MENUS
AUTUMN LUNCH
STARTERS
BURRATA, SECKLE & BARTLETT PEARS, PECAN GREMOLATA, FRISELINE 36
PUMPKIN VELOUTE pomegranate, curry, cilantro, pumpkin seeds 24
CASTELFRANCO & BRUSSELS SPROUTS "CAESAR", PINE NUTS, GREEN APPLE 29
GLAZED PORK BELLY, KOHLRABI, GREEN GRAPES, HAZELNUTS, CALAMANSI 38
YELLOWFIN TUNA PERSIMMON, ORANGE, TOGARASHI, CILANTRO 27
SPANISH OCTOPUS, PUMPKIN SEED ROMESCO, BLACK LENTILS, SHERRY 36
MAINE SCALLOPS, BUTTERNUT SQUASH VELOUTE, TRUMPET MUSHROOMS 38
RACINES 12
BROCCOLINI, PUMPKIN SEED ROMESCO, RED GRAPES
GRILLED MAITAKE MUSHROOMS, CHAMPAGNE VINEGAR
ROASTED BEETS, POMEGRANATE, LIME SALT
MARBLE POTATOES, COMTE CHEESE
BRUSSELS SPROUTS, APPLE SAUCE, LEMON
ENTRÉES
CAROLINA GOLD RICE RISOTTO, RED KABOCHA, GRILLED KALE, MIMOLETTE 36
HOUSEMADE TAGLIATELLE, AGED PARMESAN, BURGUNDY TRUFFLE 95
ORA KING SALMON, CARAFLEX CABBAGE, POTATO EMULSION, MAITAKE 46
STRIPED BASS, CHARRED SWEET POTATO, LEMONGRASS, BROCCOLINI 44
MAINE LOBSTER ROLL, TOASTED BRIOCHE, TARRAGON, ESPELETTE 38
CRISPY CHICKEN MILANESE, CHICORIES, HERB YOGURT DRESSING 42
DUCK CONFIT RAVIOLI, SWISS CHARD, CHESTNUT VELOUTE, PARMESAN 39
EXECUTIVE LUNCH
First course (choice of)
PUMPKIN VELOUTE pomegranate, curry, cilantro, pumpkin seeds
CASTELFRANCO & BRUSSELS SPROUT “CAESAR” pine nuts, green apple
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Second course (choice of)
CAROLINA GOLD RICE RISOTTO, RED KABOCHA, SPIGARELLO, MIMOLETTE CHEESE
STRIPED BASS, CHARRED SWEET POTATO, LEMONGRASS, BROCCOLINI
DESSERT
VALRHONA GUANAJA DARK CHOCOLATE CRÉMEUX, SALTY CARAMEL SABAYON 19
LE JARDINIER PLANT BASED ICE CREAM DARK CHOCOLATE- PISTACHIO-COFFEE (Vegan, DF, GF) 19
Passion Flower Tart, Biscuit Joconde, mango sorbet 19
Goat Cheese Mille-Feuille, Caramelized Puff Pastry, Pear Cardamom Sorbet (sweetened with unrefined, natural ingredients) 19
AUTUMN DINNER
STARTERS
BURRATA, SECKLE & BARTLETT PEARS, PECAN GREMOLATA, FRISELINE 36
CASTELFRANCO & BRUSSELS SPROUTS "CAESAR", PINE NUTS, GREEN APPLE 29
ROASTED HEIRLOOM BEETS, POMEGRANATE, SMOKED LABNEH, LIME SALT 28
GLAZED PORK BELLY, KOHLRABI, GREEN GRAPES, HAZELNUTS, CALAMANSI 29
KAMPACHI, SWEET POTATO & COCONUT, ORANGE, BLACK SESAME TUILE 34
SPANISH OCTOPUS, PUMPKIN SEED ROMESCO, BLACK LENTILS, SHERRY 38
STEAK TARTARE, SPICY AIOLI, CAPERS, CRISPY ROOT VEGETABLES 35
MAINE SCALLOPS, BUTTERNUT SQUASH VELOUTE, TRUMPET MUSHROOMS 38
CHILLED POACHED SHRIMP, AJO BLANCO, GRAPES, MARCONA ALMOND, MINT 36
ENTRÉES
CAROLINA GOLD RICE RISOTTO, RED KABOCHA, GRILLED KALE, MIMOLETTE 36
HONEYNUT SQUASH AGNOLOTTI, BROWN BUTTER, GRAPA, MARIGOLDS 34
HOUSEMADE TAGLIATELLE, AGED PARMESAN, BURGUNDY TRUFFLE 95
ICELANDIC COD, YUZU BUERRE BLANC, SMOKED TROUT ROE, NORI 44
ORA KING SALMON, CARAFLEX CABBAGE, POTATO EMULSION, MAITAKE 46
WILD DOVER SOLE “MIEUNIERE”, CHARRED SWEET POTATO, BROCCOLINI (FOR TWO) 125
GREEN CIRCLE CHICKEN, SWISS CHARD, CELERY ROOT, MADEIRA 44
BEEF TENDERLOIN, CHESTNUTS, ENDIVES, HORSERADISH, BLACK GARLIC 68
DESSERTS
VALRHONA GUANAJA DARK CHOCOLATE CRÉMEUX, SALTY CARAMEL SABAYON 19
