Farmanova beet, arugula, crescenza. $16 Jardiniere, San Francisco CA
I liked this salad enough, but it was more of a leafy green salad with some bread thrown in than an actual bread salad. I liked the flavors, but I felt a little misled from the menu description. Definitely wouldn’t be on my list of things I have to try before I die.
7×7 Magazine’s Big Eat SF: 100 Things to Try Before You Die
Cherry, chicory ice cream. Tasting menu $140 Jardiniere, San Francisco CA
The dense, decadent chocolate cremeux was delicious and paired wonderfully with the cherries. The chicory ice cream had a restrained flavor that wasn’t overly herbal. I thought the dessert was well balanced and had a nice variety of textures.
Mini macarons. Noms!
California manroot fruit (Marah fabaceus, Cucurbitaceae), Purisima Creek Redwoods Open Space Preserve.
Sunflower seed, apricot. Tasting menu $140 Jardiniere, San Francisco CA
This tasting had 4 goat cheeses aged for various amounts of time, but they were all delicious! Their textures and flavors were distinct and it was difficult to choose a favorite. At first, I enjoyed the sunflower seed butter but it eventually ended up dominating all the cheeses. It had a thick consistency and a permeating flavor so a little went a long way. The cheeses should have been the stars though.
Winged thistle (Carduus tenuiflorus, Asteraceae), Purisima Creek Redwoods Open Space Preserve.
Oxtail ravioli, horseradish, bordelaise. Tasting menu $140 Jardiniere, San Francisco CA
OK, so here’s where I get confused. Our tasting menu read that we were going to get wagyu beef during this course, but our first waiter said that they weren’t running the wagyu that night and would be replacing it with New York steak in the same preparation. Whatever, I’m fine with that. But as this course approached, another waiter mentioned that the wagyu would be next. I asked for clarification from our original server, and he said it would be New York steak. Then when we go the plates, they were presented as wagyu. Huh? I’m still confused.
Either way, the beef was WAY underdone and we really coudn’t eat much of it let alone cut through the cold, raw, stringy interior. This was the one truly failed dish of the night. The ravioli and accompaniments were delicious, but the star of the dish was a major flop. SAD!
Fallen redwood trees, Purisima Creek Redwoods Open Space Preserve. This is how I felt about the dish above.
Black cherry, mustard. Tasting menu $140 Jardiniere, San Francisco CA
I don’t think I could have ever thought that pairing duck heart, mushroom, and cherry would work but it was actually pretty great. I wouldn’t want any more of the duck hearts than the portion on the plate since it was very rich, but it was nice to get offal as part of a tasting menu.
Mushroom broth. This was absolutely amazing! There was SO much flavor in this tiny cup of broth and I enjoyed every drop.
California hedge nettle (Stachys bullata, Lamiaceae), Purisima Creek Redwoods Open Space Preserve.
Avocado, cherry tomato, basil. Tasting menu $140 Jardiniere, San Francisco CA
Mmm, another fabulous dish from Jardiniere. The halibut was cooked perfectly; it had a nice crust on the outside and the inside was soft and pillowy. The accompanying broth had so much flavor, and the avocado was a nice change of pace.
Acme bread roll.
View of the Pacific Ocean from Skyline College, College Road.
Chicken skin, peas, pasta. Tasting menu $140 Jardiniere, San Francisco CA
Omg, this was probably one of my favorite dishes of the night! It was so delicious and the uni was smooth and luscious. The simple pasta lightly coated with a creamy sauce with peas was heavenly and the crispy chicken skin pieces were fun and tasty.
California scorpionweed (Phacelia californica, Boraginaceae), Purisima Creek Redwoods Open Space Preserve.
Cress, prosciutto, toasted baguette. Tasting menu $140 Jardiniere, San Francisco CA
Mmm, silky burrata! I’ve actually never thought of pairing fig with burrata before but it’s a delicious combination. I appreciated the variety of textures and flavors in the dish and everything worked well together.
Corn, shelling bean, purslane. Tasting menu $140 Jardiniere, San Francisco CA
Mmm, the shrimp in this dish were delicious and perfectly cooked. I was afraid that the purslane leaves were going to be too slimey, but they actually weren’t bad. There were also sesame seeds and some other hard, crunchy seed(?) which I didn’t really like.
Absolutely scrumptions – I love gougeres, NOMS!
Pamplemousse Apertivo: Pamplemousse, aperol, lemon, sparkling wine, graprefruit bitters. $12 Jardiniere, San Francisco CA
The house cocktails at Jardiniere were really well made and delicious. I think my favorite is between the Vieux Carre and the Pamplemousse Apertivo. They’re very different from each other, but both had distinct flavor profiles and went down way too easily. 😉
Vieux Carre: Rittenhouse rye, Carpano, ‘Antica Formula’ sweet vermouth, Pierre Ferrand cognac, Peychaud’s and Angostura bitters. $12