MENUS
LE DISTRICT LUNCH
THREE COURSES $58 FEATURING OUR SEASONAL SPECIALTIES
Don’t miss the true Le Jardinier experience - our tasting menu reflects the best of this season's flavors
Enjoy our fresh, homemade bread selection - made daily by our pastry team
STARTER
(choice of)
CHESTNUT VELOUTÉ, Leeks, crispy celeriac, smoked oil
DORADE CRUDO* Ajo Blanco, pickled grapes, dill oil *add 10g kaluga caviar + 40
WINTER GREENS, Mixed lettuce, pomegranate reduction, sherry vinaigrette
ENTRÉE
(choice of)
FARRO RISOTTO, Butternut squash, winter mushroom, parmesan tuile *add 3g winter black truffle + 55
ROASTED FREE RANGE CHICKEN* Yuca fritter, broccolini, marsala reduction
SALMON CONFIT* Herb and buttermilk emulsion, patty pan, grilled okra
BEEF HANGER STEAK* Brandy sauce, sweet potato cake, confit mushroom *Supplement 20
DESSERT
(choice of)
LEMON TART, Elderflower chantilly, meyer lemon cream, biscuit
CARAMEL SABAYON, CHOCOLATE PUDDING, COCOA NIBS TUILE
THE BUTTERFLY, YUZU MOUSSE, RASPBERRY COMPOTE, PISTACHIO SABLÉ
PLANT BASED ICE CREAM AND SORBET (Vegan, DF, GF)
LUNCH À LA CARTE
Enjoy our fresh, homemade bread selection - made daily by our pastry team
STARTERS
CHESTNUT VELOUTÉ, Leeks, crispy celeriac, smoked oil 25 *add 3g truffle supplement + 55
BEEF TARTARE* Dijon Mustard, capers, French pickles, organic egg yolk 33
ROASTED BEET SALAD, Pistachio gremolata, goat cheese, mint oil 26
DORADE CRUDO* Ajo Blanco, pickled grapes, dill oil 26 *Add 8g Caviar + 40
WINTER GREENS, Mixed lettuce, pomegranate reduction, sherry vinaigrette 23 *Add salmon + 29 or chicken + 24
MURRAY’S BURRATA, Poached pears, shaved Fennel, pistachio gremolata 29
YELLOWFIN TUNA CARPACCIO* Avocado, pickled fresno, tamari dressing 32
ENTRÉES
FARRO RISOTTO, Butternut squash, winter mushroom, parmesan tuile 34 *Add 3g winter black truffle + 55
LOBSTER ROLL* Buttered brioche, curry aioli, pommes frites 41
WAGYU CHEESEBURGER* Seeded bun, gruyère, avocado, pommes frites 38
CONCHIGLIE PASTA* MUSHROOM RAGU, Sugar snap peas 32 *Add 3g winter black truffle + 55
SEARED DIVER SCALLOPS* Carrot purée, lemongrass sauce, crispy crumbs 53
SALMON CONFIT* Herb and buttermilk emulsion, patty pan, grilled okra 45
POACHED HALIBUT WITH CAVIAR* Leek fondue, thyme, champagne cream sauce, 8g Kaluga caviar 58
BEEF HANGER STEAK* Brandy sauce, sweet potato cake, confit mushroom 58
ROASTED FREE RANGE CHICKEN* Yuca fritter, broccolini, marsala reduction 44
DESSERTS
CARAMEL SABAYON, Chocolate pudding, cocoa nibs tuile 19
LEMON TART, Elderflower chantilly, meyer lemon cream, biscuit 19
THE BUTTERFLY, Yuzu mousse, raspberry compote, pistachio sablé 19
TANGERINE VEGAN DREAM, Vanilla chantilly, dark chocolate puff quinoa 19
PLANT BASED ICE CREAM AND SORBET TRIO (VEGAN, DF, GF) 19
SELECTION OF ARTISANAL CHEESES 26
SEASONAL EXPRESSION OF WINTER
