MENUS
LUNCH
Enjoy our fresh, homemade bread selection - made daily by our pastry team
APPETIZERS
ROYAL KALUGA CAVIAR SERVICE 1OZ 130 / 2OZ 230
BURRATA, strawberry & rhubarb, bee pollen, pistachio gremolata, mango 24
Boston lettuce, green goddess dressing, snap peas, tomatoes, fennel, black croutons 22
Squid ink tartine, lobster, charred avocado, radish, peas 24
Deviled eggs, smoked trout roe, chives 17
Wagyu beef tartare, beets and horseradish, purple potato chips 22
L’ART DU ROUGE Culinary Canvas Series ‘Tamara De Lempicka” Exhibition Tomato & griotte cherry gazpacho, goat cheese, herbal toast 19
ARTISANAL CHEESE SELECTION hazelnut & raisin bread 15/30
ENTRÉES
Spanish rabbit tortellini, parmesan cream, pea coulis 28
Carolina gold rice risotto, crab,melted leeks, preserved lemon 32
Fresh tagliatelle, guanciale, spring legumes, parmesan cheese 26
Green circle chicken, morel cream, green asparagus, alliums 42
Halibut, falafel, chickpeas, almonds 58
Branzino, freekeh, legumes, citrus labne 36
TASTE OF SPRING
Chef's seasonal menu, 4-courses $90
Burrata, strawberry & rhubarb, bee pollen, pistachio
Carolina gold rice risotto, legumes, parmesan cheese, morels
Halibut, falafel, chickpeas, almonds
RHUBARB TART, Pandan chiffon, strawberry sorbet
DESSERTS
VALRHONA DARK CHOCOLATE CRÉMEUX, CARAMEL SABAYON, WHITE CHOCOLATE ICE CREAM 16
RHUBARB TART, Pandan chiffon, strawberry sorbet 18
TRIO OF PLANT BASED ICE CREAMS: DARK CHOCOLATE, PISTACHIO, COFFEE (Vegan, GF, DF)
ARTISANAL SELECTION OF CHEESE 30
DINNER
Enjoy our fresh, homemade bread selection - made daily by our pastry team
APPETIZERS
ROYAL KALUGA CAVIAR SERVICE 1OZ 130 / 2OZ 230
BURRATA, strawberry & rhubarb, bee pollen, pistachio gremolata, mango 24
Boston lettuce, green goddess dressing, snap peas, tomatoes, fennel, black croutons 22
Scallop crudo, calamansi, charred avocado, yuzu gelee, radishes & beets 25
French white asparagus, orange reduction, crispy quinoa, confit kumquats 36
Spring pea custard, onion coulis, wild sauteed mushrooms 24
Foie gras terrine, seasonal berries, grilled brioche 55
L’ART DU ROUGE Culinary Canvas Series ‘Tamara De Lempicka” Exhibition Tomato & griotte cherry gazpacho, goat cheese, herbal toast 19
ARTISANAL CHEESE SELECTION hazelnut & raisin bread 15/30
GRAINS
Pea ricotta raviolo, organic egg yolk, morels fricassee 24
Spanish rabbit tortellini, parmesan cream, pea coulis 28
Carolina gold rice risotto, crab,melted leeks, preserved lemon 32
Fresh tagliatelle, guanciale, spring legumes, parmesan cheese 26
ENTRÉES
Pork pluma, shishito, new potatoes, greens, pickled mustard 46
Beef filet mignon, onions soubise, black garlic, broccolini 72
Green circle chicken, morel cream, green asparagus, alliums 42
Ora King Salmon, white asparagus, saffron hollandaise, seeds, confit kumquats 68
Turbot meunière, artichokes puree and chips, vegetables -for two 130
Poached halibut, falafel, chickpeas, almonds 58
Squab & foie gras, duxelle, jus 85
Roasted Lamb chops, spring casserole, wilted greens 74
SIDES
Asparagus 16
Pommes dauphines 12
