Wild ramps, local demo farms lamb, and edible flowers define this season menu at our award-inspired restaurant.
Spring arrives at Le Jardin with a menu that reads like a love letter to the local region. Chef Laurent partners with farms within a ninety-mile radius, ensuring ingredients reach the kitchen within hours of harvest.
Highlights include local demo farms lamb with foraged herbs, butter-poached halibut with spring peas, and a dessert of rhubarb mille-feuille with crème fraîche ice cream. The wine team has assembled pairings from boutique producers in regional vineyards and the demo wine country.
Reservations for the chef's table — six seats overlooking the open kitchen — release on the first of each month. Contact our dining concierge for availability and dietary accommodations.