FOUR COURSES $95 reflecting the best of this season’s bounty
Enjoy our fresh, homemade bread selection - made daily by our pastry team
FIRST COURSE
DORADE CRUDO* Ajo blanco, pickled grapes, dill oil *add 10g kaluga caviar + 40
SECOND COURSE
CONCHIGLIE PASTA* Mushroom ragu, sugar snap peas *Add 3g winter black truffle + 55
THIRD COURSE
BEEF HANGER STEAK* Brandy sauce, sweet potato cake, confit mushroom
DESSERT COURSE
LEMON tart, Elderflower chantilly, meyer lemon cream, biscuit
DINNER MENUS
THREE COURSES $75: Choice of appetizer, mid-course or entrée, and dessert *Upcharge on Flavors of French Tradition dishes
$115: Choice of appetizer, mid-course, entrée, and dessert *Upcharge on Flavors of French Tradition dishes
FOUR COURSES
$115: Choice of appetizer, mid-course, entrée, and dessert *Upcharge on Flavors of French Tradition dishes
DINNER À LA CARTE
Enjoy our fresh, homemade bread selection - made daily by our pastry team
STARTERS
CHESTNUT VELOUTÉ, Leeks, crispy celeriac, smoked oil 25
ROASTED BEET SALAD, Pistachio gremolata, goat cheese, mint oil 26
Discover a signature dish from Executive Chef Olivier Jean of our sister concepts Le Jardinier Geneva and L’Atelier Robuchon - Geneva’s only two-Michelin-star
SHRIMP “CHAUD-FROID" – Shrimp aioli, butternut squash, turmeric tapioca, basil pesto 31
“A Taste of Bastion”
Discover a signature dish from Executive Chef Olivier Jean of our sister concepts Le Jardinier Geneva and L’Atelier Robuchon - Geneva’s only two-Michelin-star
DORADE CRUDO* Ajo blanco, pickled grapes, dill oil 26 *add 10g kaluga caviar + 40
WINTER GREENS, Mixed lettuce, pomegranate reduction, sherry vinaigrette 23
MURRAY’S BURRATA, Poached pears, shaved fennel, pistachio gremolata 29
YELLOWFIN TUNA CARPACCIO* +5 supplement, Avocado, pickled fresno, tamari dressing 32 *Add 10g kaluga caviar + 40
SEASONAL ACCOMPANIMENTS
ROASTED BRUSSEL SPROUTS, Apple-cider honey glaze 14
EGGPLANT VARIATIONS, Pomegranate seeds, zhoug 14
CRISPY POTATO GRATIN, Truffle vinaigrette, parmesan 14 *Add 10g Caviar + 40
ENTRÉES
FARRO RISOTTO, Butternut squash, winter mushroom, parmesan tuile 34 *Add 3g winter black truffle + 55
SEARED DIVER SCALLOPS* +10 supplement, Carrot purée, lemongrass sauce, crispy crumbs 53
CONCHIGLIE PASTA* MUSHROOM RAGU, Sugar snap peas 32 *Add 3g winter black truffle + 55
SALMON CONFIT* Herb and buttermilk emulsion, patty pan, grilled okra 45
ROASTED FREE RANGE CHICKEN* Yuca fritter, broccolini, marsala reduction 44
BRAISED BEEF SHORT RIB* +16 supplement, Miso-port glaze, broccoli purée, croquette, horseradish 59
BEEF HANGER STEAK* +15 supplement, Brandy sauce, sweet potato cake, confit mushroom 58
PORK TENDERLOIN* Smoked bacon, caramelized apple, natural jus 45
FLAVORS OF FRENCH TRADITION
An homage to French Classics by Le Jardinier
TRADITIONAL STEAK TARTARE, Dijon Mustard, capers, French pickles, organic egg yolk 33
