MENUS
TASTING DINNER (395 per guest)
SATURDAY OCTOBER 24 FROM 5:30 - 8 PM
Savor a six-course tasting menu from Chef Bastian Schenk, paired with three vintages of Château Pontet-Canet, Pym-Rae from Napa Valley, and rare Cognac expressions from Maison Tesseron.
PÂTÉ EN CROÛTE, Pigeon, wild boar, veal and poultry, Red berry chutney
Château Pontet-Canet 2014
TRUFFLED LOBSTER BONBON, Turmeric corn cream, rich beef jus, spinach
Château Pontet-Canet 2015
PAN-ROASTED TURBOT, Porcini consommé, roasted mushroom cream
Château Pontet-Canet 2019
VENISON WITH BLACK PEPPER, Rich coffee and red berry jus, pickled berries
Pym-Rae 2019
VALRHONA CHOCOLATE BONBON TASTING
Cognac from Maison Tesseron
POACHED PEAR, Chocolate coulant, pear bavarois, Butterscotch sauce
Tesseron XO Cognac
LUNCH
Join us for our lunch prix fixe menu - two courses 78 or three courses 98
STARTERS (CHOICE OF)
TARTARE DE BŒUF, Wagyu beef tartare, spicy condiment, French fries, egg yolk confit
SALMON GRAVLAX AND AVOCADO, Toasted sourdough, avocado, lemon, mint, chervil, radish
Discover a signature dish from Executive Chef Olivier Jean of our sister concept L’Atelier Robuchon - Geneva’s only two-Michelin-star
TARTARE BETTERAVE, Smoked beets, apple, avocado, balsamic, green mustard sorbet
“A Taste of Bastion”
Discover a signature dish from Executive Chef Olivier Jean of our sister concept L’Atelier Robuchon - Geneva’s only two-Michelin-star
ENDIVE SALAD, Apple, orange vinaigrette, blue cheese, toasted nuts
BURRATA, Pickled tomatoes, strawberries, basil sherbet, chamomile
MID-COURSE (choice of)
Discover a signature dish from Executive Chef James Friedberg of our Miami sister concepts: Michelin-starred Le Jardinier and L'Atelier de Joël Robuchon, Miami's only two-Michelin-star restaurant
LA CRABE CAKE, Lump crab, chives, apple, piquillo pepper coulis, guacamole
"TASTE OF BASTION”
Discover a signature dish from Executive Chef James Friedberg of our Miami sister concepts: Michelin-starred Le Jardinier and L'Atelier de Joël Robuchon, Miami's only two-Michelin-star restaurant
POULPE & CHÂTAIGNE, Grilled octopus, chestnut, celery, yellow wine, citrus, herbs
SPAGHETTI AU HOMARD, Maine lobster, anis bisque, tomato, tarragon
RISOTTO CACIO E PEPE, Sea urchin, pecorino, marjoram leaves, lemon zest
ENTRÉES (choice of)
GREEN CIRCLE FARM ROASTED CHICKEN, Roasted chicken breast, butternut chutney, mushrooms, bok choy
BAR NOIR, Seared black sea bass, red wine sauce, stuffed onion, pork belly, shimeji
DOVER SOLE GRILLÉE, Grilled dover sole, dugléré sauce, green beans, spinach +28
AGNOLOTTI, Goat cheese, mushroom ragout, parsley foam
FLAVORS OF FRENCH TRADITION
AN HOMAGE TO FRENCH CLASSICS BY LE JARDINIER
LE PÂTÉ EN CROÛTE, Veal, poultry, duck liver, fig chutney, mustard grain
VIVANEAU CROUSTILLANT, Snapper, shiso tempura, ratatouille, saffron coulis, citrus
L’ENTRECÔTE, Ribeye, green pepper corn sauce, potato mille-feuille
DESSERT
SABAYON CARAMEL, White chocolate ice cream, cocoa nibs, Valrhona guanaja chocolate
LE FRASIER, Crème diplomat, chiffon cake, strawberry compote
LE JARDINIER PLANT BASED ICE CREAM, DARK CHOCOLATE - PISTACHIO - COFFEE (Vegan, DF, GF
PETIT CAFÉ, Soft caramel & milk chocolate mousse
CREATED BY
CULINARY DIRECTOR ALAIN VERZEROLI
EXECUTIVE CHEF BASTIAN SCHENK
EXECUTIVE PASTRY CHEF SALVATORE MARTONE
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) 140
4 course menu (choice of appetizer, mid-course, entrée, and dessert) 180
STARTERS
