À La Carte


Caviar with Traditional Garnish:
Tsar Nicoulai California Estate 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, Bresaola, Toscano and Ciccioli 18.

Torchon of Foie Gras, Blood Orange Conserva and Riesling Gelée 25.

* * *

Maine Diver Scallops, Chantenay Carrots, Fava Greens and Pork Belly Jus 22.

Star Route Little Gems, Farm Egg and Creamy Meyer Lemon Vinaigrette 15.

Parsnip and Butternut Squash Soup, Walnuts and Black Truffle Emulsion 11.

Bacon Wrapped Wolfe Ranch Quail, Saba Glazed Carrots and Swiss Chard 18.

Housemade Potato Gnocchi, Monterey Bay Calamari Sugo and Saffron 17.

Grilled Zuckerman’s Asparagus, Chanterelle Mushrooms and Rabbit Confit 16.

* * *

Hawaiian Swordfish, Salsify, Artichokes and Pancetta, Sauce Grandmère 35.

Carnaroli Risotto, Black Trumpet Mushrooms, Asparagus and Parmigiano-Reggiano 26.

Hoffman Ranch Hen, Delta Asparagus, Chanterelle Mushrooms and Roasted Meyer Lemon 30.

Wild Striped Bass, Green Garlic, New Potatoes and Monterey Bay Calamari 34.

Prime Ribeye, Spring Onion and Wild Mushroom Crêpe, Sauce Bordelaise 40.




Sunday, February 21, 2010
Chef's Tasting Menu ~ 95.
Sommelier's Wine Pairings ~ 50.

Santa Barbara Uni,
Chioggia Beets and Brioche Royale, Osetra Caviar
Russian Jack, Sauvignon Blanc, Martinborough, New Zealand 2008

* * *

Dungeness Crab,
Green Garlic, New Potatoes and Sauce Bourride
Chehalem, Pinot Gris "3 Vineyard" Willamette Valley, Oregon 2008

* * *

Wolfe Ranch Quail,
Ragoût of Spring Onions and Delta Asparagus, Sauce Foie Gras
Mongeard-Mugneret, Hautes Côtes de Nuits, Burgundy, France 2006

* * *

Prime Ribeye,
Chanterelle Mushrooms, Shortrib Crespelle and Sauce Bordelaise
Cain Cuvée, Cabernet Blend, Napa Valley, California NV6

* * *

Estero Gold,
Almond and Fig Conserva, Elderflower-Honey Vinaigrette
Ey, Muscat de Rivesaltes “Vigne lo Clavell” Roussillon, France 2007

* * *

Chocolate Bavarian,
Caramel Mousse and Hazelnuts
Warre’s “Otima” 10 Year Tawny Port, Portugal


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