MENUS
LE DISTRICT LUNCH ($44)
THREE COURSE MENU FEATURING OUR SEASONAL SPECIALTIES
Enjoy our fresh, homemade bread selection - made daily by our pastry team
STARTER
(choice of)
GREEN PEA VELOUTÉ, Asparagus, toasted pistachios, citrus crème fraiche
SEABASS CRUDO, ORANGE AND WASABI DRESSING, CUCUMBER JALAPEÑO RELISH *ADD 10G KALUGA CAVIAR 40
WINTER GREENS, PETITE LETTUCE, CITRUS DRESSING, GREEN GODDESS
ENTRÉE
(choice of)
ROASTED FREE RANGE CHICKEN, SWEET POTATO, ROOT VEGETABLES
BUTTERNUT SQUASH RISOTTO, BARLEY, PARMESAN, TARRAGON INFUSION
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)
Mille-Feuille: Pear and Red Wine compote, goat cheese chantilly, caramelized puff pastry, pear cardamom sorbet
PASSION FRUIT TART: POPPY SEED, MANGO MOUSSE AND SORBET
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 22
BEEF TARTARE, Lotus root chip, caper berry, shaved radishes 29
ROASTED BEET SALAD, PISTACHIO GREMOLATA, GOAT CHEESE, MINT OIL 25
SEABASS CRUDO, ORANGE AND WASABI DRESSING, CUCUMBER JALAPEÑO RELISH 24 *Add 10g Kaluga Caviar 40
WINTER GREENS, PETITE LETTUCE, CITRUS DRESSING, GREEN GODDESS 22 *ADD SALMON 19 OR CHICKEN 18
MURRAY'S BURRATA, SPICED PEAR CHUTNEY, ARUGULA PESTO, MARCONA ALMOND 28
YELLOWFIN TUNA CARPACCIO, AVOCADO, pickled fresno, tamari dressing 29
ENTRÉES
BUTTERNUT SQUASH RISOTTO, Barley, parmesan, tarragon infusion 32
LOBSTER ROLL, Buttered brioche, curry aioli, pommes frites 37
GRASSFED CHEESEBURGER, Seeded bun, Gruyére, avocado, pommes frites 38
LOBSTER PACHERRI, Spiced lobster bisque, tarragon, roasted tomato 45
SEARED DIVER SCALLOPS, Roasted leeks, yuzu butter, pomegranate reduction 48
PACIFICO STRIPED BASS, Fennel-pomegranate salad, citrus fruits 45
ANGUS BEEF BAVETTE, King trumpet, pickled onion, spinach purée, natural jus 49 *Wagyu supplement 40
DESSERTS
PASSION FRUIT TART: POPPY SEED, MANGO MOUSSE AND SORBET 19
Pear and Red Wine Mille-Feuille: goat cheese chantilly, caramelized puff pastry, pear cardamom sorbet 19
CARAMEL SABAYON: CHOCOLATE PUDDING, COCOA NIBS TUILE 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 29
A CELEBRATION OF WINTER ($95)
A FOUR COURSE SEASONAL EXPRESSION
Enjoy our fresh, homemade bread selection - made daily by our pastry team
STARTER
PACIFICO BASS CRUDO, Orange and wasabi dressing, crisp vegetable relish
MIDDLE
SEARED DIVER SCALLOPS, Roasted leeks, yuzu butter, pomegranate reduction
ENTRÉE
ANGUS BEEF BAVETTE, KING TRUMPET, pickled onion, spinach purée, natural jus *Wagyu supplement 30
DESSERT
PASSION FRUIT TART: POPPY SEED, MANGO MOUSSE AND SORBET
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 22
BEEF TARTARE, Lotus root chip, caper berry, shaved radishes 33
ROASTED BEET SALAD, Pistachio gremolata, goat cheese, mint oil 26
PACIFICO BASS CRUDO, Orange and wasabi dressing, crisp vegetable relish 26 *Add 10g Kaluga Caviar 40
WINTER GREENS, PETITE LETTUCE, CITRUS DRESSING, GREEN GODDESS 23
MURRAY'S BURRATA, Spiced pear chutney, arugula pesto, marcona almond 28
