MENUS
SPRING LUNCH
Join us for our lunch prix fixe menu - two courses $78
STARTERS (CHOICE OF)
Burrata, stone fruit, cherry tomatoes, bee pollen, basil seeds
cured hiramasa, ajo blanco, heart of palm, grilled pineapple, lemon balm
yellow tomato gazpacho, sourdough croutons, basil, espelette, lime
Baby lettuce, creamy avocado dressing, marinated summer squash, buckwheat lavash
$35 FOR CAVIAR
ROASTED LEEK & ASPARAGUS, SAUCE GRIBICHE, BRIOCHE CROUTONS, EGG, +
$35 FOR CAVIAR
GRILLED SPANISH OCTOPUS, FAVA BEANS, MINT YOGURT, SUMAC
MAINE SCALLOPS, CARROT "BUTTER", CHICKPEAS, LEMONGRASS EMULSION
ENTRÉES (choice of)
carolina gold rice risotto, saffron butter, piquillo pepper, fried okra, curry, cilantro
YUKON GOLD POTATO GNOCCHI, Watercress, parmigiano crème fraiche, pickled green garlic
long island corn and ricotta, triangoli, chanterelles, whey foam, purslane
grilled sea bream, haricot vert, roc shrimp, fine herbs, lemon beurre blanc
Hudson valley steelhead trout, Asparagus, meyer lemon, hollandaise, smoked roe
$15
POACHED MAINE LOBSTER, Creamy polenta, coral bisque +
$15
hudson valley duck, plums, arugula & yuzu coulis, marcona almond
DESSERT
RHUBARB TART, Pandan chiffon, strawberry ice cream 22
PETIT CAFÉ, soft caramel, milk chocolate mousse 22
VALRHONA GUANAJA DARK CHOCOLATE CRÉMEUX, SALTY CARAMEL SABAYON 22
LE JARDINIER PLANT BASED ICE CREAM DARK CHOCOLATE- PISTACHIO-COFFEE (Vegan, DF, GF) 22
SPRING DINNER
Enjoy our fresh, homemade bread selection - made daily by our pastry team
3 course menu (choice of appetizer, mid course or entrée, and dessert) 126
4 course menu (choice of appetizer, mid-course, entrée, and dessert) 148
STARTERS
burrata, stone fruit, cherry tomatoes, bee pollen, basil seeds 38
cured hiramasa, ajo blanco, heart of palm, grilled pineapple, lemon balm 38
Baby lettuce, creamy avocado dressing, marinated summer squash, buckwheat lavash 28
watermelon and heirloom tomato salad, ginger, chamomile, mint vinegar 32
crispy pork belly, watermelon, pickled chili, ginger, coriandre, lime 30
STEAK TARTARE, SPICY AIOLI, CAPERS, CRISPY MARBLE POTATOES 36
MID-COURSE
MAINE SCALLOPS, CARROT "BUTTER", CHICKPEAS, LEMONGRASS EMULSION 42
carolina gold rice risotto, saffron butter, piquillo pepper, fried okra, curry, cilantro 42
long island corn and ricotta, triangoli, chanterelles, whey foam, purslane 42
tagliatelle, aged parmesan, shaved chilean black truffles
GRILLED SPANISH OCTOPUS, FAVA BEANS, MINT YOGURT, SUMAC 38
ENTRÉES
$15)
MAINE POACHED LOBSTER, Snow peas, coral bisque, basil 75 (+
$15)
ATLANTIC HALIBUT, Spring vegetables, English pea & lemon verbena emulsion, mint 58
hudson valley duck, plums, arugula & yuzu coulis, marcona almond 72
grilled spanish sole, sauce vierge, agretti, tomato confit, lemon 70
HERITAGE GREEN CIRCLE CHICKEN, SHALLOT & WHITE PORT COULIS, WILD MUSHROOMS, SPRING ONIONS 56
wagyu striploin supplement $125
wagyu bavette, charred shishitos, pickled ramps, black garlic, onion soubise 76
wagyu striploin supplement $125
DESSERTS
VALRHONA GUANAJA DARK CHOCOLATE CRÉMEUX, SALTY CARAMEL SABAYON 22
THE BUTTERFLY, YUZU MOUSSE, RASPBERRY COMPOTE, PISTACHIO SABLÉ 22
Strawberry Dream, Matcha Cremeux and Wafer Crumbles 22
Pure Pineapple, Vegan Milk Chocolate Mousse, Lime Cream 22
L'ORANGE Chocolate genoise, Grand Marnier orange cream, mandarin compote 22
LE JARDINIER PLANT BASED ICE CREAMS (Vegan, DF, GF) 22
DARK CHOCOLATE – PISTACHIO – COFFEE
ARTISANAL CHEESE PLATE, WALNUT RAISIN BREAD 38
CORPORATE PASTRY CHEF SALVATORE MARTONE
EXECUTIVE CHEF ANDREW AYALA
SEASONAL EXPRESSION MENU
Enjoy our fresh, homemade bread selection - made daily by our pastry team
