, maple ice cream 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
SPECIALTY COCKTAILS
CALYPSO, White Rum, Italicus, Pineapple, Lime, Maury Fortified Wine 22
GOLDEN TRUFFLE, Truffle Washed Elijah Craig, White Truffle Honey, Lemon 35
SPICY JOE, Lalo Tequila Blanco, Desolas Mezcal, Lemon, Ginger & Honey 26
Flecha Azul Tequila Blanco, Desolas Mezcal, Ancho Reyes, Lime, Pineapple & Fennel Pollen 24
APERITIFS
PAPER PLANE MAL FAIT, Branson Cognac, Aperol, Amaro Nonino, Lemon & Orange 24
GARIBALDI IN LOVE, Aspen Vodka, Campari, Yerba Mate, Lemon & Grapefruit 26
EXPERIENCE GIN, Botanist Gin, Cocchi Rosa, Amaro Amara, Lemon & Cucumber 22
BARREL AGED COCCORONI, Planteray Coconut, Campari, Vermouth Blanc 24
MOCKTAILS
Le Jardin, Cucumber, Lime, Fines Herbes, Club Soda 16
NAGRONI, Lyre’s Italian Orange, Lyre’s London Dry & Roots Divino Amaro 18
FALL FIZZ, Apple Cider, Maple, Ginger, Lemon & Club Soda 16
FRESH JUICES
Golden Spice, Carrots, Orange Juice, Ginger, Turmeric 13
VITAL GARDEN Cucumber, Lime Juice, Green Apple, Kale 13
WINE
Please be advised that a 95 corkage fee will be applied, limited to one bottle for every four guests.