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LE JARDINIER x STAG'S LEAP WINE CELLARS WINE DINNER
On Thursday, June 4, Step inside Le Jardinier’s elegant dining room for an exclusive dinner with Stag's Leap Wine Cellars. Paying homage to Napa Valley’s historic triumph at the Judgment of Paris, Executive Chef Felipe Botero curated a 5-course tasting menu that pairs refined seasonal cuisine with pairings, guided by Winemaker Luis Contreras.
Join us on Thursday, June 4th at 6:30 PM at our communal table (400 per guest). Reserve on Resy.
5-course Menu
Poached salmon mi-cuit, ramp emulsion, cucumber and Kaluga Caviar
2024 KARIA Chardonnay
Spring pea ricotta raviolo, organic egg yolk, morels fricassée, natural jus
2008 S.L.V. Estate Cabernet Sauvignon
Roasted Maine lobster, malabar sauce, green asparagus
2013 S.L.V. Estate Cabernet Sauvignon
Filet mignon, Périgueux rich sauce, red wine confit shallot coulis, broccolini
2016 S.L.V. Estate Cabernet Sauvignon & 2023 S.L.V. Estate Cabernet Sauvignon
The Butterfly - yuzu mousse, raspberry compote, pistachio sablé
MOTHER'S DAY BRUNCH MENU
4-course prix fixe menu (140 per guest) | curated wine pairing (+75 per guest)
Offer for the table
Royal Kaluga Caviar 1oz 140 / 2oz 240
First Course (choice of)
Poached Salmon - mi-cuit, cucumber, ramp emulsion, vegetables shaving (Add 10g of Royal Kaluga caviar +40)
Burrata - strawberry & rhubarb, bee pollen, pistachio gremolata, mango
Chilled Fennel Veloute - poached shrimp,crustacean oil
French White Asparagus - orange reduction, buckwheat, confit kumquats
Second Course
Spring Pea Custard - onion coulis, wild saute mushrooms
THIRD COURSE (choice of)
Salmon - white asparagus, saffron hollandaise, confit kumquats
Olive oil poached cod - grilled artichokes, yellow patty pan, lemon oil
Heritage Chicken au jus - vin jaune coulis, green asparagus
Filet mignon - onion soubise, black garlic, broccolini
DESSERT COURSE (choice of)
Raspberry mousse - passion cream, cocoa sablé
Valrhona Guanaja - dark chocolate crémeux, salty caramel sabayon
Tangerine vegan dream - orange chantilly, dark chocolate quinoa
Le jardinier plant based ice cream - chocolate, pistachio, coffee
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 gremolata, mango
GARDEN SALAD - Green goddess dressing, feta, croutons
CHILLED FENNEL VELOUTE - Poached shrimp, crustacean oil
SALMON RILLETE & AVOCADO TOAST - shaved vegetables, trout roe
SECOND COURSE
(Choice of)
SPANISH RABBIT TORTELLINI - Parmesan-chicken consome, fava beans, snap peas
BRANZINO - Quinoa salad, shaved fennel, lemon oil
WAGYU BEEF BURGER - Gruyère, pommes dauphines, truffle aioli
GREEN CIRCLE CHICKEN - Onion soubise, black garlic, broccolini, alliums
DESSERT
Additional 10
VALRHONA DARK CHOCOLATE CRÉMEUX, CARAMEL SABAYON, WHITE CHOCOLATE ICE CREAM 16
PEAR TART, ELDERFLOWER CHANTILLY, LEMON CREAM 18
IN BLOOM - Our Culinary Canvas dessert inspired by the MFAH’s exhibition, "Frida: The Making of an Icon” - guava cream, pineapple compote, hibiscus gelée, piloncillo crumble 20
LE JARDINIER PLANT BASED ICE CREAM (VEGAN, DF, GF) DARK CHOCOLATE, PISTACHIO, COFFEE 16
