MENUS
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)
WHIPPED BURRATA - Stone fruits, pecan gremolata, basil, Iberico ham
GARDEN SALAD - Charred corn, avocado, cherry tomatoes, calamansi vinaigrette, mozzarella
CHILLED ZUCCHINI VELOUTE - Cream cheese, curry oil, daikon & crab, pickled squash
TUNA TARTARE* - Avocado mousse, toasted black pain de mie
SECOND COURSE
(Choice of)
CAROLINA GOLD RICE RISOTTO - Roasted red peppers, mushrooms, roasted corn, mimolette
BRANZINO - Zucchini noodles, sauce vierge, castelvetrano olives
WAGYU BEEF BURGER - Gruyère cheese, pommes dauphines, harissa aioli
GREEN CIRCLE CHICKEN - Shallot coulis, haricot vert, cashew chili crunch
DESSERT
Additional 10
VALRHONA DARK CHOCOLATE - Caramel sabayon, white chocolate ice cream
Millefeuille - Mascarpone lemon cream, raspberry compote
LE JARDINIER PLANT BASED ICE CREAM - (VEGAN, DF, GF) DARK CHOCOLATE, PISTACHIO, COFFEE
ARTISANAL SELECTION OF CHEESE
LUNCH À LA CARTE
Enjoy our fresh, homemade bread selection - made daily by our pastry team
STARTERS
ROYAL KALUGA CAVIAR SERVICE 1OZ 140 / 2OZ 240
WHIPPED BURRATA - Stone fruits, pecan gremolata, basil, Iberico ham 26
GARDEN SALAD - Charred corn, avocado, cherry tomatoes, calamansi vinaigrette, mozzarella 22
DEVILED EGGS - smoked trout roe, chives 5 each
CHILLED ZUCCHINI VELOUTE - Cream cheese, curry oil, daikon & crab, pickled squash 22
TUNA TARTARE* - Avocado mousse, toasted black pain de mie 24
OCTOPUS CARPACCIO - Spanish chorizo, artichokes, fava beans, pimentón de la vera 28
Our Culinary Canvas dish inspired by the MFAH’s exhibition, "Picasso–Klee–Matisse: Masterpieces from the Museum”
Discover a signature dish from Chef de Cuisine Mario Da Silva of our Michelin-starred sister concept Le Jardinier Miami
POACHED EGG – Crispy kataif, shiitake, peas, scamorza foam 24
“A Taste of Bastion”
Discover a signature dish from Chef de Cuisine Mario Da Silva of our Michelin-starred sister concept Le Jardinier Miami
ARTISANAL CHEESE SELECTION - hazelnut & raisin bread 16/32
ENTRÉES
CAROLINA GOLD RICE RISOTTO - Roasted red peppers, mushrooms, roasted corn, mimolette 28
BRANZINO - Zucchini noodles, sauce vierge, castelvetrano olives 38
SQUID INK SHELLFISH RAVIOLI - Petit pois coulis, légumes, mushroom fricassee 32
ATLANTIC SALMON* - Almond romesco, artichokes, shaved fennel, smoked trout roe 58
PARISIAN GNOCCHI - Summer squash, chanterelles, basil puree 28
GREEN CIRCLE CHICKEN - Shallot coulis, haricot vert, cashew chili crunch 43
WAGYU BEEF BURGER - Gruyère cheese, pommes dauphines, harissa aioli 38
DESSERTS
VALRHONA DARK CHOCOLATE -caramel sabayon, white chocolate ice cream 16
MILLEFEUILLE - Mascarpone lemon cream, raspberry compote 18
CHEF'S KISS - Spiced chocolate mousse, caramel flan, cocoa sablé 22
Our Culinary Canvas dessert inspired by the MFAH’s exhibition, "Picasso–Klee–Matisse: Masterpieces from the Museum”
LE JARDINIER PLANT BASED ICE CREAM - dark chocolate, pistachio, coffee (Vegan, DF, GF) 16
ARTISANAL SELECTION OF CHEESE 16 / 32
TASTE OF SUMMER
Chef's seasonal menu, 4 courses $90
WHIPPED BURRATA - Stone fruits, pecan gremolata, basil, Iberico ham
