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Celebrate Easter on Sunday, April 5th with special spring menus curated by Executive Chef Bastian Schenk and Executive Pastry Chef Salvatore Martone.

Enjoy a 4-course tasting menu with choice of starter, mid-course, entrée and dessert for 175 per guest. Or discover a selection of à la carte dishes, featuring seasonal Easter specials. For families joining us, little ones can enjoy a children’s menu upon request.

LA BURRATA CROUSTILLANTE, crispy burrata, bresaola, green asparagus, pepper toast 36

SALADE D’ENDIVES AU BLEU, blue cheese, walnuts, apple, orange dressing 26

POIREAUX VINAIGRETTE, leeks, egg mimosa, matcha dressing, radish, croutons 28

LA TERRINE DE FOIE GRAS, foie gras terrine, rhubarb and rose chutney, toasted brioche 46

FRUITS DE MER RAVIOLI, bisque, cauliflower fondant, black tuile 48

CAROLINA GOLD RISOTTO, carrot, safran lemongrass bouillon, pickles & carrot chips 42

L’OEUF CROUSTILLANT, organic crispy egg, confit leeks, haddock, smoked milk 36

LE POULPE, octopus, Spanish chorizo, artichoke, citrus 42

LE SAUMON GRILLE, salmon, blue watercress, kaffir lime, ginger fiddlehead chlorophylle 68

FLÉTAN ET CHAMPAGNE SAUCE, halibut, fennel confit, Champagne sauce 74

LE MAGRET DE CANARD À LA FLEUR D’ORANGER, carrot-citrus, mango emulsion, natural jus 78

CARRÉ D’AGNEAU, rack of lamb, aubergine variations, parsley butter, jus agneau 86

SABAYON CARAMEL, white chocolate ice cream, cocoa nibs, Valrhona guanaja chocolate 22

LE PAPILLON, yuzu mousse, raspberry compote, pistachio sable 22

tangerine VEGAN dream- vanilla chantilly, dark chocolate puff quinoa crunch 22

HUMINGBIRD GÂTEAU, carrot cake, coconut chantilly, pineapple 22

LE JARDINIER PLANT BASED ICE CREAM, dark chocolate, pistachio, coffee 22 Vegan, DF, GF

Join us for our lunch prix fixe menu - two courses

Discover an Homage to French Classics with signature dishes by Le Jardinier.

TARTARE DE BŒUF CLASSIQUE, Smoked confit egg yolk, herb salad, tuile, chive oil 42

VOL-AU-VENT DE HOMARD, Poached Maine lobster, bisque, wild mushrooms, watercress coulis 52 (PF +15)

FLÉTAN ET CRÈME CAVIAR, Steamed halibut, fennel, Champagne sauce (avec caviar +40) 85 (PF +25)

Burrata, Pecan Gremolata, Red Wine Poached Pears, Grapes

POIREAUX RÔTIS, Leeks, radish, sauce gribiche, hazelnut, croutons

CREVETTE, Shrimp, bouillabaisse gelée, herb & rouille mayonnaise, foie gras

carolina gold rice risotto, Carrot, safran lemongrass bouillon, pickles & carrot chips

Noix de Saint-Jacques du Maine, Scallops, chestnut veloute, celery-chestnut ragout, chicken jus

OEUF PARFAIT BIO, Organic egg, smoked pork belly, mushroom, garlic chips, croutons

RAVIOLE DE CANARD, Root vegetables, chicken jus, foie gras, black truffle

TRUITE ARC-EN-CIEL, Smoked trout, brocolis puree, lemongrass, smoked roe, olive tuile

BAVETTE, Sunchoke puree & chips, black garlic, horseradish, grilled chicories

tartE AU THÉ, Bergamot creme, Earl Gray chantilly, hazelnut mousseline 22

PETIT CAFÉ, soft caramel, milk chocolate mousse 22

SABAYON CARAMEL, White chocolate ice cream, cocoa nibs, Valrhona guanaja chocolate 22

LE JARDINIER PLANT BASED ICE CREAM DARK CHOCOLATE- PISTACHIO-COFFEE (Vegan, DF, GF) 22

Enjoy our fresh, homemade bread selection - made daily by our pastry team

3 course menu (choice of appetizer, mid course or entrée, and dessert) 132

4 course menu (choice of appetizer, mid-course, entrée, and dessert) 164

TARTARE DE BŒUF CLASSIQUE, Egg yolk, spicy aioli, crispy tuile 42

BŒUF AU POIVRE NOIR, Wagyu striploin, potato and celeriac mille feuille, sauce au poivre 125 (PF +49)

VOL-AU-VENT DE HOMARD, Poached Maine lobster, chanterelles, lobster bisque 52 (PF +15)

FLÉTAN ET CRÈME CAVIAR, Steamed halibut, leek fondue, Champagne sauce (avec caviar +40) 68 (PF +25)

Burrata, Pecan Gremolata, Pecan gremolata, red wine poached seckel pears, grapes 36

