MENUS
LUNCH
Enjoy our fresh, homemade bread selection - made daily by our pastry team
APPETIZERS
ROYAL KALUGA CAVIAR SERVICE 1OZ 130 / 2OZ 230
BURRATA, pecan gremolata apple compote, poached pears, watercress pistou 24
CHICORY SALAD, truffle vinaigrette & green goddess dressing, shaved winter vegetables 22
SQUID INK TARTINE, smoked salmon rillette, avocado mousse, radishes 21
DEVILED EGGS, smoked trout roe, chives 17
WAGYU TARTARE, purple potato chips, quail yolk, truffle dressing 22
L’ART DU ROUGE Culinary Canvas Series ‘Tamara De Lempicka” Exhibit Tomato & griotte cherry gazpacho, goat cheese, herbal toast 19
ARTISANAL CHEESE SELECTION hazelnut & raisin bread 15/30
ENTRÉES
CAROLINA GOLD RICE RISOTTO, wild mushrooms, herb pistou, aged parmesan 24
SQUID INK crustacean RAVIOLI, broccoli coulis, lemongrass foam & oil 28
FRESH TAGLIATELLE PASTA, parmesan emulsion, black truffle 85
YUCA CRUSTED COD, fried maitake mushrooms, yuzu beurre blanc, swiss chard 48
GRILLED BRANZINO, shaved brussels sprouts, farro, winter citrus 36
GREEN CIRCLE CHICKEN, celeriac fondant, brussels sprouts, black garlic 41
WAGYU BEEF BURGER, gruyère, truffle pommes dauphines 36
SIDES
ROASTED BRUSSELS SPROUTS 14
SOY GLAZED FRIED MAITAKE 16
WILTED GREENS 12
TRUFFLE POMMES DAUPHINES 16
TASTE OF WINTER
Chef's seasonal menu, 4-courses $90
BURRATA, pecan gremolata, apple compote, poached pears, watercress pistou
CAROLINA GOLD RICE RISOTTO, wild mushrooms, herb pistou, aged parmesan
YUCA CRUSTED COD, fried maitake mushrooms, yuzu beurre blanc, swiss chard
PASSION FLOWER TART, biscuit joconde, mango sorbet
DESSERTS
VALRHONA DARK CHOCOLATE CRÉMEUX, CARAMEL SABAYON, WHITE CHOCOLATE ICE CREAM 16
BRIGHT HIBISCUS, lemon cream, joconde biscuit, hibiscus gelée 18 *CULINARY CANVAS DESSERT INSPIRED BY THE “GAUGUIN IN THE WORLD” EXHIBIT AT THE MFAH
PASSION FLOWER TART, biscuit joconde, mango sorbet 18
TRIO OF PLANT BASED ICE CREAMS: DARK CHOCOLATE, PISTACHIO, COFFEE (Vegan, GF, DF) 15
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
Accoutrements, purple potato chips
CITRUS CURED HIRAMASA, Avocado, carrot & pineapple, radishes, bay leaf oil 25, Add 10g Kaluga Caviar +35
WARM FOIE GRAS, ROYAL Port reduction, compressed figs, toasted brioche 27
BURRATA, Pecan gremolata, apple compote, poached pears, watercress pistou 24
CHICORY SALAD, Truffle vinaigrette & green goddess dressing, shaved winter vegetables 22
HEIRLOOM ROASTED BEETS, Shaved brussels sprouts, farro, winter citrus 22
L’ART DU ROUGE Culinary Canvas Series ‘Tamara De Lempicka” Exhibit Tomato & griotte cherry gazpacho, goat cheese, herbal toast 19
GRUYÈRE SOUFFLÉ, Chestnut fondant, chanterelles fricasee 24, Add black truffle +15
ARTISANAL CHEESE SELECTION chef’s fine cheeses & accoutrements 15/30
ENTRÉES
YUCA CRUSTED COD, Fried maitake mushrooms, yuzu beurre blanc, swiss chard 52
DOVER SOLE (for two), Broccoli ginger coulis, lemongrass, autumn vegetables (for two) 125
GREEN CIRCLE CHICKEN, Celeriac fondant, brussels sprouts, black garlic 41
TEA SPICED DUCK A L’ORANGE,
Baby turnips, confit, kumquats, treviso 64
SAKURA PORK CHOP, Pickled mustard seeds, braised cabbage, kohlrabi 56
RED WINE BRAISED SHORT RIBS,
Parsnip fondant, grilled chicories 66
CARAMELIZED ORA KING SALMON, Miso, bok choy, ginger-chives, artichokes 56
FILET MIGNON, Potato mille-feuille, broccolini, mornay sauce 78
GRAINS
SQUID INK CRUSTACEAN RAVIOLI,
Broccoli ginger coulis, lemongrass foam & oil 28
CAROLINA GOLD RICE RISOTTO, Wild mushroom, herb pistou, aged parmesan 24
PARISIAN GNOCCHI, Duck confit, sage, frisée, pickled onions 26
FRESH TAGLIATELLE PASTA,
Aged parmesan, black truffle 85
ACCOMPANIMENTS
ROASTED BRUSSELS SPROUTS 14
SOY GLAZED FRIED MAITAKES 16
WILTED GREENS 12
TRUFFLE POMMES DAUPHINES 16
SEASONAL EXPRESSION
Chef's seasonal menu, 5-courses $185
CITRUS CURED HIRAMASA, Avocado, carrot & pineapple, radishes, bay leaf oil, Royal Kaluga Caviar
GRUYÈRE CHEESE SOUFFLÉ, Chestnuts, chanterelles fricasee, black truffle
