À La Carte


Caviar with Traditional Garnish:
Tsar Nicoulai California Estate 99. Calvisius White Sturgeon 149.

Oysters on the Half Shell with Champagne Mignonette and Fresh Horseradish 3.5 each

Jardinière Charcuterie Plate: Mousse, Lardo, Rillettes, Mortadella and Finnochiona 18.

Terrine of Foie Gras, Nectarines, Pistachios and Riesling Gelée 24.


* * *


Bacon Wrapped Devil’s Gulch Rabbit, Morel Mushrooms and Polenta 19.

Salad of Star Route Little Gems, Chioggia Beets, Avocado and Speck 15.

Housemade Potato Gnocchi, Maine Lobster and Crème Fraîche, Meyer Lemon 19.

Summer Squash and Fennel Salad, Capers and Parmigiano-Reggiano 14.

Brentwood Corn Soup, Smoked Bacon, Basil and Crème Fraîche 11.

Salad of Cherry Tomatoes, French Beans and Wild Arugula, Brandade 16.


* * *


Red Wine Braised Shortrib, Horseradish Potato Purée and Herb Salad 35.

Alaskan Sockeye Salmon, Fava Beans, Spring Onions and White Shrimp 35.

Devil’s Gulch Pork, Bing Cherries and Blue Lake Beans, Grain Mustard Soubise 36.

Lasagnetti of Squash, Chanterelles and Summer Truffles, Crescenza Fonduta 26.

Maine Diver Scallops, Roasted Artichokes, Chantenay Carrots and Basil Pistou Broth 32.

Hoffman Ranch Hen, Sweet Corn, Early Crop Figs and Natural Jus 30.

Tuesday, June 29, 2010
Chef's Tasting Menu:
Six Courses ~ 99.
Three Courses ~ 55.
Sommelier's Wine Pairings ~ 60/30.

Smoked Alaskan Salmon,
Sea Beans, Cucumber and Osetra Caviar
Uriondo, Bizkaiko Txakolina, Basque Region, Spain 2009

* * *

Local Sablefish,
Chanterelle Mushrooms, Sweet Corn and Pancetta Vinaigrette
Bernard Moreau, Bourgogne Blanc, Burgundy, France 2008

* * *

Watson Farm Lamb Belly,
Brown Turkey Figs, Green Beans and Spiced Gremolata
Penner-Ash Pinot Noir, Willamette Valley, Oregon 2007

* * *

Red Wine Braised Shortribs,
Porcini Mushrooms, Summer Truffles and Sauce Bordelaise
Rust en Vrede, Merlot, Stellenbosch, South Africa 2008

* * *

Red Wine Braised Shortrib,
Delta Asparagus, Panisse and Castelvetrano Olives
Storybrook Mountain, Zinfandel “Eastern Exposure" Napa Valley, California 2006

* * *

Vermont Ayr,
Marcona Almonds and Orange Blossom Honey
Royal Tokaji Wine Company “Áts Cuvée” Hungary 2007

* * *

Vanilla Financier,
Summer Berries and Chantilly
De Bortoli, Botrytis Semillon “Noble One” New South Wales, Australia 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