MENUS
LE DISTRICT LUNCH ($58)
THREE COURSES 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)
GREEN PEA VELOUTÉ, Asparagus, toasted pistachios, citrus crème fraiche
COBIA CEVICHE, CHILLED COCONUT-ROSEMARY BROTH, MINT OIL
SPRING GREENS, PETITE LETTUCE, CITRUS DRESSING, GREEN GODDESS
ENTRÉE
(choice of)
FARRO RISOTTO, WATERCRESS, FRIED SHALLOT, SEASONAL MUSHROOMS
ROASTED FREE RANGE CHICKEN, Yuca fritter, broccolini, masala reduction
FAROE ISLAND SALMON, Spring herb coulis, lemon condiment, trout roe
ANGUS BEEF BAVETTE, KING TRUMPET, PICKLED ONION, SPINACH PURÉE, NATURAL JUS *Wagyu supplement 30
DESSERT
(choice of)
STRAWBERRY PETITE GÂTEAU: RHUBARB COMPOTE, MOELLEUX CAKE, LEMON SABLÉ
CHOCOLATE TART: COFFEE CHANTILLY, CARAMEL, PRETZEL CRUNCH
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
GREEN PEA VELOUTÉ, Asparagus, toasted pistachios, citrus crème fraiche 23
BEEF TARTARE, Lotus root chip, shaved radishes 33
ROASTED BEET SALAD, PISTACHIO GREMOLATA, GOAT CHEESE, MINT OIL 26
COBIA CEVICHE, CHILLED COCONUT-ROSEMARY BROTH, MINT OIL 26 *ADD 10g Caviar 40
SPRING GREENS, PETITE LETTUCE, CITRUS DRESSING, GREEN GODDESS 22 *ADD SALMON 19 OR CHICKEN 18
MURRAY'S BURRATA, LOCAL CITRUS, STARFRUIT REDUCTION, PISTACHIOS 29
YELLOWFIN TUNA CARPACCIO, AVOCADO, pickled fresno, tamari dressing 31
HEIRLOOM TOMATO SALAD, TARRAGON VINAIGRETTE, GUANCIALE, BASIL 27
ENTRÉES
FARRO RISOTTO, WATERCRESS, FRIED SHALLOT, SEASONAL MUSHROOMS 33
LOBSTER ROLL, Buttered brioche, curry aioli, pommes frites 41
GRASSFED CHEESEBURGER, Seeded bun, Gruyère, avocado, pommes frites 38
LOBSTER PACHERRI, Spiced lobster bisque, tarragon, roasted tomato 49
SEARED DIVER SCALLOPS, Roasted leeks, yuzu butter, pomegranate reduction 53
POACHED COD, White wine, bok choy, celery, potato 39
ANGUS BEEF BAVETTE, King trumpet, pickled onion, spinach purée, natural jus 57 *Wagyu supplement 40
DESSERTS
CARAMEL SABAYON: CHOCOLATE PUDDING, COCOA NIBS TUILE 19
CHOCOLATE TART: COFFEE CHANTILLY, CARAMEL, PRETZEL CRUNCH 19
STRAWBERRY PETITE GÂTEAU: RHUBARB COMPOTE, MOELLEUX CAKE, LEMON SABLÉ 19
THE BUTTERFLY: YUZU MOUSSE, RASPBERRY COMPOTE, PISTACHIO SABLÉ 19
PLANT BASED ICE CREAM AND SORBET TRIO 17 (Vegan, DF, GF)
SELECTION OF ARTISANAL CHEESES 25
A CELEBRATION OF SPRING ($95)
A FOUR COURSE SEASONAL EXPRESSION
Our thoughtfully curated tasting menu reflects the best of this season’s bounty
Enjoy our fresh, homemade bread selection - made daily by our pastry team
FIRST COURSE
COBIA CEVICHE, CHILLED COCONUT-ROSEMARY BROTH, MINT OIL
SECOND COURSE
