Menu

Daily Menu
 


 





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

jardinière charcuterie: ·18·
mousse, ciccioli, lonza,
merguez, soppressata

sea urchin, lardo, truffle ·18·



oyster on the half-shell ·3.5 each·


hamachi crudo, cara cara ·18·


kumamoto oyster, caviar ·35·






BRUSSELS SPROUTS | FRIED BREAD, DUCK SAUSAGE ·18·

WINTER MUSHROOM SOUP | FARM EGG, CABBAGE, CROUTON ·14·

SIR PRIZE AVOCADO | ARUGULA, RADISH, A5 WAGYU ·17·

CAULIFLOWER | SORREL, FARRO, ABALONE SALSA VERDE ·22·

FIELD GREEN SALAD | RED OAK, SPECKLED ROMAINE, HERB ·14·


TAJARIN | LOCAL DUNGENESS CRAB, TARRAGON, YUZU ·24 / 30·

ACQUERELLO RISOTTO | WILD MUSHROOM, PARMIGIANO-REGGIANO ·21 / 27·

GARGANELLI | QUAIL SUGO, ARTICHOKE, FONTINA D'AOSTA · 22 / 28 ·






TAGLIATELLE | PÉRIGORD TRUFFLE, CHIVE, CULTURED BUTTER ·38·





BRAISED SHORTRIB | BROCCOLI, CARROT, BEEF TENDON ·34·

CHICKEN | CHANTERELLE, PARSNIP, SEEDED BREAD SAUCE ·28·

QUAIL | SALTED KUMQUAT, TURNIP, FRENCH LENTIL, PANCETTA ·30·

TROUT AMANDINE | SUNCHOKE, POMELO, BROWN BUTTER ·30·







swiss chard ·8·
meyer lemon


crispy leek ·8·
anchovy aïoli




duck fat potato ·9·


roasted beet ·9·
goat cheese





TASTING MENU ·140· WINE PAIRINGS ·72·


participation by the entire table required







CAVIAR | GUINEA HEN | TRUFFLE | BROCCOLI
HAMACHI | CARA CARA | SEA URCHIN | DUNGENESS
ABALONE | CAULIFLOWER | CHANTERELLE | A5 WAGYU
APPLE | CHOCOLATE | COCONUT | POMEGRANATE





 

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