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LE JARDINIER x STAG'S LEAP WINE CELLARS WINE DINNER
On Thursday, May 14, 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 Chefs James Friedberg & Chef de Cuisine Mario da Silva curated a 5-course tasting menu that pairs refined seasonal cuisine with pairings, guided by Winemaker Marcus Notaro.
Join us on Thursday, May 14th at 6:30 PM at our communal table (350 per guest). Reserve on Resy or by reaching out to our team at reservations@lejardinier-miami.com.
5-course Menu
Dorade Crudo - ajo blanco, pickled grapes, dill oil
2023 KARIA Chardonnay
Seared Diver Scallop - carrot purée, mushroom ragu, crispy crumbs
2008 S.L.V. Estate Cabernet Sauvignon
Lamb Saddle - warm fava bean salad, fried shallots
2013 S.L.V. Estate Cabernet Sauvignon
Beef Short Rib - miso-port glaze, broccoli purée, croquette, horseradish
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 (95 per guest)
First Course
White Asparagus, elderflower hollandaise, curry leaf oil, citrus
Second Course
Fennel Risotto, braised bacon, roasted carrots
THIRD COURSE (choice of)
Salmon, olive oil poached, Pil pil sauce, sauteed greens
Duck leg confit, pepper coulis, potatoes, bok choi
DESSERT COURSE
Pavlova, Italian meringue, mango mousse, coconut crumbles
LE DISTRICT LUNCH
THREE COURSES $70 FEATURING OUR SEASONAL SPECIALTIES
Don’t miss the true Le Jardinier experience - our thoughtfully curated tasting menu reflects the best of this season’s flavors
Enjoy our fresh, homemade bread selection - made daily by our pastry team
STARTER
(choice of)
ASPARAGUS VELOUTÉ, Lemon creme fraiche, sunflower tuiles
SPRING CRUDO* Cantaloupe, cucumber, aguachile *add 10g kaluga caviar + 40
BOSTON LETTUCE SALAD, Pea and green apple coulis, curry tapioca crackers
ENTRÉE
(choice of)
FENNEL RISOTTO, Braised Bacon, Roasted Carrots, Pepper Coulis
ROASTED FREE RANGE CHICKEN, Yuca fritter, broccolini, marsala reduction
SALMON CONFIT* Pil pil sauce, sautéed greens, roasted potato
BEEF HANGER STEAK* Brandy sauce, sweet potato cake, confit mushroom *Supplement 20
DESSERT
(choice of)
HUMMINGBIRD CAKE, Carrot cake, cream cheese frosting, coconut cream, pineapple
CARAMEL SABAYON, CHOCOLATE PUDDING, COCOA NIBS TUILE
THE BUTTERFLY, YUZU MOUSSE, RASPBERRY COMPOTE, PISTACHIO SABLÉ
PLANT BASED ICE CREAM AND SORBET (Vegan, DF, GF)
LUNCH À LA CARTE
Enjoy our fresh, homemade bread selection - made daily by our pastry team
STARTERS
POACHED EGG, Cripsy kataif, shiitake, peas, scamorza foam 24 *Add 8g caviar supplement +40
ASPARAGUS VELOUTÉ, Lemon creme fraiche, sunflower tuiles 25
BEEF TARTARE* Dijon Mustard, capers, French pickles, organic egg yolk 33
WHITE ASPARAGUS, Elderflower hollandaise, curry leaf oil, citrus 31
SPRING CRUDO* Cantaloupe, cucumber, aguachile 28 *add 8g kaluga caviar + 40
BOSTON LETTUCE SALAD, Pea and green apple coulis, curry tapioca crackers 23 *Add salmon +29 or chicken +24
MURRAY’S BURRATA, Strawberries, rhubarb coulis, smoked cashew 29
YELLOWFIN TUNA CARPACCIO* Avocado, pickled fresno, tamari dressing 32
SHRIMP “CHAUD-FROID”* Shrimp aioli, butternut squash, turmeric tapioca, basil pesto 31
ENTRÉES
FENNEL RISOTTO, Braised Bacon, Roasted Carrots, Pepper Coulis 31
