MENUS
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, Smoked confit egg yolk, herb salad, tuile, chive oil 42
VOL-AU-VENT DE HOMARD, Poached Maine lobster, bisque, wild mushrooms, watercress coulis 52 (PF +15)
FLÉTAN ET CRÈME CAVIAR, Steamed halibut, fennel, Champagne sauce (avec caviar +40) 85 (PF +25)
STARTERS (CHOICE OF)
Burrata, Pecan Gremolata, Red Wine Poached Pears, Grapes
POIREAUX RÔTIS, Leeks, radish, sauce gribiche, hazelnut, croutons
CREVETTE, Shrimp, bouillabaisse gelée, herb & rouille mayonnaise, foie gras
MID-COURSE (choice of)
carolina gold rice risotto, Carrot, safran lemongrass bouillon, pickles & carrot chips
Noix de Saint-Jacques du Maine, Scallops, chestnut veloute, celery-chestnut ragout, chicken jus
OEUF PARFAIT BIO, Organic egg, smoked pork belly, mushroom, garlic chips, croutons
ENTRÉES (choice of)
RAVIOLE DE CANARD, Root vegetables, chicken jus, foie gras, black truffle
TRUITE ARC-EN-CIEL, Smoked trout, brocolis puree, lemongrass, smoked roe, olive tuile
BAVETTE, Sunchoke puree & chips, black garlic, horseradish, grilled chicories
DESSERT
tartE AU THÉ, Bergamot creme, Earl Gray chantilly, hazelnut mousseline 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, Egg yolk, spicy aioli, crispy tuile 42
BŒUF AU POIVRE NOIR, Wagyu striploin, potato and celeriac mille feuille, sauce au poivre 125 (PF +49)
VOL-AU-VENT DE HOMARD, Poached Maine lobster, chanterelles, lobster bisque 52 (PF +15)
FLÉTAN ET CRÈME CAVIAR, Steamed halibut, leek fondue, Champagne sauce (avec caviar +40) 68 (PF +25)
STARTERS
Burrata, Pecan Gremolata, Pecan gremolata, red wine poached seckel pears, grapes 36
ROULEAU de THON, Yellowfin tuna, daikon-pear, cilantro cream sauce 38
POIREAUX RÔTIS, Leeks, radish, sauce gribiche, hazelnut, croutons 42
CREVETTE, Shrimp, boulllabaisse gelée, herb & rouille mayonnaise, foie gras 36
MID-COURSE
"A Taste of Bastion" - Experience a dish from Executive Chef Felipe Botero of Michelin-starred sister concept Le Jardinier Houston: FRUITS DE MER RAVIOLI, Bisque, cauliflower fondant, black tuile 34
carolina gold rice risotto, Red kabocha, mimolette, Tuscan kale, pickled chili 42
Noix de Saint-Jacques, Scallops, chestnut veloute, celery-chestnut ragout, chicken jus 44
OEUF PARFAIT BIO, Egg, smoked pork belly, mushroom, garlic chips, croutons, truffles 36
ENTRÉES
RAVIOLE de CANARD, Root vegetables, chicken jus, foie gras, black truffle 58
TRUITE ARC-EN-CIEL, Smoked trout, brocolis puree, lemongrass, smoked roe, olive tuile 64
$40) 74
FLÉTAN ET CHAMPAGNE SAUCE, Steamed halibut, fennel confit, Champagne sauce (avec Caviar +
$40) 74
MAGRET DE CANARD AUX ÉPICES, Duck, braised endive, kumquat, toasted hazelnut 78
Wagyu Bavette, Sunchokes, Sunchoke puree & chips, black garlic, horseradish, grilled chicories 86, (wagyu striploin supplement +10)
DESSERTS
SABAYON CARAMEL, White chocolate ice cream, cocoa nibs, Valrhona guanaja chocolate 22
LE PAPILLON, Yuzu mousse, raspberry compote, pistachio sablé 22
Chestnut mont blanc, Calamansi Sorbet, Crispy Meringue 22
TANGERINE VEGAN DREAM, VANILLA CHANTILLY, DARK CHOCOLATE PUFF QUINOA CRUNCH 22
Mille-Feuille aux noisettes, puff pastry, hazelnut chantilly, coffee 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
CREVETTE, Shrimp, boulllabaisse gelée, herb & rouille mayonnaise, foie gras
ROULEAU de THON, Yellowfin tuna, daikon-pear, cilantro cream sauce
OEUF PARFAIT BIO, Egg, smoked pork belly, mushroom, garlic chips, croutons, truffles
FLÉTAN ET CHAMPAGNE SAUCE, Steamed halibut, fennel confit, Champagne sauce
AMERICAN WAGYU STRIPLOIN, Sunchoke puree & chips, garlic, horseradish, grilled chicories
Chestnut Montblanc, calamansi sherbet, crispy meringue
WINE PAIRINGS
FIVE-COURSE WINE PAIRING 115
FIVE-COURSE PRESTIGE WINE PAIRING 165
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.