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lunch

Two Plates $29, Each Additional Plate $14.50

Egg Caviar				supp 30
Sea Trout Sashimi draped in trout eggs, lemon, dill and horseradish
Tuna Ribbons avocado, spicy radish, ginger marinade
Hamachi Sashimi sherry vinaigrette and toasted pecans
Sucrene Arugula Salad avocado and spicy corn vinaigrette
Warm Green Asparagus Salad
Crab and Squash Blosson Beignet market cherry tomatoes and raspberry vinaigrette
Foie Gras Brulee dried sour cherries, candied pistachios and white port gelee
Wild Mushroom Tea parmesan, chilli and thyme
Goat Cheese Gnocchi caramelized baby artichoke, parsley
Young Garlic Soup with thyme, saut frog legs
Charred Corn Ravioli cherry tomato salad and basil fondue
Gulf Shrimp with smoked bacon, papaya mustard and avocado
Sea Scallops caramelized cauliflower, caper raisin emulsion				supp 8
Parmesan Risotto with mushrooms and herbs
Skate with chateau chalon sauce
Salmon freshly crushed cherry tomato juice, couscous and cockles
Red Snapper Crusted with nuts and seeds, sweet and sour jus
Slowly Cooked Maine Halibut chili-garlic emulsion, cucumber and lime				supp 8
Parmesan Crusted Confit Leg of Chicken potato puree and lemon butter
Roasted Veal braised artichokes, parmesan and lavender
Roasted Sweetbreads and Fragrant Pickled Peach wild arugula and pink peppercorn
Grilled Beef Tenderloin and Crunchy Potatoes tomato compote with chillies and garlic
dessert $8
Rhubarb green tea cake, hibiscus poached rhubarb and birch beer ice cream float
Caramel chocolate pop, coffee-cardamon ice cream caramel curd, dehydrated sponge, roasted pineapple sorbet
Chocolate jean georges chocolate cake, vanilla bean
Ice Bean warm chocolate gnocchi, grapefruit, gianduja, basil
Apple toasted sesame cake, green apple sorbet, yuzu fall fruit fricasse, creme fraiche, caramelized phyllo

dinner prix fixe $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
Hamachi Sashimi sherry vinaigrette and toasted pecans
Peekytoe Crab and Squash Blossom Beignet market cherry tomatoes and raspberry vinaigrette
Sea Scallops caramelized cauliflower, caper raisin emulsion
Foie Grass Brulee dried sour cherries, candied pistachios and white port gelee
Coach Farms Goat Cheese Gnocchi caramelized baby artichoke, parsley
2nd
Charred Corn Ravioli cherry tomato salad and basil fondue
Young Garlic Soup with thyme, sauteed frog legs
Wild Mushroom Tea parmesan, chili and thyme
Caramelized Foie Grass with fresh fig infused with fall spices
Gulf Shrimp with smoked bacon, papaya mustard and avocado
Turbot with chateau chalon sauce
Slowly Cooked Maine Halibut chili-garlic emulsion, cucumber and lime
Arctic Char freshly crushed cherry tomato juice, couscous and cockles
Roasted Sweetbreads and Fragrant Pickled Peach wild arugula and pink peppercorn
3rd
Grilled Snapper with corn, chanterelles and silky carrot
Black Sea Bass crusted with nuts and seeds, sweet and sour jus
Maine Lobster baked with basil butter, sweet corn, lemon spaetzle, jalapeno				supp 15
Parmesan Crusted Organic Chicken artichoke, basil and lemon butter
Gently Smoked Squab peas, peppermint
Duck Breast topped with cracked jordan almonds, amaretto jus
Crunchy Rabbit fresh garbanzo beans, gewurztraminer and saffron
Rack of Lamb with chili glaze, king oyster mushrooms and broccolini
Grilled Beef Tenderloin with crunchy potatoes and tomato compote

dinner tasting

jean-georges $148
Chef Vongerichtens 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 pancake with foie grass
Dessert
autumn menu
Composed With Seasonally Available Produce
Egg Toast caviar and dill
Hamachi Sashimi sherry vinaigrette and toasted pecans
Charred Corn Ravioli cherry tomato salad and basil fondue
Steamed Black Sea Bass purple potato butter and charred poblano peppers
Mace Scented Lobster fresh lychee, celery and ice wine ver jus
Roasted Veal braised artichokes, parmesan and lavender
Dessert

desserts tasting

market
Blueberry Fizz fresh blueberries
Warm Almond Cake peaches, plum-shiso sorbet
Red Currant Parfait blackberry paper, sable breton, raspberry cloud fig tart
Sweet Corn Ice Cream madeira caramel, corn nuts
strawberry
Fraise de Bois Cake almond butter praline, chocolate glaze
Fromage Blanc Souffle strawberry-lime compote
Cream Cheese Sponge kummel macerated strawberries
Lemongrass Glace wild strawberry sorbet, lavender crisp
cherry
Crispy Sour Cherry Tart kirsch
Honey-mascarpone Parfait pistachio cake, port sauteed cherries
Steamed Black Sesame Bun cherry-ginger filling, croquant
Frozen Chocolate and Cherry Coupe
chocolate
Jean-georges Chocolate Cake vanilla bean ice cream, gianduja-jasmine mousse, chocolate
Krispies ricotta mated chocolate pain perdu, licorice, buttermilk
Banana Cocoa Noodles
Peppermint Broth
White Chocolate Sorbet

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