SALADE D’ENDIVES, Apple, orange vinaigrette, blue cheese, toasted nuts 26
BURRATA, Pickled tomatoes, strawberries, basil sherbet, chamomile 32
CARPACCIO DE SAINT JACQUES, Scallops, grapefruit, ponzu, garlic cream, parsley, puffed rice, olive 38
Discover a signature dish from Executive Chef Olivier Jean of our sister concept L’Atelier Robuchon - Geneva’s only two-Michelin-star
LE TARTARE DE BETTERAVE, Beets, apple, balsamic vinegar, green mustard sherbet 22
“A Taste of Bastion”
Discover a signature dish from Executive Chef Olivier Jean of our sister concept L’Atelier Robuchon - Geneva’s only two-Michelin-star
LE PÂTÉ EN CROÛTE, Veal, poultry, duck liver, fig chutney, pickled vegetable, mustard grain 44
MID-COURSE
Discover a signature dish from Executive Chef James Friedberg of our Miami sister concepts: Michelin-starred Le Jardinier and L'Atelier de Joël Robuchon, Miami's only two-Michelin-star restaurant
LE CRABE CAKE, Piquillo pepper, avocado mousse, apple relish, dill 32
"TASTE OF BASTION”
Discover a signature dish from Executive Chef James Friedberg of our Miami sister concepts: Michelin-starred Le Jardinier and L'Atelier de Joël Robuchon, Miami's only two-Michelin-star restaurant
RISOTTO CACIO E PEPE, Sea urchin, pecorino, marjoram leaves, lemon zest 42
LES COQUILLAGES, Razor clams, cockles, butter bean, Banyuls vinegar, sage 48
POULPE & CHÂTAIGNE, Grilled octopus, chestnut, celery, vin juane, herbs 38
LA COURGETTE GRILLÉE, Grilled zucchini, vegetable curry, tomatillo, toasted cashews, pickles 48
ENTRÉES
ENTREES
——————
BAR NOIR, Seared black sea bass, red wine sauce, stuffed onion, pork belly, shimeji 58
DOVER SOLE GRILLÉE - FOR TWO, Grilled dover sole, Dugléré sauce, spinach, green beans, tomato 135
LE HOMARD DU MAINE, Maine Lobster, cheese soufflé, cheddar bisque 75
LE CANARD RÔTI - FOR TWO, Roasted duck, warm spices, orange glaze, confit duck leg, potato 135
LE PIGEON, Roasted squab, red verjus marinated fig, watermelon radish salad 85
LE VEAL CHOP, Crispy mille feuille potato, grilled broccolini, black garlic +20 125
FLAVORS OF FRENCH TRADITION
AN HOMAGE TO FRENCH CLASSICS BY LE JARDINIER
VIVANEAU CROUSTILLANT, Snapper, shiso tempura, ratatouille, saffron coulis, citrus 54
CHOUX FARCI - FOR TWO, Stuffed cabbage, duck, pork, veal, green salad, pickled jus 75
WAGYU BAVETTE, Eggplant caviar cannelloni, spinach coulis 88
DESSERTS
SABAYON CARAMEL, White chocolate ice cream, cocoa nibs, Valrhona guanaja chocolate 22
LE PAPILLON, Yuzu mousse, raspberry compote, pistachio sablé 22
TANGERINE VEGAN DREAM, VANILLA CHANTILLY, DARK CHOCOLATE PUFF QUINOA CRUNCH 22
Mango Mille-Feuille, Puff Pastry, mango mousse, caramel cream 22
Carré de Fraise, strawberry mousse, seas buckthorn curd 22
LE JARDINIER PLANT BASED ICE CREAMS (Vegan, DF, GF) 22
DARK CHOCOLATE – PISTACHIO – COFFEE
SELECTION DE FROMAGE, WALNUT RAISIN BREAD, Membrillo, Marcona Almonds 38 (+15)
SEASONAL EXPRESSION OF SUMMER
CHEF’S SEASONAL MENU, 6 COURSES 195
ADDITIONAL WINE PAIRING 115, PRESTIGE WINE PAIRING 165
ADDITIONAL WINE PAIRING 115, PRESTIGE WINE PAIRING 165
LE TARTARE DE BETTERAVE, Beets, apple, balsamic vinegar, green mustard sherbet
LE CRABE CAKE, Piquillo pepper, avocado mousse, apple relish, dill
LE HOMARD DU MAINE, Maine Lobster, cheese soufflé, cheddar bisque
BAR NOIR, Seared black sea bass, red wine sauce, stuffed onion, pork belly, shimeji
LE PIGEON, Roasted squab, red verjus marinated fig, watermelon radish salad
CARRÉ DE FRAISE, Strawberry mousse, sea buckthorn curd
