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, KOHLRABI, GREEN GRAPES, HAZELNUTS, CALAMANSI 38
YELLOWFIN TUNA PERSIMMON, ORANGE, TOGARASHI, CILANTRO 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
CAROLINA GOLD RICE RISOTTO, RED KABOCHA, GRILLED KALE, MIMOLETTE 36
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
CRISPY CHICKEN MILANESE, CHICORIES, HERB YOGURT DRESSING 42
DUCK CONFIT RAVIOLI, SWISS CHARD, CHESTNUT VELOUTE, PARMESAN 39
EXECUTIVE LUNCH
First course (choice of)
PUMPKIN VELOUTE pomegranate, curry, cilantro, pumpkin seeds
CASTELFRANCO & BRUSSELS SPROUT “CAESAR” pine nuts, green apple
--
Second course (choice of)
CAROLINA GOLD RICE RISOTTO, RED KABOCHA, SPIGARELLO, MIMOLETTE CHEESE
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, KOHLRABI, GREEN GRAPES, HAZELNUTS, CALAMANSI 29
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
CAROLINA GOLD RICE RISOTTO, RED KABOCHA, GRILLED KALE, MIMOLETTE 36
HONEYNUT SQUASH AGNOLOTTI, BROWN BUTTER, GRAPA, MARIGOLDS 34
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
KOHLRABI & SPAGHETTI SQUASH NOODLES, COMTE FOAM, BURGUNDY TRUFFLE
POACHED MAINE LOBSTER, PUMPKIN COCONUT CURRY, CRISPY BLACK RICE
Venison Striploin, Parsnip, Grilled Red Cabbage, Spiced Cranberry Marmalade
Apple Mille-Phyllo, Caramelized apple, kaffir chantilly, Calvados Ice Cream
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
THE CLOUD, POPCORN CHANTILLY, CARAMEL MOO & PINK PEPPERCORN SABLE 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
TOKI-O SUNSET 24
Suntory Toki Whisky, Grapefruit, Aperol, Lemon, Club Soda, Grapefruit Bitters
ZERO PROOF
LE JARDIN 16
Everleaf Marine, Fresh Cucumber, Mint, Fresh Lime
CITRON DE LAVENDE 16
Fresh Lemon, Lavender, Club Soda
EVER FALL 18
Everleaf Forest, Pear, Chamomile, Lime Juice, Candied Ginger
A-ZERO SPRITZ 18
Wildred's N/A Aperitif, French Bloom Blanc, Orange Wedge
FRENCH BLOOM NA CHAMPAGNE (TAITTINGER) 25
French Bloom Blanc (fruity) or French Bloom Rose (dry)
WINES BY THE GLASS
CHAMPAGNE & SPARKLING
PROSECCO SUPERIORE DOCG, BIANCAVIGNA 2022 20
PAUL LAUReNT, BRUT, CHAMPAGNE, FRANCE, NV 30
VEUVE CLICQUOT, ROSÉ, CHAMPAGNE, FRANCE, NV 40
LOUIS ROEDERER, COLLECTION 243, CHAMPAGNE, FRANCE NV 50
WHITE
SAUVIGNON BLANC, MCCALL, NORTHFORK, USA, 2022 20
GEWURTZTRAMINER & RIESLING, PFLÜGER, GERMANY, 2021 23
GRÜNER VELTLINER, HIRSCH, "HIRSCHVERGNUGEN", AUSTRIA, 2022 22
CHARDONNAY, DOMAINE VINCENT DAMPT, CHABLIS, FRANCE 2022 26
CHENIN, PASCAL JANVIER, JASNIERES, LOIRE, FRANCE 2022 20
ALIGOTE, JEAN-CLAUDE BOISSET, BOURGOGNE, FRANCE 2021 22
RED
PINOT NOIR, DOMAINE D'ARDHUY BOURGOGNE, FRANCE 2022 25
GAMAY, DOMAINE JEAN FOILLARD, BEAUJOLAIS, FRANCE 2021 22
CABERNET SAUVIGNON, LAUREL GLEN, SONOMA, USA, 2018 33
SAINT EMILION, CLOS MAGNE FIGEAC, BOURDEAUX, FRANCE 23
SWEET WINES
CHÂTEAU DOISY VEDRINES, SAUTERNES, FRANCE, 2020 23
CHÂTEAU RIEUSSEC (LAFITE), SAUTERNES, FRANCE, 2019 52
MAS AMIEL '69 (FRENCH STYLE PORT) 45
CHRISTMAS EVE
$155 per guest.
Prestige wine pairing available for
$155 per guest.
Tuesday, December 24 from 4:30 - 8:30 PM. Reservations via Resy.
MENU ($195)
FIVE COURSES
Cured Hiramasa, Avocado Mousse, Winter Citrus, Royal Kaluga Caviar
Celeriac and Savoy Cabbage Lasagna, Hazelnut, Black Truffle, Parmesan
Grilled Tilefish, Baby Leeks, Whey Emulsion, Root Vegetables
Venison Striploin, Parsnip Mousse, Brussels Sprouts, Barberries
Nougat Parfait, Caramelized Hazelnut, Cranberry Sauce
NEW YEAR'S EVE
$195 per guest.
First seating from 5 - 7 PM, enjoy a 3-course set menu for
$195 per guest.
$350 per guest.
Or, from 8 PM onwards, indulge in a 6-course set menu with holiday delicacies, for
$350 per guest.
$185 add-on
Upgrade your celebration & head upstairs to Bar Bastion,
$185 add-on
NYE - FIRST SEATING
3 COURSES ($195)
FIRST COURSE (choice of)
Chicories, Black Truffle Vinaigrette, Satsuma Mandarins, Root Vegetables
Cured Hiramasa, Poppy Seeds, Mountain Rose Apple, Royal Kaluga Caviar
Maine Scallops a la Grenobloise, Caramelized Parsnip Mousse, Pomelo
SECOND COURSE (choice of)
Winter Squash & Ricotta Agnolotti, Kale, Whey Foam, Saba
Steamed Icelandic Cod, Broccoli, Champagne & Caviar Beurre Blanc
Wagyu Bavette, Grilled Chicories, Sunchokes, Anchovy Bordelaise
THIRD COURSE (choice of)
Chestnut Mont Blanc, Calamansi Sorbet, Crispy Merengue
Blackberry Delight, Ginger Foam, Blackberry Coulis, Vanilla Ice Cream
Valrhona Guanaja Cremeux, Salted Caramel Sabayon
NYE - SECOND SEATING
6 COURSES ($350)
$250 per guest.
Prestige wine pairing available for
$250 per guest.
Cured Hiramasa, Avocado Mousse, Winter Citrus, Bay Leaf Oil
Celeriac & Savoy Cabbage Lasagna, Hazelnut, Black Truffle, Parmesan
Poached Maine Lobster, Sourdough Bread Porridge, Grilled Mushrooms
Steamed Icelandic Cod, Broccoli, Champagne & Caviar Beurre Blanc
Wagyu Beef Striploin, Grilled Chicories, Sunchokes, Foie Gras & Truffle Jus
Chestnut Mont Blanc, Calamansi Sorbet, Crispy Merengue