MENUS
WINTER LUNCH
STARTERS
BURRATA, SECKLE & BARTLETT PEARS, PECAN GREMOLATA, FRISELINE 36
Cauliflower Veloute, Smoked Eel, Mimolette Tuile 24
CASTELFRANCO & BRUSSELS SPROUTS "CAESAR", PINE NUTS, GREEN APPLE 29
GLAZED PORK BELLY, TURNIP NOODLES, MANDARIN, YUZU & DIJON VINAIGRETTE, TOASTED PEANUTS 36
YELLOWFIN TUNA, SWEET POTATO & COCONUT, TANGERINE, NIGELLA SEEDS 27
SPANISH OCTOPUS, PUMPKIN SEED ROMESCO, BLACK LENTILS, SHERRY 36
Roasted Maine Scallops, Broccoli Textures, Pickled Hawaiian Ginger 38
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 37
HOUSEMADE TAGLIATELLE, AGED PARMESAN, BURGUNDY TRUFFLE 95
ORA KING SALMON, CARAFLEX CABBAGE, POTATO EMULSION, MAITAKE 46
STRIPED BASS, CHARRED SWEET POTATO, LEMONGRASS, BROCCOLINI 44
MAINE LOBSTER ROLL, TOASTED BRIOCHE, TARRAGON, ESPELETTE 38
LONG ISLAND DUCK CONFIT, BLACK LENTILS, GOAT CHEESE, CONFIT LIMEQUATS 39
GOLDEN CHICKEN AGNOLOTTI, SUNCHOKE, CARAFLEX CABBAGE, LEMON 37
EXECUTIVE LUNCH
First course (choice of)
PUMPKIN VELOUTE pomegranate, curry, cilantro, pumpkin seeds
CASTELFRANCO & BRUSSELS SPROUT “CAESAR” pine nuts, green apple
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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 19
LE JARDINIER PLANT BASED ICE CREAM DARK CHOCOLATE- PISTACHIO-COFFEE (Vegan, DF, GF) 19
Passion Flower Tart, Biscuit Joconde, mango sorbet 19
Goat Cheese Mille-Feuille, Caramelized Puff Pastry, Pear Cardamom Sorbet (sweetened with unrefined, natural ingredients) 19
WINTER DINNER
STARTERS
BURRATA, SECKLE & BARTLETT PEARS, PECAN GREMOLATA, FRISELINE 36
Cured Hiramasa, Ruby Red Grapefruit, Avocado Mousse, Bay leaf Oil 34
CASTELFRANCO & BRUSSELS SPROUTS "CAESAR", PINE NUTS, GREEN APPLE 29
ROASTED HEIRLOOM BEETS, POMEGRANATE, SMOKED LABNEH, LIME SALT 28
GLAZED PORK BELLY, TURNIP NOODLES, MANDARIN, YUZU & DIJON VINAIGRETTE, TOASTED PEANUTS 36
KAMPACHI, SWEET POTATO & COCONUT, ORANGE, BLACK SESAME TUILE 34
SPANISH OCTOPUS, PUMPKIN SEED ROMESCO, BLACK LENTILS, SHERRY 38
STEAK TARTARE, SPICY AIOLI, CAPERS, CRISPY ROOT VEGETABLES 35
Roasted Maine Scallops, Broccoli Textures, Pickled Hawaiian Ginger 38
King Crab Salad, Daikon Ribbons, Green Apple, Wasabi Vinaigrette, Mint 42
ENTRÉES
PEARLED BARLEY RISOTTO, CELERIAC, MARCONA ALMOND, PARMESAN 37
SPINACH & RICOTTA RAVIOLI, WINTER SQUASH, WILD MUSHROOM FRICASSEE, WHEY FOAM 32
HOUSEMADE TAGLIATELLE, AGED PARMESAN, BURGUNDY TRUFFLE 95
ICELANDIC COD, YUZU BUERRE BLANC, SMOKED TROUT ROE, NORI 44
ORA KING SALMON, CARAFLEX CABBAGE, POTATO EMULSION, MAITAKE 46
WILD DOVER SOLE “MIEUNIERE”, CHARRED SWEET POTATO, BROCCOLINI (FOR TWO) 125