ARTISANAL SELECTION OF CHEESE 16 / 32
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
BURRATA - Strawberry & rhubarb, bee pollen, pistachio gremolata, mango 26
GARDEN SALAD - Green goddess dressing, feta, croutons 22
SALMON RILLETE & AVOCADO TOAST - shaved vegetables, everything bagel 23
DEVILED EGGS - smoked trout roe, chives 5 each
TRADITIONAL STEAK TARTARE - Dijon mustard, capers, french pickles, quail egg yolk 24
CHILLED FENNEL VELOUTE - Poached shrimp, crustacean oil 22
OCTOPUS CARPACCIO - Artichoke, chorizo, olives, peppers 28
ARTISANAL CHEESE SELECTION - hazelnut & raisin bread 16/32
ENTRÉES
CAROLINA GOLD RICE RISOTTO - crab, melted & crispy leeks, yuzu, preserved lemon 36
BRANZINO - quinoa salad, shaved fennel, lemon oil 38
SALMON - asparagus, saffron hollandaise, kumquats, seeds 58
MUSHROOMS VOL AU VENT - petit pois coulis, légumes 35
SPANISH RABBIT TORTELLINI - parmesan-chicken consomme, fava beans, snap peas 28
GREEN CIRCLE CHICKEN - onion soubise, black garlic, broccolini, alliums 43
WAGYU BEEF BURGER - Gruyère, pommes dauphines 38
DESSERTS
VALRHONA DARK CHOCOLATE -caramel sabayon, white chocolate ice cream 16
MILLEFEUILLE - Mascarpone lemon cream, raspberry compote 18
IN BLOOM - Our Culinary Canvas dessert inspired by the MFAH’s exhibition, "Frida: The Making of an Icon” - guava cream, pineapple compote, hibiscus gelée, piloncillo crumble 20
LE JARDINIER PLANT BASED ICE CREAM - dark chocolate, pistachio, coffee (Vegan, DF, GF) 16
ARTISANAL SELECTION OF CHEESE 16 / 32
TASTE OF SPRING
Chef's seasonal menu, 4 courses $90
BURRATA - Strawberry & rhubarb, bee pollen, pistachio gremolata, mango
VOL AU VENT - Legumes, morel mushrooms
SALMON - asparagus, saffron hollandaise, kumquats, seeds
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
CHILLED FENNEL VELOUTE - Poached shrimp, crustacean oil 22
GARDEN SALAD - Green goddess dressing, feta, croutons 22
SHRIMP “CHAUD-FROID" – Baby turnips, tapioca, crushed herbs 25; “A Taste of Bastion”; Discover a signature dish from Executive Chef Olivier Jean of our sister concepts Le Jardinier Geneva and L’Atelier Robuchon - Geneva’s only two-Michelin-star
OCTOPUS CARPACCIO - Artichoke, chorizo, olives, fava beans, Add 10g Royal Kaluga Caviar +40
FRENCH WHITE ASPARAGUS - Orange reduction, buckwheat, confit kumquats 38
BURRATA - Strawberry & rhubarb, bee pollen, pistachio gremolata, mango 26
POACHED SALMON MI-CUIT - Cucumber, ramp emulsion, vegetable shaving 28
ARTISANAL CHEESE SELECTION - Hazelnut & raisin bread 16/32
GRAINS
PEA RICOTTA RAVIOLI - Organic egg yolk, morel fricassée 32
CAROLINA GOLD RICE RISOTTO - Crab, melted & crispy leeks, yuzu, preserved lemon 36
SPANISH RABBIT TORTELLINI - Parmesan-chicken consomme, fava beans, snap peas 30
FRESH TAGLIATELLE - Guanciale, spring legumes, parmesan cheese 28
ENTRÉES
GREEN CIRCLE CHICKEN - Onion soubise, black garlic, broccolini, alliums 46
SALMON AND ASPARAGUS - Saffron hollandaise, asparagus, confit kumquats, seeds, kaffir lime 68
OLIVE OIL POACHED COD - Artichokes grilled & fondant, yellow patty pan, lemon condiment 62
