Six-Course Tasting Menu
From the Land and Sea
- Jean-Georges Snacks
- Crispy Sea Trout Sushi, Chipotle Emulsion and Soy Glaze
- Egg Toast and Caviar with Herbs
- Yellowfin Tuna Noodles, Avocado, Ginger Dressing and Radish
- JG Select Petrossian Caviar
- Warm Potato and Tapioca
- Madai Sashimi
- Floral Infused Cherries and Cilantro
- Foie Gras Terrine
- Slow Roasted Strawberries, Aged Balsamic Vinegar
- Sesame Crusted Salmon
- Heirloom Cherry Tomatoes, Crispy Rice, Miso-Yuzu Broth
- Snake River Farm Wagyu Striploin
- Goldbar Squash With Parmesan Cheese and Buttery Hot Sauce
- Chocolate
- Passion Fruit, Bitter Caramel, Cocoa
Six-Course Tasting Menu
From the Earth
- Jean-Georges Snacks
- Crispy Avocado Sushi, Green Chili and Yuzu Glaze
- Thai Spiced Broccoli Soup, Coconut And Lime
- Sunflower Seed Hummus, Lime, Cumin Cassava Tuile
- Roasted Whole Artichoke
- Parsley And Lemon
- Roasted Broccoli
- Pistachio Crumbs, Lemon Vinaigrette, Basil Oil
- Charred Corn Agnolotti
- Heirloom Cherry Tomato, Basil Fondue
- Herb Stuffed Savoy Cabbage
- Steamed In Aromatic Broth, Green Garlic Confit, Chili, Lemon
- Eggplant Milanese
- Wax Bean-Lemon Salad, Basil Mint
- Rhubarb
- Rice Croquant, Rhubarb Lychee Compote, Matcha Pistachio Sorbet
Caviar Creations Petrossian JG Select
- Caviar, Warm Potato and Tapioca
- Caviar, Smoked Egg Yolk, Crispy Potato Cake
- Egg Toast and Caviar With Herbs
- Flight of Three Egg Toast Bites
- A Discovery of Three Petrossian Caviar From Our Cart
Crudo
- Sea Trout Sashimi
- Draped In Trout Eggs, Lemon Foam, Dill and Horseradish
- Yellowfin Tuna Noodles
- Avocado, Ginger Dressing, Radish
- Madai Sashimi
- Floral Infused Cherries And Cilantro
Appetizers
- Wood Roasted Whole Artichoke
- Parsley, Lemon
- Herb Stuffed Savoy Cabbage
- Steamed In Aromatic Broth, Green Garlic Confit, Chili, Lemon
- Sautéed Florida Shrimp
- Key Lime Yogurt, And Spring Radish
- Foie Gras Terrine
- Slow Roasted Strawberries, Aged Balsamic Vinegar
- Charred Corn Agnolotti
- Heirloom Cherry Tomato, Basil Fondue
Fish
- Sesame Crusted Salmon
- Heirloom Cherry Tomatoes, Crispy Rice, Miso-Yuzu Broth
- Roasted Sablefish
- Artichokes, Morels, Fiddlehead Ferns And Sesame Emulsion
- Lobster Tartine
- Fenugreek Broth And Sugar Snap Peas
Meat
- Char Grilled Squab
- Crushed Sweet Peas and Nasturtium Vinaigrette
- Grilled Lamb Chops With Smoked Chili Glaze
- Asparagus And Sweet Onions
- Snake River Farm Wagyu Striploin
- Goldbar Squash With Parmesan Cheese and Buttery Hot Sauce