PARISIAN GNOCCHI - Summer squash chanterelles, basil puree, truffle
ATLANTIC SALMON* - Almond romesco, artichokes, shaved fennel, smoked trout roe
MILLE-FEUILLE - Mascarpone lemon cake, raspberry compote
DINNER À LA CARTE
Enjoy our fresh, homemade bread selection - made daily by our pastry team
STARTERS
Royal Kaluga Caviar service 1 oz 140 / 2 oz 240
HEIRLOOM TOMATOES - Watermelon, feta cheese, mint, cucumbers, pickled red onion 26
GARDEN SALAD - Charred corn, avocado, cherry tomatoes, calamansi vinaigrette, mozzarella 22
WHIPPED BURRATA - Stone fruits, pecan gremolata, basil, Iberico ham 26
CHILLED ZUCCHINI VELOUTE - Cream cheese, curry oil, daikon & crab, pickled squash 22
CITRUS CURED HAMACHI CRUDO* - Coconut, passionfruit, peaches, kaffir lime 28 *Add Caviar 10g +40
OCTOPUS CARPACCIO - Spanish chorizo, artichokes, fava beans, pimentón de la vera 28
Our Culinary Canvas dish inspired by the MFAH’s exhibition, "Picasso–Klee–Matisse: Masterpieces from the Museum”
ARTISANAL CHEESE SELECTION - Hazelnut & raisin bread 16/32
GRAINS
HOMEMADE TAGLIATELLE - Avocado, white soy, trout roe, lime zest 28
CAROLINA GOLD RICE RISOTTO - Roasted red peppers, mushrooms, roasted corn, mimolette 28
SQUID INK SHELLFISH RAVIOLI - Leeks, artichokes, saffron emulsion 32
BLACK TRUFFLE PASTA - Homemade tagliatelle, aged parmesan 62
ENTRÉES
GREEN CIRCLE CHICKEN - Shallot coulis, haricot vert, cashew chili crunch 46
ATLANTIC SALMON* - Almond romesco, artichokes, shaved fennel, trout roe 62
GRILLED TUNA* - Sauce vierge, avocado mousse, castelvetrano olives 68
NEW YORK STRIP FOR TWO* - Eggplant mousse, rapini, pommes dauphines 120
SAKURA PORK CHOP - Homestead gristmill polenta, peach mostarda, shishito peppers 66
FLAVORS OF FRENCH TRADITION
An Homage to French Classics by Le Jardinier
FOIE GRAS TERRINE - Sauternes jelly, seasonal berries, sourdough 52
BEEF FILET MIGNON* - Béarnaise, fondant potatoes, truffle petite salade 76
PARISIAN GNOCCHI - Summer squash, chanterelles, basil 28
GRILLED DOVER SOLE - Fried artichokes and fondant, sauce vierge, saffron emulsion 68
SIDES
POMMES DAUPHINES 15
BLISTERED SHISHITO 15
HARICOT VERT, CASHEW CHILI CRUNCH 15
HOMESTEAD GRISTMILL POLENTA 15
DESSERTS
VALRHONA DARK CHOCOLATE - Caramel sabayon, white chocolate ice cream 16
THE BUTTERFLY - Yuzu delicate mousse, raspberry compote, pistachio sablé 18
Poached rhubarb - Vanilla cake, lychee sorbet (VEGAN, DF) 17
CHEF'S KISS - Spiced chocolate mousse, caramel flan, cocoa sablé 22
Our Culinary Canvas dessert inspired by the MFAH’s exhibition, "Picasso–Klee–Matisse: Masterpieces from the Museum”
LE JARDINIER PLANT BASED ICE CREAM - (VEGAN, DF, GF) DARK CHOCOLATE, PISTACHIO, COFFEE 16
ARTISANAL SELECTION OF CHEESE 32
SEASONAL EXPRESSION OF SUMMER
Chef's seasonal menu, 5 courses $195
The Seasonal Expression menu is required for the full table
CITRUS CURED HAMACHI CRUDO* - Coconut, passionfruit, peaches, kaffir lime, Royal Kaluga Caviar
GREEN ZUCCHINI NOODLES - Almond romesco, summer squash, scamorza emulsion, chanterelles
GRILLED DOVER SOLE - Fried artichokes and fondant, sauce vierge, saffron emulsion
