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Home > Restaurants > Jean Georges

Jean Georges Menu

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      
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