LOBSTER ROLL* Buttered brioche, curry aioli, pommes frites 41
WAGYU CHEESEBURGER* Seeded bun, gruyère, avocado, pommes frites 38
ORECCHIETTE PASTA* MUSHROOM RAGU, Sugar snap peas 32
SEARED DIVER SCALLOPS* Carrot purée, lemongrass sauce, crispy crumbs 53
SALMON CONFIT* Pil pil sauce, sautéed greens, roasted potato 45
POACHED HALIBUT WITH CAVIAR* Leek fondue, thyme, champagne cream sauce, 4g Kaluga caviar 58
BEEF HANGER STEAK* Brandy sauce, sweet potato cake, confit mushroom 58
ROASTED FREE RANGE CHICKEN* Yuca fritter, broccolini, marsala reduction 44
DESSERTS
CARAMEL SABAYON, Chocolate pudding, cocoa nibs tuile 19
MILLEFUILLE RASPBERRY, Mascarpone lemon and white chocolate chantilly, raspberry compote 19
THE BUTTERFLY, Yuzu mousse, raspberry compote, pistachio sablé 19
TANGERINE VEGAN DREAM, Vanilla chantilly, dark chocolate puff quinoa 19
HUMMINGBIRD CAKE, Carrot cake, cream cheese frosting, coconut cream, pineapple 19
PLANT BASED ICE CREAM AND SORBET TRIO (VEGAN, DF, GF) 19
SELECTION OF ARTISANAL CHEESES 25
SEASONAL EXPRESSION OF SPRING
FOUR COURSES $95 reflecting the best of this season’s bounty
Enjoy our fresh, homemade bread selection - made daily by our pastry team
FIRST COURSE
WHITE ASPARAGUS, Elderflower hollandaise, curry leaf oil, citrus *Add 10g Kaluga Caviar + 40
SECOND COURSE
FENNEL RISOTTO, Braised Bacon, Roasted Carrots, Pepper Coulis
THIRD COURSE
BEEF HANGER STEAK* Brandy sauce, sweet potato cake, confit mushroom
DESSERT COURSE
HUMMINGBIRD CAKE, Carrot Cake, cream cheese frosting, coconut cream, pineapple
DINNER MENUS
THREE COURSES 85: Choice of appetizer, mid-course or entrée, and dessert *Upcharge on Flavors of French Tradition dishes
FOUR COURSES 125: Choice of appetizer, mid-course, entrée, and dessert *Upcharge on Flavors of French Tradition dishes
DINNER À LA CARTE
Enjoy our fresh, homemade bread selection - made daily by our pastry team
STARTERS
ASPARAGUS VELOUTÉ, Lemon creme fraiche, sunflower tuiles 25
WHITE ASPARAGUS, Elderflower hollandaise, curry leaf oil, citrus 31
SPRING CRUDO* Cantaloupe, cucumber, aguachile 28 *add 10g kaluga caviar + 40
BOSTON LETTUCE SALAD, Pea and green apple coulis, curry tapioca crackers 23
MURRAY’S BURRATA, Strawberries, rhubarb coulis, smoked cashew 29
YELLOWFIN TUNA CARPACCIO* +5 supplement, Avocado, pickled fresno, tamari dressing 32 *Add 10g kaluga caviar + 40
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
SHRIMP “CHAUD-FROID"* Shrimp aioli, butternut squash, turmeric tapioca, basil pesto 31
“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
MID-COURSE
FENNEL RISOTTO, Braised Bacon, Roasted Carrots, Pepper Coulis 31
SEARED DIVER SCALLOPS* +10 supplement, carrot purée, lemongrass sauce, crispy crumbs 53
ORECCHIETTE PASTA* Mushroom ragu, sugar snap peas 32
POACHED EGG, Cripsy kataif, shiitake, peas, scamorza foam 24 *Add 10g caviar supplement +40
ENTRÉES
SALMON CONFIT* Pil pil sauce, sautéed greens, roasted potato 45
ROASTED FREE RANGE CHICKEN* Yuca fritter, broccolini, marsala reduction 44
LAMB SADDLE ROULADE +16 supplement, green favas, spring tomatoes, crispy shallots 59
BEEF HANGER STEAK +15 supplement, Brandy sauce, sweet potato cake, confit mushroom 58
