lunch

tastes of spring
Two Plates $28. Each Additional Plate $14
Egg Caviar				supp 30
Sea Trout Sashimi draped in trout eggs lemon, dill and horseradish
Tuna Ribbons avocado, spicy radish, ginger marinade
Sashimi of Madai muscat grapes, buttermilk emulsion
Sweet Pea Soup croutons and parmesan
Warm Green Asparagus Salad
Goat Cheese Gnocchi caramelized baby artichoke, parsley
Watercress Salad with feta and cara orange
Peekytoe Crab Dumplings celeriac-meyer lemon tea
Foie Gras Brulee pineapple-meyer lemon jam
Young Garlic Soup with thyme, sauté frog legs
Steamed Gulf Shrimp carrot juice, charentais melon & wasabi
Sea Scallops caramelized cauliflower, caper raisin emulsion				supp 8
Mishiki Risotto parmesan yuzu, thai chili
Skate with chateau chalon sauce
Arctic Char roasted cremini mushroom, jalapeno and garlic
Red Snapper crusted with nuts and seeds, sweet and sour jus
Halibut with snow peas, ramps, almond milk and chili oil
Parmesan Crusted Confit Leg of Chicken white asparagus and lemon butter
Roasted Veal quince-pineapple compote and roquefort
Sweetbreads lightly pickled white asparagus, coriander and orange
Soy Glazed Beef Short Ribs apple-jalapeno puree and rosemary crumbs
dessert $8
Muscat Grape Vacherin pink peppercorn meringue, lavender almonds fromage blanc ice cream
Bitter Chocolate Cream crispy peanut praline graham cracker, milk sherbet
Mango Tart coconut, guava vanilla lime sorbet
Jean Georges warm chocolate cake vanilla bean ice cream
Carrot Cake crispy brown butter, rum
Raisins cream cheese ice cream
Rhubarb-almond Financier creme fraiche ice cream, crystallized ginger
Selection of Ice Creams and Sorbets

prix fixe dinner $98

Choice of Three Dishes

1st
Egg Caviar				supp 25
Yellowfin 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
Sashimi of Madai muscat grapes, buttermilk emulsion
Peekytoe Crab asparagus, mustard & melon juice
Sea Scallops caramelized cauliflower, caper raisin emulsion
Foie Gras Brulee pineapple-meyer lemon jam
Coach Farms Goat Gnocchi caramelized baby artichoke, parsley
2nd
Green Asparagus with morels, asparagus juice
Young Garlic Soup with thyme, sauteed frog legs
Sweet Pea Soup croutons and parmesan
Char-grilled Foie Gras Wontons red papaya, passion fruit and spiced red wine
Steamed Gulf Shrimp carrot juice, charentais melon & wasabi
Turbot with chateau chalon sauce
Slowly Cooked Halibut with snow peas, ramps, almond milk and chili oil
Arctic Char roasted porcini mushrooms, jalapeno and garlic
Roasted Sweetbreads lightly pickled white asparagus, coriander and orange oil
3rd
Sauteed Red Snapper parsnip-coconut sauce and spiced sauteed long beans
Black Sea Bass crusted with nuts and seeds, sweets and sour jus
Maine Lobster and Potato Gnocchi smoked butter and pickled chiles				supp 15
Parmesan Crusted Organic Chicken artichoke, basil and lemon butter
Gently Smoked Squab summer peas, peppermint
Duck Breast topped with cracked jordan almonds, amaretto jus
Crunchy Spring Rabbit fresh garbanzo beans, gewurztraminer and saffron
Roasted Rack of Lamb fava bean puree, cardamom crumbs
Roasted Beef Tenderloin and crunchy potatoes, tomato comote with chilies and garlic

dinner tasting menus

chef selection tasting menu $58
Available From 5:30-6pm and From 10-11pm, Monday Through Thursday
Peekytoe Crab asparagus, mustard and melon juice
Slowly Cooked Halibut with snow peas, ramps, almond milk and chili oil
Roasted Veal braised artichokes, parmesan and lavender
Dessert
jean-georges tasting menu $148
Chef Vongerichten's Assortment of Signature Dishes
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
spring 2009 tasting menu
Egg Toast caviar and dill
Sashimi of Madai muscat grapes, buttermilk emulsion
Green Asparagus with morels, asparagus juice
Steamed Black Sea Bass with potato fondant and yuzu vinaigrette
Maine Lobster and Potato Gnocchi smoked butter and pickled chilies
Roasted Venison quince madeira condiment, broccoli raab and cabrales foam
Dessert

dessert tastings

apple
Toasted Sesame Cake green apple sorbet, yuzu
Fall Fruit Fricasse creme fraiche, caramelized phyllo
Warm Apple Pie rum raisin ice cream, tamarind
Soaking Apple pomegranate seeds, lillet froth
caramel
Warm Caramel Tart crispy olive-hazelnut praline, caramelized bacon
Caramel Curd dehydrated sponge, roasted pineapple sorbet
Frozen Chocolate Pop coffee-cardamom ice cream
Vanilla Soda liquid caramel sphere
chocolate
Jean-georges’ Chocolate Cake vanilla bean ice cream
Aerated Chocolate Sponge gooseberries, whiskey, walnuts
Warm Chocolate Gnocchi grapefruit, gianduja, basil
Old Fashioned Chocolate Egg Cream