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
COBIA CRUDO* Chilled coconut-rosemary broth, mint oil
WINTER GREENS, Mix lettuce, pomegranate reduction, sherry vinaigrette
ENTRÉE
(choice of)
FARRO RISOTTO, Butternut squash, autumn mushroom, parmesan tuile
ROASTED FREE RANGE CHICKEN* Yuca fritter, broccolini, masala reduction
SALMON CONFIT* Herb and buttermilk emulsion, patty pan, grilled okra
BEEF HANGER STEAK* Peppercorn sauce, sweet potato cake, confit mushroom
Supplement 20
DESSERT
(choice of)
APPLE TART TATIN, Sablé tart, baked caramel cream, spiced white chocolate
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
BEEF TARTARE* Lotus root chip, shaved radishes 33
ROASTED BEET SALAD, Pistachio gremolata, goat cheese, mint oil 26
COBIA CRUDO* Chilled coconut-rosemary broth, mint oil 27 *Add 10g Caviar 40
WINTER GREENS, Mix lettuce, pomegranate reduction, sherry vinaigrette 23 *Add salmon 19 or chicken 18
MURRAY’S BURRATA, Local citrus, starfruit, pistachios 29
YELLOWFIN TUNA CARPACCIO* Avocado, pickled fresno, tamari dressing 32
ENTRÉES
FARRO RISOTTO, Butternut squash, autumn mushroom, parmesan tuile 34
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
SEARED DIVER SCALLOPS* Carrot purée, lemongrass sauce, crispy crumbs 53
SALMON CONFIT* Herb and buttermilk emulsion, patty pan, grilled okra 45
POACHED COD* White wine, bok choy, celery, potato 41
BEEF HANGER STEAK* Peppercorn sauce, sweet potato cake, confit mushroom 58
DESSERTS
CARAMEL SABAYON, Chocolate pudding, cocoa nibs tuile 19
APPLE TART TATIN, Sablé tart, baked caramel cream, spiced white chocolate 19
THE BUTTERFLY, Yuzu mousse, raspberry compote, pistachio sablé 19
PLANT BASED ICE CREAM AND SORBET TRIO (VEGAN, DF, GF) 17
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
COBIA CRUDO* Chilled coconut-rosemary broth, mint oil
SECOND COURSE
CONCHIGLIE PASTA* Mushroom ragu, sugar snap peas
THIRD COURSE
BEEF HANGER STEAK* Peppercorn sauce, sweet potato cake, confit mushroom
DESSERT COURSE
APPLE TART TATIN, Sablé tart, baked caramel cream, spiced white chocolate
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
BEEF TARTARE* Lotus root chip, shaved radishes 33
ROASTED BEET SALAD, Pistachio gremolata, goat cheese, mint oil 26
COBIA CRUDO* Chilled coconut-rosemary broth, mint oil 27 *Add 10g Caviar 40
WINTER GREENS, Mix lettuce, pomegranate reduction, sherry vinaigrette 23
MURRAY’S BURRATA, Local citrus, starfruit, pistachios 29
YELLOWFIN TUNA CARPACCIO* Avocado, pickled fresno, tamari dressing 32
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, autumn mushroom, parmesan tuile 34
SEARED DIVER SCALLOPS* Carrot purée, lemongrass sauce, crispy crumbs 53
CONCHIGLIE PASTA* MUSHROOM RAGU, Sugar snap peas 32
POACHED COD* White wine, bok choy, celery, potato 41
SALMON CONFIT* Herb and buttermilk emulsion, patty pan, grilled okra 45
ROASTED FREE RANGE CHICKEN* Yuca fritter, broccolini, masala reduction 44
BRAISED BEEF SHORT RIB* Miso-port glaze, broccoli purée, croquette, horseradish 59
BEEF HANGER STEAK* Peppercorn 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, Leek fondue with thyme, champagne cream sauce with caviar 57
DESSERTS
APPLE TART TATIN, Sablé tart, baked caramel cream, spiced white chocolate 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 (VEGAN, DF, GF) 16
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 Juice, Prosecco, 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, Mix lettuce, pomegranate reduction, sherry vinaigrette *Add salmon 19 or chicken 18