SQUAB PITHIVIER FOR TWO - Foie gras, mushroom duxelles, natural jus, green asparagus 115
BRAISED PORK BELLY - Charred cabbage, mustard jus, verjus condiment 48
VEAL TENDERLOIN - Sweet breads, shallot confit coulis, creme de vin jaune 85
SIDES
ASPARAGUS 15
POMMES DAUPHINES, TRUFFLE AIOLI 15
BROCCOLINI 15
DESSERTS
VALRHONA DARK CHOCOLATE CRÉMEUX, CARAMEL SABAYON, WHITE CHOCOLATE ICE CREAM 16
THE BUTTERFLY, Yuzu delicate mousse, raspberry compote, pistachio sablé 18
TANGERINE VEGAN DREAM, Vanilla chantilly, dark chocolate puff quinoa crunch 17 (VEGAN, DF, GF)
IN BLOOM - Our Culinary Canvas dessert inspired by the MFAH’s exhibition, "Frida: The Making of an Icon” - guava cream, pineapple compote, hibiscus gelée, piloncillo crumble 20
LE JARDINIER PLANT BASED ICE CREAM (VEGAN, DF, GF) DARK CHOCOLATE, PISTACHIO, COFFEE 16
ARTISANAL SELECTION OF CHEESE 16 / 32
FLAVORS OF FRENCH TRADITION
An Homage to French Classics by Le Jardinier
TRADITIONAL STEAK TARTARE, Dijon mustard, capers, French pickles, quail egg yolk 26
FILET DE BOEUF AU POIVRE, Black pepper, shallot, cognac cream sauce 76
VOL-AU-VENT, Lobster, seasonal mushroom, bisque sauce 68
SLOW COOKED COD, Leek fondue with thyme, champagne cream sauce with caviar 88
SEASONAL EXPRESSION OF SPRING
Chef's seasonal menu, 5 courses $185
The Seasonal Expression menu is required for the full table
POACHED SALMON MI-CUIT - Cucumber, allium emulsion, vegetable shaving, Royal Kaluga Caviar
SPRING PEA CUSTARD - Sweet onion coulis, morel fricassée
MAINE LOBSTER - Spring vegetables, lemon marmalade, bisque
ROASTED LAMB CHOP - Coco beans, matignon, arugula-pistachio pesto, spinach
Hummingbird Gateau - Carrot cake, coconut chantilly, pineapple
SEASONAL EXPRESSION WINE PAIRING
$140
PRESTIGE CHAMPAGNE - KRUG, '171ST EDITION' GRANDE CUVEÉ, CHAMPAGNE, FRANCE
MEDIUM-BODIED ROSÉ - 2024 DOMAINE OTT, ‘BY OTT’ CÔTES DE PROVENCE, FRANCE
MEDIUM-BODIED WHITE - 2022 THIBAULT LIGER-BELAIR, ALIGOTÉ BURGUNDY, FRANCE
FULL-BODIED RED - 2021 BRANAIRE-DUCRU, SAINT-JULIEN, BORDEAUX, FRANCE
DESSERT WINE - 2022 CLARENDELLE, AMBERWINE MONBAZILLAC, FRANCE
DESSERTS
VALRHONA DARK CHOCOLATE CRÉMEUX, CARAMEL SABAYON, WHITE CHOCOLATE ICE CREAM 16
THE BUTTERFLY, Yuzu delicate mousse, raspberry compote, pistachio sablé 18
Tangerine vegan dream (VEGAN, DF, GF) Vanilla chantilly, dark chocolate puff quinoa crunch 17
LE JARDINIER PLANT BASED ICE CREAM (VEGAN, DF, GF) DARK CHOCOLATE, PISTACHIO, COFFEE 16
IN BLOOM – Our Culinary Canvas dessert inspired by the MFAH’s exhibition, "Frida: The Making of an Icon" – guava cream, pineapple compote, hibiscus gelée, piloncillo crumble 20
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*, artichoke, chorizo, olives, peppers 28
CHILLED FENNEL VELOUTE, poached shrimp, crustacean oil 22
BURRATA, strawberry & rhubarb, bee pollen, pistachio gremolata, mango 26
GARDEN SALAD, green goddess dressing, feta, croutons 22
SMOKED TROUT RILLETE - avocado spread, everything bagel, trout roe, grilled pain de mie 23
TRADITIONAL BEEF TARTARE* quail egg yolk, potato chips 24
