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Jean-Georges Restaurants
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Ten-Course Omnivore Tasting

 

398

Amuse Bouche
sea trout crispy sushi
sea urchin, salted butter and yuzu
sweet pea and parmesan cheese fritter

Egg Toast
caviar and herbs

Shima Aji
tahitian pomelo, green szechuan peppercorn and olive

Yellowfin Tuna
soba cha ponzu, kohlrabi and camelina oil

Green Asparagus
morel mushroom, vin jaune and chives

King Crab Dumplings
stinging nettles, swiss chard and herbal vinaigrette

Black Sea Bass
fairytale eggplant, mustard greens and lemongrass infusion

Maine Lobster
glazed leeks, snow peas and aleppo pepper broth

Hudson Valley Foie Gras
tamarind, pineapple and black lime tajin

Charred Duck Breast
lovage, horseradish and sakura blossoms

Passion Fruit Flower
hazelnut dacquoise, passion fruit jus