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| Daily Menu |
À La Carte
Caviar with Traditional Garnish:
Tsar Nicoulai California Osetra 99. Caspian Star Siberian Osetra 149.
Oysters on the Half Shell with Champagne Mignonette and Fresh Horseradish 3.5 each
Jardinière Charcuterie Plate: Lonza, Finocchiona, Saucisson de Paris, Genoa and Ciccioli 18.
* * *
Maine Diver Scallops, Pork Belly, Sunchokes and Watermelon Radish 24.
Bacon Wrapped Wolfe Ranch Quail, Tokyo Turnips and Farro 18.
Salad of Watercress, French Radish and Cara Cara Oranges, Piave Vecchio 14.
Potato Gnocchi, Wolfe Ranch Pork Sugo, Portuguese Kale and Green Garlic 16.
Purée of Fennel and Leek Soup, Nettle Pistou and Almonds 11.
Crudo of Local Halibut, Chioggia Beets, Blood Orange and Avocado 17.
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Tai Snapper, Salsify, Artichokes and Pancetta, Sauce Grandmère 36.
Carnaroli Risotto, Black Trumpet Mushrooms, Winter Squash and Parmigiano-Reggiano 26.
Liberty Farms Duck Breast, Fennel, Preserved Kumquats and Picholine Olives 38.
Petrale Sole, Savoy Cabbage, New Potatoes and White Shrimp, Chardonnay Nage 35.
Hoffman Ranch Hen, Parsnips, Chanterelle Mushrooms and Roasted Meyer Lemon 30.
Loin of Wolfe Ranch Boar, Broccoli Romanesco and Navy Beans, Natural Jus 34.
Sunday, January 31, 2010
Chef's Tasting Menu ~95.
Sommelier's Wine Pairings ~ 55.
Crudo of Maine Diver Scallops,
Chioggia Beets, Potato Blini and Osetra Caviar
Ameztoi, Getariako Txacolina, Basque Country, Spain 2008
* * *
Florida Rock Shrimp,
Georgia White Shrimp, Pork Belly and Basmati Rice
Grans Fassian, Riesling Spätlese “Piesporter Goldtröpfchen” Mosel, Germany 2004
* * *
Bacon Wrapped Wolfe Ranch Quail,
Wild Mushrooms, Escarole and Zante Currants
Mongeard-Mugneret, Bourgogne Hautes Côtes de Nuits, Burgundy, France 2006
* * *
Prime Ribeye,
Bone Marrow, Pommes Purée and Périgord Truffles
Hyde & De Villaine "Belle Cousine" Los Carneros, California 2005
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Capriago,
Almond and Fig Conserva, Star Route Field Greens
Cascinetta Vietti, Moscato d'Asti, Piedmont, Italy 2007
* * *
Walnut Cake,
Andante Minuet Ice Cream and Fennel Conserva
Bonci, Verdicchio dei Castelli di Jesi Passito “Rojano” Marche, Italy 2005
Jardinière supports local farmers, fishermen and ranchers who produce their food in a sustainable manner.
Chef/Co-Owner Traci Des Jardins • Executive Chef Morgan Mueller • Wine Director Eugenio Jardim
18% gratuity will be added for parties of five or more guests.
A 4% charge provides sick leave and health insurance for all employees
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