GRILLED NY STRIP* - Eggplant mousse, rapini, pommes dauphines, shaved black truffles
LA FRAISE CARRÉE - Strawberry compote, sea buckthorn cream
SEASONAL EXPRESSION WINE PAIRING
$140
PRESTIGE CHAMPAGNE - 2015 DEUTZ “AMOUR DE DEUTZ”, BLANC DE BLANCS CHAMPAGNE, FRANCE
MEDIUM-BODIED WHITE - 2023 FRANÇOIS CARILLON BOURGOGNE ALIGOTÉ, BURGUNDY, FRANCE
MEDIUM-BODIED ROSÉ - 2025 CHÂTEAU PRADEAUX BANDOL, PROVENCE, FRANCE
FULL-BODIED RED - 2022 DOMAINE CLUSEL-ROCH “LES SCHISTES” CÔTE-RÔTIE, NORTHERN RHÔNE VALLEY, FRANCE
DESSERT WINE - 2018 CHÂTEAU CANTEGRIL BARSAC, BORDEAUX, FRANCE
DESSERTS
VALRHONA DARK CHOCOLATE - Caramel sabayon, white chocolate ice cream 16
THE BUTTERFLY - Yuzu delicate mousse, raspberry compote, pistachio sablé 18
Poached rhubarb - Vanilla cake, lychee sorbet 17 (VEGAN, DF)
CHEF'S KISS - Spiced chocolate mousse, caramel flan, cocoa sablé 22
Our Culinary Canvas dessert inspired by the MFAH’s exhibition, "Picasso–Klee–Matisse: Masterpieces from the Museum”
LE JARDINIER PLANT BASED ICE CREAM - (VEGAN, DF, GF) DARK CHOCOLATE, PISTACHIO, COFFEE 16
ARTISANAL SELECTION OF CHEESE 32
BRUNCH À LA CARTE
Enjoy our fresh, homemade bread selection - made daily by our pastry team
STARTERS
ROYAL KALUGA CAVIAR SERVICE 1oz 140 / 2oz 240
DEVILED EGGS - smoked trout roe, chives 5 each
OCTOPUS CARPACCIO - Spanish chorizo, artichokes, fava beans, pimentón de la vera 28
Our Culinary Canvas dish inspired by the MFAH’s exhibition, "Picasso–Klee–Matisse: Masterpieces from the Museum”
GARDEN SALAD - Charred corn, avocado, cherry tomatoes, calamansi vinaigrette, mozzarella 22
TUNA TARTARE* - Avocado mousse, toasted black pain de mie 24
WHIIPED BURRATA - Stone fruits, pecan gremolata, basil, Iberico ham 26
CHILLED ZUCCHINI VELOUTE - Cream cheese curry oil, daikon & crab, pickled squash 22
POACHED EGG - Crispy kataifi, maitake mushrooms, scamorza foam 24
ARTISANAL CHEESE SELECTION - hazelnut & raisin bread 16 / 32
ENTRÉES
CAROLINA GOLD RICE RISOTTO - Red peppers, mushrooms, corn, mimolette, organic egg 28
NICOISE SALAD* - Grilled tuna, egg mimosa, cherry tomatoes, olives, haricot vert 58
EGGS ON EGGS - soft scrambled eggs, Royal Kaluga Caviar, brioche 58
BRANZINO - Zucchini noodles, sauce vierge, castelvetrano olives 38
FILET MIGNON & EGGS* - Broccoli rabe, pommes dauphines, natural jus 72
EGGS BENEDICT - Seafood sausage, pain de mie, artichokes, béarnaise hollandaise 52
FRENCH OMELETTE - Mushrooms, gruyere cheese, truffle petite salade 28
AVOCADO SPAGHETTI - Soy sauce, smoked trout roe, lime zest 28
DESSERTS
VALRHONA DARK CHOCOLATE -caramel sabayon, white chocolate ice cream 16
MILLEFEUILLE - Mascarpone lemon cream, raspberry compote 18
CHEF'S KISS - Spiced chocolate mousse, caramel flan, cocoa sablé 22
Our Culinary Canvas dessert inspired by the MFAH’s exhibition, "Picasso–Klee–Matisse: Masterpieces from the Museum”
LE JARDINIER PLANT BASED ICE CREAM - dark chocolate, pistachio, coffee (Vegan, DF, GF) 16
ARTISANAL SELECTION OF CHEESE 16 / 32
LE ROSE JARDIN
FOUR COURSES $90
*The tasting menu is required for the full table
For Summer, elevate your weekends with curated wine, cocktail (+60 per guest), or mocktail pairings (30 per guest).