THE BUTTERFLY, YUZU MOUSSE, RASPBERRY COMPOTE, PISTACHIO SABLÉ 19
Blackberry Delight, Ginger foam blackberry compote, vanilla plant based ice cream (Vegan, DF, GF) 19
Apple Mille-Phyllo, Caramelized apple, kaffir chantilly, Calvados Ice Cream 19
THE CLOUD, POPCORN CHANTILLY, CARAMEL MOO & PINK PEPPERCORN SABLE 19
LE JARDINIER PLANT BASED ICE CREAMS (Vegan, DF, GF) 19
DARK CHOCOLATE – PISTACHIO – COFFEE
ARTISANAL CHEESE PLATE, WALNUT RAISIN BREAD 32
CORPORATE PASTRY CHEF SALVATORE MARTONE
EXECUTIVE CHEF ANDREW AYALA
SEASONAL EXPRESSION MENU
FIVE COURSE 195
KAMPACHI, SWEET POTATO & COCONUT, ROYAL KALUGA CAVIAR
KOHLRABI & SPAGHETTI SQUASH NOODLES, COMTE FOAM, BURGUNDY TRUFFLE
POACHED MAINE LOBSTER, PUMPKIN COCONUT CURRY, CRISPY BLACK RICE
LONG ISLAND SPICED DUCK, FUYU PERSIMMON, BEETROOT AIGRE DOUX
Apple Mille-Phyllo, Caramelized apple, kaffir chantilly, Calvados Ice Cream
WINE PAIRINGS
FIVE-COURSE WINE PAIRING 95
FIVE-COURSE PRESTIGE WINE PAIRING 195
EXECUTIVE PASTRY CHEF SALVATORE MARTONE
EXECUTIVE CHEF ANDREW AYALA
BAR MENU
VOCADO MOUSSE everything spice, chips 22
POMME PAILLASSON garlic aioli 12
DEVILED EGGS smoked trout roe 14
MINI LOBSTER ROLLS toasted brioche 18
SMOKED FISH DIP trout roe, lavash 14
ARTISANAL CHEESE PLATE raisin walnut toast 30
*Served at the downstairs Bar
DESSERTS
VALRHONA GUANAJA DARK CHOCOLATE CRÉMEUX, SALTY CARAMEL SABAYON 19
THE BUTTERFLY, YUZU MOUSSE, RASPBERRY COMPOTE, PISTACHIO SABLÉ 19
Blackberry Delight, Ginger foam blackberry compote, vanilla plant base ice cream 19
Apple Mille-Phyllo, Caramelized apple, kaffir chantilly, Calvados Ice Cream 19
THE CLOUD, POPCORN CHANTILLY, CARAMEL MOO & PINK PEPPERCORN SABLE 19
LE JARDINIER PLANT BASED ICE CREAMS 19
DARK CHOCOLATE – PISTACHIO – COFFEE
ARTISANAL CHEESE PLATE, WALNUT RAISIN BREAD 32
*Desserts are available for dinner
BEVERAGES
SIGNATURE COCKTAILS
Ichijiku Yume 24
Toki Whiskey, Fig and Xocolatl Mole Bitters
Fleur De Roselle 24
Nordello Infused Tequila Blanco, Ancho Reyes, Hibiscus Tamarind Tea, Lime, Agave
Grenade D'Automne 20
Vodka, Orange Curacao, Pomegranate, Lemon, Simple Syrup, Rose Water
Café Ahumado 32
Cierto Reposado, Licor 43, Yellow Chartreuse, Espresso
Coconut's Fault 22
Coconut Rum, Amaro Montenegro, Xocolatl Mole Bitters, Pumpkin Foam, Nutmeg
FUMEUX 20
Mezcal, Pineapple, Apricot, Agave, Lime
STRAWBERRY FIELDS 26
Gin, Brennivin Aquavit, Strawberry, Lemon, Fresh Mint, Egg White
TOKI-O SUNSET 24
Suntory Toki Whisky, Grapefruit, Aperol, Lemon, Club Soda, Grapefruit Bitters
ZERO PROOF
LE JARDIN 16
Everleaf Marine, Fresh Cucumber, Mint, Fresh Lime
CITRON DE LAVENDE 16
Fresh Lemon, Lavender, Club Soda
EVER FALL 18
Everleaf Forest, Pear, Chamomile, Lime Juice, Candied Ginger
A-ZERO SPRITZ 18
Wildred's N/A Aperitif, French Bloom Blanc, Orange Wedge
FRENCH BLOOM NA CHAMPAGNE (TAITTINGER) 25
French Bloom Blanc (fruity) or French Bloom Rose (dry)
WINES BY THE GLASS
CHAMPAGNE & SPARKLING
PROSECCO SUPERIORE DOCG, BIANCAVIGNA 2022 20
PAUL LAUReNT, BRUT, CHAMPAGNE, FRANCE, NV 30
