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Jardiniere

300 Grove (at Franklin)
San Francisco, CA 94102

415-861-5555 | Website

Hayes Valley/ Tenderloin | Get Directions  | 

Category: Restaurants | California, French

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Jardiniere
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Traci Des Jardins' temple to sublime California cuisine is housed in one of Pat Kuleto's most dramatic, elegant settings. The menu has included: supple duck confit with peaches and pistachios; cloud-light halibut with sweet, punchy mussels; a bountiful platter of tiny, jewellike cookies, candies, and pastries. Attentive, well-informed service.

  • Cuisine(s): California, French

    Hours: Sun-Wed 5pm-10:30pm, Thu-Sat 5pm-11:30pm

    Price: $$$$

    Payment Types: All Major Credit Cards, Diners Club

  • Features: Delivery, Private Party, Business Dining, Prix Fixe

    Serving: Dinner

    Entertainment: Live Entertainment

    Alcohol: Full bar

  • Reservations: Accepted, Online Reservations Available

    Parking: Street, Valet

Back to TopAwards | View the Best Of Website

  • 2001 | Best Restaurant

    One restaurant might prepare dramatically memorable food. Another might create a unique and luxurious ambience. A third might offer service that's intelligent as well as attentive. When you find a restaurant that encompasses all three -- an... More >

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SF Weekly Reviews and News

  • Eat Foie with Blood Orange at Jardiniere, Tournedos Rossini at Baker Street Bistro

    By Jonathan Kauffman | Thu, February 2, 2012

    Counting down the days before July 1, when California's foie gras ban takes effect.Here are two more excuses to eat foie gras this week: On its a la carte dinner menu, Jardiniere is offering a terri More >

  • A Giant Beer Dinner at Jardiniere

    By Jason Henry | Wed, September 28, 2011

    You've done a lot to support the Giants. The orange wig, 'Let Timmy Smoke' t-shirt, and beard implant were all grand gestures. Next week, there's another way to celebrate the home team, and all you ne More >

  • Entrez au Jardin

    Entrez au Jardin

    By Meredith Brody | Wed, May 14, 2003

    When a mutual acquaintance suggested at the last minute that I might like to meet with Amanda Hesser during her already-crowded book tour swing through San Francisco promoting Cooking for Mr. Latte: A Food Lover's Courtship, With Recipes (W.W. Nor... More >

  • You'd Better Chop Around

    By Harry Coverte | Wed, April 03, 2002

    How Our Jardin Grows On March 19, Jardinière chef Traci Des Jardins and GM Larry Bain unveiled Acme Chophouse at Pac Bell Park to industry insiders. (Des Jardins and Bain oversee the project.) The rip-roaring gathering included live music with the... More >

  • Modern Classic

    By Matthew Stafford | Wed, October 18, 2000

    In its own fluidly cosmopolitan way, Jardinière compiles and reinterprets what might be called culinary San Francisco's greatest hits. The restaurant is housed in an elegantly refurbished old brick build- ing not unlike the abodes of mc2, Globe,... More >

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Back to TopMenu
Dinner Menu
Main
 
Tartare Of Venison
fuyu persimmon, celery root and pickled mustard seeds la caña, albariño, rias baixas, spain 2010
 
Steelhead Caviar
warm fingerling potato, leek and meyer lemon salad dominique cornin, pouilly-fuissé “clos reyssié” burgundy, france 2009
 
Fort Bragg Sea Urchin
spaghetti alla chitarra, cauliflower and red padrón peppers palmina, malvasia bianca “larner vineyard” santa ynez valley, california 2010
 
Murdock Ranch Duck Egg
chanterelle mushrooms, chestnuts and guinea hen sugo nicolas rossignol, bourgogne, burgundy, france 2008
 
Red Wine Braised Lamb Cheeks
caramelized fennel, new potatoes and niçoise olives archaval ferrer, malbec, mendoza, argentina 2010
 
Pawlet
medjool dates, hazelnuts and field greens navarro, white riesling “cluster select” anderson valley, california 2007
 
Tiramisu
coffee, hazelnuts and chocolate warre's “otima, ” 10 year tawny port, portugal 2010
À La Carte
Caviar With Traditional Garnish: Tsar Nicoulai California Estate$ 129, Calvisius Osetra$ 149.
Each $3.50
Oysters On The Half Shell
champagne mignonette and fresh horseradish
$19.00
Jardinière Charcuterie Plate
ciccioli, lonza, coppa, porchetta di testa and finnochiona 19.
$17.00
Country Duck Pâté
quince mostarda, field greens, pistachios and crostini
$14.00
Purée Of Rugosa Squash Soup
duck confit, savoy cabbage and herb croutons
$23.00
Maine Diver Scallops
roasted cauliflower, almonds and brown butter vinaigrette .
$17.00
Young Chicory Salad
chanterelle mushrooms, pancetta and farm egg, capriago cheese
$15.00
Monterey Sardines
artichoke, wild arugula and white bean salad, salsa verde
$18.00
Pici, Wolfe Ranch Quail Sugo
broccoli rabe and aged provolone .
$17.00
Carnaroli Risotto
black turmpet mushrooms, rugosa squash and fontina d'aosta .
$21.00
Potato Gnocchi
local dungeness crab, meyer lemon and fines herbes
$36.00
Local Petrale Sole
french radish, young leek and smoked bacon, rock shrimp
$42.00
Loin Of Cervena Venison
italian chestnut spätzle, savoy cabbage and butternut squash
$35.00
White Sturgeon
black trumpet mushrooms, parsnips and french lentils, port reduction
$32.00
Hoffman Ranch Hen
brussels sprouts, fingerling potatoes and pancetta, winter truffle jus
$38.00
Liberty Farms Duck Breast
scarlet turnips, preserved kumquats and farro
Sweets
$9.00
Cascinetta Vietti, Moscato D'asti, Piedmont, Italy 2010 $8.00
Quince And Yogurt Sorbets
medjool dates and almonds
$13.00
Oremus, Tokaji, Late Harvest, Hungary 2005 $15.00
Bonne Bouche Platter
crème brûlée, opera cake, petite tarts, cookies, fruit jellies, chocolate truffles and candies
$10.00
M. Chapoutier, Banyuls, France 2007 $12.00
‘milky Way'
chocolate and malted nougat, caramel ice cream
 
Pastry Chef ~ Lisa Lu
sommelier's suggested wine pairings
$10.00
Navarro, White Riesling “cluster Select” Anderson Valley, California 2007 $12.00
Wit Boer Pumpkin Mousse
graham cracker, candied pecans and bourbon caramel
$10.00
Fattoria Di Fèlsina, Vin Santo Chianti Classico, Tuscany, Italy 2001 $18.00
Bearss Lime Cake
coconut crème, margarita sorbet and salt air

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