MENUS
THANKSGIVING DAY
3 COURSE PRIX FIXE MENU | $185 PER GUEST
tHURSDAY, NOVEMBER 26TH | 12PM - 9PM
AMUSE-BOUCHE
Deviled egg, peppers, chiles, petite herb salad, trout roe
FIRST COURSE (choice of)
Fall salad, fennel-citrus emulsion, grapefruit, coriander cracker
Butternut squash velouté, cured duck breast, toasted seed condiment
Octopus, chickpea purée, pomegranate, olives and capers
SECOND COURSE (choice of)
Faroe island salmon, lemon emulsion, green beans, seasonal mushrooms
Braised beef cheek, port wine sauce, salsify, grilled radicchio, hazelnut
Organic turkey, roasted root vegetables, cranberry compote
SIDES for the table
Crispy brussels sprouts
mushroom stuffinG
mashed potatoes
DESSERT (choice of)
Caramelized apple, crispy phyllo, goat cheese ice cream, white miso-vanilla caramel
Pumpkin cheesecake mousse, speculoos sablé, ginger ice cream
We will exclusively offer the 3-Course Thanksgiving Menu. Our standard menu will not be available.
A 20% service charge will be added to your bill and distributed to the service team.
MIAMI ART WEEK
5 COURSE TASTING MENU | $190 PER GUEST
Available for Dinner from Tuesday, December 1st through Sunday, December 6th
FIRST COURSE
Dorade Crudo, caviar ajo blanco, cucumber, grapes, kaluga caviar
SECOND COURSE
Pumpkin & pecorino ravioli, black truffle shavings, mushroom jus, fuji apple
THIRD COURSE
Dover sole, meunière, sunchoke fondant & chips, herbal noilly prat, mussel cream sauce
FOURTH COURSE
Braised beef cheeks, red wine, radicchio, salsify, toasted hazelnut
DESSERT
"Chef's Kiss" with spiced chocolate mousse, caramel flan, cocoa sablé
a dessert inspired by Pablo Picasso’s Blue Period in collaboration with our sister concept, Le Jardinier Houston at the Museum of Fine Arts, Houston
A 20% service charge will be added to your bill and distributed to the service team.
LE DISTRICT LUNCH
THREE COURSES FEATURING OUR SEASONAL SPECIALTIES $70
STARTER (choice of)
BUTTERNUT SQUASH VELOUTE - Cured duck breast, pumpkin seed condiment, citrus
SNAPPER CRUDO* - Brown butter vinaigrette, persimmons, daikon salad *Add 10g kaluga caviar +40
BOSTON LETTUCE SALAD - Fennel and citrus coulis, grapefruit, coriander crackers
ENTRÉE (choice of)
PAPPARDELLE PASTA - Parmesan creme fraiche, lemon aioli, roasted artichokes
ROASTED FREE RANGE CHICKEN* - Celeriac puree, remoulade, carrot-citrus reduction
SEARED TROUT* - Haricot vert, shaved mushroom, lemon émulsion
FLAT IRON STEAK* - Wilted greens, mushroom, beurre rouge +20 Supplement
DESSERT (choice of)
MAPLE ROASTED PUMPKIN - Cheesecake mousse, miso caramel ice-cream
CARAMEL SABAYON - Chocolate pudding, cocoa nibs tuile
THE BUTTERFLY - Yuzu mousse, raspberry compote, pistachio sablé
PLANT BASED ICE CREAM AND SORBET VEGAN, DF, GF
A 20% service charge will be added to your bill and distributed to the service team.
