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"FLAVORS OF FALL" DINNER COLLABORATION
THURSDAY, OCTOBER 30 | DINNER 5 - 10 PM
Join us as The Bastion Collection's Michelin-starred Chef Olivier Jean joins forces with Le Jardinier New York’s Executive Chef Andrew Ayala for a collaborative dinner experience. As the Executive Chef of L’Atelier Robuchon - the only two Michelin-starred restaurant in Geneva - and Le Jardinier Geneva, Chef Olivier brings a slice of Switzerland for a “Flavors of Fall” culinary experience. Reserve on OpenTable.
6-COURSE DINNER MENU ($225)
Optional wine pairings +155
Persian Cucumber & Avocado Tartare, Asian Pear, Herb Sorbet
Cured Hiramasa, Butternut Squash, Jicama, Green Grapes, Shisho
Perlina Eggplant Veloute, Basil, Scamorza Cheese Emulsion, Red Miso
Hudson Valley Steelhead Trout, Crispy Cauliflower, Sauce Genevoise
Spiced Duck, Persimmon, Preserved Cherry, Vanilla Scented Turnips
Dark Chocolate Moelleux, Cranberry Compote, Toasted White Chocolate Mousse
LUNCH
Join us for our lunch prix fixe menu - two courses $78 or three courses $98
STARTERS (CHOICE OF)
Burrata, Honeycrisp apple, black mission figs, pecan gremolata
Little Gem Lettuce, Caramelized Anchovy Vinaigrette, Soft Egg, Grilled Tuna
Cured Hiramasa, Golden Pineapple, Hass Avocado, Poppy Seeds
watermelon and heirloom tomato salad, ginger, chamomile, mint vinegar
Chilled Fennel velouté, Poached shrimp, cherry tomato, dill
MID-COURSE (choice of)
Corn & ricotta Triangoli, chanterelles, whey foam, purslane
Tagliatelle +45, aged parmesan, shaved Chilean black truffles
Maine scallops, Japanese eggplant, curry, parsley foam, yellow squash
Grilled Spanish Octopus, Smoked white bean hummus, shishito peppers, sesame
ENTRÉES (choice of)
Carolina gold rice risotto, Corn fried, okra, saffron butter, cherry tomato
grilled sea bream, haricot vert, roc shrimp, fine herbs, lemon beurre blanc
Ora King salmon, Grilled broccolini, smoked chili butter, trout roe
POACHED MAINE LOBSTER, Creamy polenta, coral bisque (+15)
GRILLED CIRCLE CHICKEN, Sweet corn, shallot coulis, romano beans
HUDSON VALLEY DUCK CONFIT “PARMENTIER”, Madeira, wild mushrooms, pomme de terre
DESSERT
Peach Tart Jasmine, poached peach, almond cream, raspberry jam, jasmine chantilly 22
PETIT CAFÉ, soft caramel, milk chocolate mousse 22
VALRHONA GUANAJA DARK CHOCOLATE CRÉMEUX, SALTY CARAMEL SABAYON 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) 126
4 course menu (choice of appetizer, mid-course, entrée, and dessert) 148
STARTERS
Burrata, Honeycrisp apple, black mission fig, pecan gremolata 36
Cured Hiramasa, Golden Pineapple, Hass Avocado, Poppy Seeds 38
watermelon and heirloom tomato salad, ginger, chamomile, mint vinegar 37
CHILLED FENNEL VELOUTE, Poached shrimp, cherry tomato, dill 38
WAGYU STEAK TARTARE, Spicy aioli, capers, crispy marble potato 36
Little Gem Lettuce, Caramelized Anchovy Vinaigrette, Soft Egg, Grilled Tuna 32
MID-COURSE
CORN AND RICOTTA triangoli, Chanterelles, whey foam, purslane 42
tagliatelle, aged parmesan +45, shaved chilean black truffles 95
GRILLED SPANISH OCTOPUS, smoked white bean hummus, shishito peppers, sesame 38
ENTRÉES
Carolina Gold Rice, Corn, fried okra, saffron butter, cherry tomato 42