Entrée
(choice of)
JUMBO LUMP CRAB CAKES* Avocado mousse, apple, celery relish
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)
APPLE TART TATIN, Sablé tart, baked caramel cream, spiced white chocolate
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* Lotus root chip, shaved radish 33
COBIA CRUDO* CHILLED COCONUT-ROSEMARY BROTH, MINT OIL 27 *Add 10g Kaluga caviar 40
WINTER GREENS, Mix lettuce, pomegranate reduction, sherry vinaigrette 23 *Add salmon 19 or chicken 18
MURRAY’S BURRATA, LOCAL CITRUS, STARFRUIT, PISTACHIOS 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, autumn 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
APPLE TART TATIN, Sablé tart, baked caramel cream, spiced white chocolate 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 (VEGAN, DF, GF) 19
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
CHICHA DE VIE - Eau de Vie de Raisin, Pineapple, Lime, Milk Punch (Clarified) 21
GOLDEN SUNSET - Zyr Vodka, Mango Liqueur, Lemon, Vegan Foamer, Tajin 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 20
ELIXIR DEL SOL - Centinela Reposado Tequila, Vanilla, Passionfruit, 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 - Vodka, Mango Liqueur, Lemon, Vegan Foamer, Dehydrated Mango
$12
$12
SPICE MARGARITA - Tequila Blanco infused with Red Pepper, Agave, Lime, Passion Fruit
$12
$12
CARAMEL MARTINI - Vodka, Coffee Liquor, Toffee Syrup, Coastal Infusion, Espresso
$12
$12
LA CHAPELLE - La Capilla Blanco Cocuy, Cucumber, Yuzu Triple Sec, Lime
$12
$6
ANANAS (non alcoholic) - Toasted Pineapple, Fresh Lemon, Sparkling Water
$6
HOUSE WINES (5OZ)
$12
WHITE
Vigneau-Chevreau, 'Cuvée Silex,’ Vouvray 2023
$12
$12
RED
Tenuta di Castellaro, ’Ypsilon,’ IGT, Lipari 2021
$12
BEER
$6
Kronenbourg, French - Lager or Blanc
$6
SMALL PLATES
$12
Beef Tartare - Brioche Toast, Capers, Conichon
$12
$12
Truffle Fries - White Truffle Oil, Parmesan
$12
$12
Falafel - Smoked Eggplant, Zhoug
$12
$12
Herb Battered Chicken - Cole Slaw, Sriracha Mayo
$12
$15
SLIDERS (3) - Avocado, Gruyère, Tomato Gastrique
$15
VALENTINE'S DAY LUNCH (4 courses $90)
Saturday, February 14; 12 - 3:45 PM
Celebrate Valentine's Day with a special lunch experience; elevate the tasting with a wine pairing +135
Lunch à la carte is available
Enjoy our fresh, homemade bread selection - made daily by our pastry team
FIRST COURSE
Scallop crudo - pickled grapes, ajo blanco, dill oil *Add caviar 40
SECOND COURSE
Halibut - champagne leek fondue, champagne cream sauce with caviar
THIRD COURSE
Braised beef short rib - freshly grated horseradish, sunchoke, port-miso glaze
DESSERT
“Red Passion” - red velvet cake, raspberry cream, passion fruit sorbet
VALENTINE'S DAY DINNER (5 courses $180)
Saturday, February 14; 6 - 10 PM
Savor the romance as live jazz music sets the mood from 6 - 9 PM; elevate the tasting with a wine pairing +145
Limited à la carte is available
Enjoy our fresh, homemade bread selection - made daily by our pastry team
FIRST COURSE
Scallop crudo - pickled grapes, ajo blanco, dill oil *Add caviar 40
SECOND COURSE
Halibut - champagne leek fondue, champagne cream sauce with caviar
THIRD COURSE
Chestnut ravioli - caramelized buttermilk, black trumpet mushrooms *Add truffle 45
FOURTH COURSE
Braised beef short rib - freshly grated horseradish, sunchoke, port-miso glaze
DESSERT
“Red Passion” - red velvet cake, raspberry cream, passion fruit sorbet