Jardiniere Menu - SAN FRANCISCO, CA, 94102 - Ratings, Reviews, The Greater San Francisco Area

Jardiniere

(415) 861-5555 · 300 GROVE ST · SAN FRANCISCO, CA 94102

Prices may not reflect recent changes. Check with this restaurant for current prices.

Jardiniere features California-French cuisine. Highlights of the elegant setting include a gorgeous bar and stunning staircase. Its proximity to the theaters makes it an excellent place to dine before... read more.

Daily Menu

Oysters on the Half Shell: with champagne mignonette and fresh horseradish

$3.00 each

Winter Greens and Braised Beef Soup: with seme di melone pasta and garlic croutons

$10.00

Puree of Cauliflower Soup: with toasted almonds and curry oil

$10.00

Potato Gnocchi: with local chanterelles, red wine braised duck and caciocavallo lucano

$17.00

Terrine of Duck Foie Gras: with blood orange marmalade, pickled ginger and toasted brioche

$23.00

Colorado Lamb Loin Chops: with roasted parsnips, mustard spatzle and braised kale, thyme jus

$40.00

First Course

Tsar Nicoulai California Estate Caviar: with traditional garnish

$99.00

Warm Bread Salad with Baby Artichokes: and marinated bellwether farm crescenza cheese

$15.00

Duck Liver Mousse with Garlic Croutons: and housemade pickles

$15.00

Celery Root and Grapefruit Salad with Dungeness Crab and Meyer Lemon

$17.00

Salad of Roasted Baby Beets, Shaved Sunchokes: and Italian ricotta dura, green peppercorn vinaigrette

$14.00

Duck Confit with Salad of Fuyu Persimmon, Treviso,: and toasted pistachios, pomegranate vinaigrette

$17.00

Rabbit Salad with Frisee, Quince Puree: and smoked bacon, mustard vinaigrette

$18.00

Heirloom Apple, Endive and Walnut Salad: with warm goat cheese crostini, cider vinaigrette

$14.00

Maine Diver Scallops with: pommes puree and perigord truffle nage

$23.00

Main-Course

Hoffman Ranch Breast of Chicken: with chanterelle mushrooms, harvest grapes, smoked bacon and toasted almonds, thyme jus

$31.00

Local Petrale Sole with Broccoli Romanesque, Sultanas, Capers and Pine Nuts, Meyer Lemon-Brown Butter mulsion

$33.00

Red Wine Braised Beef Shortribs: with horseradish potato purée and herb salad

$32.00

Carnaroli Risotto with Butternut Squash, Asian Pears, Toasted Walnuts and Fontina

$25.00

Liberty Farms Duck Breast with Medjool Date Purée, Green Olives and Caramelized Turnips, Tamarind Gastrique

$36.00

Bluenose Seabass: with sunchoke puree, wild mushrooms, bloomsdale spinach and smoked bacon, red wine jus

$32.00

Ribeye Steak with Fingerling Potatoes, Broccoli Rapini and Bone Marrow Gremolata, Sauce Bordelaise

$40.00

Chef's Six-Course Tasting Menu

Carpaccio of Maine Diver Scallops: with roasted beet, hearts of palm and blood orange vinaigrette, tsar nicoulai caviar

Bluenose Seabass: with fennel, leeks and fingerling potatoes, kumamoto oyster veloute

Liberty Farms Duck Breast and Terrine of Foie Gras: with roasted quince, pumpkin purée and cider gastrique

Braised Beef Shortrib and Crispy Sweetbreads: with chanterelle mushroom purée and roasted root vegetables, perigord truffle jus

Rochetta: bloomy rind three milk cheese alta langha, italy

Huckleberry Crostada: with bartlett pear sorbet and lemon confit sommelier's suggested wine pairings $49.00

: Directions from

: http://www.jardiniere.com

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Daily Menu

First Course

Main-Course

Chef's Six-Course Tasting Menu