PORK TENDERLOIN Smoked bacon, caramelized apple, natural jus 45
FLAVORS OF FRENCH TRADITION
An homage to French Classics by Le Jardinier
TRADITIONAL STEAK TARTARE, Dijon Mustard, capers, French pickles, organic egg yolk 33
FILET DE BOEUF AU POIVRE, Black pepper, shallot, Cognac cream sauce 59
VOL-AU-VENT, Lobster, Seasonal Mushroom, Bisque sauce 43
POACHED HALIBUT WITH CAVIAR, Leek fondue, thyme, champagne cream sauce, 8g Kaluga caviar 68
SEASONAL ACCOMPANIMENTS
ROASTED BRUSSEL SPROUTS, Apple-cider honey glaze 15
EGGPLANT VARIATIONS, Pomegranate seeds, zhoug 15
CRISPY POTATO PAVE, Peppers coulis, chives 15 *Add 10g Caviar + 40
DESSERTS
CARAMEL SABAYON, Chocolate pudding, cocoa nibs tuile 19
MILLEFUILLE RASPBERRY, Mascarpone lemon and white chocolate chantilly, raspberry compote 19
THE BUTTERFLY, Yuzu mousse, raspberry compote, pistachio sablé 19
TANGERINE VEGAN DREAM, Vanilla chantilly, dark chocolate puff quinoa 19
HUMMINGBIRD CAKE, Carrot cake, cream cheese frosting, coconut cream, pineapple 19
PLANT BASED ICE CREAM AND SORBET TRIO (VEGAN, DF, GF) 19
SELECTION OF ARTISANAL CHEESES 25
SUNDAY SOIRÉE BRUNCH TASTING MENU
Three courses for $75 (does not include tax or gratuity), available Sundays 12 PM - 4:30 PM
Savor a complimentary cocktail "Bijou 75" crafted with Ketel One Botanical Grapefruit & Rosé, Fresh Lemon, Prosecco, and garnished with a Lemon Peel
Enjoy our fresh, homemade bread selection - made daily by our pastry team
Starter
(choice of)
AVOCADO TOAST, Sourdough bread, piquillo pepper coulis, crispy bacon *Add poached egg +6 or smoked salmon +10
FRENCH TOAST, Mixed berries, mascarpone, red wine reduction
ASPARAGUS VELOUTÉ, Lemon creme fraiche, sunflower tuiles
BOSTON LETTUCE SALAD, Pea and green apple coulis, curry tapioca crackers *Add salmon +29 or chicken +24
Entrée
(choice of)
JUMBO LUMP CRAB CAKES* Avocado mousse, green apple, pickled fresno
WAGYU STEAK & EGGS* Hanger steak, crispy egg, herb potato espuma *Brunch Menu Supplement +18
ORGANIC FARM EGGS BENEDICT* ENGLISH MUFFIN, smoked ham, hollandaise
Dessert
(choice of)
LEMON TART, Elderflower chantilly, meyer lemon cream, biscuit
CARAMEL SABAYON, Chocolate pudding, cocoa nibs tuile
BRUNCH À LA CARTE
Enjoy our fresh, homemade bread selection - made daily by our pastry team
Starters
AVOCADO TOAST, Sourdough bread, piquillo pepper coulis, crispy bacon 26 *Add poached egg +6 or smoked salmon +10
FRENCH TOAST, Mixed berries, mascarpone, red wine reduction 24
POACHED EGG, Crispy kataif, shiitake, peas, scamorza foam 24
BEEF TARTARE* Dijon Mustard, capers, French pickles, organic egg yolk 33
SPRING CRUDO* Cantaloupe, cucumber, aguachile 28 *add 10g kaluga caviar + 40
BOSTON LETTUCE SALAD, Pea and green apple coulis, curry tapioca crackers 23 *Add salmon +29 or chicken +24
MURRAY’S BURRATA, Strawberries, rhubarb coulis, smoked cashew 29
YELLOWFIN TUNA CARPACCIO* Avocado, pickled Fresno, tamari dressing 32
Entrées
ORGANIC FARM EGGS BENEDICT* ENGLISH MUFFIN, smoked ham, hollandaise 31
FENNEL RISOTTO, Braised Bacon, Roasted Carrots, Pepper Coulis 31
LOBSTER ROLL* Buttered brioche, curry aioli, pommes frites 41
WAGYU CHEESEBURGER* Seeded bun, Gruyère, avocado, pommes frites 38
