MENUS
LUNCH
Join us for our lunch prix fixe menu - two courses 78 or three courses 98
FLAVORS OF FRENCH TRADITION
LE PÂTÉ EN CROÛTE, Veal, poultry, duck liver, fig chutney, mustard grain
VIVANEAU CROUSTILLANT, Snapper, shiso tempura, ratatouille, saffron coulis, citrus
L’ENTRECÔTE, Ribeye, green pepper corn sauce, potato mille-feuille
STARTERS (CHOICE OF)
TARTARE DE BŒUF, Wagyu beef tartare, spicy condiment, French fries, egg yolk confit
SALMON GRAVLAX AND AVOCADO, Toasted sourdough, avocado, lemon, mint, chervil, radish
Discover a signature dish from Executive Chef Olivier Jean of our sister concept L’Atelier Robuchon - Geneva’s only two-Michelin-star
TARTARE BETTERAVE, Smoked beets, apple, avocado, balsamic, green mustard sorbet
“A Taste of Bastion”
Discover a signature dish from Executive Chef Olivier Jean of our sister concept L’Atelier Robuchon - Geneva’s only two-Michelin-star
ENDIVE SALAD, Apple, orange vinaigrette, blue cheese, toasted nuts
BURRATA, Pickled tomatoes, strawberries, basil sherbet, chamomile
MID-COURSE (choice of)
Discover a signature dish from Executive Chef James Friedberg of our Miami sister concepts: Michelin-starred Le Jardinier and L'Atelier de Joël Robuchon, Miami's only two-Michelin-star restaurant
LA CRABE CAKE, Lump crab, chives, apple, piquillo pepper coulis, guacamole
"TASTE OF BASTION”
Discover a signature dish from Executive Chef James Friedberg of our Miami sister concepts: Michelin-starred Le Jardinier and L'Atelier de Joël Robuchon, Miami's only two-Michelin-star restaurant
POULPE & CHÂTAIGNE, Grilled octopus, chestnut, celery, yellow wine, citrus, herbs
SPAGHETTI AU HOMARD, Maine lobster, anis bisque, tomato, tarragon
RISOTTO CACIO E PEPE, Sea urchin, pecorino, marjoram leaves, lemon zest
ENTRÉES (choice of)
GREEN CIRCLE FARM ROASTED CHICKEN, Roasted chicken breast, butternut chutney, mushrooms, bok choy
BAR NOIR, Seared black sea bass, red wine sauce, stuffed onion, pork belly, shimeji
DOVER SOLE GRILLÉE, Grilled dover sole, dugléré sauce, green beans, spinach +28
AGNOLOTTI, Goat cheese, mushroom ragout, parsley foam
DESSERT
SABAYON CARAMEL, White chocolate ice cream, cocoa nibs, Valrhona guanaja chocolate
LE FRASIER, Crème diplomat, chiffon cake, strawberry compote
LE JARDINIER PLANT BASED ICE CREAM, DARK CHOCOLATE - PISTACHIO - COFFEE (Vegan, DF, GF
PETIT CAFÉ, Soft caramel & milk chocolate mousse
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
Discover a signature dish from Executive Chef Olivier Jean of our sister concept L’Atelier Robuchon - Geneva’s only two-Michelin-star
TARTARE BETTERAVE, Smoked beets, apple, avocado, balsamic, green mustard sorbet 22
“A Taste of Bastion”
Discover a signature dish from Executive Chef Olivier Jean of our sister concept L’Atelier Robuchon - Geneva’s only two-Michelin-star
ENDIVE SALADE AU BLEU, Blue cheese, walnuts, apple, orange 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