FILET DE BOEUF AU POIVRE, Black pepper, shallot, Cognac cream sauce 59
VOL-AU-VENT, Lobster, Seasonal Mushroom, Bisque sauce 43
POACHED HALIBUT WITH CAVIAR, Leek fondue, thyme, champagne cream sauce, 8g Kaluga caviar 68
DESSERTS
CARAMEL SABAYON, Chocolate pudding, cocoa nibs tuile 19
LEMON TART, Elderflower chantilly, meyer lemon cream, biscuit 19
THE BUTTERFLY, Yuzu mousse, raspberry compote, pistachio sablé 19
TANGERINE VEGAN DREAM, Vanilla chantilly, dark chocolate puff quinoa 19
PLANT BASED ICE CREAM AND SORBET TRIO (VEGAN, DF, GF) 19
SELECTION OF ARTISANAL CHEESES 25
SUNDAY SOIRÉE BRUNCH TASTING MENU
Three courses for $75 (does not include tax or gratuity), available Sundays 12 PM - 4:30 PM
Savor a complimentary cocktail "Bijou 75" crafted with Ketel One Botanical Grapefruit & Rosé, Fresh Lemon, Prosecco, and garnished with a Lemon Peel
Enjoy our fresh, homemade bread selection - made daily by our pastry team
Starter
(choice of)
AVOCADO TOAST, Sourdough bread, piquillo pepper coulis, crispy bacon *Add poached egg +6 or smoked salmon +10
FRENCH TOAST, Mixed berries, mascarpone, red wine reduction
CHESTNUT VELOUTÉ, Leeks, crispy celeriac, smoked oil
WINTER GREENS, Mixed lettuce, pomegranate reduction, sherry vinaigrette *Add salmon +19 or chicken +18
Entrée
(choice of)
JUMBO LUMP CRAB CAKES* Avocado mousse, green apple, pickled fresno
WAGYU STEAK & EGGS* Hanger steak, crispy egg, herb potato espuma *Brunch Menu Supplement +18
ORGANIC FARM EGGS BENEDICT* ENGLISH MUFFIN, smoked ham, hollandaise
Dessert
(choice of)
LEMON TART, Elderflower chantilly, meyer lemon cream, biscuit
CARAMEL SABAYON, Chocolate pudding, cocoa nibs tuile
BRUNCH À LA CARTE
Enjoy our fresh, homemade bread selection - made daily by our pastry team
Starters
AVOCADO TOAST, Sourdough bread, piquillo pepper coulis, crispy bacon 26 *Add poached egg +6 or smoked salmon +10
FRENCH TOAST, Mixed berries, mascarpone, red wine reduction 24
BEEF TARTARE* Dijon Mustard, capers, French pickles, organic egg yolk 33
DORADE CRUDO* Ajo blanco, pickled grapes, dill oil 26 *Add 10g Kaluga Caviar +40
WINTER GREENS, Mixed lettuce, pomegranate reduction, sherry vinaigrette 23 *Add salmon +19 or chicken +18
MURRAY’S BURRATA, Poached pears, shaved Fennel, pistachio gremolata 29
YELLOWFIN TUNA CARPACCIO* Avocado, pickled Fresno, tamari dressing 32
Entrées
ORGANIC FARM EGGS BENEDICT* ENGLISH MUFFIN, smoked ham, hollandaise 34
FARRO RISOTTO, Butternut squash, winter mushroom, parmesan tuile 34
LOBSTER ROLL* Buttered brioche, curry aioli, pommes frites 41
WAGYU CHEESEBURGER* Seeded bun, Gruyère, avocado, pommes frites 38
SALMON CONFIT* Herb and buttermilk emulsion, patty pan, grilled okra 45
WAGYU STEAK & EGGS* Hanger steak, crispy egg, herb potato espuma 59
DESSERTS
CARAMEL SABAYON, Chocolate pudding, cocoa nibs tuile 19
