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| Daily Menu |
À La Carte
Tsar Nicoulai California Estate Caviar with Traditional Garnish 129.
Oysters on the Half Shell with Champagne Mignonette and Fresh Horseradish 3.5 each
Jardinière Charcuterie Plate: Rillettes, Pâté, Mortadella, Coppa, Rosette de Lyon 19.
Terrine of Foie Gras, Blood Orange, Riesling Gelée and Hazelnuts 23.
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Tartare of Venison, Cara Cara Orange, Celery Root and Mustard Seed 19.
Young Chicory Salad, Crispy Sweetbreads, Farm Egg and Chanterelle Mushroom 17.
Maine Diver Scallops, Roasted Cauliflower, Almonds and Brown Butter Emulsion 22.
Braised Oxtail, Savoy Cabbage and Chickpea Soup, Croutons and Herb Pistou 13.
Salad of Annabelle's Puntarelle, Capriago Cheese, Meyer Lemon and Caper Vinaigrette 14.
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Pici, Tomato Braised Lamb's Tongue, Tuscan Kale and Horseradish 18.
Carnaroli Risotto, Black Trumpet Mushrooms, Rugosa Squash and Fontina d'Aosta 17.
Potato Gnocchi, Local Dungeness Crab, Meyer Lemon and Fines Herbes 21.
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Local Petrale Sole, French Radish, Spring Onions and Fava Greens, Rock Shrimp 36.
Liberty Farms Duck Breast, Caramelized Scarlet Turnips, Kumquats and Quinoa 38.
Prime Ribeye, Broccoli Rabe, New Potatoes and Bone Marrow Gremolata, Sauce Bordelaise 40.
Hoffman Ranch Hen, Brussels Sprouts, Fingerling Potatoes and Pancetta, Winter Truffle Jus 32.
California Swordfish, Black Trumpet Mushrooms, Roasted Parsnips and French Lentils 35.
Chef's Tasting Menu ~ 120.
Sommelier's Wine Pairings ~ 65.
Sunday, January 22, 2012
Crudo of Maine Sweet Shrimp,
Preserved Meyer Lemon, Cucumbers and Spring Onions
Shaya, Verdejo, Rueda, Spain 2009
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Roasted Chioggia Beets,
Young Leeks, Goat's Milk Ricotta and Wild Fennel Ash
Mathew Bruno, Sauvignon Blanc, Napa Valley, California 2010
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Fort Bragg Sea Urchin,
Spaghetti alla Chitarra, Cauliflower and Red Padrón Peppers
Palmina, Malvasia Bianca “Larner Vineyard” Santa Ynez Valley, California 2010
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Hoffman Hen Confit,
Red Wine Braised Cabbage, Smoked Bacon and Parsley Root Purée
Paul Janin, Beaujolais-Villages “Domaine des Vignes des Jumeaux” Burgundy, France 2010
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Loin of Cervena Venison,
Chanterelle Mushrooms, Wild Nettles and Foie Gras Crêpe
Laurent Combier, Crozes-Hermitage, Rhône Valley, France 2010
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Calvander,
Quince, Walnut Croutons and Field Greens
Blandy's, Malmsey, 10 Year Madeira, Portugal
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Heirloom Winter Citrus Clafoutis,
Blood Orange Sorbet, Candied Almonds and Crème Fraîche
Navarro, White Riesling “Cluster Select” Anderson Valley, California 2007
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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
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