Discover a signature dish from Executive Chef James Friedberg of our Miami sister concepts: Michelin-starred Le Jardinier and L'Atelier de Joël Robuchon, Miami's only two-Michelin-star restaurant
LE CRABE CAKE, Lump crab, chives, apple piquillo pepper coulis, gaucamole 32
"TASTE OF BASTION”
Discover a signature dish from Executive Chef James Friedberg of our Miami sister concepts: Michelin-starred Le Jardinier and L'Atelier de Joël Robuchon, Miami's only two-Michelin-star restaurant
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, WALNUT RAISIN BREAD, Membrillo, Marcona Almonds 38 (+15)
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
TUNA TARTARE, Miso, Seaweed, Tobiko, 25
DEVILED EGGS MIMOSA EN FOLIE, Beets, Peas, Saffron, 16
TRUFFLE FRIES, Parmigiano, Herbs, 18
CRAB FILO, Spicy Crab, Avocado Mousse, Lime Dressing, 25
CURED NOWERGIAN SALMON, Fresh Pepper Crème Fraîche, Sourdough, 28
CRISPY SHRIMP, Green Pea Coulis, Lobster Civet Sauce, Puffed Rice, 25
JAMON IBERICO, Sourdough, Stracciatella, Tomato, Basil, 65
CROMESQUIS DE CANARD, Duck Confit Croquette, Corn Coulant, Popcorn, 24
LE PÂTÉ EN CROÛTE DU JOUR, Country Terrine meats, Pickle Vegetable, Mustard, 44
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, WALNUT RAISIN BREAD, Membrillo, Marcona Almonds 38 (+15)
*Desserts are available for dinner
SPECIALTY COCKTAILS
AVIATION, Oyster Gin, Violet Liquor, Lavender Syrup, Egg white, 25
BOISSON DU JARDINIER, Botanist Gin, Watercress, Yuzu, Pamplemousse, Lime, Cachaca, 24
CALYPSO, White Rum, Italicus, Pineapple, Lime & Port Float, 22
CANTALOUPE COOLER, Espolon Tequila, Melon, Fine Herbs, Agave, 24
FISTFUL OF SPICE, Espolon Tequila Blanco, Rosaluna Espadin, Ancho Verde, Lime, Pineapple & Fennel Pollen, 24
GARIBALDI IN LOVE, Beluga Vodka, Campari, Yerba Mate, Lemon & Grapefruit, 26
PAPER PLANE MAL FAIT, Pellehaut Armagnac, Aperol, Amaro Nonino & Lemon, 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
MOCKTAILS
CALAMANSI FIZZ, Everleaf Forest, Calamansi, Mint, Fever Tree Ginger Beer, 19
FRENCH BLOOM ROSÉ, Brut Style, 25
LE JARDIN, Cucumber, Lime, Fine Herbs & Club Soda, 16
NAGRONI, Lyre’s Italian Orange, Lyre’s London Dry & Roots Divino Amaro, 18
PATHFINDER N/A AMARO, 16
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
PATRICK BOTTEX, ‘LA CUEILLE’ BUGEY-CERDON BRUT, BUGEY
DOMAINE FRANÇOIS MIKULSKI, BOURGOGNE
PIERRE MONCUIT, ‘PIERRE MONCUIT-DELOS’ BLANC DE BLANCS EXTRA BRUT ‘GRAND CRU’, CHAMPAGNE
WHITE
PIERRE GIRARDIN, ‘ÉCLAT DE CALCAIRE’, CHARDONNAY, BOURGOGNE 2024
CHAMPALOU, CHENIN BLANC, VOUVRAY 2024
DOMAINE TERNYNK, CHARDONNAY, CHABLIS 2024
GRGICH HILLS, ‘SELECTION’, CHARDONNAY, CARNEROS 2022
HIPPOLYTE REVERDY, SAUVIGNON BLANC, SANCERRE 2025
ROSÉ
ARNOT-ROBERTS, CALIFORNIA 2018
RED
LOUIS LATOUR, PINOT NOIR, MARSANNAY 2024
BONNY DOON, ‘LE CIGARE VOLANT’ RED, CENTRAL COAST 2023
CATHERINE & PIERRE BRETON, ‘TRINCH!’, BOURGUEIL 2024
CHARLES JOGUET, ‘CUVÉE TERROIR’, CHINON 2023
CHÂTEAU ARBO, BORDEAUX RIGHT BANK BLEND, MONTAGNE-SAINT-ÉMILION 2021