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| Daily Menu |
Thursday, July 02, 2009
Chef's Tasting Menu ~ 125
Sommelier's Wine Pairings ~ 65
Ginger Marinated Maine Diver Scallops,
Jalapeño, Dashi Gelée and Cucumber, Tsar Nicoulai Caviar
Yuki No Bosha, Junmai Ginjo Saké “Limited Release” Akita-ken, Japan
* * *
Alaskan Sockeye Salmon,
Brentwood Corn, Smoked Bacon and Green Tomatoes, Mustard Beurre Blanc
Laetitia, Chardonnay, Arroyo Grande Valley, California 2007
* * *
Slow Poached Farm Egg,
Parmigiano-Reggiano, Farro and Périgord Truffle Nage
Domaine Pellehaut “Harmonie de Gascogne” Vin des Côtes de Gascogne, France 2007
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Liberty Farms Duck Breast,
Creamy Polenta, Ella's Figs and Fennel, Foie Gras Crostini
Bachey-Legros, Chassagne-Montrachet Rouge “Les Plantes Momières” Burgundy, France 2006
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Prather Ranch Lamb,
Local Cêpes, Carrot Purée and Sauce au Poivre
Moulin de Gassac, Vin de Pays de l'Herault “Guilhem” Languedoc, France 2006
* * *
Le Gariotin d'Alvignac,
Bing Cherries, Celery and Toasted Hazelnut
D'Ancona Passito di Pantelleria “Cimillýa” Pantelleria, Italy 2004
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Polenta-Almond Cake,
Peaches, Blueberries and Brown Sugar Ice Cream
Castelnau de Suduiraut, Sauternes, Bordeaux, France 2003
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,
Rillettes, Lonza, Finocchiona, Saucisson de Lyon, Luccese and Spicy Coppa 17.
Terrine of Duck Foie Gras, Hibiscus Gelée, Bing Cherries and Pistachios 25.
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Purée of Brentwood Corn Soup, Parmesan Croutons and Basil Purée 10.
Maine Diver Scallops, Brentwood Corn, Smoked Bacon and Summer Beans, Pickled Ramp Nage 23.
Little Gem Lettuces, Cucumber, Avocado and Farm Egg, Green Peppercorn Vinaigrette 16.
Warm Bread Salad, Roasted Artichokes and Bellwether Farm Marinated Crescenza Cheese 15.
Duck Confit Salad, Pickled Stone Fruit, Marcona Almonds and Ras al Hanout, Tamarind Gastrique 17.
Housemade Potato Gnocchi, Local Cêpes, Maine Lobster and Meyer Lemon 28.
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Prime Ribeye, Maitake Mushrooms, White Corn and Swiss Chard, Sauce Bordelaise 45.
Local Petrale Sole, Brentwood Corn, Green Tomatoes and Smoked Bacon, Mustard Beurre Blanc 37.
Red Wine Braised Shortrib, Horseradish Potato Purée and Herb Salad 35.
Alaskan Sockeye Salmon, Artichokes, Seabeans and Capers, Meyer Lemon Emulsion 38.
Carnaroli Risotto, Summer Squash, Cherry Tomaotes and Crispy Squash Blossom, Parmigiano-Reggiano 26.
Liberty Farms Duck Breast, Farro, Blossom Bluff Nectarines and Lucques Olives, Vanilla Gastrique 38.
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
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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Chef/Owner - Traci Des Jardins
Executive Chef - Craig Patzer
Chef de Cuisine - Reylon Agustin
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