MENUS

SECOND COURSE

TRUFFLED LOBSTER BONBON, Turmeric corn cream, rich beef jus, spinach

Château Pontet-Canet 2015

THIRD COURSE

PAN-ROASTED TURBOT, Porcini consommé, roasted mushroom cream

Château Pontet-Canet 2019

FOURTH COURSE

VENISON WITH BLACK PEPPER, Rich coffee and red berry jus, pickled berries

Pym-Rae 2019

FIFTH COURSE

VALRHONA CHOCOLATE BONBON TASTING

Cognac from Maison Tesseron

SIXTH COURSE

POACHED PEAR, Chocolate coulant, pear bavarois, Butterscotch sauce

Tesseron XO Cognac

LUNCH

Join us for our lunch prix fixe menu - two courses 78 or three courses 98

STARTERS (CHOICE OF)

ENDIVE SALAD, Apple, orange vinaigrette, blue cheese, toasted nuts

RED BEET TARTARE, Apple, balsamic, guacamole, green mustard sherbet

BURRATA, White Port-poached pear, grilled radicchio, elderberry dressing

CRAB SALAD, Celeriac salad, blackberry pickles, sobacha, herb oil dressing

SALMON GRAVLAX, Lemon zest cream, crispy sourdough toast

BEEF TARTARE, French fries, egg yolk confit, spicy condiment

MID-COURSE (choice of)

White or Black Truffle Supplement (Market Price)

FARMERS MARKET ZUCCHINI, Vegetable curry, tomatillo, toasted nuts, lemongrass

BUTTERNUT SQUASH RAVIOLI, Spiced butternut velouté, lemongrass, roasted peanut condiment

AUTUMN RISOTTO, King oyster confit, roasted mushroom cream, Parmesan, croutons

GRILLED OCTOPUS, Chestnut, celery, vin jaune, citrus, herbs

MAINE LOBSTER, Tagliatelle, anise bisque, tomato, tarragon

ENTRÉES (choice of)

White or Black Truffle Supplement (Market Price)

AGNOLOTTI, Ricotta citrus agnolotti, mushrooms, parsley emulsion, yellow zucchini

ROASTED CHICKEN, Tarragon mustard crust, spicy tomato sauce, lemon zest

BLACK BASS, Tokyo turnips, shimeji, red wine sauce

GRILLED DOVER SOLE - FOR TWO, Sun-dried tomato, pine nuts, sherry vinegar, mashed potatoes +28

FLAVORS OF FRENCH TRADITION

AN HOMAGE TO FRENCH CLASSICS BY LE JARDINIER

PÂTÉ EN CROÛTE, Veal, poultry, duck liver, fig chutney, mustard grain

WHITE TRUFFLE TONNARELLI, Tonnarelli pasta, white truffle shavings, aged Parmesan +MP

GRILLED RIBEYE, Potato mille-feuille, green peppercorn sauce, black garlic +35

DESSERT

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

GÂTEAU VERT, Basil poached pear, bavarian cream, pistachio sponge

LE JARDINIER PLANT BASED ICE CREAM - (VEGAN, DF, GF) DARK CHOCOLATE, PISTACHIO, COFFEE

PETIT CAFÉ, Soft caramel & milk chocolate mousse

CREATED BY

CULINARY DIRECTOR ALAIN VERZEROLI

EXECUTIVE CHEF BASTIAN SCHENK

EXECUTIVE PASTRY CHEF SALVATORE MARTONE

DINNER

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

ENDIVE SALAD, Apple, orange vinaigrette, blue cheese, toasted nuts, 26

BURRATA, White Port-poached pear, grilled radicchio, elderberry dressing, 34

CRAB SALAD, Celeriac salad, blackberry pickles, sobacha, herb oil dressing, 32

RED BEET TARTARE, Apple, balsamic vinegar, green mustard sherbet, 24

PÂTÉ EN CROÛTE, Veal, poultry, duck liver, fig chutney, pickled vegetable, mustard grain, 44

MID-COURSE

White or Black Truffle Supplement (Market Price)

AUTUMN RISOTTO, King oyster confit, roasted mushroom cream, Parmesan, croutons, 42

PAN SEARED SCALLOPS, Glazed salsify, hazelnut, shellfish broth emulsion, coffee, 38

FARMERS MARKET ZUCCHINI, Vegetable curry, tomatillo, toasted nuts, 48

GRILLED OCTOPUS, Chestnut, celery, vin jaune, citrus, herbs, 38

ENTRÉES

White or Black Truffle Supplement (Market Price)

MAINE LOBSTER, Cheese soufflé, cheddar bisque jus, 75

BLACK BASS, Tokyo turnips, shimeji, red wine sauce, 58

GRILLED DOVER SOLE - FOR TWO, Sun-dried tomato, pine nuts, sherry vinegar, mashed potatoes, 135

ROASTED VEAL CHOP, Parsnip, buckwheat, Matsutake, pickled mustard juice, 125

CARAMELIZED DUCK - FOR TWO, Warm spices, orange glaze, confit duck leg, potato, 135

ROASTED SQUAB, Red verjus marinated fig, watermelon radish salad, natural jus, 95

FLAVORS OF FRENCH TRADITION

AN HOMAGE TO FRENCH CLASSICS BY LE JARDINIER

WHITE TRUFFLE TONNARELLI, Tonnarelli pasta, white truffle shavings, aged Parmesan, MP

ROASTED BLACK COD, Watercress bouillon, kaffir lime, broccoli, tonka accent, 56

BEEF FILET, Wild mushrooms, Matsutake, Brussels sprouts, 95

DESSERTS

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

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

VEGAN MONT BLANC, Chestnut cream, vanilla chantilly, yuzu curd, 22

HERE COMES THE SUN, Pumpkin mousse, orange sable, miso caramel ice cream, 22

BATEAU BANANE, Caramelized banana, peanut butter crustilliant, milk chocolate cream, 22

LE JARDINIER PLANT BASED ICE CREAM - (VEGAN, DF, GF) DARK CHOCOLATE, PISTACHIO, COFFEE, 22

SELECTION DE FROMAGE, Served with walnut raisin bread, membrillo, marcona almonds, 38

SEASONAL EXPRESSION OF SUMMER

CHEF’S SEASONAL MENU, 6 COURSES 195
PRESTIGE WINE PAIRING 165

FIRST COURSE

CRAB CAVIAR, Celeriac salad, caviar, blackberry pickles, sobacha, herb oil dressing

SECOND COURSE

PAN SEARED SCALLOPS, Glazed salsify, hazelnut, shellfish broth emulsion, coffee

THIRD COURSE

MAINE LOBSTER, Cheese soufflé, cheddar bisque jus

FOURTH COURSE

ROASTED BLACK COD, Watercress bouillon, kaffir lime, broccoli, tonka accent

FIFTH COURSE

ROASTED SQUAB, Red verjus marinated fig, watermelon radish salad, natural jus

DESSERT

HERE COMES THE SUN, Pumpkin mousse, orange sable, miso caramel ice cream

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

VEGAN MONT BLANC, Chestnut cream, vanilla chantilly, yuzu curd, 22

HERE COMES THE SUN, Pumpkin mousse, orange sable, miso caramel ice cream, 22

BATEAU BANANE, Caramelized banana, peanut butter crustilliant, milk chocolate cream, 22

LE JARDINIER PLANT BASED ICE CREAM - (VEGAN, DF, GF) DARK CHOCOLATE, PISTACHIO, COFFEE, 22

SELECTION DE FROMAGE, Served with walnut raisin bread, membrillo, marcona almonds, 38

*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

RESERVE ON RESY