LUNCH À LA CARTE
Enjoy our fresh, homemade bread selection - made daily by our pastry team
STARTERS
CAVIAR SERVICE 1OZ / 2OZ - Accoutrements, seasonal potatoes chips MP
POACHED EGG - Beluga Lentils, Tarragon Pistou, Prosciutto 24 *Add 10g kaluga caviar +40
Butternut Squash Veloute - Cured Duck Breast, Pumpkin Seed Condiment, Citrus 23
BEEF TARTARE* - Dijon mustard, capers, french pickles, organic egg yolk 33
SNAPPER CRUDO* - Brown butter Vinaigrette, Persimons, Daikon Salad 28 *Add 10g kaluga caviar +40
BOSTON LETTUCE SALAD - Fennel and citrus coulis, grapefruit, coriander crackers 23 *Add salmon +29 or chicken +24
BURRATA - Salt-baked Beetroot, Green Apple, Pistachio 29
YELLOWFIN TUNA CARPACCIO* -Avocado, pickled fresno, tamari dressing 32
SHRIMP “CHAUD-FROID”* - Stone fruit, herb pistou, kombu chips 30
ENTRÉES
BOMBA RICE - Calasparra rice, Squash blossom, shiitake ragu, pickled vegetables 32
PAPPARDELLE PASTA - Parmesan, creme fraîche, preserved lemon aioli, roasted artichokes 32
LOBSTER ROLL* - Buttered brioche, curry aioli, pommes frites 41
WAGYU CHEESEBURGER* - Seeded bun, gruyère, avocado, pommes frites 38
SQUID* - Spanish chorizo and onion farce, buttered white beans, lemon aioli 39
SEARED TROUT* - Haricot Vert, shaved mushroom, lemon émulsion 45
POACHED HALIBUT WITH CAVIAR* - Leek fondue, thyme, champagne cream sauce, 4g Kaluga caviar 58
FLAT IRON STEAK* - Wilted greens, mushroom, beurre rouge 59
ROASTED FREE RANGE CHICKEN BREAST* - Lemon herb sauce, fennel confit, maitake mushroom fricassee 44
PORK LOIN* - Cabbage, pineapple gastrique, mustard condiment 45
DESSERTS
CARAMEL SABAYON - Chocolate pudding, cocoa nibs tuile 19
Maple Roasted Pumpkin - Cheesecake mousse, miso caramel ice-cream 19
THE BUTTERFLY - Yuzu mousse, raspberry compote, pistachio sablé 19
Poached Pear - Pistachio sablé and sponge cake, bavarian cream 19
PLANT BASED ICE CREAM AND SORBET TRIO - (VEGAN, DF, GF) 19
SELECTION OF ARTISANAL CHEESES 27
A 20% service charge will be added to your bill and distributed to the service team.
SEASONAL EXPRESSION OF AUTUMN
FIVE COURSES $140 reflecting the best of this season’s bounty | Add a wine tasting +$150
Enjoy our fresh, homemade bread selection - made daily by our pastry team
FIRST COURSE
SNAPPER CRUDO* - Brown butter vinaigrette, persimons, daikon salad, 10g kaluga caviar
SECOND COURSE
PAPPARDELLE PASTA - Parmesan, crème fraîche, preserved lemon aioli, roasted artichokes
THIRD COURSE
STEELHEAD TROUT* - Haricot Vert, shaved mushroom, lemon émulsion
FOURTH COURSE
BRAISED BEEF CHEEK - Salsify, grilled radicchio, hazelnuts
DESSERT COURSE
POACHED PEAR - Pistachio sablé and sponge cake, bavarian cream
A 20% service charge will be added to your bill and distributed to the service team.
DINNER MENUS
DINNER À LA CARTE
Enjoy our fresh, homemade bread selection - made daily by our pastry team
STARTERS
CAVIAR SERVICE 1OZ / 2OZ - Accoutrements, seasoned potato chips MP
Butternut Squash Veloute - Cured duck breast, pumpkin seed condiment, citrus 25
SEARED FOIE GRAS - Shallots, white grapes, walnuts 45
SNAPPER CRUDO* - Brown butter vinaigrette, persimons, daikon salad 28 *Add 10g kaluga caviar +40
BOSTON LETTUCE SALAD - Fennel and citrus coulis, grapefruit, coriander crackers 25
BURRATA - Salt-baked Beetroot, Green Apple, Pistachio 29
YELLOWFIN TUNA CARPACCIO* - Avocado, pickled fresno, tamari dressing 32 *Add 10g kaluga caviar +40
ROCK SHRIMP “CHAUD-FROID"* -Stone fruit, herb pistou, kombu chips 29
MID-COURSE
PAPPARDELLE PASTA - Parmesan, crème fraîche, preserved lemon aioli, roasted artichokes 32
POACHED EGG - Beluga lentils, tarragon pistou, prosciutto 24 *Add 10g caviar supplement +40
BOMBA RICE - Calasparra rice, squash blossom, shiitake ragu, pickled vegetables 32
ENTRÉES
SQUID* - Spanish chorizo and onion farce, buttered white beans, lemon aioli 39
STEELHEAD TROUT* - Haricot Vert, shaved mushroom, lemon émulsions 45
ROASTED FREE RANGE CHICKEN* -Lemon herb sauce, fennel confit, maitake mushroom fricasse 44
BRAISED BEEF CHEEK* - Salsify, grilled radicchio, hazelnuts 50
FLAT IRON STEAK* - Wilted greens, mushroom, beurre rouge 59
PORK LOIN* - Cabbage, pineapple gastrique, mustard condiment 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
SEASONAL ACCOMPANIMENTS
ROASTED BRUSSEL SPROUTS - Apple-cider honey glaze 15
CHARRED BROCCOLINI - Romesco, shallots 15
CRISPY POTATO PAVE - Shallot coulis, chives 15 *Add 10g Caviar +40
DESSERTS
CARAMEL SABAYON - Chocolate pudding, cocoa nibs tuile 19
MAPLE ROASTED PUMPKIN - Cheesecake mousse, miso caramel ice cream 19
THE BUTTERFLY - Yuzu mousse, raspberry compote, pistachio sablé 19
PLANT BASED ICE CREAM AND SORBET TRIO - (VEGAN, DF, GF) 19
SELECTION OF ARTISANAL CHEESES 27
A 20% service charge will be added to your bill and distributed to the service team.
