About Jeanty At Jacks

Philippe Jeanty’s long love affair with food started in the Champagne region of France when his father secured him a position in the private dining room kitchen of Moet & Chandon. He came to California in 1977 to open up the Domaine Chandon Restaurant in Napa Valley, and soon became the Executive Chef. This allowed Jeanty to develop his personal style of world-class cuisine. The next twenty years of accolades, awards, and praise from customers and critics proved that Jeanty was one of America’s finest chefs.

In 1997 Philippe began to look for a new challenge. His thoughts turned to his home in France. He decided to create a bistro where he could recreate all those favorite foods of his childhood. Philippe opened the doors of Bistro Jeanty in Yountville, Napa Valley in 1998. Since then the doors have barely had a chance to swing shut. The crowds of patrons continue to come from around the world for the opportunity to dine in a true French bistro in the Napa Valley. It was chosen as the “Best New Restaurant in the Bay Area 1998” and has been nominated for the James Beard award as well.

Years later after re-opening the beloved Jack’s in the heart of San Francisco, Philippe’s success continues to follow. When first entering Jeanty at Jack’s, you feel as if you’ve been transported back to Paris. The exterior is a warm red paneling, lace curtains and brass lighting. You immediately feel the history of the building; with fourteen-foot ceilings, sculpted relief on the walls, where Ernest Hemingway lunched with Ingrid Bergman and where John Huston, Alfred Hitchcock, and the Kennedy’s ate when in town. As you go up the brass railed staircase to the second floor, there are three intimate private dining rooms, you step back into the era of the Parisian Maison Bourgeoise with hand painted folding doors and warm, homey feeling. At the top of the third floor staircase you enter a rooftop atrium with hand painted vines on the walls, covered by a green house and glass ceiling.

Philippe invites you to host your special event at Jeanty at Jack’s. You will be pleased to discover a variety of dining options and accommodations to best suit your party. Our professional staff will assist you in finding the perfect space, from an intimate setting for 8 guests to a large private dining room for 60 guests. Thank you for considering Jeanty at Jack’s to host your special event, with the history of Jack’s, the Parisian ambience, and Philippe Jeanty’s honest and delicious food, the experience is sure to be special.

Group Dining Contact Tel: 707-945-1131    Fax: 707-945-1100

Group Size & Minimums
Jeanty at Jack’s has a variety of private dining areas to accommodate group dining. A minimum dollar amount in food and beverage cost will apply to reserve a private space for your special event. The minimum dollar amount to reserve The Second Floor is $50.00 per guest for lunch and $100.00 per guest for dinner. The Second Floor can seat 8 to 36 guests. The minimum dollar amount to reserve The Third Floor is $4000.00 for lunch and $8000.00 for dinner. The Third Floor can seat
up to 60 guests.

Menu
A La Carte dining is offered to groups up to 14 guests. For larger groups of 15 to 60 guests, our Chef offers a variety of prix fixe menus for you to choose from. A vegetarian option is available upon request. Our menus vary seasonally and are subject to change in accordance to the availability of ingredients.

Beverage
A wine list is provided in the packet of information you have received and we ask that you make wine selections two weeks prior to your event date. All beverages, including wine, must be purchased through Jeanty at Jack’s unless other arrangements have been made with the Special Events Manager. A full bar with a variety of alcoholic and non-alcoholic beverage’s are available upon guest request and the cost for all beverage’s will be added to the final bill upon consumption. All meals include coffee & tea service.

Tax & Service Charge
A local sales tax (8.5%) and service charge (20%) will be added to your menu and beverage selections.

Confirmation & Contract
In order to confirm a reserved space for your group, a signed contract and a valid credit card number is required unless other arrangements are made with the Special Events Manager.

Guaranteed Attendance
The guaranteed attendance for your event is due no later than 72 working hours prior to your event date. If no guaranteed attendance is received, the original estimated guest count would be considered the guaranteed persons. If your guest count exceeds the original guarantee, you will be responsible for the additional charges at the conclusion of your event.

