MENUS
LUNCH
Join us for our lunch prix fixe menu - two courses 78 or three courses 98
FLAVORS OF FRENCH TRADITION
Discover an Homage to French Classics with signature dishes by Le Jardinier.
LE PÂTE EN CROUTE, Veal, poultry, duck liver, cardamom pear, pickled vegetable, mustard grain caviar 44
FLÉTAN AU CHAMPAGNE (PF+25), Steamed halibut, saffron fennel confit, Champagne sauce -avec Caviar +40
LE FILET DE BŒUF 95 (PF +15), Le filet de bœuf au poivre de Malabar, confit potatoes, baby gem salad
STARTERS (CHOICE OF)
BURRATA, Pickled tomatoes, strawberries, basil sorbet, chamomile consommé
POIREAUX RÔTIS, Leeks, egg mimosa, matcha vinaigrette, radish, croutons
ROULEAU DE THON, Yellowfin tuna, daikon-pear, cilantro cream sauce
SALADE D’ENDIVES AU BLEU, Blue cheese, walnuts, apple, orange dressing
MID-COURSE (choice of)
CRABE DES NEIGES, Snow crab, avocado, zucchini, tomato, feta, calamansi vinaigrette
CAROLINA GOLD RISOTTO, Carrot, saffron lemongrass bouillon, pickles & carrot chips
NOIX DE SAINT-JACQUES DU MAINE, Scallops, stuffed morels, ginger mushroom broth, geranium rosat
POULPE AU CHORIZO, Octopus, Spanish chorizo, romesco, artichoke & arugula salad
L’OEUF CROUSTILLANT, Organic crispy egg, confit leeks, haddock, smoked milk
ZUCCHINI VELOUTE, Roasted snow crab, Vegetable Ravioli, cream cheese, herbs
"A Taste of Bastion"
ENTRÉES (choice of)
RAVIOLE DE CANARD, Root vegetables, chicken jus, black truffle
LE SAUMON GRILLÉ, Salmon, blue watercress, kaffir lime, ginger, asparagus, dashi
DOVER SOLE GRILLÉE for TWO, Jardinière de légumes, sauce vierge +28
WAGYU BAVETTE, Cannelloni, eggplant caviar, spinach coulis, eggplant chips
DESSERT
Mille-feuille, Puff pastry, mascarpone lemon cream, raspberry compote 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
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) 132
4 course menu (choice of appetizer, mid-course, entrée, and dessert) 164
FLAVORS OF FRENCH TRADITION
LE PÂTE EN CROUTE, Veal, poultry, duck liver, cardamom pear, pickled vegetable, mustard grain caviar 44
$40)
FLÉTAN AU CHAMPAGNE, Steamed halibut, fennel confit, Champagne sauce -avec Caviar 74 (+
$40)
LE FILET DE BŒUF, Le filet de bœuf au poivre de Malabar, confit potatoes, baby gem salad 95 (PF +15)
STARTERS
BURRATA, Pickled tomatoes, strawberries, basil sorbet, chamomile consommé 38
ROULEAU DE THON, Yellowfin tuna, daikon-pear, cilantro cream sauce 32
POIREAUX RÔTIS, Leeks, radish, sauce gribiche, croutons 28
SALADE D’ENDIVES AU BLEU, Blue cheese, walnuts, apple, orange dressing 26
MID-COURSE
"A Taste of Bastion" - Experience a dish from Executive Chef Olivier Jean of our sister concept L’Atelier Robuchon - Geneva’s only two-Michelin-star: ZUCCHINI VELOUTÉ, Roasted snow crab, Vegetable Ravioli, cream cheese, herbs 30
FRUITS DE MER RAVIOLI, Bisque, cauliflower fondant, black tuile 34
CRABE DES NEIGES, Snow crab, avocado, zucchini, tomato, feta, calamansi vinaigrette 45
carolina gold rice risotto, Carrot, saffron lemongrass bouillon, pickles & carrot chips 42
NOIX DE SAINT-JACQUES DU MAINE, Scallops, stuffed morels, ginger mushroom broth, geranium rosat 48
L’OEUF CROUSTILLANT, Organic crispy egg, confit leeks, haddock, smoked milk 36
POULPE AU CHORIZO, Octopus, Spanish chorizo, romesco, artichoke & arugula salad 42
ENTRÉES
RAVIOLE de CANARD, Root vegetables, chicken jus, foie gras 58