LEMON TART, Elderflower chantilly, meyer lemon cream, biscuit 19
THE BUTTERFLY, Yuzu mousse, raspberry compote, pistachio sablé 19
TANGERINE VEGAN DREAM, Vanilla chantilly, dark chocolate puff quinoa 19
PLANT BASED ICE CREAM AND SORBET TRIO (VEGAN, DF, GF) 19
SELECTION OF ARTISANAL CHEESES 25
SIGNATURE COCKTAILS
CARAMEL MARTINI - Ketel One Vodka, Mr. Black Coffee Liqueur, Caramel Toffee, Coastal Infusion, Espresso 21
ATLANTIC PORT - Habitation Weller WP 502 Rum, Port Wine, Honey Ginger, Lime 20
AZTEC GARDEN - Centinela Blanco Tequila, Palomino Fino Sherry, Limeish, Vegan Foamer, Matcha Powder 20
NUTCRACKER - Bulleit Rye Infused With Walnuts, Biscotti Liqueur, Orange Black Walnut Bitters 25
LOLITA 2.0 - Akul Mezcal Infused With Chili Flakes, Mango Liqueur, Limeish, Agave 21
ELIXIR DEL SOL - Centinela Reposado Tequila, Vanilla, Passionfruit, Lime 21
CHICHA DE VIE - Eau de Vie de Raisin, Chicha Morada, Pineapple, Lime, Milk Punch (Clarified) 21
ORANGINA - Grey Goose L’Orange, St. Germain, Mandarin, Lime 21
ZERO-PROOF COCKTAILS
LE JARDIN - Cucumber, Mint, Lime, Soda 15
ANANAS - Toasted Rice, Pineapple, Lime, Soda 15
STAR OF THE SHOW - Veridoshé Ginesis, Pineapple, Lemon 16
SIPSOP - Veridoshé Ginesis, Soursop, Agave, Lime 16
WINES BY THE GLASS
SPARKLING
NV Champagne | Verrier & Fils, 'Cuvee Fleuron,’ Brut, FR 32
NV CA DEL BOSCO, ‘Prestige,’ Franciacorta, IT 26
NV Champagne | Philippe Gonet, ‘Rose,’ Brut, FR 35
WHITE
'24 Sauvignon Blanc | Château Marjosse, FR 24
'23 VERDEJO | Zuccardi Wines, ‘Poligonos’, ARG 24
'23 Chenin Blanc | Dom. des Aubuisieres, ‘Silex,’ Vouvray, FR 23
'24 GODELLO | Rafael Palacios, ‘Louro do Bolo,’ Bierzo, ES 22
ROSÉ
'24 A&D GIRARD, ’Les Monts Damnes,’ Sancerre, FR 24
RED
'23 Pinot Noir | Lavinea, Willamette Valley, OR 25
'24 MALBEC | Canopus, ‘Malbec de Sed,’ Mendoza, ARG 18
'23 TEMPRANILLO | Bideona, ‘Laderas,’ Rioja, ES 25
'18 BORDEAUX BLEND | Joanin Becot, Castillon, FR 21
L'APÉRITIF
Tuesday - Friday from 5PM - 7:30PM
Elevate your week with L'Apéritif at our bar and GARDEN SEATING AREA
Discover specialty cocktails and house wines, beer, and chef-crafted gourmet bites
SPECIALTY BEVERAGES
$12
GOLDEN SUNSET - Zyr Vodka, Mango Liqueur, Lemon, Vegan Foamer, Tajin
$12
$12
SPICE MARGARITA - Tequila Blanco infused with Red Pepper, Agave, Lime, Passion Fruit
$12
$12
ATLANTIC PORT - Forsyths WP 502 Rum, Port Wine, Honey & Ginger
$12
$12
LA CHAPELLE - La Capilla Blanco Cocuy, Cucumber, Yuzu Triple Sec, Lime
$12
$12
STAR OF THE SHOW - Veridoshé Ginesis, Pineapple, Lemon
$12
HOUSE WINES (5OZ)
$12
WHITE, RED & ROSÉ
$12
BEER AND CIDER
$6
Kronenbourg, French - Lager
$6
$5
Aval, Rose Cider
$5
SMALL PLATES
$12
Beef Tartare - Brioche Toast, Capers, Conichon
$12
$12
Truffle Fries - White Truffle Oil, Parmesan
$12
$12
Crispy Chicken - Sriracha Mayo
$12
$6
Marinated Olives
$6
$6
Mixed nuts
$6