Jean Georges Menu (Dinner)

Choice of Three Dishes $98

first course
Egg Caviar				20 suppl.
Bluefin Tuna Ribbons avocado, spicy radish, ginger marinade
Sea Trout Sashimi Draped in Trout Eggs lemon, dill, horseradish
Santa Barbara Sea Urchin black bread, jalapeno and yuzu
Sea Scallop and Winter Truffle Tartare toasted sourdough croutons				25 suppl.
Foie Gras brulé dried sour cherries, candied pistachios and white port gelée
Peekytoe Crab Fritters honeycrisp apples, pink peppercorn vinaigrette
Sea Scallops caramelized cauliflower, caper-raisin emulsion
second course
Goat Cheese Royale roasted beet marmalade and crushed pistachios
Young Garlic Soup with thyme, sautéed frog legs
Butternut Squash Soup black trumpet mushrooms, chive
Turbot with château chalon sauce
Gulf Shrimp and Smoked Bacon papaya mustard
Red Snapper lily-bulb radish salad, white sesame and lavender
Roasted Sweetbreads licorice, grilled pear and lemon
Sautéed Foie Gras with chestnuts and brandy
third course
Arctic char, Roasted Porcini jalapeño and garlic
Halibut Steamed with honshimeji mushrooms and lemongrass consommé
Black Sea Bass Crusted with nuts and seeds, sweet and sour jus
Poached Lobster saffron tapioca, gewurztraminer foam				10 suppl.
Roasted Organic Chicken baby leeks, kaffir and spiced jus
Smoked Squab a L'orange asian pear, candied tamarind
Duck Breast Topped with cracked jordan almonds, honey wine jus
Minted Rack of Lamb autumn mushrooms, red curry emulsion
Slowly Cooked Niman Ranch Beef Tenderloin miso butter and roasted brussel sprouts				10 suppl.

Chef Vongerichten's Assortment of Signature Dishes $148

Egg Caviar
Sea scallops, Caramelized cauliflower, Caper-raisin Emulsion
Young Garlic Soup With thyme, Sautéed Frog Legs
Turbot With Château Chalon Sauce
Lobster tartine, Lemongrass and Fenugreek broth, Pea Shoots
Broiled squab, Onion compote, Corn Pancake With Foie Gras
Dessert

Composed With Seasonally Available produce, $148

Egg toast, Caviar and Dill
Kanpachi sashimi, Sherry Vinaigrette and Toasted Pecans
Crispy Peekytoe crab, Green Apple Purée and Fresh Wasabi
Grilled Black bass, Ruby Red Grapefruit Juice and Caramelized Radishes
Poached lobster, Saffron tapioca, Gewurztraminer Foam
Slowly Cooked Venison loin, Cranberry-quince condiment, Cocoa Essence
Dessert