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lunch - tasting of spring

Two Plate $38 / Each Additional Plate $19

Egg Caviar				supp 30
Sea Trout and Oyster Tartar
Scallop sashimi, Chipotle mayo, Crispy Rice
Yellowfin Tuna ribbons, Avocado and Spicy radish, Ginger Marinade
Hamachi sashimi, avocado, Yuzu and Radish
Goat Cheese royale, Beet Marmalade and Crushed Pistachios
Parsnip Soup with coconut, lime and mint
Comtisotto 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
Sweet Pea Soup with parmesan
Foie Gras sour cherry granola, aged balsamic and sorrel				supp 5
Skate with roasted pumpkin seeds, spaghetti squash and soy-yuzu broth
Scottish Salmon with black truffle crumbs, smooth and crispy parsnips
Bass Crusted with nuts and seeds, sweet and sour jus
Steamed Cod baby bok choy, black bean vinaigrette and chervil
Parmesan Crusted Confit Leg of Chicken artichoke, basil and lemon butter
Saute Veal Scallopine flying pig ham, mushrooms and lavender
Salt and Pepper Sweetbreads sweet chili emulsion, pea shoots
Wagyu Tenderloin and Comteignets pear-horseradish pur				supp 20
lunch - selection of farm cheese
Two Pieces				10
Three Pieces				14

lunch - dessert tastings $8

caramel
Caramelized pineapple, Carrot Cake and Molasses
Sticky Toffee Cake young coconut sorbet and tamarind caramel
orchard
Chocolate Pear Cake with poire william geland pink pralines
Anise-ginger Perfumed Quince westifield cheese, honey crisp and pedto ximenez granit
citrus and herbs
Anise Macaroon buttermilk sorbet and kumquat marmalade
Yuzu Pudding crs-dentelles, sesame and candied shiso
chocolate
Jean Georges Chocolate Cake vanilla bean ice cream
White Chocolate Meringue meyer lemon ice and cinnamon

dinner prix fixe $108

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
Hamachi Sashimi avocado, yuzu and radish
Peekytoe Crab Dumpling with celerac-meyer lemon tea
Sea Scallops caramelized cauliflower, caper-raisin emulsion
Foie Gras sour cherry granola, aged balsamic and sorrel
2nd
Goat Cheese Royale beet marmalade and crushed pistachios
Parsnip Soup with coconut, lime and mint
Sweet Pea Soup with parmesan
Semolina Gnocchi and Black Truffle				supp 15
Gulf Shrimp shaved water chestnuts, silky kabocha, saffron and chipotle
Caramelized Foie Gras black olive seasoning, lychee and brioche
Arctic Char with black truffle crumbs, smooth and crispy parsnips
Cod Steamed with kaffir lime, herbal lemongrass sauce, bok choy
With Kaffir lime, herbal, Lemongrass Sauce and Tender Celeriac
Steamed Turbot with artichoke hearts, black bean vinaigrette and chervil
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
Crispy Confit of Suckling Pig truffled mashed potato, and smoked bacon marmalade
Gently Smoked Squab a I Orange with puree of market carrots
Duck Breast topped with cracked jordan almonds, amaretto jus
Licorice Braised Sweetbreads baby carrot, ginger and shitake mushrooms
Wagyu Beef Tenderloin and Crunchy Comte Beignets pear-horseradish puree				supp 10
Minted Rack of Lamb market mushrooms, red curry emulsion				supp 10
dinner tasting - jean-georges $168
Vongerichten S Assortment of Signature Dishes
Egg Caviar
Sea Scallops caramelized cauliflower and caper-raisin emulsion
Young Garlic Soup with thyme and sauteed
Frog Legs
Turbot with chateau chalon sauce
Lobster Tartine lemongrass and fenugreek
Broth, Pea Shoots
Broiled Squab onion compote, corn pancake with foie gras
Chocolate Dessert Tasting
dinner tasting - spring menu $168
Composed With Seasonally Available Produce
Caviar meyer lemon gelee and creme fraiche
Hamachi Sashimi avocado, yuzu and radish
Semolina Gnocchi and Black Truffle
Black Sea Bass Steamed with kaffir lime, herbal lemongrass sauce and tender celeriac
Roasted Maine Lobster mustard spatzle, swiss chard and liquid gruyere
Roasted Venison braised endive and caramelized quince velvet
Spring Dessert Tasting

dinner dessert tastings

orchard
Pomegranate Sorbet and Spiced Red Wine Syrup
Poached Pear crispy phyllo and bergamot pear puree
Parsnip Crepe-souffle with sauce suzette
Green Apple Confit oatmeal crumble and creme fraiche
citrus and herbs
Citrus Soda and Basil Syrup
Anise Macaroon buttermilk sorbet and kumquat marmalade
Sundried Grapefruit Mascarpone Tart orange
Flower Honey and Tarragon
Yuzu Pudding crepes-dentelles, sesame and candied shiso
caramel
Caramelized pineapple, Carrot cake, and Molasses
Creme Caramel smoked salt, and ground pepper
Sticky Toffee Cake young coconut sorbet and tamarind caramel
Salted Caramel Souffle passion fruit syrup
chocolate
Mexican Chocolate beignet, Chipotle Glaze and Sea Salt
White Chocolate meringue, Meyer Lemon Ice and Cinnamon
Jean Georges Chocolate Cake and Vanilla
Bean Ice Cream
Bitter Chocolate Candy Bar

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