SPANISH OCTOPUS, ROMESCO, OLIVE MAYO
THIRD COURSE
ANGUS BEEF BAVETTE, KING TRUMPET, pickled onion, spinach purée, natural jus *Wagyu supplement 40
DESSERT COURSE
CHOCOLATE TART: COFFEE CHANTILLY, CARAMEL, PRETZEL CRUNCH
DINNER À LA CARTE
Enjoy our fresh, homemade bread selection - made daily by our pastry team
STARTERS
GREEN PEA VELOUTÉ, Asparagus, toasted pistachios, citrus crème fraiche 23
BEEF TARTARE, Lotus root chip, shaved radishes 33
ROASTED BEET SALAD, Pistachio gremolata, goat cheese, mint oil 26
COBIA CEVICHE, CHILLED COCONUT-ROSEMARY BROTH, MINT OIL 26 *Add 10g Caviar 40
SPRING GREENS, PETITE LETTUCE, CITRUS DRESSING, GREEN GODDESS 23
MURRAY'S BURRATA, LOCAL CITRUS, STARFRUIT REDUCTION, PISTACHIOS 29
YELLOWFIN TUNA CARPACCIO, AVOCADO, pickled fresno, tamari dressing 31
SPANISH OCTOPUS, ROMESCO, OLIVE MAYO 32
SEASONAL ACCOMPANIMENTS
ROASTED BRUSSEL SPROUTS, Apple-cider honey glaze 14
SPRING VEGETABLES, Charred avocado, tahini dressing 14
CRISPY POTATO GRATIN, truffle vinaigrette, parmesan 14 *Add 10g Caviar 40
ENTRÉES
FARRO RISOTTO, WATERCRESS, FRIED SHALLOT, SEASONAL MUSHROOMS 33
SEARED DIVER SCALLOPS, Roasted leeks, yuzu butter, pomegranate reduction 53
LOBSTER PACHERRI, Spiced lobster bisque, tarragon, roasted tomato 49
POACHED COD, White Wine, bok choy, celery, potato 39
FAROE ISLAND SALMON, Spring herb coulis, lemon condiment, trout roe 45
ROASTED FREE RANGE CHICKEN, Yuca fritter, broccolini, masala reduction 43
BRAISED BEEF SHORT RIB, Freshly grated horseradish, celery root purée, port wine reduction 59
ANGUS BEEF BAVETTE, King trumpet, pickled onion, spinach purée, natural jus 57 *Wagyu supplement 40
IBERICO PORK PRESA, Scallion ginger purée, grilled corn 51
DESSERTS
CHOCOLATE TART: COFFEE CHANTILLY, CARAMEL, PRETZEL CRUNCH 19
STRAWBERRY PETITE GÂTEAU: RHUBARB COMPOTE, MOELLEUX CAKE, LEMON SABLÉ 19
CARAMEL SABAYON: CHOCOLATE PUDDING, COCOA NIBS TUILE 19
THE BUTTERFLY: YUZU MOUSSE, RASPBERRY COMPOTE, PISTACHIO SABLÉ 19
SELECTION OF ARTISANAL CHEESES 25
PLANT BASED ICE CREAM AND SORBET TRIO 16 (Vegan, DF, GF)
LA TABLE DU JARDINIER: THREE COURSE MENU ($58)
Discover our Saturday lunch series celebrating local farmers and artisans. Each month, experience the richness of the land directly at your table with a seasonal menu showcasing our favorite local farms. Option to elevate the tasting with Organic, Sustainable and Biodynamic wines.
Join us every Saturday in May from 12 PM - 3:30 PM AND ENJOY A VIBRANT LUNCH FEATURING INGREDIENTS FROM OUR LOCAL SUPPLIER NATOORA AND A VARIETY OF FARMS.