SUNDAY soirée
3 COURSE MENU & COMPLIMENTARY COCKTAIL| $75 PER GUEST
SUNDAYS | 12PM - 4:30PM
COMPLIMENTARY COCKTAIL
Degas' Ballerina, Una Vodka, strawberries & hibiscus cordial, rhubarb, vanilla syrup, lime
FIRST COURSE (choice of)
Mushroom Toast, seasoned cream cheese, fine herbs *Add poached egg +6
Butternut Squash Velouté, cured duck breast, pumpkin condiment, citrus
Boston Lettuce Salad, fennel and citrus coulis, coriander crackers *Add salmon +29 or chicken +24
SECOND COURSE (choice of)
Squash Cappelletti, pecorino, pear-apple emulsion, mushroom jus
Wagyu Steak & Eggs, flat iron steak, crispy egg, herb potato espuma
Duck Leg Confit, roasted potatoes, romesco
DESSERT (choice of)
Maple Roasted Pumpkin, cheesecake mousse, miso-caramel ice cream
Caramel Sabayon, chocolate pudding, cocoa nibs tuile
BRUNCH À LA CARTE
Enjoy our fresh, homemade bread selection - made daily by our pastry team
Starters
MUSHROOM TOAST - Seasoned cream cheese, fine herbs 26 *Add poached egg +6
FRENCH TOAST - Roasted pineapple & mango, pineapple rum gelé 24
POACHED EGG - Beluga lentils, tarragon pistou, prosciutto 24 *Add 10g Kaluga Caviar +40
SNAPPER CRUDO* - Brown butter vinaigrette, persimons, Daikon Salad 28 *Add 10g kaluga caviar +40
BOSTON LETTUCE SALAD - Fennel and citrus coulis, grapefruit, coriander crackers 23 *Add salmon +29 or chicken +24
BURRATA - Salt-baked Beetroot, Green Apple, Pistachio 29
Entrées
LAMB SHAKSHUKA - Tomatoes, feta cheese, five spices, poached eggs, sourdough 36
DUCK CONFIT BENEDICT* - English muffin, orange hollandaise, kumquats 33
LOBSTER ROLL* - Buttered brioche, curry aioli, pommes frites 41
WAGYU CHEESEBURGER* - Seeded bun, Gruyère, avocado, pommes frites 38
SEARED TROUT* - Haricot Vert, shaved mushroom, lemon émulsion 45
PAPPARDELLE PASTA - Parmesan, crème fraîche, preserved lemon aioli, roasted artichokes 32
WAGYU STEAK & EGGS* - Hanger steak, crispy egg, herb potato espuma 59
DESSERTS
CARAMEL SABAYON - Chocolate pudding, cocoa nibs tuile 19
MAPLE ROASTED PUMPKIN - Cheesecake mousse, miso caramel ice-cream 19
THE BUTTERFLY - Yuzu mousse, raspberry compote, pistachio sablé 19
POACHED PEAR - Pistachio sablé and sponge cake, bavarian cream 19
PLANT BASED ICE CREAM AND SORBET TRIO - (VEGAN, DF, GF) 19
SELECTION OF ARTISANAL CHEESES 25
A 20% service charge will be added to your bill and distributed to the service team.