Poached Maine Lobster, Sweetbreads, Charred Corn, Romano Beans, Bisque 75 (+15)
atlantic halibut, marinated courgettes, thai basil, lemongrass emulsion 58
Ora King Salmon, Grilled broccolini, smoked chili butter 56
Grilled Dover Sole, Haricot Vert, roc shrimp, fine herbs, lemon beurre blanc 70
GREEN CIRCLE CHICKEN, Corn & jalapeno mousse, chanterelles, romano beans 56
hudson valley spiced duck, grilled plums, arugula & yuzu coulis, marcona almond 72
wagyu bavette, charred shishitos, pickled ramps, black garlic, onion soubise 76, (wagyu striploin supplement +49)
DESSERTS
VALRHONA GUANAJA DARK CHOCOLATE CRÉMEUX, SALTY CARAMEL SABAYON 22
THE BUTTERFLY, YUZU MOUSSE, RASPBERRY COMPOTE, PISTACHIO SABLÉ 22
Strawberry Dream, Matcha Cremeux and Wafer Crumbles 22
Pure Pineapple, Vegan Milk Chocolate Mousse, Lime Cream (Vegan) 22
The Cherry on Top Pistachio spread, Cherry compote, Kirsch Chantilly and Pistachio 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
EXECUTIVE CHEF ANDREW AYALA
SEASONAL EXPRESSION MENU
Enjoy our fresh, homemade bread selection - made daily by our pastry team
FIVE COURSE 195
CURED HIRAMASA, Golden pineapple, hass avocado, royal kaluga caviar
JONAH CRAB AND MELON SALAD, Smoked trout roe, toasted barley, mint
CORN AND RICOTTA TRIANGOLI, Chanterelles, whey foam, purslane
ATLANTIC HALIBUT, Marinated courgettes, Thai basil, lemongrass emulsion
HUDSON VALLEY SPICED DUCK, Grilled plums, arugula & yuzu coulis, marcona almond
Strawberry Dream, Matcha Cremeux and Wafer Crumbles
WINE PAIRINGS
FIVE-COURSE WINE PAIRING 95
FIVE-COURSE PRESTIGE WINE PAIRING 195
NON-ALCOHOLIC PAIRING 75
EXECUTIVE PASTRY CHEF SALVATORE MARTONE
EXECUTIVE CHEF ANDREW AYALA
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
Strawberry Dream, Matcha Cremeux and Wafer Crumbles 22
Pure Pineapple, Vegan Milk Chocolate Mousse, Lime Cream (Vegan) 22
The Cherry on Top, Pistachio spread, Cherry compote, Kirsch Chantilly and Pistachio 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
APERITIF COCKTAILS
The Aviation, The Botanist Gin, Creme de Violet, Lemon, Lavender Syrup 22
Verde Spritz, Sauvignon Blanc, Botanist Gin, Aloe Liqueur, Green Chartreuse, Lemon, Orange Bitters 20
Sazerac, Sazerac Rye, Demerara, Peychaud's Bitter 20
Paper Plane, Buffalo Trace Bourbon, Aperol, Amaro Nonino, Lemon 20
SIGNATURE COCKTAILS
Summer Blush, Watermelon Infused Mezcal, Amaro Montenegro, Italicus, Peychaud's Bitter 20
Northern Lights, Aquavit, Sambuca, Lime, Honey, Blackberry 19
Flight of the Bumblebee, Aspen Vodka, Apricot Liqueur, Lemon, Honey, Sparkling Wine 19
The Rising Sun, Fogo Novo Cachaça, Tequila Blanco, Meyer Lemon, Orange 22
Tequila Fresca, Lalo Blanco, Ancho Liqueur, Agave, Lime, Guava, Passion Fruit 22
MOCKTAILS
A-Zero Spritz, Italian Spritz, French Blom N/A Sparkling Wine, Club Soda, Orange 16
Le Jardin, Cucumber, Lime, Fines Herbes, Club Soda 16
Jannah Juice, Pomegranate, Orange, Lemon, Rose Water, Simple Syrup 16
Matchatini, Matcha, Oat Milk, Cinnamon, Cardamon 16
FRESH JUICES
Golden Spice, Carrots, Orange Juice, Ginger, Turmeric 13
Green Juice, Cucumber, Green Apples, Kale or Spinach, Limes 13
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