MENUS
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 in Le Jardinier or our elegant dining room upstairs, Sereine. Reserve on OpenTable or Resy.
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
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, Honeycrisp apple, black mission figs, pecan gremolata
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
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, lentils, purple cabbage
ENTRÉES (choice of)
DORADE, 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
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, 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
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
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
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
HOMARD POCHÉ AVEC RIS DE VEAU +15 Maine lobster, sweetbreads, charred corn, romano beans, bisque
MAGRET DE CANARD AUX ÉPICES, Hudson Valley spiced duck, fuyu persimmons, black mission figs, navets
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