YELLOWFIN TUNA CARPACCIO, AVOCADO, pickled fresno, tamari dressing 29
HEIRLOOM TOMATO SALAD, Tarragon vinaigrette, guanciale, basil 27
ENTRÉES
BUTTERNUT SQUASH RISOTTO, Barley, parmesan, tarragon infusion 34
SEARED DIVER SCALLOPS, Roasted leeks, yuzu butter, pomegranate reduction 48
LOBSTER PACHERRI, Spiced lobster bisque, tarragon, roasted tomato 49
PACIFICO BLACK BASS, fennel-pomegranate salad, citrus 46
FAROE ISLAND SALMON, Spring herb coulis, lemon condiment, trout roe 43
ROASTED FREE RANGE CHICKEN, SWEET POTATO PURÉE, ROOT VEGETABLES 42
PORK BELLY, Braised and grilled, caramelized eggplant, dijon mustard jus 39
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 55 *Wagyu supplement 40
SEASONAL ACCOMPANIMENTS
ROASTED BRUSSEL SPROUTS, Apple-cider honey glaze 11
SPRING VEGETABLES, Charred avocado, tahini dressing 11
CRISPY POTATO GRATIN, truffle vinaigrette, parmesan 11
DESSERTS
PASSION FRUIT TART: POPPY SEED, MANGO MOUSSE AND SORBET 19
Pear and Red Wine Mille-Feuille: pear wine compote, goat cheese chantilly, caramelized puff pastry, pear cardamom sorbet 19
CARAMEL SABAYON: CHOCOLATE PUDDING, COCOA NIBS TUILE 19
THE BUTTERFLY: YUZU MOUSSE, RASPBERRY COMPOTE, PISTACHIO SABLÉ 19
PLANT BASED ICE CREAM AND SORBET TRIO 16 (Vegan, DF, GF)
SELECTION OF ARTISANAL CHEESES 29
BRUNCH TASTING MENU
Three courses for $70, includes a complimentary mimosa; 12 - 4 PM
Enjoy our fresh, homemade bread selection - made daily by our pastry team
Starter (choice of)
AVOCADO TOAST, Sourdough bread, red bell pepper coulis, crispy bacon *Add soft boiled egg 6 or smoked salmon 10
FRENCH TOAST, Mixed berries, mascarpone, red wine reduction
GREEN PEA VELOUTÉ, Asparagus, toasted pistachios, citrus crème fraiche
WINTER 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, Brioche, smoked ham, orange maltaise
Dessert (choice of)
Pear and Red Wine Mille-Feuille: goat cheese chantilly, caramelized puff pastry, pear cardamom sorbet
THE BUTTERFLY: Yuzu mousse, raspberry compote, pistachio sablé
PASSION FRUIT TART: Poppy seed, mango mousse and sorbet
BRUNCH À LA CARTE
Enjoy our fresh, homemade bread selection - made daily by our pastry team
Starters
BEEF TARTARE, Lotus root chip, caper berry, shaved radish 29
PACIFICO BASS CRUDO, Orange and wasabi dressing, crisp vegetable relish 24 *Add 10g Kaluga Caviar 40
WINTER GREENS, Petite lettuce, citrus dressing, green goddess 22 *Add salmon 19 or chicken 18
MURRAY’S BURRATA, Spiced pear chutney, arugula pesto, marcona almond 28
YELLOWFIN TUNA CARPACCIO, Avocado, pickled Fresno, tamari dressing 29
CARAMELIZED SPICED BACON, Crispy soft poached egg, Romesco sauce, arugula 26
Entrées
BUTTERNUT SQUASH RISOTTO, Crispy maitake, parmesan, tarragon infusion 32
LOBSTER ROLL, Buttered brioche, curry aioli, pommes frites 37
GRASSFED CHEESEBURGER, Seeded bun, Gruyère, avocado, pommes frites 38
FAROE ISLAND SALMON, Spring herb coulis, lemon condiment, trout roe 43