WHIPPED BURRATA - Stone fruits, pecan gremolata, basil, Iberico ham
EGGS ON EGGS - soft scrambled eggs, Royal Kaluga Caviar, brioche
FILET MIGNON* - Shellfish sausage, broccoli rabe, béarnaise , pommes dauphines
MILLEFEUILLE - marscapone lemon cream, raspberry compote
WINE PAIRINGS (+60 per guest)
First course - NV Telmont Champagne Rosé
Second course - 2024 J. de Villebois Sancerre Rosé
Third course - 2025 Chateau Pradeaux Bandol Rosé
Dessert course - NV Domaine Serol “Turbullent” Pétillant Naturel Rosé
COCKTAIL PAIRINGS (+60 per guest)
First course - Rose Spritz: sparkling rose, amaro capaletti, soda
Second course - Rose Paloma: tequila reposado, rose, grapefruit, lime
Third course - Cherry bomb: whiskey, amaro nonino, lemon, grenadine
Dessert course - Rose Sparkling: Campari, Sweet Vermouth
MOCKTAIL PAIRINGS (+30 per guest)
First course - Fraise et Ananas: strawberry syrup, pineapple, simple, NA tequila
Second course - Pink Fizz: lime, simple, cranberry, NA gin
Third course - French temple: French grenadine
Dessert course - Strawberry Rose Spritz: strawberry, lemon, rose water, NA rose wine
BAR BITES
Marinated olives - chili flakes, candied orange 7
Toasted nuts - cayenne, rosemary 8
POMMES DAUPHINES - aioli 8
Deviled eggs - royal kaluga caviar 8 each
Artisanal cheese selection - hazelnut & raisin bread, seasonal accoutrements 16/32
DESSERT
CRÈME BRÛLÉE, seasonal fruit 12
DRINK SPECIALS
Monday - Thursday 5:00 - 6:30 PM
BAR COCKTAILS 16
BAR WINES BY THE GLASS 15
BEER 8
BAR COCKTAILS 16
PIMM’S CUP – Gin, cucumber, lemon, ginger beer
HURRICANE – Rhum Barbancourt, orange, lemon, summer berries
THE GAMBLER – Bourbon, montenegro, benedictine, angostura
BAR WINES BY THE GLASS 15
NV MAISON FOUCHER, CREMANT DE LOIRE
2023 DOMAINE PICHOT, CHENIN BLANC, VOUVRAY, FR
2021 CHATEAU DES JACQUES, GAMAY, BEAUJOLAIS, FR
BEER 8
NEW MAGNOLIA IPA, HOUSTON, TX
NEW MAGNOLIA LIGHT LAGER, HOUSTON, TX
GLOBAL COCKTAIL COLLECTION
AVAILABLE FROM JUNE 12 - JULY 19
THE 94 | United States - Bourbon, Bonded Apple Brandy, Clarified Lemon, White Peach Syrup, Soda, Dehydrated Apple, Mint Sprig 19
Joie de Vivre | France - Apricot infused brandy, lemon juice, simple syrup, Brie foam 21
BLACK FOREST HIGHBALL | Germany - Vodka, Kirschwasser, Cherry soda, Mint 18
O NAVEGADOR | Portugal - Aguardente, White Port, Honey-Lemon Twist, Olive 20
DE ORANJE ARCHITECT | Netherlands - Genever, Dry Curaçao, Apricot Liqueur, Expressed Orange Peel 18
BLAUW MOMENT | Curaçao - White Rum, Blue Curaçao, Cane Sugar, Dehydrated Lime Wheel 18
DESERT ROSE | Saudi Arabia - Dry vermouth, Date Syrup, Grapefruit Juice, Rose Water, Grapefruit Twist, Edible Flower 17
APRICOT SEASON | Uzbekistan - Apricot Liqueur, Honey Syrup, Green Tea, Blue Curaçao, Dried Apricot 19
"Picasso–Klee–Matisse: Masterpieces from the Museum"
