Jean-Georges

Amuse Bouche

• avocado, yuzu kosho and crispy rice

• muraski yam, tahini and smoked serano

Jean-Georges

• ar

  artichoke, sunflower crème fraîche and marigold

• Halibut

  nduja, leeks and aji amarillo-wild hing infusion

• Tuna Ribbons

  avocado, radish, ginger dressing and chili oil

• Wagyu Strip Loin

  creamed swiss chard, maitake and horseradish

• Strawberry

  crème fraîche, pistachio, tapioca

Lunch Tasting

• Flowering Tofu

  charred onion broth, delfino cilantro and yuba

• Green Asparagus

  vin jaune, morels and hollandaise

• Gulf Shrimp

  fava beans, sumac vinaigrette and dill

Morel Mushroom Ravioli

• Morel Mushroom Ravioli

  hoja santa, smoked cheddar and sherry fondue

Six-Course Vegetarian

• Snap Peas

  fennel infusion, gordal olive and sorrel

Six-Course Vegetarian Tasting

• Breast

  green asparagus, lovage and mezcal mustard emulsion

• Dark Chocolate

  passion fruit, bitter caramel, cocoa

Spring Carrot

• Spring Carrot

  tamarind, lemongrass sambal and rau rum

Sugar Snap Peas

• Sugar Snap Peas

  fennel infusion, gordal olive and sorrel

Tasting

• Amuse Bou

Tasting Menu

• avocado, myoga ginger, coconut-sudachi infusion

  Kanpachi

• caviar and herbs

  Egg Toast

• crispy trout sushi, chipotle and tamari, pea soup and aged parmesan

  Amuse Bouche

• fava beans, sumac vinaigrette, and dill

  Gulf Shrimp

• green asparagus, lovage and mezcal mustard emulsion

  Spiced Duck Breast

• nduja, leeks and wild hing infusion

  Black Sea Bass

• passion fruit, bitter caramel, cocoa

  Dark Chocolate

Ten Course Omnivore

• Egg Toast

• Sea Urchin, Yuzu and Serrano Pepper

Three Course

• Pea Soup and Aged Parmesan

  Amuse Bouche

• Kanpachi

  Choice of 3 Savory Dishes

• Crispy Trout Sushi, Chipotle and Tamari

  Amuse Bouche

• Yellowfin Tuna

  Choice of 3 Savory Dishes

Truffle Menu

• Egg Caviar

  vodka whipped cream

White Asparagus