six-course tasting menu
From the Land and Sea
- Jean-Georges Snacks
- Crispy Sea Trout Sushi, Chipotle Emulsion, Soy Glaze
- Egg Toast Caviar with Herbs
- Yellowfin Tuna Noodles, Avocado, Ginger Dressing, Radish
- crispy poached egg
- Caviar and Vodka Crème Fraiche
- diver scallop crudo
- Sea Beans and Toasted Sesame Seeds
- butter poached lobster
- Vegetable Tapioca and Passion Fruit
- steamed black bass
- Purple Potato, Roasted Eggplant, Poblano Emulsion
- duck a l’orange
- Celery Root with Spiced Jus
- raspberry vacherin
- Macadamia and Raspberry Sorbet
- Beverage Pairing
- Sommelier’s Selection of Wines and Seasonal Beverages | Based on the Menu’s Seasonality
six-course tasting menu
From the Earth
- Jean-Georges Snacks
- Crispy Avocado Sushi, Chipotle Emulsion, Soy Glaze
- Thai Spiced Broccoli Soup, Coconut and Lime
- Sunflower Seed Hummus, Lime, Cumin, Cassava Tuile
- beet carpaccio
- Concord Grape, Whipped Feta Cheese, Elderflower Vinaigrette
- warm cremini and black trumpet mushrooms
- Aged Sherry Vinegar, Garlic, Tarragon
- celeriac francese
- Tender Leeks, Calabrian Chili and Rose
- carrot schnitzel
- Smokey Lime Emulsion, Frisée Spring Onion and Borage Salad
- parmesan risotto
- Mushrooms, Lemon and Herbs
- harmony of strawberry fields and tapioca pudding
- Jicama Thai Jewels, Strawberry Sorbet
caviar creations
- egg toast and caviar with herbs
- JG Select Caviar, Smoked Egg Yolk, Crispy Potato Cake
crudo
- madai sashimi
- Radish and Nasturtium Vinaigrette
- yellowfin tuna noodles
- Avocado, Ginger Dressing, Radish
- diver scallop crudo
- Sea Beans and Toasted Sesame Seeds
small plates
- beet carpaccio
- Concord Grape, Whipped Feta Cheese, Elderflower Vinaigrette
- parmesan risotto
- Mushrooms, Lemon and Herbs
- carrot schnitzel
- Smokey Lime Emulsion, Frisée Spring Onion and Borage Salad
- roasted foie gras
- Pastrami Cabbage, Grainy Mustard
- peekytoe crab salad
- Mustard, Melon Juice and Shaved Fennel
fish
- glory bay salmon crusted with herbs
- Lemon-Chili Emulsion, Caramelized Fennel
- steamed black bass
- Purple Potato, Roasted Eggplant, Poblano Emulsion
meat
- duck a l’orange
- Celery Root with Spiced Jus
- spiced lamb chops with cucumber yogurt
- Fresh and Crunchy Garnishes
- caramelized snake river farm wagyu striploin
- Poached Daikon, Mustard Essence and Crackling Kale