Broccolini 13
Asparagus 16
Falafel 12
SEASONAL EXPRESSION
Chef's seasonal menu, 5-courses $185
Scallop crudo, calamansi, yuzu gelee, charred avocado, radishes & beets, royal Kaluga Caviar
Spring pea custard, onion coulis, wild saute mushrooms
Maine lobster vol a vent, coral butter, artichokes, bisque
Roasted Lamb chops, spring casserole, wilted greens
Strawberry dream, matcha cremeux, wafer crumble
EXECUTIVE CHEF FELIPE BOTERO
CORPORATE PASTRY CHEF SALVATORE MARTONE
CORPORATE PASTRY CHEF TIFFANI ANN GKARIS
DESSERT
Available for dinner
VALRHONA DARK CHOCOLATE CRÉMEUX, CARAMEL SABAYON, WHITE CHOCOLATE ICE CREAM 16
THE BUTTERFLY, YUZU DELICATE MOUSSE, RASPBERRY COMPOTE, PISTACHIO SABLÉ 18
Pure pineapple, vegan milk chocolate mousse, lime cream (Vegan, GF, DF) 17
Strawberry dream, matcha cremeux, wafer crumble 17
TRIO OF PLANT BASED ICE CREAMS, DARK CHOCOLATE – PISTACHIO – COFFEE (Vegan, GF, DF) 16
ARTISANAL SELECTION OF CHEESE 30
HOUSE COCKTAILS
THE ROARING TOMORROW 18 CULINARY CANVAS SERIES ‘TAMARA DE LEMPICKA” EXHIBITION Polish Vodka, Lemon, Lavender, Strawberry, Sparkling Wine
CHROMOSAT & TONIC 17
French Gin, Butterfly Pea Flower, White Port, Rosemary, Tonic
WINTER GARDEN MARTINI 18
Vodka, Pear Brandy, Apple, Domaine Canton, Sake
GIN ROUGE 16 Raspberry Infused Gin, Citrus, Grenadine, Egg White
POBLANO FLOWER 16 Blanco Tequila, Mango, Chamomile, Ancho Liqueur
COCO CITRO 18 Rum Infused with Lemongrass, Coconut Cordial, Green Chartruese
CHAT SAUVAGE 15 Tennessee Whiskey, Lime, Pandan, Cynar, Angostura
WHISKEY OLD FRAMBOISED 18 Berry infused Bourbon, Raspberries, Blackberries, Rosemary Syrup
ZERO PROOF
Le Jardin - Cucumber, Lime, Fine Herbs, Soda
WINTER FIZZ - Pineapple, Cranberry, Rosemary Syrup
FRUITS D'HIVER - Persimmon, Grapefruit, Orange, Fine Herb Syrup
LIMONADA SUICA - Lime, Condensed Milk, Pandan, Pistachio
SEASONAL EXPRESSION WINE PAIRING
PRESTIGE CHAMPAGNE - KRUG 'EDITION 169'
MEDIUM-BODY WHITE - 2017 TRIMBACH, PINOT GRIS 'RESERVE', ALSACE, FRANCE
LIGHT-BODY RED - 2020 ALPHONSE MELLOT, PINOT NOIR
LOIRE VALLEY, FRANCE
FULL-BODY RED - 2019 Haut Batailley
DESSERT WINE - DOMAINE DE RANCY, RIVERSALTES 'AMBRE'
ROUSILLON, FRANCE
DESSERT
LE CARAJILLO - Licor 43, Pandan, Espresso
NOISETTE PLAINTE - Aged Rum, Coconut Cordial, Hazelnut
LITTLE BLACK DRESS - Vanilla Vodka, Cream, Cacao, Kirsch, Orgeat
BEER
Redwood IPA - New Magnolia Brewing Co. Houston, TX
Light Lager - New Magnolia Brewing Co. Houston, TX
Light Lager - Stella Artois, Belgium
WINES BY THE GLASS
CHAMPAGNE & SPARKLING
Cremant de Loire - Langlois
Champagne Brut - Frerejean Freres 'Grand Reserve'
Rosé Champagne - Laurent-Perrier ‘Cuveé Rose’
WHITE
Sancerre - Sauvignon Blanc - Domaine Cherrier
Vouvray - Chenin Blanc - Pichot ‘Le Peu Moriette’
Chablis Premier Cru - Chardonnay - C. Patrice ‘Beauroy’
Sonoma Coast - Chardonnay - Flowers
ROSE
Peyrassol ‘Cuvee de Commandeurs’
Chateau d'Esclans 'Rock Angel'
RED
Pinot Noir - RouteStock
Auxey-Duresses - Pinot Noir - Matrot
Gamay - Chateau du Moulin-a-Vent ‘Couvent des Thorins’