FIVE COURSE 195
HIRAMASA, GREEN ALMOND, SNOW PEAS, FENNEL, ROYAL KALUGA CAVIAR
FRENCH WHITE ASPARAGUS, Orange reduction, kumquat coulis, crispy quinoa
YUKON GOLD GNOCCHI, WATERCRESS, PICKLED GREEN GARLIC, ROMAINE, UNI
ROASTED SQUAB, MOREL MUSHROOMS, GRILLED RAMPS, GREEN GARLIC, WATERCRESS
Strawberry Dream, Matcha Cremeux and Wafer Crumbles
WINE PAIRINGS
FIVE-COURSE WINE PAIRING 95
FIVE-COURSE PRESTIGE WINE PAIRING 195
NON-ALCOHOLIC PAIRING 75
EXECUTIVE PASTRY CHEF SALVATORE MARTONE
EXECUTIVE CHEF ANDREW AYALA
BAR MENU
AVOCADO MOUSSE everything spice, chips 22
POMME PAILLASSON garlic aioli 12
DEVILED EGGS smoked trout roe 14
MINI LOBSTER ROLLS toasted brioche 18
SMOKED FISH DIP trout roe, lavash 14
ARTISANAL CHEESE PLATE raisin walnut toast 30
*Served at the downstairs Bar
DESSERTS
VALRHONA GUANAJA DARK CHOCOLATE CRÉMEUX, SALTY CARAMEL SABAYON 22
THE BUTTERFLY, YUZU MOUSSE, RASPBERRY COMPOTE, PISTACHIO SABLÉ 22
Strawberry Dream, Matcha Cremeux and Wafer Crumbles 22
Pure Pineapple, Vegan Milk Chocolate Mousse, Lime Cream 22
L'Orange, Chocolate Genoise, Grand Marnier Orange Cream, Mandarin Compote 22
LE JARDINIER PLANT BASED ICE CREAMS 22
DARK CHOCOLATE – PISTACHIO – COFFEE
ARTISANAL CHEESE PLATE, WALNUT RAISIN BREAD 38
*Desserts are available for dinner
BEVERAGES
APERITIF COCKTAILS
The Aviation, The Botanist Gin, Creme de Violet, Lemon, Lavender Syrup 22
Negroni au Cacao, Campari, Sweet Vermouth, Frangelico, Chocolate Bitters 20
Sazerac, Sazerac Rye, Demerara, Peychaud's Bitter 20
Antarctic Martini, -40° Beluga Vodka, Olive Oil, Olives, 28
SIGNATURE COCKTAILS
Garibaldi in Love, Aspen Vodka, Campari, Yerba Mate, Lemon, Grapefruit 20
Royal Sidecar, Branson Cognac, Cointreau, Lemon, Orange 22
The Golden Nectar, Toki Whiskey, Honey, Thyme, Yuzu, Fever-Tree Club Soda 20
The Rising Sun, Fogo Novo Cachaça, Tequila Blanco, Meyer Lemon, Orange 22
Le Jardin Vert, Nikka Coffey Gin, Lemon, Green Chartreuse, Mint, Peas, Egg White 24
MOCKTAILS
A-Zero Spritz, Italian Spritz, French Bloom Blanc de Blanc, Orange 18
Ever Fall, Everleaf Florets, pear puree, lemon, chamomile syrup 18
Mont Rose, Everleaf Mountain, Orange cordial, yuzu, rose water 18
FRESH JUICES
Golden Spice, Carrots, Orange Juice, Ginger, Turmeric 13
Green Juice, Cucumber, Green Apples, Kale or Spinach, Limes 13
NON-ALCOHOLIC WINES
NON-1 Chamomile & Raspberry 16
FRE Cabernet-Sauvingnon 16
WOLFFER ESTATE ”Spring in a Bottle” 16
FRENCH BLOOM BY TATTINGER Rosé (Brut) 25
WINES BY THE GLASS
CHAMPAGNE & SPARKLING
Cremant de Bourgogne - Val de Mer Burgundy, FR 17
Champagne Brut - Frerejean Freres 'Premier Cru' Champagne, FR 30
Rosé Champagne - Laurent-Perrier ‘Cuveé Rose’ Champagne, FR 38
WHITE
Sancerre - Sauvignon Blanc - J. de Villebois Loire Valley, FR 22
Vouvray - Chenin Blanc - Pichot ‘Le Peu Moriette’ Loire Valley, FR 17
Chablis 1er Cru - Chardonnay - C. Patrice ‘Beauroy’ Burgundy, FR 25
Chardonnay - Flowers Sonoma Coast, CA 22
ROSÉ
Peyrassol ‘Cuvee de Commandeurs’ Côtes de Provence, FR 17
Chateau d' Esclans 'Rock Angel’ Côtes de Provence, FR 18
RED
Pinot Noir - RouteStock Sonoma Coast, CA 18
Auxey-Duresses - Pinot Noir - Matrot Burgundy, FR 32
Crozes-Hermitage - Syrah - Maison Alexandrins Rhone Valley, FR 22
Saint-Emilion - Merlot-Cabernet - Dame de Gaffeliere Bordeaux, FR 27
Cabernet-Merlot - Miner Napa Valley, CA 29
Gamay - Chateau du Moulin-a-Vent ‘Couvent des Thorins’ Beaujolais, FR 21
RESERVE WINES BY THE GLASS
Prestige Champagne- Krug ‘169th Edition’ Champagne, FR 125
Chardonnay- Meursault- Thierry & Pascale Matrot Burgundy, FR 60
Saint-Julien- Cabernet-Merlot- Chateau Langoa Barton Bordeaux, FR 70