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
- coconut semifreddo
- Caviar and Dill Oil
- madai sashimi
- Radish and Nasturtium Vinaigrette
- steamed maine lobster
- Summer Squash, Garlic-Aleppo Broth
- halibut
- Honshemeji Mushroom, Tomato and Lemongrass Consommé
- spiced lamb chops with cucumber yogurt
- Fresh and Crunchy Summer Garnishes
- black forest
- Vanilla Cream, Sour Cherry Sorbet, Almond Meringue
- 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
- roasted beet carpaccio
- Avocado Purée, Flavors of Tartare
- baby leeks
- Soy Ginger Dressing, Hazelnuts and Black Truffles
- charred corn ravioli
- Cherry Tomato Salad and Basil Fondue
- carrot schnitzel
- Smokey Lime Emulsion, Frisée Spring Onion and Borage Salad
- roasted muraski yam
- Black Sesame, White Sesame, Ginger, Scallion, Lime
- harmony of strawberry fields and tapioca pudding
- Jicama Thai Jewels, Strawberry Sorbet
caviar creations
- egg toast and caviar with herbs
- Golden Osetra Caviar
- Smoked Egg Yolk, Loz Caviar, Potato Cake
crudo
- fluke tartare
- Cucumber, Cherry, Lemon Balm
- madai sashimi
- Radish and Nasturtium Vinaigrette
- yellowfin tuna noodles
- Avocado, Ginger Dressing, Radish
small plates
- roasted beet carpaccio
- Avocado Purée, Flavors of Tartare
- charred corn ravioli
- Cherry Tomato Salad and Basil Fondue
- carrot schnitzel
- Smokey Lime Emulsion, Frisée Spring Onion and Borage Salad
- baby leeks
- Soy Ginger Dressing, Hazelnuts and Black Truffles
- caramelized foie gras
- Black Olive, Lychee and Brioche
fish
- halibut
- Honshemeji Mushroom, Tomato and Lemongrass Consommé
- glory bay salmon crusted with herbs
- Lemon-Chili Emulsion Caramelized Fennel
meat
- spiced lamb chops with cucumber yogurt
- Fresh and Crunchy Summer Garnishes
- roasted duck breast
- Swiss Chard, Chanterelle Mushrooms, Strawberry Ginger Consommé
- wagyu beef tenderloin
- Broccoli Roasted with Pistachio Crumbs, Aromatic Beef Jus, Aged Balsamic Vinegar