LE SAUMON GRILLÉ, Salmon, blue watercress, kaffir lime, ginger, asparagus, dashi 68
LE MAGRET DE CANARD À LA FLEUR D’ORANGER, Duck, orange blossom, carrot-citrus, mango emulsion, natural jus 78
DOVER SOLE GRILLÉE FOR TWO, Jardinière de légumes, sauce vierge 135
Wagyu Bavette, Cannelloni, eggplant caviar, spinach coulis, eggplant chips 86 (+10)
DESSERTS
SABAYON CARAMEL, White chocolate ice cream, cocoa nibs, Valrhona guanaja chocolate 22
LE PAPILLON, Yuzu mousse, raspberry compote, pistachio sablé 22
Hummingbird Gâteau, Carrot cake, coconut chantilly, pineapple 22
TANGERINE VEGAN DREAM, VANILLA CHANTILLY, DARK CHOCOLATE PUFF QUINOA CRUNCH 22
Mango Mille-Feuille, Puff Pastry, mango mousse, caramel cream 22
LE JARDINIER PLANT BASED ICE CREAMS (Vegan, DF, GF) 22
DARK CHOCOLATE – PISTACHIO – COFFEE
SELECTION OF FROMAGE, WALNUT RAISIN BREAD 38
EXECUTIVE CHEF BASTIAN SCHENK
CORPORATE PASTRY CHEF SALVATORE MARTONE
SEASONAL EXPRESSION MENU
Enjoy our fresh, homemade bread selection - made daily by our pastry team
TASTING MENU 195
ROULEAU de THON, Yellowfin tuna, daikon-pear, cilantro cream sauce
ZUCCHINI VELOUTÉ, Roasted snow crab, vegetable ravioli, cream cheese, herbs
NOIX DE SAINT-JACQUES DU MAINE, Scallops, Scallops, stuffed morels, ginger mushroom broth, geranium rosat
FLÉTAN ET CHAMPAGNE SAUCE, Halibut, saffron fennel confit, Champagne sauce, Shrenki caviar
LE MAGRET DE CANARD À LA FLEUR D’ORANGER, Duck, orange blossom, carrot-citrus, mango emulsion, natural jus
Hummingbird Gateau, Carrot cake, coconut chantilly, pineapple
WINE PAIRINGS
THREE-COURSE WINE PAIRING 115
FOUR-COURSE WINE PAIRING 145
FIVE-COURSE WINE PAIRING 175
EXECUTIVE CHEF BASTIAN SCHENK
EXECUTIVE PASTRY CHEF SALVATORE MARTONE
BAR MENU
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
DESSERTS
VALRHONA GUANAJA DARK CHOCOLATE CRÉMEUX, SALTY CARAMEL SABAYON 22
THE BUTTERFLY, YUZU MOUSSE, RASPBERRY COMPOTE, PISTACHIO SABLÉ 22
Hummingbird Gateau, Carrot cake, coconut chantilly, pineapple 22
Mango Mille-Feuille, Puff Pastry, mango mousse, caramel cream 22
TANGERINE VEGAN DREAM, VANILLA CHANTILLY, DARK CHOCOLATE PUFF QUINOA CRUNCH 22
LE PAPILLON, Yuzu mousse, raspberry compote, pistachio sablé 22
LE JARDINIER PLANT BASED ICE CREAMS 22
DARK CHOCOLATE – PISTACHIO – COFFEE
SELECTION DE FROMAGE, Served with walnut raisin bread, membrillo, marcona almonds (+15) 38
*Desserts are available for dinner
BEVERAGES
SPECIALTY COCKTAILS
CALYPSO, White Rum, Italicus, Pineapple, Lime, Maury Fortified Wine 22
Cresson Boisson, Botanist Gin, Watercress, Pamplemousse, Yuzu, Lime, Cachaça 24
Bramble d'Vanille, Espolon Tequila, Creme de Mure, Licor 43, Vermouth Secco, Lemon, Rhubarb 22
Au Marché, Tamarind-infused Wild Turkey Rye, Elote, Demerara, Orange 24
Yuzu Aperol Spritz, Aperol, Yuzu, Sparkling Wine 20
Patches De Fraises, Rosaluna Mezcal, Strawberry, Ginger, Lime, Agave 24
APERITIFS
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
MOCKTAILS
Le Jardin, Cucumber, Lime, Fines Herbes, Club Soda 16
NAGRONI, Lyre’s Italian Orange, Lyre’s London Dry & Roots Divino Amaro 18
Calamansita, Everleaf Forest, Calamansi, Mint, Fever Tree Ginger Beer 19
FRESH JUICES
Golden Spice, Carrots, Orange Juice, Ginger, Turmeric 13
VITAL GARDEN Cucumber, Lime Juice, Green Apple, Kale 13
WINE
Please be advised that a 95 corkage fee will be applied, limited to one bottle for every four guests.