STEAK & EGGS, Crispy potatoes, tomato compote, pickled Fresno chilies 49
DESSERTS
PASSION FRUIT TART: POPPY SEED, MANGO MOUSSE AND SORBET 19
Pear and Red Wine Mille-Feuille: goat cheese chantilly, caramelized puff pastry, pear cardamom sorbet 19
CARAMEL SABAYON: CHOCOLATE PUDDING, COCOA NIBS TUILE 19
THE BUTTERFLY: YUZU MOUSSE, RASPBERRY COMPOTE, PISTACHIO SABLÉ 19
PLANT BASED ICE CREAM AND SORBET TRIO 16 (Vegan, DF, GF)
SELECTION OF ARTISANAL CHEESES 24
BRUNCH COCKTAILS
LA MACARENA - Patrón Silver, Giffard Caribbean Pineapple, Toasted Rice-infused Pineapple Juice, fresh Lemon Juice, Simple Syrup 16
PINK GOOSE - Grey Goose Vodka, St. Germain, Watermelon, Prosecco, Fresh Cucumber, Fresh Mint 16
PÊCHETINI - Patrón Reposado, Giffard Pêche de Vigne, Giffard Triple Sec, Limeish, Fee Foam, Orange Dust 16
SUNDAY DINNER
Enjoy our fresh, homemade bread selection - made daily by our pastry team
Starters
BEEF TARTARE, Lotus root chip, caper berry, shaved radishes 29
ROASTED BEET SALAD, Pistachio gremolata, goat cheese, mint oil 26
WINTER GREENS, Petite lettuce, calamansi dressing, green goddess 23
YELLOWFIN TUNA CARPACCIO, Avocado, pickled fresno, tamari dressing 28
PORK BELLY, Braised and grilled, caramelized eggplant, dijon mustard jus 36
Entrées
BRAISED BEEF SHORT RIB, Freshly grated horseradish, celery root purée, port wine reduction 59
LOBSTER PACHERRI, Cherry tomatoes, spicy lobster sauce, tarragon 45
PACIFICO STRIPED BASS, Fennel-pomegranate salad, citrus fruits 45
SEARED DIVER SCALLOPS, Roasted leeks, yuzu butter, pomegranate reduction 48
ANGUS BEEF BAVETTE, King trumpet, pickled onion, spinach purée, natural jus 55 *Wagyu supplement 40
Seasonal accompaniments
ROASTED BRUSSEL SPROUTS, Apple-cider honey glaze 11
SPRING VEGETABLES, Charred avocado, tahini dressing 11
CRISPY POTATO GRATIN, truffle vinaigrette, parmesan 11
Desserts
CARAMEL SABAYON: CHOCOLATE PUDDING, COCOA NIBS TUILE 19
PASSION FRUIT TART: POPPY SEED, MANGO MOUSSE AND SORBET 19
Pear and Red Wine Mille-Feuille: pear wine compote, goat cheese chantilly, caramelized puff pastry, pear cardamom sorbet 19
THE BUTTERFLY: YUZU MOUSSE, RASPBERRY COMPOTE, PISTACHIO SABLÉ 19
PLANT BASED ICE CREAM AND SORBET TRIO 16 (Vegan, DF, GF)
SELECTION OF ARTISANAL CHEESES 24
SUNDAY SET MENU
Enjoy our fresh, homemade bread selection - made daily by our pastry team
$70; 6 - 9 PM
Three courses for
$70; 6 - 9 PM
Starter (choice of)
GREEN PEA VELOUTÉ, Asparagus, toasted pistachios, citrus crème fraiche
WINTER GREENS, Petite lettuce, citrus dressing, green goddess
MURRAY’S BURRATA, Spiced pear chutney, arugula pesto, marcona almond
Entrée (choice of)
ROASTED FREE RANGE CHICKEN, Sweet potato purée, root vegetables
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)
PASSION FRUIT TART: Poppy seed, mango mousse and sorbet
CARAMEL SABAYON: Chocolate pudding, cocoa nibs tuile
THE BUTTERFLY: Yuzu mousse, raspberry compote, pistachio sablé
SIGNATURE COCKTAILS