Crozes-Hermitage - Syrah - Maison Alexandrin
Saint-Emilion - Merlot-Cabernet - Dame de Gaffeliere
Cabernet - Merlot - Miner
RESERVE WINES BY THE GLASS
Prestige Champagne - Krug 'Edition 169'
Mersault - Chardonnay - Thierry & Pascal Matrot, Burgundy, FR
Morey St. Denis - Pinot Noir - Domaine Tortochot, Burgundy, FR
BAR BITES
MARINATED OLIVES, CHILI FLAKES, ORANGE 7
TOASTED NUTS, CAYENNE, ROSEMARY 8
Pommes dauphines 8
SMOKED TROUT DIP, POTATO CHIPS, ROE 16
Deviled eggs, kaluga caviar 28
Wagyu beef tartare, beets and horseradish, purple potato chips 22
WAGYU BEEF BURGER, GRUYERE, POMMES DAUPHINES 32
ARTISANAL CHEESE SELECTION 15/30
DESSERT
CRÈME BRÛLÉE
DRINK SPECIALS
Monday - Friday 5 - 6:30
BAR COCKTAILS 12 - FEATURING TEXAS DISTILLERY SAMUEL MAVERICK WHISKEY
BAR WINES BY THE GLASS 12
BEER 6
BAR COCKTAILS 16
PIMM’S CUP Gin, cucumber, lemon, ginger beer
HURRICANE Blend of rums, orange, lemon, summer berries, hibiscus
THE GAMBLER Bourbon, montenegro, benedictine, angostura
BAR WINES BY THE GLASS
NV LANGLOIS 'CREMANT DE LOIRE', LOIRE VALLEY, FR 15
2022 DOMAINE PICHOT ‘LE PEU DE LA MORIETTE’, VOUVRAY, FR 15
2020 FAMILLE PERRIN ‘COTE DU RHONE’, RHONE VALLEY, FR 15
BEER
NEW MAGNOLIA IPA, HOUSTON, TX
NEW MAGNOLIA LIGHT LAGER, HOUSTON, TX
ART LOVERS LUNCH (2 courses $45)
Wednesday - Friday; 11:30 - 2 PM
Enjoy our fresh, homemade bread selection - made daily by our pastry team
FIRST COURSE
(choice of)
Burrata, strawberry & rhubarb, bee pollen, pistachio
Boston lettuce, green goddess dressing, snap peas, tomatoes, fennel, black croutons
L’Art du Rouge: Tomato & Griotte Cherry Gazpacho, goat cheese herbal toast
Wagyu beef tartare, beets and horseradish, purple potato chips
SECOND COURSE
(Choice of)
Carolina gold rice risotto, legumes, parmesan cheese, morels
Branzino, freekeh, legumes, citrus labne
Wagyu beef burger, gruyere cheese, pommes dauphines
Green circle chicken, morel cream, green asparagus, alliums
DESSERT
Additional 10
FOR THE TABLE
Enjoy our fresh, homemade bread selection - made daily by our pastry team
APPETIZERS
ROYAL KALUGA CAVIAR SERVICE Accouterments, purple potato chips 1OZ 130 / 2OZ 230
DEVILED EGGS, SMOKED TROUT ROE, CHIVES 17
Scallop crudo, calamansi gelee, charred avocado, radishes 25
L’ART DU ROUGE tomato & griotte cherry gazpacho, goat cheese, herbal toast (Culinary Canvas Series ‘Tamara De Lempicka” Exhibition) 19
Burrata, strawberry & rhubarb, bee pollen, pistachio 24
Boston lettuce, green goddess dressing, snap peas, tomatoes, fennel, black crouton 22
Squid ink tartine, lobster, avocado, radish, peas 24
Wagyu beef tartare, beets and horseradish, purple potato chips 22
ENTRÉES
Carolina gold rice risotto, legumes, parmesan cheese, morels, organic egg 24
Smoked salmon rillette, asparagus, miso hollandaise, brioche 25
Eggs on eggs, soft scrambled eggs, royal kaluga caviar, brioche 48
Branzino, freekeh, legumes, citrus labne 36
Filet mignon and eggs, pomme dauphines, organic egg, black garlic, broccolini 62
Fresh tagliatelle, guanciale, peas, parmesan, organic egg 26
