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On Thursday, May 7, Step inside Le Jardinier’s elegant private dining room, Sereine, for an exclusive dinner with Stag's Leap Wine Cellars.

Paying homage to Napa Valley’s historic triumph at the Judgment of Paris, Executive Chef Bastian Schenk curated a 5-course tasting menu that pairs refined seasonal cuisine with pairings, guided by Winemaker Marcus Notaro. Join us on Thursday, May 7th at 6:30 PM at Sereine's communal table (295 per guest).

Reserve on OpenTable, Resy, or by reaching out to our team at reservations@lejardinier-nyc.com.

Green asparagus, Lightly smoked, apple tartare, cockles, verjus sabayon

Lobster, Pan-roasted, black pepper shellfish civet, roasted bok choy, vegetal foam

Beef Ravioli, Confit beef, sweet spices, pot-au-feu style consommé, spring vegetables

Pigeon, Hazelnut crust, confit leg, layered vegetable mille-feuille

Dessert: La Griotte, Molten chocolate cake, toasted white choc mousse, sour cherry gelee

Indulge this Mother’s Day with special seasonal menus at Le Jardinier. Discover a collection of spring’s best flavors with our 3 course (

Sunday, May 10th from 12 - 2 PM or 5 - 8 PM. Reservations on OpenTable or Resy, or reach out to our team at reservations@lejardinier-nyc.com for larger party reservations.

3 course menu (

4 course menu (

LE PÂTE EN CROUTE, Veal, poultry, duck liver, cardamom pear, pickled vegetable, mustard grain caviar 44

CREVETTE, Shrimp, bouillabaisse gelée, herb & rouille mayonnaise, foie gras 36

LE FILET DE BŒUF, Le filet de bœuf au poivre de Malabar, confit potatoes, baby gem salad 85

LA BURRATA CROUSTILLANTE, Crispy burrata, bresaola, green asparagus, olive crumble

SALADE D’ENDIVES AU BLEU, Blue cheese, walnuts, apple, orange dressing 26

POIREAUX RÔTIS, Leeks, egg mimosa, sauce matcha, hazelnut, croutons 28

LA TERRINE DE FOIE GRAS, Rhubarb chutney confit, mignonette, brioche toast 46

ASPERGES BLANCHES, White asparagus, sabayon a la grenobloise, egg mimosa 48

carolina gold rice risotto, Carrot, saffron lemongrass bouillon, pickles & carrot chips 42

L’OEUF CROUSTILLANT, Organic crispy egg, confit leeks, haddock, smoked milk 36

LE POULPE, Octopus, Spanish chorizo, artichoke barigoule 42

FLÉTAN AU CHAMPAGNE, Halibut, fennel confit, Champagne sauce, avec Caviar +40, 74

LE MAGRET DE CANARD À LA FLEUR D’ORANGER, Duck, orange blossom, carrot-citrus, mango emulsion, natural jus 78

ROULADE D’AGNEAU, Lamb saddle, aubergine variations, parsley butter, jus agneau 86

coulis 22

SABAYON CARAMEL, White chocolate ice cream, cocoa nibs, Valrhona guanaja chocolate 22

LE PAPILLON, Yuzu mousse, raspberry compote, pistachio sablé 22

Hummingbird Gâteau, Carrot cake, coconut chantilly, pineapple 22

TANGERINE VEGAN DREAM, VANILLA CHANTILLY, DARK CHOCOLATE PUFF QUINOA CRUNCH 22

LE JARDINIER PLANT BASED ICE CREAMS (Vegan, DF, GF) 22

DARK CHOCOLATE – PISTACHIO – COFFEE

Join us for our lunch prix fixe menu - two courses

Discover an Homage to French Classics with signature dishes by Le Jardinier.

LE PÂTE EN CROUTE, Veal, poultry, duck liver, cardamom pear, pickled vegetable, mustard grain caviar 44

SALADE D’ENDIVES AU BLEU, Blue cheese, walnuts, apple, orange dressing 26

CREVETTE, Shrimp, bouillabaisse gelée, herb & rouille mayonnaise, foie gras 36

FLÉTAN ET CRÈME CAVIAR, Le filet de bœuf au poivre de Malabar, confit potatoes, baby gem salad (PF +15) 95

LA BURRATA CROUSTILLANTE, Crispy burrata, bresaola, green asparagus, olive crumble

POIREAUX RÔTIS, Leeks, radish, sauce gribiche, hazelnut, croutons

ROULEAU DE THON, Yellowfin tuna, daikon-pear, cilantro cream sauce

LA TERRINE DE FOIE GRAS, Rhubarb chutney confit, mignonette, brioche toast

ASPERGES BLANCHES, White asparagus, sabayon a la grenobloise, egg mimosa

CAROLINA GOLD RISOTTO, Carrot, saffron lemongrass bouillon, pickles & carrot chips

NOIX DE SAINT-JACQUES DU MAINE, Scallops, basil pistou, red pepper coulis

POULPE AU CHORIZO, Octopus, Spanish chorizo, artichoke barigoule

L’OEUF CROUSTILLANT, Organic crispy egg, confit leeks, haddock, smoked milk

RAVIOLE DE CANARD, Root vegetables, chicken jus, black truffle

LE SAUMON GRILLÉ, Salmon, blue watercress, kaffir lime, ginger, asparagus, dashi

DOVER SOLE GRILLÉE for TWO, Jardinière de légumes, sauce vierge +28

FLÉTAN AU CHAMPAGNE, Steamed halibut, fennel confit, Champagne sauce -avec Caviar +

