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Home > Restaurants > Jean Georges
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Two plates. Each Additional Plate $19
| Egg Caviar | supp 30 | |||
|---|---|---|---|---|
| Sea Trout and Oyster Tartar | ||||
| Salmon Sashimi chipotle mayo, crispy rice | ||||
| Raw Nantucket Bay Scallops cranberry jus, wasabi | ||||
| Yellowfin Tuna Ribbons avocado and spicy radish, ginger marinade | ||||
| Kampachi Sashimi sherry vinaigrette and toasted pecans | ||||
| Goat Cheese Royale beet marmalade and crushed pistachios | ||||
| Parsnip Soup with coconut, lime and mint | ||||
| Comte Risotto with marinated pear | ||||
| Sea Scallops caramelized cauliflower, caper, raisin emulsion | supp 8 | |||
| Gulf Shrimp shaved water chestnuts, silky kabocha, saffron and chipotle | ||||
| Peekytoe Crab Dumplings with celeriac-meyer lemon tea | ||||
| Roasted Brussels Sprouts avocado and pistachios, mustard vinaigrette | ||||
| Butternut Squash Soup with ginger and basil | ||||
| Foie Gras Brulee spiced fig jam and toasted brioche | supp 5 | |||
| Skate with roasted pumpkin seeds, spaghetti squash and soy-yuzu broth | ||||
| Scottish Salmon with black truffle crumbs, smooth and crispy parsnips | ||||
| Red Snapper Crusted with nuts and seeds, sweet and sour jus | ||||
| Steamed Cod baby bok choy, black bean vinaigrette and chervil | ||||
| Parmesan Crusted Confit Let of Chicken artichoke, basil and lemon butter | ||||
| Sauteed Veal Scallopine flying pig ham, mushrooms and lavender | ||||
| Salt and Pepper Sweetbreads sweet chili emulsion, pea shoots | ||||
| Beef Tenderloin crunchy comte beignets and pear-horseradish puree | ||||
| autumn | ||||
|---|---|---|---|---|
| Cranberry Parfait walnut nougatine, soft vanilla meringue | ||||
| Sweet Potato Souffle cranberries and medjool dates | ||||
| harvest | ||||
| Pumpkin Pie Mousse gingerbread sponge, crispy pumpkin seeds | ||||
| Fig Carpaccio piave, madeira caramel, spiced walnuts sorrel | ||||
| chocolate | ||||
| Jean-georges Chocolate Cake vanilla bean ice cream | ||||
| Creamy Chocolate-peanut Butter Ganache banana, milk skin, dried cherry | ||||
Choice of Three Dishes
| 1st | ||||
|---|---|---|---|---|
| Egg Caviar | supp 25 | |||
| Scallop Sashimi chipotle mayo, crispy rice | ||||
| Yellowfin Tuna Ribbons avocado, spicy radish, ginger marinade | ||||
| Santa Barbara Sea Urchin black bread, jalapeno and yuzu | ||||
| Sea Trout and Oyster Tartar with horseradish and lemon | ||||
| Kampachi Sashimi sherry vinaigrette and toasted pecans | ||||
| Peekytoe Crab Dumpling with celeriac-meyer lemon tea | ||||
| Sea Scallops caramelized cauliflower, caper raisin emulsion | ||||
| Foie Gras and Cranberry Granola aged balsamic and sorrel | ||||
| 2nd | ||||
| Goat Cheese Royale beet marmalade and crusted pistachios | ||||
| Parsnip Soup with coconut, lime and mint | ||||
| Butternut Squash Soup with ginger and basil | ||||
| Semolina Gnocchi and Black Winter Truffle | ||||
| Gulf Shrimp shaved water chestnuts, silky kabocha, saffron and chipotle | ||||
| Roasted Foie Gras infused apples and lime | ||||
| Arctic Char with black truffle crumbs, smooth and crispy parsnips | ||||
| Cod Steamed with kaffir lime, herbal lemongrass sauce, bok choy | ||||
| Steamed Snapper artichoke hearts, black bean vinaigrette and chervil | ||||
| Turbot with chateau chalon sauce | ||||
| 3rd | ||||
| Black Sea Bass crusted with nuts and seeds, sweet and sour jus | ||||
| Roasted Maine Lobster mustard spatzle, swiss chard and liquid gruyere | supp 15 | |||
| Parmesan Crusted Organic Chicken artichokes, basil and lemon butter | ||||
| Crunchy Rabbit citrus-chili paste, and soybean puree | ||||
| Gentle Smoked Squab a L'orange puree of market carrots | ||||
| Duck Breast Topped with cracked jordan almonds, amaretto jus | ||||
| Caramelized Sweetbreads glazed chestnuts, black truffle vinaigrette | supp 20 | |||
| Beef Tenderloin and Crunchy Comte Beignets pear-horseradish puree | ||||
| Minted Rack of Lamb market mushrooms, red curry emulsion | supp 10 | |||
Tasting Menu Wine Pairing $120
| jean-georges $168 | ||||
|---|---|---|---|---|
| Chef Vonherichten's Assortment of Signature Dishes | ||||
| Egg Caviar | ||||
| Sea Scallops caramelized cauliflower, caper raisin emulsion | ||||
| Young Garlic Soup with thyme, sauteed frog legs | ||||
| Turbot with chateau chalon sauce | ||||
| Lobster Tartine lemongrass and fenugreek broth, pea shoots | ||||
| Broiled Squab onion compote, corn pancakes with foie gras | ||||
| Chocolate Dessert Tasting | ||||
| winter menu $168 | ||||
| Composed With Seasonally Available Produce | ||||
| Egg toast, Caviar and Dill | ||||
| Raw Nantucket Bay Scallops cranberry jus, wasabi | ||||
| Semolina Gnocchi and Black Winter Truffle | ||||
| Crispy Skin Black Sea Bass roasted brussels sprouts and spiced red apple jus | ||||
| Roasted Maine Lobster mustard spatzle, swiss chard and liquid gruyere | ||||
| Roasted Venison braised endive and caramelized quince velvet | ||||
| Winter Dessert Tasting | ||||
| autumn | ||||
|---|---|---|---|---|
| Warm Red Wine Tart cassis poached pears, chestnut ice cream | ||||
| Cranberry Parfait walnut nougatine, soft vanilla meringue | ||||
| Sweet Potato Souffle cranberries and medjool dates | ||||
| Pomegranate Sorbet with fresh pomegranate seeds | ||||
| orchard | ||||
| Chocolate Pear Cake with poire william gelee and pink pralines | ||||
| Anise Ginger Perfumed Quince westfield cheese, honey crisp and pedro jimenez granite | ||||
| Sauteed Apples olive oil sponge, maple-brown butter ice cream | ||||
| late harvest | ||||
| Pumpkin Pie Mousse gingerbread sponge, crispy pumpkin seeds | ||||
| Persimmon-rose Mochi licorice, candied fennel, micro anise | ||||
| Fig Carpaccio piave, madeira caramel, spiced walnuts sorrel | ||||
| Concord Grape Spritzer ripe melon, lemon balm oil | ||||
| chocolate | ||||
| Jean-georges' Chocolate Cake vanilla bean ice cream | ||||
| Roasted White Chocolate Sponge citrus cream, angostura bitters parfait creamy chocolate-peanut butter ganache, banana, milk skin, dried cherry | ||||
| Bitter Chocolate | ||||
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