VEUVE CLICQUOT, ROSÉ, CHAMPAGNE, FRANCE, NV 40
LOUIS ROEDERER, COLLECTION 243, CHAMPAGNE, FRANCE NV 50
WHITE
SAUVIGNON BLANC, MCCALL, NORTHFORK, USA, 2022 20
GEWURTZTRAMINER & RIESLING, PFLÜGER, GERMANY, 2021 23
GRÜNER VELTLINER, HIRSCH, "HIRSCHVERGNUGEN", AUSTRIA, 2022 22
CHARDONNAY, DOMAINE VINCENT DAMPT, CHABLIS, FRANCE 2022 26
CHENIN, PASCAL JANVIER, JASNIERES, LOIRE, FRANCE 2022 20
ALIGOTE, JEAN-CLAUDE BOISSET, BOURGOGNE, FRANCE 2021 22
RED
PINOT NOIR, DOMAINE D'ARDHUY BOURGOGNE, FRANCE 2022 25
GAMAY, DOMAINE JEAN FOILLARD, BEAUJOLAIS, FRANCE 2021 22
CABERNET SAUVIGNON, LAUREL GLEN, SONOMA, USA, 2018 33
SAINT EMILION, CLOS MAGNE FIGEAC, BOURDEAUX, FRANCE 23
SWEET WINES
CHÂTEAU DOISY VEDRINES, SAUTERNES, FRANCE, 2020 23
CHÂTEAU RIEUSSEC (LAFITE), SAUTERNES, FRANCE, 2019 52
MAS AMIEL '69 (FRENCH STYLE PORT) 45
L'ABEILLE COLLABORATION - NOV 9
Join us at Le Jardinier New York for an evening with l’abeille, one of New York’s top Michelin-starred French restaurants.
New York is the first stop on a four-part guest chef series with The Bastion Collection’s Michelin-starred Culinary Director Alain Verzeroli and his long-time protege, executive chef Mitsunobu Nagae of l’abeille.
Experience a special dinner series that honors Chef Alain & Mistu’s history of cooking together again – while celebrating the power of continued mentorship. Corporate Chef Andrew Ayala will collaborate with Chef Alain and Chef Mitsu on the 5-course dinner experience.
Reservations via Resy.
MENU ($205)
Seasonal Canapés
Foie gras crème brûlée with citrus
Ora King Salmon Belly, Hachiya Persimmon, Togarashi, Coriandre
Squash & Kohlrabi “Spaghetti”, Comte Cheese Foam, Nori
Caramelized Black Cod, Sauce Vierge Verte, Fish Jus, Green Herbs
Dry-Aged Duck, Cumin Scented Carrot Extraction, Ginger, Sansho Pepper
Caramelized Apple, Kaffir Mousse, Okinawa Brown Sugar Ice Cream
Mignardises
THANKSGIVING
Join us at Michelin Starred Le Jardinier this Thanksgiving, featuring a 3-course Autumn-inspired menu curated by Executive Chef Andrew Ayala and Executive Pastry Chef Salvatore Martone.
Thursday, November 28 from 3 - 8 PM. Reservations via Resy.
MENU ($210)
FIRST COURSE (choice of)
CASTELFRANCO CAESAR, BRUSSELS SPROUTS, GREEN - APPLE, PINE NUTS
HEIRLOOM BEETS, SMOKED LABNEH, POMEGRANATE SEEDS, LIME
KAMPACHI, SWEET POTATO, COCONUT, GREEN GRAPES, ORANGE
MAINE SCALLOPS, BUTTERNUT SQUASH, ROYAL TRUMPET MUSHROOMS
ENTRÉES (CHOICE OF)
CAROLINA GOLD RICE RISOTTO, RED KABOCHA, GRILLED KALE, MIMOLETTE
ORA KING SALMON, CARAFLEX CABBAGE, MAITAKE, POTATO FOAM
JAINDL FARM TURKEY, CRANBERRY COULIS, SAUCE SUPREME
BEEF TENDERLOIN, ENDIVE COMPOTE, BLACK GARLIC, HORSERADISH
SIDES (CHOICE OF)
CLASSIC POMME PUREE
BROCCOLINI, PUMPKIN SEED ROMESCO
BRUSSEL SPROUTS, APPLE SAUCE, LEMON
CORNBREAD STUFFING, SAUSAGE, SAGE
DESSERT (CHOICE OF)
PUMPKIN PATCH, AUTUMN CHEESECAKE MOUSSE, CANDIED GINGER ICE CREAM
PECAN TART, BOURBON WHISKEY CARAMEL, MAPLE ICE CREAM
APPLE MILLE-PHYLLO, CARAMELIZED APPLE, CHANTILLY, CALVADOS ICE CREAM