MENUS
SUMMER RESTAURANT WEEK
Join us July 20 - August 16 for a seasonal three-course menu for 60 and choose the setting for your occasion. By day, gather for lunch in Le Jardinier’s vibrant Main Dining Room. By night, dine in the Main Dining Room or ascend to Sereine, our elegant upstairs dining room, for a more intimate setting.
Reserve your table via OpenTable or Resy. For larger reservations, please contact info@lejardinier-nyc.com
3 COURSE MENU (60 PER GUEST)
FIRST COURSE (CHOICE OF)
TOMATO & CHERRY GAZPACHO, toasted pistachios, fresh goat cheese mousse, lime
CEVICHE DE DAURADE, smoked sea bream, baby vegetables, mustard caviar
PÂTÉ EN CROÛTE, chicken, veal, duck, apricot chutney
CORAL SOUFFLÉ, cheese, espelette pepper, lobster bisque, sautéed shrimp +7
TARTARE DE THON, miso, seaweed, tobiko +10
ENTRÉE (CHOICE OF)
POULET RÔTI, thyme & lemon roasted chicken, corn cream, bok choy, popcorn
HERBED RICOTTA RAVIOLI ricotta & herb ravioli, parsley cappuccino, mushroom fricassee
THON GRILLÉ, tuna, sun-ripened vegetables in caponata, preserved lemon
LAMB BALLOTINE, Madras curry confit lamb, eggplant mousse, black garlic emulsion +12
SPAGHETTI AU HOMARD, Maine lobster, anise flavored bisque, cherry tomato, tarragon +25
DESSERT (CHOICE OF)
LE FRASIER, crème diplomat, chiffon cake, strawberry compote
SABAYON CARAMEL, white chocolate ice cream, cocoa nibs, Valrhona guanaja chocolate
CREATED BY
CULINARY DIRECTOR ALAIN VERZEROLI
EXECUTIVE CHEF BASTIAN SCHENK
EXECUTIVE PASTRY CHEF SALVATORE MARTONE
PASTRY CHEF SARAH SMITH
LUNCH
Join us for our lunch prix fixe menu - two courses 78 or three courses 98
STARTERS (CHOICE OF)
LE PÂTÉ EN CROÛTE, Veal, poultry, duck liver, peach & apricot chutney, pickles
BURRATA, Pickled tomatoes, strawberries, basil sherbet, chamomile consommé
ARTICHAUT VINAIGRETTE, Artichoke hummus, kohlrabi, fennel, lavender, meyer lemon
TARTARE DE BŒUF, Wagyu beef tartar, spicy condiment, french fries, smoked egg yolk confit
SALADE DE KALE, apple, pickled cherries, halloumi, smoked avocado dressing
MID-COURSE (choice of)
LA TARTE AU CRABE, Crab, feta, avocado, zucchini, tomato, calamansi dressing
RISOTTO CACIO E PEPE, sea urchin, pecorino, marjoram leaves, lemon zest
SPAGHETTI AU HOMARD, Maine lobster, anise flavored bisque, cherry tomato, tarragon
CARPACCIO DE POULPE, Grapefruit marinated octopus, garlic cream, parsley, puffed rice, olive
ENTRÉES (choice of)
FLÉTAN AU CHAMPAGNE +25, Steamed halibut, saffron fennel confit, Champagne sauce - avec Caviar +40
LE PAILLARD DE VOLAILLE, Sundried tomato, preserved lemon, jus, summer greens, pine nuts
LA CÔTE DE VEAU, Roasted veal chop, confit potatoes, grilled broccolini, natural jus +40
BAVETTE, Inverted eggplant Caviar Cannelloni, spinach coulis, natural jus +10
