Le Jardinier - New York

Celebrate Easter on Sunday, April 20th and experience a delightful 3-course or 4-course menu curated by Executive Chef Andrew Ayala and Executive Pastry Chef Salvatore Martone.⁠ EASTER DAY STARTER ENGLISH PEA VELOUTE, LEMON VERBENA, SPRING ONION ROYALE BABY LETTUCE, PERSIAN CUCUMBER, EASTER EGG RADISHES, GREEK YOGURT DRESSING BURATTA, MARINATED STRAWBERRIES, ENGLISH PEAS, WHITE BALSAMIC, PISTACHIO, MINT YELLOWFIN TUNA, GREEN ALMOND, POPPY SEEDS, NECTARINE, BASIL MID-COURSE MAINE SCALLOPS, GREEN CHICKPEAS, PICKLED CARROTS, KAFFIR ESSENCE FRENCH WHITE ASPARAGUS, BLOOD ORANGE REDUCTION, CRISPY QUINOA RICOTTA AGNOLOTTI, SAFFRON BUTTER, ENGLISH PEAS, MINT, PARSLEY EMULSION AMERICAN WAGYU STEAK TARTARE, SPICY AIOLI, CAPERS, CRISPY POTATO ENTREES CAROLINA GOLD RICE RISOTTO, STINGING NETTLES, ARTICHOKES, WILD MUSHROOMS HUDSON VALLEY STEELHEAD TROUT, BROCCOLINI, CALAMANSI BUTTER, SMOKED ROE AUSTRALIAN LAMB LOIN, SPICED CARROT MOUSSE, SNAP PEAS, CIPPOLINI ONION AMERICAN WAGYU BAVETTE, TURNIP & WASABI MOUSSE, ASPARAGUS, BLACK GARLIC DESSERT PANDAN CARROT CAKE SALTED CARAMEL SABAYON, WHITE CHOCOLATE ICE CREAM PINEAPPLE & LIME COMPOTE, MILK CHOCOLATE CREMEUX, CRUNCHY SABLE 3 COURSES 145 STARTER+MIDCOURSE OR MAINCOURSE+DESSERT 4 COURSES 175 STARTER+MIDCOURSE + MAINCOURSE+DESSERT

Celebrate Mother's day on Sunday, May 11th and experience a delightful 3-course or 4-course menu curated by Executive Chef Andrew Ayala and Executive Pastry Chef Salvatore Martone.⁠ MOTHERS DAY STARTER ENGLISH PEA VELOUTE, LEMON VERBENA, SPRING ONION ROYALE BABY LETTUCE, EASTER EGG RADISHES, PERSIAN CUCUMBER, HERBED YOGURT DRESSING BURATTA, HEIRLOOM TOMATOES, STONEFRUIT, BASIL SEEDS, BEE POLLEN YELLOWFIN TUNA, GREEN ALMOND, POPPY SEEDS, NECTARINE, BASILBB MID-COURSE MAINE SCALLOPS, GREEN CHICKPEAS, PICKLED CARROTS, KAFFIR LIME ESSENCE FRENCH WHITE ASPARAGUS, BLOOD ORANGE REDUCTION, CRISPY QUINOA CHILLED MAINE LOBSTER SALAD, AVOCADO, YELLOW TOMATO GAZPACHO AMERICAN WAGYU STEAK TARTARE, SPICY AIOLI, CAPERS, CRISPY POTATO ENTREES CAROLINA GOLD RICE RISOTTO, STINGING NETTLES, ARTICHOKES, WILD MUSHROOMS HUDSON VALLEY STEELHEAD TROUT, BROCCOLINI, CALAMANSI BUTTER, SMOKED ROE GULF COAST SHRIMP, CREAMY POLENTA, PURPLE BASIL, CORAL BISQUE AUSTRALIAN LAMB LOIN, SPICED CARROT MOUSSE, SNAP PEAS, CIPPOLINI ONION DESSERT SALTED CARAMEL SABAYON, WHITE CHOCOLATE ICE CREAM PINEAPPLE & LIME COMPOTE, MILK CHOCOLATE CREMEUX, CRUNCHY SABLE STRAWBERRY CHANTILLY ROSE, CALAMANSI CREAM, PISTACHIO SABLE 3 COURSES 145 4 COURSES 175