Cancellations
If cancellation occurs with less than a two-week notice, Jeanty at Jack’s will keep as liquated losses, a cancellation fee of half of the estimated cost of your event.

Payment & Billing
Your final bill will be presented to you upon conclusion of your event for verification and payment. Jeanty at Jack’s accepts cash, company checks, MasterCard, Visa, and American Express.

Validated parking is available for $12.00 per car in the parking lot next to the restaurant.

Group Dining Contact Tel: 707-945-1131    Fax: 707-945-1100

Actual Sample Menu - Please scroll down the page.

Hors d’ oeuvres

• Duck and Goat Cheese Rillettes
• Duck Foie Blond Pate on Croutons
• Rabbit Pate with Celery Root Apple Salad on Crouton
• Smoked Salmon on Brioche with Chive Crème Fraiche
• Fried Little Fishes with Spicy Aioli
• Oysters on the Half Shell with Champagne Mignonette
• Goat Cheese with Honey
• Crudites ~ Vegetable Bruschetta
• Gruyere Cheese Croquettes

• Please Select Three from Hors d’oeuvres Menu

First Course

• Tomato Soup in Puff Pastry

Second Course

• Butter Lettuce Salad with Mustard Vinaigrette

Entrée

• Lamb Shanks with Flageolets

Dessert

• Chocolate Crème Brulee

$ 65.00 per guest

City Bistro Dinner Menu

Hors d’oeuvres

• Please Select Three from Hors d’oeuvres Menu

First Course

• Tomato Soup in Puff Pastry

Second Course

• Butter Lettuce Salad with Mustard Vinaigrette

Entrée

• Ribeye Steak with Frites and Bearnaise Sauce
  -or-
• Sole Meuniere with Mash Potatoes and Lemon Caper Butter

Dessert

• Crème Caramel
  -or-
• Apple Tarte Tatin with Crème Fraiche

$70.00 per guest

Country Bistro Dinner Menu

Hors d’oeuvres

• Please Select Three from Hors d’oeuvres Menu

First Course

• Tomato Soup in Puff Pastry

Second Course

• Petit Sale with a Lentil-Foie Gras Ragout
  -or-
• Beet and Mache Salad with Feta Cheese and Citrus Vinaigrette

Entrée

• Coq au Vin – Braised Chicken in Red Wine Sauce with Mushrooms, Bacon and Pearl Onions
  -or-
• Sole Meuniere with Mash Potatoes and Lemon Caper Butter

Dessert

• Crème Caramel
  -or-
• Vanilla Ice Cream with Prunes Soaked in Armagnac

$70.00 per guest

Group Dining Contact Tel: 707-945-1131    Fax: 707-945-1100

Jack’s Dinner Menu

Hors d’oeuvres

• Please Select Three from Hors d’oeuvres Menu

First Course

• Tomato Soup in Puff Pastry

Second Course

• Butter Lettuce Salad with Mustard Vinaigrette

Entrée

• Beef Tournedos Rossini with Wild Mushrooms
  -or-
• Grilled Salmon with with Chanterelles, Black Cabbage, Bacon & Onions

Dessert

• Lemon Meringue Tart with Orange Sauce
  -or-
• Crème Caramel

$ 75.00 per guest

Paris ~ Brasserie Dinner Menu

Hors d’oeuvres

• Please Select Three from Hors d’oeuvres Menu

First Course

• Duck Foie Gras “au Torchon” with Spiced Apple Spread, Red Endive & Apples

Second Course

• Butter Lettuce Salad with Mustard Vinaigrette
  -or-
• Mushroom Feuillete with Sweet Garlic Cream

Entrée

• Rack of Lamb with Blue Cheese Potato Gratin, Roasted Beets, Thyme Jus

Cheese Course

• Fromages with Chef’s Garnishes

Dessert

• Chocolate Crème Brulee
  -or-
• Lemon Merinque Tart with Orange Sauce

$87.00 per guest

Jeanty at Jack’s - Special Events Wine List

Group Dining Contact Tel: 707-945-1131    Fax: 707-945-1100