DESSERT
SABAYON CARAMEL, White chocolate ice cream, cocoa nibs, Valrhona guanaja chocolate 22
LE FRASIER, Crème diplomat, chiffon cake, strawberry compote 22
LE JARDINIER PLANT BASED ICE CREAM, DARK CHOCOLATE - PISTACHIO - COFFEE (Vegan, DF, GF) 22
PETIT CAFÉ, Soft caramel & milk chocolate mousse 22
CREATED BY
CULINARY DIRECTOR ALAIN VERZEROLI
EXECUTIVE CHEF BASTIAN SCHENK
EXECUTIVE PASTRY CHEF SALVATORE MARTONE
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) 140
4 course menu (choice of appetizer, mid-course, entrée, and dessert) 180
STARTERS
BURRATA, Pickled tomatoes, strawberries, basil sorbet, chamomile consommé 32
ARTICHAUT VINAIGRETTE, Artichoke hummus, kohlrabi, fennel, lavender, meyer lemon 28
SALADE DE KALE, apple, pickled cherries, halloumi, smoked avocado dressing 26
LE PÂTÉ EN CROÛTE, Veal, poultry, duck liver, peach & apricot chutney, pickles 44
MID-COURSE
CARPACCIO DE POULPE, Grapefruit marinated octopus, garlic cream, puffed rice, olives 32
Spaghetti Au Homard, Maine lobster, anise flavored bisque, cherry tomato, tarragon 46
Risotto Cacio e Pepe, Sea Urchin, pecorino, marjoram leaves 42
La TARTER AU CRABE, Crab tart, feta, avocado, zucchini, tomato, calamansi vinaigrette 44
ENTRÉES
LA CÔTE DE VEAU (+25), Roasted veal chop, confit potatoes, grilled broccolini, natural jus 125
FLÉTAN AU CHAMPAGNE, Steamed halibut, saffron fennel confit, Champagne sauce 74 - avec Caviar +40
LE CANARD FLAMBÉ AU MEZCAL, Roasted duck breast, caramelized fig, fava bean, radish, dill, lemon 78
BAVETTE, Inverted eggplant Caviar Cannelloni, spinach coulis, natural jus +10 88
DESSERTS
SABAYON CARAMEL, White chocolate ice cream, cocoa nibs, Valrhona guanaja chocolate 22
LE PAPILLON, Yuzu mousse, raspberry compote, pistachio sablé 22
TANGERINE VEGAN DREAM, VANILLA CHANTILLY, DARK CHOCOLATE PUFF QUINOA CRUNCH 22
Mango Mille-Feuille, Puff Pastry, mango mousse, caramel cream 22
Carré de Fraise, strawberry mousse, seas buckthorn curd 22
LE JARDINIER PLANT BASED ICE CREAMS (Vegan, DF, GF) 22
DARK CHOCOLATE – PISTACHIO – COFFEE
SELECTION DE FROMAGE (+15), WALNUT RAISIN BREAD, Membrillo, Marcona Almonds 22
EXECUTIVE CHEF BASTIAN SCHENK
EXECUTIVE PASTRY CHEF SALVATORE MARTONE
PASTRY CHEF SARAH SMITH
BAR MENU
PASTRAMI BURGER, Chipotle Sauce, Mustard Aioli, Homemade Pickles 26
PAIN DE SPORTIFS CHEESE PLATE, Wildflower Honey, Raisin Walnut Toast, Blue Cheese, Gouda, Chèvre, Vermount 38
PISSALADIÈRE, Small Tarte Black Olive, Caramelized Onions, Anchovy 16
CRAB FILO, Spicy Crab, Avocado Mousse, Lime Dressing 25
CRISPY SHRIMP, Green Pea Coulis, Lobster Civet Sauce, Puffed Rice 25
DEVILED EGGS MIMOSA EN FOLIE, Beets, Peas, Saffron 16 - Avec Caviar +30
TUNA TARTARE, Miso, Seaweed, Tobiko 25
CROMESQUIS DE CANARD, Duck Confit Croquette, Corn Coulant, Popcorn 24
