MENUS
SUMMER RESTAURANT WEEK
Join us July 20 - September 5 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, 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