EXECUTIVE CHEF BASTIAN SCHENK
EXECUTIVE PASTRY CHEF SALVATORE MARTONE
PASTRY CHEF SARAH SMITH
BAR MENU
PASTRAMI BURGER, Chipotle Sauce, Mustard Aioli, Homemade Pickles 26
PAIN DE SPORTIFS CHEESE PLATE, Wildflower Honey, Raisin Walnut Toast, Blue Cheese, Gouda, Chèvre, Vermount 38
TUNA TARTARE, Miso, Seaweed, Tobiko, 25
DEVILED EGGS MIMOSA EN FOLIE, Beets, Peas, Saffron, 16
TRUFFLE FRIES, Parmigiano, Herbs, 18
CRAB FILO, Spicy Crab, Avocado Mousse, Lime Dressing, 25
CURED NOWERGIAN SALMON, Fresh Pepper Crème Fraîche, Sourdough, 28
CRISPY SHRIMP, Green Pea Coulis, Lobster Civet Sauce, Puffed Rice, 25
JAMON IBERICO, Sourdough, Stracciatella, Tomato, Basil, 65
CROMESQUIS DE CANARD, Duck Confit Croquette, Corn Coulant, Popcorn, 24
LE PÂTÉ EN CROÛTE DU JOUR, Country Terrine meats, Pickle Vegetable, Mustard, 44
CARRÉ DE FRAISE, Strawberry mousse, sea buckthorn curd 22
SABAYON CARAMEL, White Chocolate Ice Cream, Cocoa Nib 22
*Served at the downstairs Bar
DESSERTS
SABAYON CARAMEL, White chocolate ice cream, cocoa nibs, Valrhona guanaja chocolate 22
LE PAPILLON, Yuzu mousse, raspberry compote, pistachio sablé 22
TANGERINE VEGAN DREAM, VANILLA CHANTILLY, DARK CHOCOLATE PUFF QUINOA CRUNCH 22
Mango Mille-Feuille, Puff Pastry, mango mousse, caramel cream 22
CARRÉ DE FRAISE, Strawberry mousse, sea buckthorn curd 22
LE JARDINIER PLANT BASED ICE CREAMS (Vegan, DF, GF) 22
DARK CHOCOLATE – PISTACHIO – COFFEE
SELECTION DE FROMAGE, WALNUT RAISIN BREAD, Membrillo, Marcona Almonds 38 (+15)
*Desserts are available for dinner
SPECIALTY COCKTAILS
AVIATION, Oyster Gin, Violet Liquor, Lavender Syrup, Egg white, 25
BOISSON DU JARDINIER, Botanist Gin, Watercress, Yuzu, Pamplemousse, Lime, Cachaca, 24
CALYPSO, White Rum, Italicus, Pineapple, Lime & Port Float, 22
CANTALOUPE COOLER, Espolon Tequila, Melon, Fine Herbs, Agave, 24
FISTFUL OF SPICE, Espolon Tequila Blanco, Rosaluna Espadin, Ancho Verde, Lime, Pineapple & Fennel Pollen, 24
GARIBALDI IN LOVE, Beluga Vodka, Campari, Yerba Mate, Lemon & Grapefruit, 26
PAPER PLANE MAL FAIT, Pellehaut Armagnac, Aperol, Amaro Nonino & Lemon, 24
RED REVIVER, Oyster Gin, Lejay Cassis, Cocchi Rosa, Pernot Absinthe, 25
TAMARIND FASHION, Tamarind-Infused Wild Turkey Rye, Nixta Elote, Demerara, Orange, 24
YUZU SPRITZ, Yuzu, Aperol, Sparkling Wine, 20
MOCKTAILS
CALAMANSI FIZZ, Everleaf Forest, Calamansi, Mint, Fever Tree Ginger Beer, 19
FRENCH BLOOM ROSÉ, Brut Style, 25
LE JARDIN, Cucumber, Lime, Fine Herbs & Club Soda, 16
NAGRONI, Lyre’s Italian Orange, Lyre’s London Dry & Roots Divino Amaro, 18
PATHFINDER N/A AMARO, 16
WINE BY THE GLASS
Please be advised that a 95 corkage fee will be applied, limited to one bottle for every four guests.
CHAMPAGNE & SPARKLING
PATRICK BOTTEX, ‘LA CUEILLE’ BUGEY-CERDON BRUT, BUGEY
DOMAINE FRANÇOIS MIKULSKI, BOURGOGNE
PIERRE MONCUIT, ‘PIERRE MONCUIT-DELOS’ BLANC DE BLANCS EXTRA BRUT ‘GRAND CRU’, CHAMPAGNE
WHITE
PIERRE GIRARDIN, ‘ÉCLAT DE CALCAIRE’, CHARDONNAY, BOURGOGNE 2024
CHAMPALOU, CHENIN BLANC, VOUVRAY 2024
DOMAINE TERNYNK, CHARDONNAY, CHABLIS 2024
GRGICH HILLS, ‘SELECTION’, CHARDONNAY, CARNEROS 2022
HIPPOLYTE REVERDY, SAUVIGNON BLANC, SANCERRE 2025
ROSÉ
ARNOT-ROBERTS, CALIFORNIA 2018
RED
LOUIS LATOUR, PINOT NOIR, MARSANNAY 2024
BONNY DOON, ‘LE CIGARE VOLANT’ RED, CENTRAL COAST 2023
CATHERINE & PIERRE BRETON, ‘TRINCH!’, BOURGUEIL 2024
CHARLES JOGUET, ‘CUVÉE TERROIR’, CHINON 2023
CHÂTEAU ARBO, BORDEAUX RIGHT BANK BLEND, MONTAGNE-SAINT-ÉMILION 2021