FIRST COURSE
(choice of)
TOMATO SALAD with tarragon vinaigrette, avocado, guanciale
BURRATA with local citrus, mustard frills, pistachios
2023 Jerome Bretaudeau, 'Theia,' Muscadet, Loire, FR
MAIN COURSE
(choice of)
Poached cod with sugar snap peas, asparagus, white wine potage
2021 Domaine de la Janasse, Cotes-du-Rhone Blanc, FR
ROASTED CHICKEN with yuca, morel mushroom, masala reduction
Château Combel-la-Serre, ‘Chez Carbo,’ Côtes-du-Lot, Languedoc, FR
DESSERT
Caramel sabayon with chocolate pudding, cocoa nibs tuile
2023 Peter Lauer, ‘Barrel X,’ Mosel, DE
SUNDAY SOIRÉE BRUNCH TASTING MENU
Three courses for $75 WITH A COMPLIMENTARY MIMOSA
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
GREEN PEA VELOUTÉ, Asparagus, toasted pistachios, citrus crème fraiche
SPRING GREENS, Petite lettuce, citrus dressing, green goddess *Add salmon 19 or chicken 18
Entrée
(choice of)
JUMBO LUMP CRAB CAKES, Avocado mousse, apple & celery relish
STEAK & EGGS, Crispy potatoes, tomato compote, pickled Fresno chilies *Brunch Menu Supplement 18
ORGANIC FARM EGGS BENEDICT, ENGLISH MUFFIN, smoked ham, hollandaise
Dessert
(choice of)
STRAWBERRY PETITE GÂTEAU: RHUBARB COMPOTE, MOELLEUX CAKE, LEMON SABLÉ
THE BUTTERFLY: Yuzu mousse, raspberry compote, pistachio sablé
CHOCOLATE TART: COFFEE CHANTILLY, CARAMEL, PRETZEL CRUNCH
BRUNCH À LA CARTE
Enjoy our fresh, homemade bread selection - made daily by our pastry team
Starters
BEEF TARTARE, Lotus root chip, shaved radish 33
COBIA CEVICHE, CHILLED COCONUT-ROSEMARY BROTH, MINT OIL 26
SPRING GREENS, Petite lettuce, citrus dressing, green goddess 22 *Add salmon 19 or chicken 18
MURRAY’S BURRATA, LOCAL CITRUS, STARFRUIT REDUCTION, PISTACHIOS 29
YELLOWFIN TUNA CARPACCIO, Avocado, pickled Fresno, tamari dressing 31
Entrées
FARRO RISOTTO, WATERCRESS, FRIED SHALLOT, SEASONAL MUSHROOMS 33
LOBSTER ROLL, Buttered brioche, curry aioli, pommes frites 41
GRASSFED CHEESEBURGER, Seeded bun, Gruyère, avocado, pommes frites 38
FAROE ISLAND SALMON, Spring herb coulis, lemon condiment, trout roe 45
STEAK & EGGS, Crispy potatoes, tomato compote, pickled Fresno chilies 59
DESSERTS
CHOCOLATE TART: COFFEE CHANTILLY, CARAMEL, PRETZEL CRUNCH 19
CARAMEL SABAYON: CHOCOLATE PUDDING, COCOA NIBS TUILE 19
THE BUTTERFLY: YUZU MOUSSE, RASPBERRY COMPOTE, PISTACHIO SABLÉ 19
STRAWBERRY PETITE GÂTEAU: RHUBARB COMPOTE, MOELLEUX CAKE, LEMON SABLÉ 19
SELECTION OF ARTISANAL CHEESES 25
PLANT BASED ICE CREAM AND SORBET TRIO 16 (Vegan, DF, GF)
SIGNATURE COCKTAILS
CLEAR WATER - Don Julio Blanco Tequila, Cointreau Orange Liquor, Lime, Simple Syrup 20
LOLLYPOP - Zyr Vodka, JF Haden’s Lychee Liqueur, Elderflower Liquor, Lemongrass Foam 20
PASSION OF SPRING - Patron Reposado Tequila, Ginger Liqueur, Passion Fruit, Lime, Agave, Spicy Passion Fruit Caviar 22