CLEAR WATER - Don Julio Blanco Tequila, Orange Liquor, Lime, Simple Syrup 19
VANILLA SKY - Ketel One Citron Vodka, Orange Liquor, Fresh Pineapple, Lemon, Madagascar Vanilla-infused Syrup 19
LOLLYPOP - Zyr Vodka, JF Haden’s Lychee Liqueur, Elderflower Liquor, Lemongrass Foam 18
CARIBBEAN FALL - LALO Blanco Tequila, Giffard Ginger of the Indies Liqueur, Passionfruit, Lime, Agave, Cucumber, Jalapeño 19
MOUSSE - Raspberry-infused Don Fulano Reposado Tequila, Lillet Rose Aperitif, Giffard Crème de Framboise Liqueur, Lemon, Egg White 23
Lolita 2.0 - Ilegal Joven Mezcal, Giffard Mango Liqueur, Limeish, Thai Chili Pepper 18
PAPELON 96 - Santa Teresa 1796 Rum, Giffard Ginger of the Indies Liqueur, Papelon, Lime, Milk (Clarified) 19
ANGEL'S TOUCH - Angel’s Envy Bourbon, Grand Marnier Liqueur, Orange and Chocolate Bitters 22
Chicha de Vie - Eau de Vie de Raisin, Chicha Morada, Pineapple, Lime, Milk (Clarified) 19
Le Petit Croissant - Fat washed Macallan 12 Sherry Oak, Lillet Rose, Earl Grey Tea, Croissant, Salt 22
NAUTILUS - Butterfly Pea Flower-infused Hendrick’s Gin, Luxardo Bitter Bianco, Dolin Blanc Vermouth, Coastal infusion 18
AMOUR DU CAROTTE - No 3 Gin, Carrot Cordial, Thyme Liqueur, Alvarinho Wine, Limeish, Carrot Oil 19
MOCHA MARTINI - Ketel One Vodka, Mr. Black Coffee Liqueur, Espresso, Dark Chocolate Syrup 19
MOCKTAILS
LE JARDIN - Cucumber, Lime, Fine Herbs, Soda 15
ANANAS - Toasted Rice, Pineapples, Lime 15
SIÈCLES - Notas de Agave Seedlip, Limeish, Simple Syrup, Soda Water, Fresh Rosemary 15
Le Bloom Spritz - French Bloom Le Blanc, Fleur de Sureau, Soda Water, Fresh Lemon, Mint 16
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
CINCO JOTAS DINNER
Don’t miss a special Jardin Session on Wednesday, March 26th with Cinco Jotas: one of Spain’s most legendary jamón ibérico producers.
$95, wine pairings $+85, and live Spanish music from 6-9PM.
Discover a Spanish-influenced 4 course tasting menu
$95, wine pairings $+85, and live Spanish music from 6-9PM.
Begin by tasting a fresh jamón ibérico platter prepared tableside by Cinco Jotas' master carver; inclusive of a Nordes Gin welcome cocktail.
FIRST COURSE
Cobia Ceviché
2022 Bodegas Montecillo, 'Singladuras,' Rias Baixas, ES
SECOND COURSE
Grilled Spanish Octopus, Romesco sauce, olives
2018 Bodegas Montecillo, 'Vina Monty,' Viura Reserva, Rioja, ES
THIRD COURSE
Bavette with Patatas Bravas and Paprika Aioli
2015 Bodegas Montecillo, Gran Reserva, Rioja, ES
DESSERT
Crème Catalana, Marcona almonds, hazelnut ice cream
Osborne Tawny Port, Porto, PT
SPRING LUNCH + DINNER EVENT - Wednesday, April 16
Embrace the season of renewal with Chef Alain Verzeroli, the Michelin-starred Culinary Director of The Bastion Collection, as he brings the taste of spring to all U.S. Le Jardinier locations. Inspired by the vibrant flavors and colors of spring, discover a special culinary series in Miami (April 16), New York (April 24), and Houston (April 28).