PERFUMED IMPRESSIONS - Absinthe, Butterfly Pea Flower Infused Gin, Lilet Blanc, Lemon, Rose Water 20
Our newest Culinary Canvas sip inspired by the MFAH’s exhibition,
"Picasso–Klee–Matisse: Masterpieces from the Museum"
ZERO PROOF
Le Jardin - Cucumber, Lime, Fine Herbs, Soda 13
SPRING FIZZ - Pineapple, Lime, Rose Water 13
HONEY PEARPOP - Apple Cider, Pears, Honey, Ginger Ale 13
DESSERT COCKTAILS
LE CARAJILLO - Licor 43, Pandan, Espresso 18
NOISETTE PLAINTE - Aged Rum, Coconut Cordial, Hazelnut 17
CARAMEL STOUT - Guiness syrup, fat washed Jameson, black walnut bitters 19
PANDAN NOIR - pandan extract, capeletti, spced rum 18
BEER
Redwood IPA - New Magnolia Brewing Co. Houston, TX 8
Light Lager - New Magnolia Brewing Co. Houston, TX 8
Weekend Brunch - Le Rose Jardin pairings
WINE PAIRINGS (+60 per guest)
First course - Telmont Rose Champagne
Second course - Clarendelle Bordeaux Rose
Third course - J. de Villebois
Dessert course - Sancerre Rose Domaine Serol Turbullent
COCKTAIL PAIRINGS (+60 per guest)
First course - Rose Spritz: sparkling rose, amaro capaletti, soda
Second course - Rose Paloma: tequila reposado, rose, grapefruit, lime
Third course - Cherry bomb: whiskey, amaro nonino, lemon, grenadine
Dessert course - Rose Berry Thyme: gin, lemon, simple, berries and thyme
MOCKTAIL PAIRINGS (+30 per guest)
First course - Fraise et Ananas: strawberry syrup, pineapple, simple, NA tequila
Second course - Pink Fizz: lime, simple, cranberry, NA gin
Third course - French temple: French grenadine
Dessert course - Strawberry Rose Spritz: strawberry, lemon, rose water, NA rose wine
WINES BY THE GLASS
SPARKLING
Crémant de Loire - Maison Foucher, Loire Valley, FR
Champagne - Telmont 'Réserve Brut', Champagne, FR
Rosé Champagne - Laurent-Perrier ‘Cuveé Rosé’, Champagne, FR
WHITE
Sancerre - Sauvignon Blanc - J. de Villebois, Loire Valley, FR
Vouvray - Chenin Blanc - Domaine Pichot, Loire Valley, FR
Chablis 1er Cru - Chardonnay - C. Patrice ‘Beauroy’, Burgundy, FR
Chardonnay - Flowers, Sonoma Coast, CA
ROSÉ
Chêne Bleu, Vaucluse, FR
Domaines Ott, 'by Ott', Côtes de Provence
RED
Gamay - Château du Moulin-à-Vent ‘Couvent des Thorins’, Beaujolais, FR
Pinot Noir - Presqu'ile ‘Presqu'ile Vineyard’, Santa Barbara, CA
Pinot Noir - Bourgogne Rouge - Faiveley, Burgundy, FR
Merlot - Cabernet Franc - Saint-Émilion - Les Légendes R, Bordeaux, FR
Cabernet Sauvignon - Alexander Valley - Trig Point, Sonoma County, CA
Syrah - Crozes-Hérmitage - Maison Alexandrins, Rhone Valley, FR
RESERVE WINES BY THE GLASS
Chardonnay - Mâcon-Verzé - Domaine Leflaive, Burgundy, FR
Cabernet Sauvignon-Merlot - Pauillac - Château Batailley, Bordeaux, FR
Prestige Champagne - Krug ‘171st Edition’, Champagne, FR
HOUSTON RESTAURANT WEEKS
August 1st - September 7th
BRUNCH
2 Courses, choice of appetizer and entree or entree and dessert $25 | 3 Courses +$10