SALMON CONFIT* Pil pil sauce, sautéed greens, roasted potato 45
WAGYU STEAK & EGGS* Hanger steak, crispy egg, herb potato espuma 59
DESSERTS
CARAMEL SABAYON, Chocolate pudding, cocoa nibs tuile 19
MILLEFUILLE RASPBERRY, Mascarpone lemon and white chocolate chantilly, raspberry compote 19
THE BUTTERFLY, Yuzu mousse, raspberry compote, pistachio sablé 19
TANGERINE VEGAN DREAM, Vanilla chantilly, dark chocolate puff quinoa 19
HUMMINGBIRD CAKE, Carrot cake, cream cheese frosting, coconut cream, pineapple 19
PLANT BASED ICE CREAM AND SORBET TRIO (VEGAN, DF, GF) 19
SELECTION OF ARTISANAL CHEESES 25
SIGNATURE COCKTAILS
CARAMEL MARTINI - Ketel One Vodka, Mr. Black Coffee Liqueur, Salted Caramel Toffee, Espresso 21
LE PETIT CROISSANT - The Macallan 12 Sherry Oak, Lillet Rose, Earl Grey Tea 25
CHICHA DE VIE - Eau de Vie de Raisin, Pineapple, Lime, Milk Punch (Clarified) 21
NUTCRACKER - The Macallan 12 Infused With Walnuts, Biscotti Liqueur, Orange and Black Walnut Bitters 26
LA CHAPELLE - Capilla Blanco, Cucumber, Yuzu Triple Sec, Lime 20
ELIXIR DEL SOL - Cabal Blanco Tequila, Vanilla, Passionfruit, Lime 21
THE MESSENGER - Akul Mezcal Infused With Red Pepper Flakes, Giffard Pamplemouse, Jarritos Grapefruit, Lime 20
TUSCAN RUBY - The Botanist Gin, Lillet Rouge, Bergamot Fantastico, Campari 21
AZTEC GARDEN - Centinela Blanco Tequila, Palomino Fino Sherry, Limeish, Vegan Foamer, Matcha Powder 20
ZERO-PROOF COCKTAILS
LE JARDIN - Cucumber, Mint, Lime, Soda 15
ANANAS - Toasted Rice, Pineapple, Lime, Soda 15
STAR OF THE SHOW - Veridoshé Ginesis, Pineapple, Lemon 16
SIPSOP - Veridoshé Ginesis, Soursop, Agave, Lime 16
WINES BY THE GLASS
SPARKLING
NV Champagne | Verrier & Fils, 'Cuvee Fleuron,’ Brut, FR 32
NV CA DEL BOSCO, ‘Prestige,’ Franciacorta, IT 26
NV Champagne | Philippe Gonet, ‘Rose,’ Brut, FR 35
WHITE
'24 Sauvignon Blanc | Château Marjosse, FR 24
'23 VERDEJO | Zuccardi Wines, ‘Poligonos’, ARG 24
'23 Chenin Blanc | Dom. des Aubuisieres, ‘Silex,’ Vouvray, FR 23
'24 GODELLO | Rafael Palacios, ‘Louro do Bolo,’ Bierzo, ES 22
ROSÉ
'24 A&D GIRARD, ’Les Monts Damnes,’ Sancerre, FR 24
RED
'23 Pinot Noir | Lavinea, Willamette Valley, OR 25
'24 MALBEC | Canopus, ‘Malbec de Sed,’ Mendoza, ARG 18
'23 TEMPRANILLO | Bideona, ‘Laderas,’ Rioja, ES 25
'18 BORDEAUX BLEND | Joanin Becot, Castillon, FR 21
L'APÉRITIF
Tuesday - Friday from 5PM - 7:30PM
Elevate your week with L'Apéritif at our bar and GARDEN SEATING AREA
Discover specialty cocktails and house wines, beer, and chef-crafted gourmet bites
SPECIALTY BEVERAGES
$12
GOLDEN SUNSET - Zyr Vodka, Mango Liqueur, Lemon, Vegan Foamer, Tajin
$12
$12
SPICE MARGARITA - Tequila Blanco infused with Red Pepper, Agave, Lime, Passion Fruit
$12
$12
ATLANTIC PORT - Forsyths WP 502 Rum, Port Wine, Honey & Ginger
$12
$12
LA CHAPELLE - La Capilla Blanco Cocuy, Cucumber, Yuzu Triple Sec, Lime
$12
$12
STAR OF THE SHOW - Veridoshé Ginesis, Pineapple, Lemon
$12
HOUSE WINES (5OZ)
$12
WHITE, RED & ROSÉ
$12
BEER AND CIDER
$6
Kronenbourg, French - Lager
$6
$5
Aval, Rose Cider
$5
SMALL PLATES
$12
Beef Tartare - Brioche Toast, Capers, Conichon
$12
$12
Truffle Fries - White Truffle Oil, Parmesan
$12
$12
Crispy Chicken - Sriracha Mayo
$12
$6
Marinated Olives
$6
$6
Mixed nuts
$6