ROULEAU de THON, Yellowfin tuna, daikon-pear, cilantro cream sauce 38

POIREAUX RÔTIS, Leeks, radish, sauce gribiche, hazelnut, croutons 42

CREVETTE, Shrimp, boulllabaisse gelée, herb & rouille mayonnaise, foie gras 36

"A Taste of Bastion" - Experience a dish from Executive Chef Felipe Botero of Michelin-starred sister concept Le Jardinier Houston: FRUITS DE MER RAVIOLI, Bisque, cauliflower fondant, black tuile 34

carolina gold rice risotto, Red kabocha, mimolette, Tuscan kale, pickled chili 42

Noix de Saint-Jacques, Scallops, chestnut veloute, celery-chestnut ragout, chicken jus 44

OEUF PARFAIT BIO, Egg, smoked pork belly, mushroom, garlic chips, croutons, truffles 36

RAVIOLE de CANARD, Root vegetables, chicken jus, foie gras, black truffle 58

TRUITE ARC-EN-CIEL, Smoked trout, brocolis puree, lemongrass, smoked roe, olive tuile 64

FLÉTAN ET CHAMPAGNE SAUCE, Steamed halibut, fennel confit, Champagne sauce (avec Caviar +

MAGRET DE CANARD AUX ÉPICES, Duck, braised endive, kumquat, toasted hazelnut 78

Wagyu Bavette, Sunchokes, Sunchoke puree & chips, black garlic, horseradish, grilled chicories 86, (wagyu striploin supplement +10)

SABAYON CARAMEL, White chocolate ice cream, cocoa nibs, Valrhona guanaja chocolate 22

LE PAPILLON, Yuzu mousse, raspberry compote, pistachio sablé 22

Chestnut mont blanc, Calamansi Sorbet, Crispy Meringue 22

TANGERINE VEGAN DREAM, VANILLA CHANTILLY, DARK CHOCOLATE PUFF QUINOA CRUNCH 22

Mille-Feuille aux noisettes, puff pastry, hazelnut chantilly, coffee ice cream 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

Enjoy our fresh, homemade bread selection - made daily by our pastry team

CREVETTE, Shrimp, boulllabaisse gelée, herb & rouille mayonnaise, foie gras

ROULEAU de THON, Yellowfin tuna, daikon-pear, cilantro cream sauce

OEUF PARFAIT BIO, Egg, smoked pork belly, mushroom, garlic chips, croutons, truffles

FLÉTAN ET CHAMPAGNE SAUCE, Steamed halibut, fennel confit, Champagne sauce

AMERICAN WAGYU STRIPLOIN, Sunchoke puree & chips, garlic, horseradish, grilled chicories

Chestnut Montblanc, calamansi sherbet, crispy meringue

FIVE-COURSE WINE PAIRING 115

FIVE-COURSE PRESTIGE WINE PAIRING 165

EXECUTIVE PASTRY CHEF SALVATORE MARTONE

Potato croquettes, crème fraiche 12

Charred shishito peppers, lemon, fleur de sel 9

California dip, potato gaufrettes 9

Wagyu beef steak tartare, spicy aioli, marble potato chips 28

Artisanal cheese plate, whipped wildflower honey, walnut raisin toast 38

*Served at the downstairs Bar

VALRHONA GUANAJA DARK CHOCOLATE CRÉMEUX, SALTY CARAMEL SABAYON 22

THE BUTTERFLY, YUZU MOUSSE, RASPBERRY COMPOTE, PISTACHIO SABLÉ 22

Montblanc, Chestnut rum cream, calamansi sherbet, crispy meringue 22

TANGERINE VEGAN DREAM, VANILLA CHANTILLY, DARK CHOCOLATE PUFF QUINOA CRUNCH 22

MAPLE & PUMPKIN, Puff Pastry, Pumpkin cheesecake mousse, maple ice cream 22

LE JARDINIER PLANT BASED ICE CREAMS 22

DARK CHOCOLATE – PISTACHIO – COFFEE

ARTISANAL CHEESE PLATE, WALNUT RAISIN BREAD 38

*Desserts are available for dinner

CALYPSO, White Rum, Italicus, Pineapple, Lime, Maury Fortified Wine 22

GOLDEN TRUFFLE, Truffle Washed Elijah Craig, White Truffle Honey, Lemon 35

SPICY JOE, Lalo Tequila Blanco, Desolas Mezcal, Lemon, Ginger & Honey 26

Flecha Azul Tequila Blanco, Desolas Mezcal, Ancho Reyes, Lime, Pineapple & Fennel Pollen 24

PAPER PLANE MAL FAIT, Branson Cognac, Aperol, Amaro Nonino, Lemon & Orange 24

GARIBALDI IN LOVE, Aspen Vodka, Campari, Yerba Mate, Lemon & Grapefruit 26

EXPERIENCE GIN, Botanist Gin, Cocchi Rosa, Amaro Amara, Lemon & Cucumber 22

BARREL AGED COCCORONI, Planteray Coconut, Campari, Vermouth Blanc 24

Le Jardin, Cucumber, Lime, Fines Herbes, Club Soda 16

NAGRONI, Lyre’s Italian Orange, Lyre’s London Dry & Roots Divino Amaro 18

FALL FIZZ, Apple Cider, Maple, Ginger, Lemon & Club Soda 16

Golden Spice, Carrots, Orange Juice, Ginger, Turmeric 13

VITAL GARDEN Cucumber, Lime Juice, Green Apple, Kale 13

Please be advised that a 95 corkage fee will be applied, limited to one bottle for every four guests.