Allium shakshuka, spicy sausage, grilled sourdough, egg 32
French white asparagus vol au vent, morel
DISCOVERY MENU
Chef's 4-course brunch experience $85
Burrata, strawberry & rhubarb, bee pollen, pistachio
Eggs on eggs, soft scrambled eggs, royal kaluga caviar, brioche
Filet mignon and eggs, pomme dauphines, organic egg, black garlic, broccolini
RHUBARB TART
DESSERTS
VALRHONA DARK CHOCOLATE CREMEUX, WHITE CHOCOLATE ICE CREAM, CARAMEL SABAYON 16
RHUBARB TART Pandan chiffon, strawberry sorbet
18
TRIO OF PLANT BASED ICE CREAMS - DARK CHOCOLATE, PISTACHIO, COFFEE (Vegan, GF, DF) 16
ARTISANAL CHEESE SELECTION 30
TAVOLA x LE JARDINIER
Experience La Belle Vita in Houston. On Tuesday, April 15, Chef Michael Lara of Italian sister restaurant Tavola cooks with Executive Chef Felipe for a special evening blending Mediterranean flavors from France to Italy.
5 COURSE MENU ($185)
Poached shrimp, whipped ricotta, and crispy Calabrian chili oil , pistachios, caviar
French White Asparagus, orange reduction, confit kumquats, puffed rice
Polpo, roman artichoke, smoked artichoke purée, mint and sage
Roasted lamb chop au jus, soubise coulis, green asparagus and ramps
Dessert duo:
Tiramisu, Semifredo, Lady Fingers, Cocoa, Espresso
& Mini butterfly, yuzu delicate mousse, raspberry compote, pistachio sáble
EASTER BRUNCH (3 courses $125)
Sunday, April 20th; 11 AM - 2:30 PM
FOR THE TABLE
Enjoy our fresh, homemade bread selection - made daily by our pastry team
ROYAL KALUGA CAVIAR SERVICE Accouterments, purple potato chips 1OZ 130 / 2OZ 230
FIRST COURSE
(choice of)
Burrata, strawberry & rhubarb, bee pollen, pistachio
$35
Scallop crudo, calamansi gelee, charred avocado, radishes *Add 10g Royal Kaluga Caviar
$35
French white asparagus, orange reduction, puffed rice, confit kumquats
Additional course
+$15
Our classic Carolina gold rice risotto, crab, melted leeks, and preserved lemon
SECOND COURSE
(choice of)
Roasted lamb loin, spring onion soubise, black garlic, grilled asparagus
Olive oil poached halibut, legumes falafel, chickpeas fondant, almonds
Spanish rabbit tortellini, parmesan cream, pea coulis, morels
THIRD COURSE
(choice of)
Pandan carrot cake
Salted caramel sabayon, white chocolate ice cream
Pineapple & lime compote, milk chocolate crémeux, crunchy sable
SPRING DINNER EVENT - Monday, April 28
Embrace the season of renewal with Chef Alain Verzeroli, the Michelin-starred Culinary Director of The Bastion Collection, as he brings the taste of spring to all U.S. Le Jardinier locations. Inspired by the vibrant flavors and colors of spring, discover a special culinary series in Miami (April 16), New York (April 24), and Houston (April 28).
“Flavors in Bloom” 5-course MENU
$195 per guest
$195 per guest
Canapé
~~~
CURED HIRAMASA WITH CAVIAR, FRESH CHERRIES, SHAVED RADISHES
POACHED WHITE ASPARAGUS, CITRUS AND KUMQUAT CONFIT
MAINE LOBSTER WITH PEAS, VEGETAL MINT EMULSION AND RAMP
STRIPLOIN WAGYU BEEF, ARTICHOKES AND ROMESCO SAUCE, CRISPY POTATOES
~~~
PARROT MANGO BLISS WITH PASSION FRUIT CRÉMEUX AND COCONUT SHERBET