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
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
SIGNATURE COCKTAILS
Chromosat & Tonic - Butterfly pea flower infused gin, Lychee Liquor, Lime juice, tonic, Dehydrated lemon wheel, edible flower 18
Verdant Silk - Blanco tequila, Licor 43, Honeysuckle liquor, ginger, matcha, Candied ginger 20
Midnight Orchard - Blueberry infused bourbon, turbinado syrup, plum bitters, orange bitters, Blueberry skewer 19
Jardin d’Ete - Vodka, Raspberry, mint infused green tea, lemon, mint sprig 18
Sage Horizon - Tequila, Green Chartreuse, Pineapple, Lime, sage infused simple syrup, Sage Leaf 22
Amber Bloom - Apricot infused bourbon, turbinado syrup, lemon juice, egg white, Apricot crisp, angostura swirl 20
Brise Verte - Lemongrass infused gin, mint syrup, lime juice, Mint sprig, lime wheel 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 juice, fine herb syrup, lime juice, soda, cucumber, mint 14
Citrus Lumiere - Veridoshe Ginesis, blood orange, lime juice, honey syrup, soda, Dehydrated orange wheel, smoked paprika 15
Blush Garden - Veridoshe Ginesis, Peach Nectar, Mint syrup, lime, soda, Dehydrated Lemon wheel, mint sprig 14
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
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