SIGNATURE COCKTAILS
CHICHA DE VIE - Eau de Vie de Raisin, Pineapple, Chicha Morada, Lime, Milk Punch (Clarified) 21
CARAMEL MARTINI - Ketel One Vodka, Mr. Black Coffee Liqueur, Salt Caramel Toffee, Espresso 21
DEGAS’ ballerina - Una Vodka, Strawberry-Hibiscus-Rhubarb Cordial, Vanilla Syrup 23
ORANGINA - Grey Goose L’Orange, Tangerine Puree, St. Germain, Simple Syrup, Fresh Lemon Juice, Dehydrated Lime 21
ELIXIR DEL SOL - Centinela Blanco, Passion Fruit, Vanilla, Lime 21
BISOU DE MENTHE - Beefeater Gin, Menthe Liqueur, Cucumber Juice, Lime 21
LE PIQUE-NIQUE - Cocuy, Roasted Guava, Ancho Chile, Pedro Ximenez 26
LA BELLE NORMANDIE - Brioche Calvados, Grey Goose La Poire, La Quintinye Blanc, Vanilla 26
ZERO-PROOF COCKTAILS
LE JARDIN - Cucumber, Mint, Lime, Soda 15
STAR OF THE SHOW - Veridoshé Ginesis, Pineapple, Lemon 16
POIRE DOREE - Roasted Pear, Spiced Honey, Yuzu Juice, Soda 16
WINES BY THE GLASS
SPARKLING
Telmont, Reserve Brut, Champagne, FR, 36
Ferrari, Rose, Trento, IT, 21
Alma 4, Blanc de Blancs, Brut, Uco Valley, MDZ, ARG, 22
WHITE
PINOT GRIGIO - 2025 Pighin, Friuli-Venezia-Giulia, IT 17
CHENIN BLANC - 2021 Clotilde Legrand, “A L’Ecart,” Saumur, Loire Valley, FR 20
SAUVIGNON BLANC - 2024 Clos Floridene, Graves, Bordeaux, FR 25
ROSÉ
GARNACHA - 2025 Domaine Collotte, Marsannay, Burgundy, FR 18
RED
PINOT NOIR - 2022 Ilahe, ‘Bon Sauvage,’ Willamette Valley, Oregon, US 34
CABERNET FRANC - 2023 Beatrice et Pascal Lambert ‘Les Terrasses,’ Chinon, Loire, FR 21
RHONE BLEND - 2023 Alain Jaume, ‘Grangette des Papes,’ Chateauneuf-du-Pape, FR 33
MALBEC - 2022 Per Se Monasterio, ‘Inseparable,’ Valle de Uco, Mendoza, ARG 36
BEER
BELLE EPOQUE, Blonde Ale, FR 10
CHARRO, Pilsner, Mex 12
A 20% service charge will be added to your bill and distributed to the service team.
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
The Green Étoile - No 3 Gin, Mint Liquor, Lime, Prosecco, Club Soda 12
SPICE MARGARITA - Potro Tequila with Red Pepper, Agave, Lime, Passion Fruit 12
THE ELECTRIC LADY - Vodka, Blue Curacao, Lime, Cranberry Juice, Simple Syrup 12
TROPICAL ALPINE - Kingston Imperial Sorrel, Suze Liqueur, Pineapple, Demerara, Lime 12
STAR OF THE SHOW - Veridoshé Ginesis, Pineapple, Lemon 12
MARTINIS
HOUSE VODKA OR GIN MARTINIS 12
CHOICE OF - Dirty, Slight Dirty, Extra Dirty, Classic, Bone Dry, 50/50
GARNISH - Lemon Twist, Orange Twist, Olives, Cocktail Onions
HOUSE WINES (5OZ)
WHITE, RED & ROSÉ 12
BEER
Kronenbourg, French Lager 8
SMALL PLATES
FISH CROQUETTES - Preserved Lemon Aioli 12 *Add 5g kaluga caviar +20
SALMON RILLETTE - Tapioca Crackers, Avo Mousse 12
WAGYU BUNS - Gruyere Cheese, Bourbon Dressing, Caramelized Shallots 18
LOBSTER BITES - Curry Aioli, Pickles, Fried Shallots 18 *Add 5g kaluga caviar +20
BEEF TARTARE - Brioche Toast, Capers, Cornichon 12
TRUFFLE FRIES - White Truffle Oil, Parmesan 12
CRISPY CHICKEN - Sriracha Mayo 12
MARINATED OLIVES 6
MIXED NUTS 6
A 20% service charge will be added to your bill and distributed to the service team.