ARTISANAL CHEESE SELECTION - hazelnut & raisin bread 16 / 32
ENTRÉES
SALMON - asparagus, saffron hollandaise, kumquats, seeds 58
PORK BELLY BENEDICT - poached eggs, broccolini, miso hollandaise 48
EGGS ON EGGS - soft scrambled eggs, Royal Kaluga Caviar, brioche 58
BRANZINO - Spring grain salad, shaved fennel, lemon oil 38
FRENCH OMELETTE - gruyere, kale, mushrooms 28
FILET MIGNON & EGGS - pommes dauphines, organic egg, black garlic, artichokes 72
LOBSTER BENEDICT - brioche, artichokes & wilted greens, sabayon 72
FRESH TAGLIATELLE - guanciale, spring legumes, Parmesan cheese, organic egg 28
DESSERTS
VALRHONA DARK CHOCOLATE CRÉMEUX, CARAMEL SABAYON, WHITE CHOCOLATE ICE CREAM 16
Millefeuille, Mascarpone lemon cream, raspberry compote 18
IN BLOOM - Our Culinary Canvas dessert inspired by the MFAH’s exhibition, "Frida: The Making of an Icon” - guava cream, pineapple compote, hibiscus gelée, piloncillo crumble 20
LE JARDINIER PLANT BASED ICE CREAM (VEGAN, DF, GF) DARK CHOCOLATE, PISTACHIO, COFFEE 16
ARTISANAL SELECTION OF CHEESE 16 / 32
LE ROSE JARDIN
FOUR COURSES $90
*The tasting menu is required for the full table
For Spring, elevate your weekends with curated wine, cocktail (+60 per guest), or mocktail pairings (30 per guest).
BURRATA - figs, treviso, pecan gremolata, fruit compote
EGGS ON EGGS - soft scrambled eggs, Royal Kaluga Caviar, brioche
SALMON - asparagus, saffron hollandaise, kumquats, seeds
MILLEFEUILLE - marscapone lemon cream, raspberry compote
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
BAR BITES
Marinated olives, chili flakes, candied orange 7
Toasted nuts, cayenne, rosemary 8
SMOKED TROUT RILLETTE, trout roe, everything bagel 15
Pommes dauphines, truffle aioli 8
Deviled eggs, royal kaluga caviar 8 each
Artisanal cheese selection, hazelnut & raisin bread, seasonal accoutrements 32
DESSERT
CRÈME BRÛLÉE, seasonal fruit 12
DRINK SPECIALS
Monday - Thursday 5:00 - 6:30 PM
BAR COCKTAILS 12
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 15
CREMANT DE BOURGOGNE', BURGUNDY, FR
2023 DOMAINE PICHOT, VOUVRAY, FR
2021 CHATEAU DU MOULIN-A-VENT, GAMAY, BEAUJOLAIS, FR
BEER 8
NEW MAGNOLIA IPA, HOUSTON, TX
NEW MAGNOLIA LIGHT LAGER, HOUSTON, TX
HOUSE COCKTAILS
Chromosat & Tonic – Botanist Gin, Butterfly Pea Flower, St. Germain, Lime, Tonic 17
BUTTERED STOUT – Irish Butter-Washed Whisky, Guinness, House Bitters 19
Summer in Saint-Rémy - VSOP, Velvet Falernum, Cucumber, Lime, Fresno Agave, Ginger Beer 20
PANDAN NOIR - Pandan-Infused Scotch, Cappelletti, Oak Spiced Rum, Coconut 18
Ocean's Route - Gray Whale Gin, Turbinado, Lime, Angostura 19
WANDERING GARDEN - Tomato & Herb Vodka, Blanc Vermouth, Galliano, Sake 17
Trazo Rojo - Chamomile-Infused Mezcal, Cranberry-Hibiscus, Citrus 20 - Our newest Culinary Canvas sip inspired by the MFAH’s exhibition,
"Frida: The Making of An Icon"
RED OF ROME - Chamomile infused Grappa, Montenegro, Hibiscus-Pomegranate, Honey, Citrus 20
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
LITTLE BLACK DRESS - Vanilla Vodka, Cream, Cacao, Kirsch, Orgeat 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