MOUSSE - Don Fulano Reposado Tequila infused with Raspberries, Lillet Rose, Creme de Framboise Liqueur, Lemon, Raspberry Mousse 24
Lolita - Ilegal Joven Mezcal, Giffard Mango Liqueur, Lime, Thai Chili Pepper 20
PAPELON 96 - Santa Teresa 1796 Rum, Giffard Ginger of the Indies Liqueur, Papelon, Lime, Milk (Clarified) 20
ANGEL'S TOUCH - Angel’s Envy Bourbon, Grand Marnier Liqueur, Orange and Chocolate Bitters 23
Chicha de Vie - Eau de Vie de Raisin, Chicha Morada, Pineapple, Lime, Milk (Clarified) 20
Le Petit Croissant - Fat-washed Macallan 12 Sherry Oak, Lillet Rose, Earl Grey Tea, Croissant, Salt 23
NEPTUNE - The Botanist Gin infused with Butterfly Pea Flower, Luxardo Bitter Bianco, Dolin Blanc Vermouth, Coastal Infusion 20
AMOUR DE CAROTTE - The Botanist Gin, Carrot Cordial, Thyme Liqueur, Alvarinho Wine, Lime, Carrot Oil 20
MOCHA MARTINI - Ketel One Vodka, Mr. Black Coffee Liqueur, Espresso, Dark Chocolate Syrup 20
SMOKY SUNRISE - MANOJO MEZCAL, DRAMBUIE, HONEY, LIME 20
MOCKTAILS
LE JARDIN - Cucumber, Lime, Fine Herbs, Soda 15
ANANAS - Toasted Rice, Pineapples, Lime 15
LE SPRITZ - Non alcoholic sparkling wine, non alcoholic elderflower liqueur, soda water, lemon, mint 17
L'APÉRITIF
SAVOR DRINK SPECIALS AT THE BAR, TUESDAYS THROUGH FRIDAYS FROM 12-3 PM
$13
SPECIALTY COCKTAILS
$13
CLEAR WATER, LOLITA 2.0, VANILLA SKY, CHICHA DE VIE
$12
HOUSE WINES
$12
WHITE, RED, ROSÉ
WINES BY THE GLASS
CHAMPAGNE & SPARKLING (5OZ)
NV Champagne | Telmont, ‘Réserve', Brut FR 33
NV Champagne | Telmont, ‘Reserve Rosé', Brut Rosé FR 38
NV Crémant D’Alsace | Pierre Sparr, ’Brut Réserve’, FR 18
'22 Conca del Riu Anoia | Raventos | Blanc ‘de Nit,’ Rosé, ESP 16
CHAMPAGNE & SPARKLING (375mL)
NV Champagne | Billecart-Salmon, Brut Rosé 124
NV Champagne | Krug, ‘Grand Cuvee,’ Brut 228
NV Champagne | Pol Roger,’Reserve,’ Brut 135
WHITE (5OZ)
'21 Alvarinho | Valados de Melgaco, ’Moncao e Melgaco,’ Reserva, Vinho Verde, PT 19
'23 Chenin Blanc | Domaine des Aubuisières,’ Cuvée de Silex,’ Vouvray, FR 21
'22 Sauvignon Blanc | Chateau Marjosse, Entre-Deux-Mers, FR 18
'23 White Blend | Massican, ‘Annia,’ Napa Valley, CA 25
ROSÉ
'22 Rhône Blend | Château Minuty, 'Prestige', Cotes-de-Provence, FR 16
RED (5OZ)
'22 Pinot Noir | Lingua Franca, ‘Avni,’ Willamette Valley, OR 24
'22 Lagrein | Abbazia di Novacella, Trentino-Alto Adige 21
'21 Rhone Blend | Chateau l'Hospitalet, 'La Clape,' Languedoc, FR
'18 Bordeaux Blend | Château d’Arsac, ‘Le Kid d’Arsac,’ Margaux, FR 26
'21 Cabernet Sauvignon | Sinegal, Napa Valley, CA 31
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HEAD SOMMELIER HENRIQUE CASTILLO
SOMMELIER UROS TOMASOVIC
LEAD MIXOLOGIST DANIEL NIŇO
MIXOLOGIST MARCO NAVA HERNÁNDEZ