“Flavors in Bloom” 3-course lunch MENU
$95 per guest
$95 per guest
POACHED WHITE ASPARAGUS, CHERRIES, CITRUS AND KUMQUAT CONFIT
~~~
MAINE LOBSTER WITH PEAS, VEGETAL MINT EMULSION AND RAMP
STRIPLOIN WAGYU BEEF, ARTICHOKES AND ROMESCO SAUCE, CRISPY POTATOES
~~~
PARROT MANGO BLISS WITH PASSION FRUIT CRÉMEUX AND COCONUT SHERBET
“Flavors in Bloom” 4-course dinner MENU
$155 per guest
$155 per guest
POACHED WHITE ASPARAGUS, CHERRIES, CITRUS AND KUMQUAT CONFIT
~~~
MAINE LOBSTER WITH PEAS, VEGETAL MINT EMULSION AND RAMP
~~~
STRIPLOIN WAGYU BEEF, ARTICHOKES AND ROMESCO SAUCE, CRISPY POTATOES
~~~
PARROT MANGO BLISS WITH PASSION FRUIT CRÉMEUX AND COCONUT SHERBET
EASTER BRUNCH TASTING MENU
Two courses for $65 person, three courses for $79 person; 12 - 4 PM
Enjoy our fresh, homemade bread selection - made daily by our pastry team
APPETIZER
(choice of)
AVOCADO TOAST, Sourdough bread, red bell pepper coulis, crispy bacon *Add soft boiled egg 6 or smoked salmon 10
GREEN PEA VELOUTÉ, Asparagus, toasted pistachios, citrus crème fraiche
SPRING GREENS, Petite lettuce, citrus dressing, green goddess *Add salmon 19 or chicken 18
HEIRLOOM TOMATO SALAD, Tarragon vinaigrette, guanciale, basil
MURRAY’S BURRATA, Spiced pear chutney, arugula pesto, marcona almonds
MAIN
(choice of)
STEAK & EGGS, Crispy potatoes, tomato compote, pickled Fresno chilies *Option to add Wagyu for 55 Supplement
Fried Chicken and Waffle: Belgian waffle, sweet soy glaze
Faroe Island Salmon, Spring herb coulis, lemon condiment, trout roe
Key West Shrimp Sando: herb bread crumbs, mustard remoulade, peanut slaw
RISOTTO, Barley, parmesan, tarragon infusion
DESSERT
(choice of)
Orange cheesecake
Pandan Cotta: carrot cake, cream cheese frosting
BRUNCH À LA CARTE
FRENCH TOAST, Mixed berries, mascarpone, red wine reduction
GRASSFED CHEESEBURGER, Seeded bun, Gruyère, avocado, pommes frites
PACIFICO BASS CRUDO, Orange and wasabi dressing, crisp vegetable relish 24 *Add 10g Kaluga Caviar 40
Green Pea Velouté, Asparagus, toasted pistachios, citrus crème fraiche
SPRING GREENS, Petite lettuce, citrus dressing, green goddess *Add salmon 19 or chicken 18
CARAMELIZED SPICED BACON, Crispy soft poached egg, Romesco sauce, arugula
MURRAY’S BURRATA, Spiced pear chutney, arugula pesto, marcona almonds
Wagyu & Eggs, Crispy potatoes, tomato compote, pickled Fresno chilies *Option for 55 Supplement
Fried Chicken and Waffle: Belgian waffle, sweet soy glaze
Faroe Island Salmon, Spring herb coulis, lemon condiment, trout roe
Key West Shrimp Sando: herb bread crumbs, mustard remoulade, peanut slaw
RISOTTO, Barley, parmesan, tarragon infusion