GREEN CIRCLE CHICKEN, SWISS CHARD, CELERY ROOT, MADEIRA 44
Tea Spiced Long Island Crescent Duck, Orange, Kyoto Carrots, Confit Limequats 68
BEEF TENDERLOIN, CHESTNUTS, ENDIVES, HORSERADISH, BLACK GARLIC 68
DESSERTS
VALRHONA GUANAJA DARK CHOCOLATE CRÉMEUX, SALTY CARAMEL SABAYON 19
THE BUTTERFLY, YUZU MOUSSE, RASPBERRY COMPOTE, PISTACHIO SABLÉ 19
Blackberry Delight, Ginger foam blackberry compote, vanilla plant based ice cream (Vegan, DF, GF) 19
Apple Mille-Phyllo, Caramelized apple, kaffir chantilly, Calvados Ice Cream 19
THE CLOUD, POPCORN CHANTILLY, CARAMEL MOO & PINK PEPPERCORN SABLE 19
LE JARDINIER PLANT BASED ICE CREAMS (Vegan, DF, GF) 19
DARK CHOCOLATE – PISTACHIO – COFFEE
ARTISANAL CHEESE PLATE, WALNUT RAISIN BREAD 32
CORPORATE PASTRY CHEF SALVATORE MARTONE
EXECUTIVE CHEF ANDREW AYALA
SEASONAL EXPRESSION MENU
FIVE COURSE 195
KAMPACHI, SWEET POTATO & COCONUT, ROYAL KALUGA CAVIAR
CELERIAC & SAVOY CABBAGE "LASAGNA", CREMINI MUSHROOMS, COMTE CHEESE
POACHED MAINE LOBSTER, PUMPKIN COCONUT CURRY, CRISPY BLACK RICE
Venison Striploin, Parsnip, Grilled Red Cabbage, Spiced Cranberry Marmalade
Chestnut Mont Blanc, Vanilla Chantilly, Chestnut Cream, Calamansi Sherbet, Mandarin Compote, Italian Meringue, Calamansi Curd
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 19
THE BUTTERFLY, YUZU MOUSSE, RASPBERRY COMPOTE, PISTACHIO SABLÉ 19
Blackberry Delight, Ginger foam blackberry compote, vanilla plant base ice cream 19
Apple Mille-Phyllo, Caramelized apple, kaffir chantilly, Calvados Ice Cream 19
L'Orange, Chocolate Genoise, Grand Marnier Orange Cream, Mandarin Compote 19
LE JARDINIER PLANT BASED ICE CREAMS 19
DARK CHOCOLATE – PISTACHIO – COFFEE
ARTISANAL CHEESE PLATE, WALNUT RAISIN BREAD 32
*Desserts are available for dinner
BEVERAGES
SIGNATURE COCKTAILS
Ichijiku Yume 24
Toki Whiskey, Fig and Xocolatl Mole Bitters
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
Coconut's Fault 22
Coconut Rum, Amaro Montenegro, Xocolatl Mole Bitters, Pumpkin Foam, Nutmeg
FUMEUX 20
Mezcal, Pineapple, Apricot, Agave, Lime
STRAWBERRY FIELDS 26
Gin, Brennivin Aquavit, Strawberry, Lemon, Fresh Mint, Egg White
MOCKTAILS
LE JARDIN 18
Everleaf Marine, Fresh Cucumber, Mint, Fresh Lime
EVER FALL 18
Everleaf Forest, Pear, Chamomile, Lime, Candied Ginger
MONT ROSE 18
Everleaf Mountain, Orange Cordial, Yuzu, Rose Water
NA-GRONI 18
Lyres London Dry, Lyres Italian Orange, Roots Divino Sweet Vermouth
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
FREREJEAN FRERES Brut, Champagne, France 35
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
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