LE PÂTÉ EN CROÛTE, Country Terrine Meats, Pickle Vegetable, Mustard 38
TRUFFLE FRIES, Parmigiano, Herbs 18
COD BRANDADE, Spicy Romesco, Paprika, Pine Nuts 18
CARRÉ DE FRAISE, Strawberry mousse, sea buckthorn curd 22
SABAYON CARAMEL, White Chocolate Ice Cream, Cocoa Nib 22
*Served at the downstairs Bar
DESSERTS
SABAYON CARAMEL, White chocolate ice cream, cocoa nibs, Valrhona guanaja chocolate 22
LE PAPILLON, Yuzu mousse, raspberry compote, pistachio sablé 22
TANGERINE VEGAN DREAM, VANILLA CHANTILLY, DARK CHOCOLATE PUFF QUINOA CRUNCH 22
Mango Mille-Feuille, Puff Pastry, mango mousse, caramel cream 22
CARRÉ DE FRAISE, Strawberry mousse, sea buckthorn curd 22
LE JARDINIER PLANT BASED ICE CREAMS (Vegan, DF, GF) 22
DARK CHOCOLATE – PISTACHIO – COFFEE
SELECTION DE FROMAGE (+15), WALNUT RAISIN BREAD, Membrillo, Marcona Almonds 22
*Desserts are available for dinner
SPECIALTY COCKTAILS
CALYPSO, White Rum, Italicus, Pineapple, Lime & Port Float 22
FISTFUL OF SPICE, Espolon Tequila Blanco, Rosaluna Espadin, Ancho Verde, Lime, Pineapple & Fennel Pollen 24
PAPER PLANE MAL FAIT, Pellehaut Armagnac, Aperol, Amaro Nonino & Lemon 24
GARIBALDI IN LOVE, Aspen Vodka, Campari, Yerba Mate, Lemon & Grapefruit 26
AVIATION, Oyster Gin, Violet Liquor, Lavender Syrup, Egg white 25
BOISSON DU JARDINIER, Botanist Gin, Watercress, Yuzu, Pamplemousse, Lime, Cachaca 24
CANTALOUPE COOLER, Espolon Tequila, Melon, Fine herbs, Agave 24
RED REVIVER, Oyster Gin, Lejay Cassis, Cocchi Rosa, Pernot Absinthe 25
TAMARIND FASHION, Tamarind-Infused Wild Turkey Rye, Nixta Elote, Demerara, Orange 24
YUZU SPRITZ, Yuzu, Aperol, Sparkling Wine 20
WINE BY THE GLASS
Please be advised that a 95 corkage fee will be applied, limited to one bottle for every four guests.
CHAMPAGNE & SPARKLING
Bugey | Patrick Bottex, ‘La Cueille’ Bugey-Cerdon Brut (offdry)
Henri Champliau, Brut Authentique, Bourgogne
Pierre Moncuit ‘Moncuit-Delos’ Grand Cru Extra Brut
WHITE
Sono Montenidoli, ‘Fiore’, Vernaccia, Vernaccia di San Gimignano 2024
Chateau de Merande, ‘Le Grand Blanc’, Roussanne, Savoie 2016
Clos Sainte-Magdeleine, Southern Rhône White Blend, Cassis
Elena Walch, Gewürztraminer, Trentino-Alto Adige 2015
Newton, Chardonnay, Carneros 2016
Roland Lavantureux, ‘Vaux Carrés’, Chardonnay, Chablis 2023
ROSÉ
Chateau Gassier, ‘Le Pas du Moine’, Côtes de Provence 2025
Thibaud Boudignon, Rosé de Loire 2025
RED
Bordeaux Blend | Château Arbo, Montagne-Saint-Émilion 2021
Charles Joguet, ‘Cuvée Terroir’, Cabernet Franc, Chinon 2023
Bonny Doon, ‘Le Cigare Volant’, Rhône Blend, Central Coast 2023
Bordeaux Blend | Château d'Issan, ‘Blason d'Issan’, Margaux 2016
Catherine & Pierre Breton, ‘Trinch!’, Cabernet Franc, Bourgueil 2024
Louis Latour, Pinot Noir, Marsannay 2024