Menu

Daily Menu
 


 





caviar with traditional garnish:
tsar nicoulai ·149·
royal white sturgeon ·99·


jardinière charcuterie: ·18·
pâté, pancetta, coppa,
soppressata, finocchiona



oyster on the half-shell ·4 each·

hamachi crudo, cara cara ·18·

hokkaido sea scallop, cucumber ·16·






SPRING PEA SOUP | FARM EGG, PARMESAN, CROUTON ·15·

BRASSICAS | ABALONE, FARRO VERDE, BROWN BUTTER ·22·

FIELD GREEN SALAD | RED OAK, SPECKLED ROMAINE, HERB ·15·

ASPARAGUS | FRIED BREAD, SALSA VERDE, TONNATO ·16·

LITTLE GEM SALAD | AVOCADO, RADISH, SMELT CROUTON ·16·


POLENTA | FAVA BEAN, FENNEL, GREEN GARLIC, RICOTTA ·19 / 25·


TAJARIN | MOREL MUSHROOM, PEA, PARMIGIANO-REGGIANO ·24 / 30 ·

GARGANELLI | CHARRED OCTOPUS, CASTELVETRANO, PINE NUT ·23 / 29·

TAGLIATELLE | BRAISED OXTAIL, ALPINE CHEESE, DILL ·23 / 29·






CHICKEN | MOREL MUSHROOM, RAMP, SEEDED BREAD SAUCE ·28·

DUCK | BREAST, CONFIT, SALTED KUMQUAT, FRENCH LENTIL ·33·

LAMB | LOIN, SHOULDER, BELLY, MUSHROOM, BOK CHOY, YOGURT ·34·

HAWAIIAN TOMBO TUNA | SNAP PEA, BROWN RICE, YUZU ·32·







swiss chard ·13·
wagyu beef lardon


duck fat potato ·11·




delta asparagus ·12·
egg vinaigrette


snow pea stir fry ·14·
duck confit






TASTING MENU ·140· WINE PAIRINGS ·72·


participation by the entire table required







A5 WAGYU | RHUBARB | SCALLOP | CARA CARA
HAMACHI | MOREL | SPRING PEA | CAVIAR
OYSTER | FOIE GRAS | ABALONE | FAVA BEAN
LEMON | PISTACHIO | COCONUT | KIWI





 

Jardinière's menus change daily to reflect the changing bounty of the season.
This sample menu provides examples of many of the dishes we serve.
Please contact the restaurant directly to check on the availability of a specific menu item