FIRST COURSE
(choice of)
WHIPPED BURRATA - Stone fruits, pecan gremolata, basil *Add Iberico ham +6
GARDEN SALAD - Charred corn, avocado, cherry tomatoes, calamansi vinaigrette, mozzarella
CHILLED ZUCCHINI VELOUTE - Cream cheese, curry oil, daikon & crab, pickled squash
TUNA TARTARE* - Avocado mousse, toasted black pain de mie +8
SECOND COURSE
(choice of)
FILET MIGNON & EGGS* - Broccoli rabe, pommes dauphines, natural jus +25
CAROLINA GOLD RICE RISOTTO - Roasted red peppers, mushrooms, roasted corn, mimolette
BRANZINO - Zucchini noodles, sauce vierge, castelvetrano olives
AVOCADO SPAGHETTI - Soy sauce, smoked trout roe, lime zest
DESSERT COURSE
(choice of)
Valrhona guanaja dark chocolate cremeux, salty caramel sabayon
Le Fraisier, chiffon cake, vanilla cream, strawberry compote
LE JARDINIER PLANT BASED ICE CREAM - (VEGAN, DF, GF) DARK CHOCOLATE, PISTACHIO, COFFEE
LUNCH
2 Courses, entree and dessert $25 | 3 Courses +$10
FIRST COURSE
(choice of)
WHIPPED BURRATA - Stone fruits, pecan gremolata, basil *Add Iberico ham +6
GARDEN SALAD - Charred corn, avocado, cherry tomatoes, calamansi vinaigrette, mozzarella
CHILLED ZUCCHINI VELOUTE - Cream cheese, curry oil, daikon & crab, pickled squash
TUNA TARTARE* - Avocado mousse, toasted black pain de mie +8
SECOND COURSE
(choice of)
GREEN CIRCLE CHICKEN - Shallot coulis, haricot vert, cashew chili crunch
CAROLINA GOLD RICE RISOTTO - Roasted red peppers, mushrooms, roasted corn, mimolette
BRANZINO - Zucchini noodles, sauce vierge, castelvetrano olives
WAGYU BEEF BURGER - Gruyère cheese, pommes dauphines, harissa aioli +15
DESSERT COURSE
(choice of)
Valrhona guanaja dark chocolate cremeux, salty caramel sabayon
Le Fraisier, chiffon cake, vanilla cream, strawberry compote
LE JARDINIER PLANT BASED ICE CREAM - (VEGAN, DF, GF) DARK CHOCOLATE, PISTACHIO, COFFEE
DINNER
3 Courses, appetizer, entree, and dessert $55
FIRST COURSE
(choice of)
WHIPPED BURRATA - Stone fruits, pecan gremolata, basil *Add Iberico ham +6
GARDEN SALAD - Charred corn, avocado, cherry tomatoes, calamansi vinaigrette, mozzarella
CHILLED ZUCCHINI VELOUTE - Cream cheese, curry oil, daikon & crab, pickled squash
CITRUS CURED HAMACHI CRUDO* - Coconut, passionfruit, peaches, kaffir lime *Add 5g caviar +18
SECOND COURSE
(choice of)
GREEN CIRCLE CHICKEN - Shallot coulis, haricot vert, cashew chili crunch
CAROLINA GOLD RICE RISOTTO - Roasted red peppers, mushrooms, roasted corn, mimolette
ATLANTIC SALMON* - Almond romesco, artichokes, shaved fennel
BEEF FILET MIGNON* - Béarnaise, fondant potatoes, truffle petite salade +25
DESSERT COURSE
(choice of)
Valrhona guanaja dark chocolate cremeux, salty caramel sabayon
Le Fraisier, chiffon cake, vanilla cream, strawberry compote
LE JARDINIER PLANT BASED ICE CREAM - (VEGAN, DF, GF) DARK CHOCOLATE, PISTACHIO, COFFEE