MENUS
WEDNESDAY, DECEMBER 24 | 5 - 10 PM
Savor the season at Le Jardinier with an exquisite 6-course “Revellion de Noel” dinner menu (245 per guest) or choose 4 courses from our signature à la carte menu (195 per guest). Reserve on OpenTable or Resy.
“Revellion de Noel” (245)
Kushi Oysters, Vichyssoise Foam, Smoked Roe
Cured Hiramasa, Hass Avocado, Ruby Red Grapefruit, Royal Kaluga Caviar
Maine Scallops, Celery Root, Honey Crisp Apple, Yuzu; Dijon Vinaigrette
Grilled Red Snapper, Bouillabaisse Broth, Smoked Marble Potatoes
Hudson Valley Duck, Kumquats, Blood Orange; Endive Marmalade, Fennel Pollen
Ornament - Pain de Epice Mousse, Cranberry Coulis, Caramel Sponge
*Optional wine pairing (+155 per guest)
Prix fixe 4-course tasting menu ($195 per guest)
FIRST COURSE
Cured Hiramasa, Hass Avocado, Ruby Red Grapefruit, Poppy Seeds
Maine Scallops, Celery Root, Honey Crisp Apple, Yuzu & Dijon Vinaigrette
Grilled Yellowfin Tuna, Sweet Potato; Coconut, Black Sesame Tuile
Steak Tartare, Egg Yolk Gel, Royal Kaluga Caviar 60
-
SECOND COURSE
Hudson Valley Foie Gras, Pain Perdue, Honey Crisp Apples 25 supp
Roasted Leeks, Egg Mimosa, Black Truffle Dressing, Brioche Croutons
Maine Lobster Vol au Vent, Wild Mushrooms, Corral Bisque
THIRD COURSE
Ricotta Agnolotti, Winter Squash, Brown Butter, Black Truffle, Whey Foam
-
THIRD COURSE
Wild Dover Sole, Broccolini, Lemongrass, Dried Olive Crumble
Poached Icelandic Cod, Leek Fondue, Champagne & Caviar Beurre Blanc
Hudson Valley Duck, Kumquats, Blood Orange Endive Marmalade, Fennel Pollen
Wagyu Beef, Grilled Chicories, Salsify, Sunchokes, Black Garlic
-
FOURTH COURSE
Ornament - Pain de Epice Mousse, Cranberry Coulis, Caramel Sponge
Tangerine Dream Vanilla Chantilly, Dark chocolate puff quinoa crunch
Valrhona Guanaja Dark Chocolate Cremeux, Salted Caramel Sabayon
THURSDAY, DECEMBER 25 | 12 - 8 PM
On Christmas Day, discover a 6-course “Jour de Noel” dinner menu curated by Executive Chef Andrew Ayala and Executive Pastry Chef Salvatore Martone (245 per guest; with optional wine pairing for +125 per guest). Or, choose 4-courses from our signature à la carte menu (195 per guest). Reserve on OpenTable or Resy.
“Jour de Noel” (245)
Kushi Oysters, Vichyssoise Foam, Smoked Roe
Cured Hiramasa, Hass Avocado, Ruby Red Grapefruit, Royal Kaluga Caviar
Maine Scallops, Celery Root, Honey Crisp Apple, Yuzu; Dijon Vinaigrette
Grilled Red Snapper, Bouillabaisse Broth, Smoked Marble Potatoes
Hudson Valley Duck, Kumquats, Blood Orange; Endive Marmalade, Fennel Pollen
Ornament - Pain de Epice Mousse, Cranberry Coulis, Caramel Sponge
*Optional wine pairing (+155 per guest)
Prix fixe 4-course tasting menu ($195 per guest)
FIRST COURSE
Cured Hiramasa, Hass Avocado, Ruby Red Grapefruit, Poppy Seeds
Maine Scallops, Celery Root, Honey Crisp Apple, Yuzu & Dijon Vinaigrette
Grilled Yellowfin Tuna, Sweet Potato; Coconut, Black Sesame Tuile
Steak Tartare, Egg Yolk Gel, Royal Kaluga Caviar 60
-
SECOND COURSE
Hudson Valley Foie Gras, Pain Perdue, Honey Crisp Apples 25 supp
Roasted Leeks, Egg Mimosa, Black Truffle Dressing, Brioche Croutons
Maine Lobster Vol au Vent, Wild Mushrooms, Corral Bisque
Ricotta Agnolotti, Winter Squash, Brown Butter, Black Truffle, Whey Foam
-
THIRD COURSE
Wild Dover Sole, Broccolini, Lemongrass, Dried Olive Crumble
Poached Icelandic Cod, Leek Fondue, Champagne & Caviar Beurre Blanc
Hudson Valley Duck, Kumquats, Blood Orange Endive Marmalade, Fennel Pollen
Wagyu Beef, Grilled Chicories, Salsify, Sunchokes, Black Garlic
-
FOURTH COURSE
Ornament - Pain de Epice Mousse, Cranberry Coulis, Caramel Sponge
Tangerine Dream Vanilla Chantilly, Dark chocolate puff quinoa crunch
Valrhona Guanaja Dark Chocolate Cremeux, Salted Caramel Sabayon
WEDNESDAY, DECEMBER 31 | 5 - 10 PM
Close out 2025 at Le Jardinier with two celebratory dinner menus curated by our acclaimed chefs. From 5 - 10 PM, enjoy a 4-course set menu (295 per guest) or indulge with our “Nouvelle Année” menu - 6 courses with holiday delicacies (450 per guest) and an optional wine pairing (275 per guest). Join us in Le Jardinier or upstairs in our elegant dining room, Sereine, alongside a festive DJ. Reserve on OpenTable or Resy.
