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lunch $38

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

lunch dessert $8

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

dinner prix fixe $98

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

dinner tasting

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

dessert tastings

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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