WAGYU BAVETTE, Cannelloni, eggplant caviar, spinach coulis, eggplant chips

Mille-feuille, Puff pastry, mascarpone lemon cream, raspberry compote 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

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

LE PÂTE EN CROUTE, Veal, poultry, duck liver, cardamom pear, pickled vegetable, mustard grain caviar 44

SALADE D’ENDIVES AU BLEU, Blue cheese, walnuts, apple, orange dressing 26

CREVETTE, Shrimp, bouillabaisse gelée, herb & rouille mayonnaise, foie gras 36

LE FILET DE BŒUF, Le filet de bœuf au poivre de Malabar, confit potatoes, baby gem salad 95 (PF +15)

LA BURRATA CROUSTILLANTE, Crispy burrata, bresaola, green asparagus, olive crumble 36

ROULEAU DE THON, Yellowfin tuna, daikon-pear, cilantro cream sauce 38

POIREAUX RÔTIS, Leeks, radish, sauce gribiche, hazelnut, croutons 38

LA TERRINE DE FOIE GRAS, Rhubarb chutney confit, mignonette, brioche toast 38

"A Taste of Bastion" - Experience a dish from Executive Chef Felipe Botero of Michelin-starred sister concept Le Jardinier Houston: FRUITS DE MER RAVIOLI, Bisque, cauliflower fondant, black tuile 34

ASPERGES BLANCHES, White asparagus, sabayon a la grenobloise, egg mimosa 38

carolina gold rice risotto, Carrot, saffron lemongrass bouillon, pickles & carrot chips 42

NOIX DE SAINT-JACQUES DU MAINE

L’OEUF CROUSTILLANT, Organic crispy egg, confit leeks, haddock, smoked milk 36

POULPE AU CHORIZO, Octopus, Spanish chorizo, artichoke barigoule 38

RAVIOLE de CANARD, Root vegetables, chicken jus, foie gras, black truffle 58

LE SAUMON GRILLÉ, Salmon, blue watercress, kaffir lime, ginger, asparagus, dashi 68

FLÉTAN ET CHAMPAGNE SAUCE, Steamed halibut, fennel confit, Champagne sauce (avec Caviar +40) 74

LE MAGRET DE CANARD À LA FLEUR D’ORANGER, Duck, orange blossom, carrot-citrus, mango emulsion, natural jus 78

DOVER SOLE GRILLÉE FOR TWO

Wagyu Bavette, Cannelloni, eggplant caviar, spinach coulis, eggplant chips 87

SABAYON CARAMEL, White chocolate ice cream, cocoa nibs, Valrhona guanaja chocolate 22

LE PAPILLON, Yuzu mousse, raspberry compote, pistachio sablé 22

Hummingbird Gâteau, Carrot cake, coconut chantilly, pineapple 22

TANGERINE VEGAN DREAM, VANILLA CHANTILLY, DARK CHOCOLATE PUFF QUINOA CRUNCH 22

Mille-Feuille aux noisettes, puff pastry, hazelnut chantilly, coffee ice cream 22

LE JARDINIER PLANT BASED ICE CREAMS (Vegan, DF, GF) 22

DARK CHOCOLATE – PISTACHIO – COFFEE

SELECTION OF FROMAGE, WALNUT RAISIN BREAD 38

CORPORATE PASTRY CHEF SALVATORE MARTONE

Enjoy our fresh, homemade bread selection - made daily by our pastry team

ROULEAU de THON, Yellowfin tuna, daikon-pear, cilantro cream sauce

CREVETTE, Shrimp, bouillabaisse gelée, herb & rouille mayonnaise, foie gras

L’OEUF CROUSTILLANT, Organic crispy egg, confit leeks, haddock, smoked milk

FLÉTAN ET CHAMPAGNE SAUCE, Steamed halibut, fennel confit, Champagne sauce

LE MAGRET DE CANARD À LA FLEUR D’ORANGER, Duck, orange blossom, carrot-citrus, mango emulsion, natural jus

Hummingbird Gateau, Carrot cake, coconut chantilly, pineapple

FIVE-COURSE WINE PAIRING 115

FIVE-COURSE PRESTIGE WINE PAIRING 165

EXECUTIVE PASTRY CHEF SALVATORE MARTONE

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

VALRHONA GUANAJA DARK CHOCOLATE CRÉMEUX, SALTY CARAMEL SABAYON 22

THE BUTTERFLY, YUZU MOUSSE, RASPBERRY COMPOTE, PISTACHIO SABLÉ 22

Hummingbird Gateau, Carrot cake, coconut chantilly, pineapple 22

TANGERINE VEGAN DREAM, VANILLA CHANTILLY, DARK CHOCOLATE PUFF QUINOA CRUNCH 22

LE PAPILLON, Yuzu mousse, raspberry compote, pistachio sablé 22

LE JARDINIER PLANT BASED ICE CREAMS 22

DARK CHOCOLATE – PISTACHIO – COFFEE

SELECTION DE FROMAGE, Served with walnut raisin bread, membrillo, marcona almonds (+15) 38

*Desserts are available for dinner

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

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

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

Golden Spice, Carrots, Orange Juice, Ginger, Turmeric 13

VITAL GARDEN Cucumber, Lime Juice, Green Apple, Kale 13

Please be advised that a 95 corkage fee will be applied, limited to one bottle for every four guests.