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| Daily Menu |
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: Mortadella, Saucisson de Paris, Bresaola, Duck Prosciutto, Soppresata, Lomo 17.
Terrine of Duck Foie Gras, Pickled Grapes, Curried Cashews and Riesling Gelée 25.
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Maine Diver Scallops, Crispy Sunchokes, Apple and Capers, Brown Butter Emulsion 24.
Purée of Butternut Squash Soup, Green Apple and Spiced Pumpkin Seeds 10.
Homemade Tagliarini, Alba White Truffles and Parmigiano-Reggiano 40.
Little Gem Lettuces, Roasted Beet, French Radish and Farm Egg, Green Peppercorn Vinaigrette 17.
Charred Boston Mackerel, Chickpea Purée, Pickled Chilies and Mint Yogurt 16.
Salad of Endive, Pomegranate, Rome Beauty Apple and Jamón Serrano, Hazelnut Vinaigrette 17.
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Prime Wagyu Ribeye, Fingerling Potatoes, Sweet Potato and Swiss Chard, Sauce Bordelaise 60.
Bluenose Seabass, Bulgur, Padrón Peppers and Cucumber, Beetroot Purée 37.
Carnaroli Risotto, Butternut Squash, Asian Pears and Toasted Walnuts, Aged Balsamic 26.
Red Wine Braised Shortrib, Horseradish Potato Purée and Herb Salad 36.
Local Petrale Sole, Chantenay Carrots, Smoked Bacon and Savoy Cabbage, Mustard Beurre Blanc 37.
Liberty Farms Duck Breast, Brussels Sprouts, Braised Bacon and Roasted Quince, Vanilla Gastrique 38.
Hoffman Ranch Chicken, Chanterelles, Harvest Grapes and Smoked Bacon, Crispy Farm Egg 33.
Jardinière supports local farmers, fishermen and ranchers who produce their food in a sustainable manner.
Chef/Co-Owner Traci Des Jardins • Executive Chef Craig Patzer • Chef de Cuisine Reylon Agustin
Thursday, November 20, 2008
Chef's Tasting Menu ~ 125.
Sommelier's Wine Pairings ~ 65.
Carpaccio of Diver Scallop,
Jalapeño, Grapefruit Gelée and Tsar Nicoulai Caviar
Domaine Pellehaut “Harmonie de Gascogne” Vin des Côtes de Gascogne, France 2007
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Butter Poached Maine Lobster,
Potato Gnocchi, Preserved Lemon and Herb Purée
Manincor Moscato Giallo, Alto Adige, Italy 2007
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Chestnut Soup, Long Pepper Flan, Quince Purée and Truffle Nage
Dios Baco Imperial 20 Year Amontillado Sherry, Jerez de la Frontera, Spain
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Liberty Farms Duck Breast, Foie Gras Ice Cream,
Butternut Squash Purée and Red Wine Braised Cabbage, Elderberry Jus
Olivier Jouan Morey-St.-DenisPremier Cru “La Riotte” Burgundy, France 2004
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Prather Ranch Lamb,
Bulgur, Beets and Roasted Peppers, Lucques Olives
Yarra Yering Shiraz “Underhill” Victoria, Australia 2002
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Etude, Chestnut Honey, Walnuts and Medjool Dates
Château de Suronde Quarts de Chaume, Loire Valley, France 2005
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Dark Chocolate Cake, Crème Fraîche, Orange and Fuyu Persimmons
Cossart Gordon & Co. Bual 15 Year Old Madeira, Portugal
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Chef/Owner - Traci Des Jardins
Executive Chef - Craig Patzer
Chef de Cuisine - Reylon Agustin
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