MENUS
"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
WINE PAIRING ($155)
Granbazan, Rias Baixas, Spain 2016
Weingut Jager, Wachau, Austria 2018
Antonin Rodet, Hautes-Cotes de Beaune, Burgundy 2017
Chateau du Moulin-a-Vent, Beaujolais 2009
Chateau Le Borderon, Haut-Medoc, Bordeaux 2009
Le Coume du Roy, Maury 2007
"A TASTE OF HERITAGE" PAIRING DINNER
WEDNESDAY, NOVEMBER 12 | DINNER 6:30 PM
$275 per guest. Reservations are available via OpenTable & Resy.
Experience an elegant dinner and pairing experience with Lalo Tequila founder Eduardo “Lalo” González. Join us as we unite two distinct philosophies rooted in the finest ingredients. Hosted in Sereine - Le Jardinier’s private dining space - enjoy cocktail hour & an intimate look into Lalo Tequila's unique taste & story. Then, gather at our elegant community style table for a celebratory toast, followed by a 4 course dinner created by Le Jardinier Executive Chef Andrew Ayala.
$275 per guest. Reservations are available via OpenTable & Resy.
4-COURSE DINNER MENU ($275)
Includes 4 Lalo Tequila cocktail pairings
Cured hiramasa, butternut squash, mandarin, poppy seeds, persian cucumber
Atlantic poached cod, wild mushrooms, caraflex cabbage, whey foam
Wagyu striploin, turnip & bone marrow mousse, black garlic
Yogurt sorbet, tequila gelee, lime mousse
4-COURSE COCKTAIL PAIRING
Jalisco 75 - Lalo Tequila, Lemon juice, Sparkling Wine
Fistful of Spice - Lalo Tequila, Ancho Reyes Liqueur, Lime Juice, Pineapple Juice, Agave Nectar, Drops of Bitters, Old Men ‘Smoke Gets In Your Bitters’
George Margarita - Lalo Tequila, Hibiscus Agave Syrup, Amaro amara, Lime, Egg White
Carajillo - Espresso, Lalo Tequila, Licor 43
THANKSGIVING - THURSDAY, NOVEMBER 27 | 1 - 8 PM
Enjoy the festive 4-course menu for 175 per guest, or choose from select à la carte dishes or our signature 5-course tasting menu.
THANKSGIVING 4-COURSE MENU ($175)
FIRST COURSE
CASTELFRANCO “CAESAR”, GREEN APPLE, PINE NUTS 32
HEIRLOOM BEETS, HEART OF PALM, KIWI, RUBY RED GRAPEFRUIT 37
CURED HIRAMASA, BUTTERNUT SQUASH, PERSIAN CUCUMBER 38
WAGYU STEAK TARTARE, SPICY AIOLI, CRISPY ROOT VEGETABLES 42
MID COURSE
ROYAL KALUGA CAVIAR 10G 35
HOUSE MADE TAGLIATELLE BLACK TRUFFLE 95 or WHITE TRUFFLES 175
CAROLINA GOLD RICE RISOTTO, KABOCHA, GRILLED KALE, MIMOLETTE 44
MAINE SCALLOPS, DELICA SQUASH, BLACK TUILE, LIME BALM 45
THIRD COURSE
ORA KING SALMON, CARAFLEX CABBAGE, MAITAKE, YUZU & POTATO FOAM 68
JAINDAL FARM TURKEY, CRANBERRY COULIS, SAUCE SUPREME 75
GRILLED BEEF TENDERLOIN, BLACK GARLIC, HORSERADISH 95
FOURTH COURSE
PUMPKIN PATCH, AUTUMN CHEESECAKE MOUSSE, CANDIED GINGER ICE CREAM 22
PECAN TART, BOURBON WHISKEY CARAMEL, MAPLE ICE CREAM 22
CARAMELIZED APPLE, CHARTRUESE BAVARIAN, SPECULOOS SABLE 22
SIDES $20
CLASSIC POMME PUREE
BROCCOLINI, PUMPKIN SEED ROMESCO
BRUSSEL SPROUTS, APPLE SAUCE, LEMON
CORNBREAD STUFFING, SAUSAGE, SAGE
Children under 10
Buttered Tagliatelle, Parmesan
Turkey, Pomme Puree, Haricot Vert
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
AUTUMN BITTER CHICORIES, Parmesan dressing, green apple, pine nuts, castelfranco
cured hiramasa, Butternut squash, mandarin, poppy seeds, persian cucumber