MAINE SCALLOPS, Sunchoke coulis and chips, herbal cream, mushrooms
RED WINE BRAISED SHORT RIBS, Parsnip fondant, grilled chicories
L’ORANGE, Chocolate genoise, orange cream, blood orange gelee
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
BLACKBERRY COMPOTE, vanilla ice cream, ginger blackberry foam (DF, GF, Vegan, Allergen Free) 16
L’ORANGE, Chocolate genoise, orange cream, blood orange gelée 17
TRIO OF PLANT BASED ICE CREAMS, DARK CHOCOLATE – PISTACHIO – COFFEE (Vegan, GF, DF) 15
ARTISANAL SELECTION OF CHEESE 30
HOUSE COCKTAILS
WINTER GARDEN MARTINI - Vodka, Pear Brandy, Apple, Domaine Canton, Sake
GIN ROUGE - Raspberry Infused Gin, Citrus, Grenadine, Egg White
The Roaring Tomorrow - Culinary Canvas Series ‘Tamara De Lempicka” Exhibit, Polish Vodka, French Brut Sparkling Wine, Strawberry, Lavender
POBLANO FLOWER - Blanco Tequila, Mango, Chamomile, Ancho Liqueur
COCO CITRO - Rum Infused with Lemongrass, Coconut Cordial, Green Chartruese
CHAT SAUVAGE - Tennessee Whiskey, Lime, Pandan, Cynar, Angostura
WHISKEY OLD FRAMBOISED - Berry infused Bourbon, Raspberries, Blackberries, Rosemary Syrup
CHROMOSAT & TONIC - French Gin, Butterfly Pea Flower, White Port, Rosemary, Tonic
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 10
POMMES DAUPHINES, TRUFFLE AIOLI 7
SMOKED TROUT DIP, POTATO CHIPS, ROE 16
DEVILED EGGS, ROYAL KALUGA CAVIAR 28
BEEF TARTARE, POTATO CHIPS, PICKLED ONIONS 38
BEEF BURGER, GRUYERE, POMMES DAUPHINES 32
ARTISANAL CHEESE SELECTION 15/30
DESSERT
CRÈME BRÛLÉE, SEASONAL FRUIT 12
BABA AU RHUM, PINEAPPLE, MASCARPONE CHANTILLY 12
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, pecan gremolata, apple compote, poached pears, watercress pistou
CHICORY SALAD, truffle vinaigrette & green goddess dressing, shaved winter vegetables
SQUID INK TARTINE, smoked salmon rillette, avocado mousse, radishes
WAGYU TARTARE, purple potato chips, quail yolk, truffle dressing
SECOND COURSE
(Choice of)
CAROLINA GOLD RICE RISOTTO, wild mushrooms, herb pistou, aged parmesan
GRILLED BRANZINO, shaved brussels sprouts, farro, winter citrus
WAGYU BEEF BURGER, gruyère, truffle pommes dauphines
GREEN CIRCLE CHICKEN, celeriac fondant, brussels sprouts, black garlic
DESSERT
Additional 10
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
DEVILED EGGS, SMOKED TROUT ROE 17
APPETIZERS
CITRUS CURED HIRAMASA, Avocado, carrot & pineapple, radishes, bay leaf oil 25
L’ART DU ROUGE tomato & griotte cherry gazpacho, goat cheese, herbal toast (Culinary Canvas Series ‘Tamara De Lempicka” Exhibit) 19
BURRATA, Pecan gremolata, apple compote, poached pears, watercress pistou 24
CHICORY SALAD, Truffle vinaigrette & green goddess dressing, shaved winter vegetables 19
WAGYU BEEF TARTARE, Purple potato chips, quail yolk, truffle dressing 22
DEVILED EGGS smoked trout roe 17
SQUID INK TARTINE, Smoked salmon rillette, avocado mousse, radishes 21
BEEF TARTARE* purple potato chips, quail yolk, truffle dressing 22
ENTRÉES
CAROLINA GOLD RICE RISOTTO, Herb pistou, aged parmesan, wild mushrooms 24
SMOKED SALMON BENEDICT, Brioche, bok choy, miso hollandaise 25
EGGS ON EGGS, Soft scrambled eggs, Royal Kaluga caviar, brioche 42
GRILLED BRANZINO, Shaved brussels sprouts, farro, winter citrus 36
FILET MIGNON & EGGS, Pommes dauphines, organic egg, truffle aioli 62
PORK BELLY, Purple cabbage, kohlrabi, organic egg, soy glaze 26
DISCOVERY MENU
Chef's 4-course brunch experience $85
CITRUS CURED HIRAMASA, Avocado, carrot & pineapple, radishes, bay leaf oil
EGGS ON EGGS, Soft scrambled eggs, Royal Kaluga caviar, brioche
FILET MIGNON, Pommes dauphines, broccolini, herb aioli
PASSION FLOWER TART, Biscuit joconde, mango sorbet
DESSERTS
VALRHONA DARK CHOCOLATE CREMEUX, WHITE CHOCOLATE ICE CREAM, CARAMEL SABAYON 16
PASSION FLOWER TART, Biscuit joconde, mango sorbet 18
TRIO OF PLANT BASED ICE CREAMS - DARK CHOCOLATE, PISTACHIO, COFFEE (Vegan, GF, DF) 15
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; 11:30 AM - 2 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