Let the celebration continue upstairs at Bar Bastion from 8 - 1 AM to celebrate with live jazz and a celebratory toast of bubbles (75 F&B minimum per guest).
“Nouvelle Année” (450)
Kushi Oysters, Vichyssoise Foam, Smoked Roe
Cured Hiramasa, Hass Avocado, Ruby Red Grapefruit, Poppy Seeds, Bay Leaf Oil
Celeriac & Winter Squash Mille Feuille,18-Month Aged Parmesan, Black Truffle
poached maine lobster, fregola sarda, corral butter, lime
Icelandic Cod, Leek Fondue, Champagne & Caviar Beurre Blanc
A5 Japanese Wagyu, Grilled Chicories, Sunchokes, Black Garlic
Chestnut Mont Blanc, Calamansi Sorbet, Crispy Merengue
Optional wine pairing (275 per guest)
Prix fixe 4-course tasting menu ($295 per guest)
FIRST COURSE
Cured Hiramasa, Hass Avocado, Ruby Red Grapefruit, Poppy Seeds
Maine Scallops, Celery Root, Honey Crisp Apple, Yuzu & Dijon Vinaigrette
Grilled Yellowfin Tuna, Sweet Potato & Coconut, Black Sesame Tuile
Steak Tartare, Egg Yolk Gel, Royal Kaluga Caviar 60
-
SECOND COURSE
Hudson Valley Foie Gras, Pain Perdue, Honey Crisp Apples 25 supp
Roasted Leeks, Egg Mimosa, Black Truffle Dressing, Brioche Croutons
Maine Lobster Vol au Vent, Wild Mushrooms, Corral Bisque
Ricotta Agnolotti, Winter Squash, Brown Butter, Black Truffle, Whey Foam
-
THIRD COURSE
Wild Dover Sole, Broccolini, Lemongrass, Dried Olive Crumble
Poached Icelandic Cod, Leek Fondue, Champagne & Caviar Beurre Blanc
Hudson Valley Duck, Kumquats, Blood Orange & Endive Marmalade, Fennel Pollen
A5 Japanese Wagyu Beef, Grilled Chicories, Salsify, Sunchokes, Black Garlic 65 supp
-
FOURTH COURSE
Chestnut Mont Blanc, Calamansi Sorbet, Crispy Merengue
Tangerine Dream Vanilla Chantilly, Dark chocolate puff quinoa crunch
Valrhona Guanaja Dark Chocolate Cremeux, Salted Caramel Sabayon
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, or upstairs in our elegant dining room Sereine. 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 Beets salad, Burrata, Kiwi, Pistachio Gremolata
Hamachi, Poppy seeds, Winter Citrus, Hass Avocado
-
Duck Confit Ravioli, w/ Black Truffle +10
-
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
-
Winter citrus tart, earl grey Chantilly
RW Winter Dinner - $60
Roasted Leeks, Sauce Gribiche, Brioche Croutons, Egg Mimosa
Heirloom Beets salad, Burrata, Kiwi, Pistachio Gremolata
Cured Hamachi, Poppy seeds, Winter Citrus, Hass Avocado
-
Maine Scallops, Parsnip, Carrot & Orange Reduction +10
-
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
-
Winter Citrus Tart, Earl Grey Chantilly
LUNCH
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
AUTUMN 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
EXECUTIVE CHEF ANDREW AYALA
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
ROULEAUX DE POMME
Apple, Chartreuse Bavarian cream, jaconde cake, caramel ice cream
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
APPLE SWIRL, Chartreuse Bavarian cream, Joconde cake, caramel ice cream 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
NON-ALCOHOLIC WINES
NON-1 Chamomile & Raspberry 16
FRE Cabernet-Sauvingnon 16
FRENCH BLOOM BY TATTINGER Rosé (Brut) 25
WINES BY THE GLASS
CHAMPAGNE & SPARKLING
DOMAINE DE MARTINOLLES Brut, Blanquette de Limoux, Le Berceau, Languedoc-Rousillon, FR 22
ROEDERER ESTATE Brut, Anderson Valley, USA 24
CHARLES HEIDSIECK Brut Reserve, Champagne, FR 35
LAURENT PERRIER Brut Nature, Blanc de Blancs, Champagne, France 48
WHITE
GRUNER VELTLINER Jager, Federspiel, Wachau, Austria 22
ALBARIÑO Grandbazan, Rias Baixas, Spain *Magnum* 26
CHABLIS Simonnet Febvre, Burgundy, France 26
SAUVIGNON BLANC P Jolivet, Sancerre, FR *Magnum* 34
CHARDONNAY The Hilt Estate, California, USA 30
ROSÉ
CHATEAU GASSIER, Le Pas du Moine, Provence, France *Magnum* 22
RED
CILIEGIOLO Lunae, Liguria, Italy *served chilled* 22
NEBBIOLO Aldo Conterno, Il Favot, Piedmont, Italy 24
CABERNET FRANC Aurelien Revillot, Loire, FR *Magnum* 28
BORDEAUX Le Borderon, Haut-Medoc, FR *Magnum* 32
PINOT NOIR Louis Latour, Beaune 1er Cru, Burgundy, FR 48
SUPER TUSCAN La Serre Nuove dell’ Ornellaia, Bolgheri, Tuscany, Italy *Magnum* 55