BETTERAVE À L’ANCIENNE, Heirloom beets, kiwi, heart of palm, ruby red grapefruit, pistachio crumble
poitrine de porc glacÉe, Pork belly, kohlrabi, calamansi vinaigrette, green grapes, hazelnuts
JONAH CRAB, Mountain rose apple, ajo blanco, fennel pollen, celery
TARTARE DE BOEUF CLASSIQUE
Egg yolk, spicy aioli, crispy root vegetables
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, lentils, purple cabbage
ENTRÉES (choice of)
DAURADE, Grilled sea bream, haricot vert, roc shrimp, fine herbs, beurre blanc
Ora King salmon, Grilled broccolini, smoked chili butter, trout roe
HOMARD POCHÉ, Maine lobster, creamy polenta, cabbage, coral bisque, basil (+15)
DOVER SOLE GRILLÉE, Haricot vert, roc shrimp, fine herbs, lemon beurre blanc (+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
STARTERS
Burrata, Honeycrisp apple, black mission fig, pecan gremolata 36
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
POITRINE DE PORC GLACÉE, Pork belly, kohlrabi, calamansi vinaigrette, green grapes, hazelnuts 38
TARTARE DE BŒUF CLASSIQUE, Egg yolk, spicy aioli, crispy root vegetables 42
AUTUMN BITTER CHICORIES, Parmesan dressing, green apple, pine nuts, castelfranco 32
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
tagliatelle, aged parmesan +45, shaved chilean black truffles 95
POULPE GRILLÉ, Spanish octopus, pumpkin seed romesco, lentils, purple cabbage 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
HOMARD POCHÉ (+15), Maine lobster, sweetbreads, charred corn, romano beans, bisque 75
FLÉTAN DE L’ATLANTIQUE, Halibut, marinated courgettes, Thai basil, lemongrass emulsion 72
Ora King Salmon, Grilled broccolini, smoked chili butter 68
DOVER SOLE GRILLÉE +10, Haricot Vert, roc shrimp, fine herbs, lemon beurre blanc 70
VOLAILLE À LA FERMIÈRE, green circle chicken, savoy cabbage, asian pear, chestnuts, sauce Périgueux 68
MAGRET DE CANARD AUX ÉPICES, Hudson Valley duck, plums, arugula & yuzu coulis, marcona almond 78
wagyu bavette, charred shishitos, pickled ramps, black garlic, onion soubise 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
jonah crab, mountain rose apple, ajo blanco, fennel pollen, celery
ricotta agnolotti, koginut squash, beurre noisette, whey foam, pain d'epice, black truffles
BAR RAYÉ, Montauk bass, roasted cauliflower, green grapes, marcona almond
MAGRET DE CANARD AUX ÉPICES, Hudson Valley spiced duck, fuyu persimmons, black mission figs, navets
AUTUMN Mille-Feuille, Puff pastry, pumpkin cheesecake mousse, maple 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
APERITIF COCKTAILS
CALYPSO, White Rum, Italicus, Pineapple, Lime & Maury Fortified Wine 22
GOLDEN TRUFFLE, Truffle washed Elijah Craig, White truffle Honey & Lemon, 28
SPICY JOE, Lalo Tequila Blanco, Desolas Mezcal, Lemon, Ginger & Honey 26
Flecha Azul Tequila Blanco, Desolas Mezcal, Ancho Reyes, Lime, Pineapple & Fennel Pollen 24
SIGNATURE COCKTAILS
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
COCCORONI, Planteray Coconut, Campari, Vermouth Blanc & Coconut Shavings 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
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