Six-Course Tasting Menu from Land and Sea
- Jean-Georges Snacks
- Crispy Sea Trout Sushi with Chipotle Emulsion, Soy Glaze; Egg Toast and Caviar with Herbs; Yellowfin Tuna Noodles with Avocado, Ginger Dressing, Radish
- Jean-Georges Select Petrossian Caviar
- Warm Potato, Tapioca
- Madai Sashimi
- Floral-Infused Cherries, Cilantro
- Charred Corn Agnolotti
- Heirloom Cherry Tomato, Basil Fondue
- Sesame-Crusted Salmon
- Heirloom Cherry Tomatoes, Crispy Rice, Miso-Yuzu Broth
- Snake River Farm Wagyu Striploin
- Goldbar Squash, Parmesan Cheese, Buttery Hot Sauce
- Black Forest
- Vanilla Cream, Sour Cherry Sorbet, Almond Meringue
Six-Course Tasting Menu from the Earth
- Jean-Georges Snacks
- Crispy Avocado Sushi with Green Chili, Yuzu Glaze; Thai Spiced Broccoli Soup with Coconut, Lime; Sunflower Seed Hummus with Lime, Cumin Cassava Tuile
- Summer Rolls Of Baby Market Vegetables
- White Nectarine, Avocado, Elderflower-Habanero Dipping Sauce
- Summer Salad
- Lancaster Heirloom Tomatoes, Summer Fruits
- Charred Corn Agnolotti
- Heirloom Cherry Tomato, Basil Fondue
- Wood-Roasted Whole Artichoke
- Parsley, Lemon
- Eggplant Milanese
- Wax Bean-Lemon Salad, Basil Mint
- Stone Fruit
- Pistachio and Apricot Mochi, Red Currant Granita
Caviar Creations – Petrossian Jean-Georges Select
- Caviar Bubble Tea
- Caviar with Smoked Egg Yolk and Crispy Potato Cake
- Egg Toast and Caviar with Herbs
- Flight of Three Egg Toast Bites
- A discovery of three Petrossian Caviars from our cart
Crudo
- Sea Trout Sashimi
- Draped in Trout Eggs, Lemon Foam, Dill, Horseradish
- Yellowfin Tuna Noodles
- Avocado, Ginger Dressing, Radish
- Madai Sashimi
- Floral-Infused Cherries, Cilantro
Appetizers
- Wood-Roasted Whole Artichoke
- Parsley, Lemon
- Charred Corn Agnolotti
- Heirloom Cherry Tomato, Basil Fondue
- Sautéed Florida Shrimp
- Key Lime Yogurt, Spring Radish
- Foie Gras Terrine
- Slow-Roasted Strawberries, Aged Balsamic Vinegar
- Summer Salad
- Lancaster Heirloom Tomatoes, Summer Fruits
Fish
- Sesame-Crusted Salmon
- Heirloom Cherry Tomatoes, Crispy Rice, Miso-Yuzu Broth
- Steamed Black Bass
- Purple Potato Butter, Charred Poblano Peppers
- Lobster Tartine
- Fenugreek Broth, Sugar Snap Peas
Meat
- Smoked Squab
- Fresh Corn Polenta, Black Truffles
- Grilled Lamb Chops
- Smoked Chili Glaze, Asparagus, Sweet Onions
- Snake River Farm Wagyu Striploin
- Goldbar Squash, Parmesan Cheese, Buttery Hot Sauce