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Cuisine
French
Neighborhood
Upper West Side
Features
Beer Available
Full Bar
Wine Available
Views
Prix Fix Menu
Private Rooms Available
Serves Game
Chef's Tasting Menu
Reservations
Required
Parking
Street
Payment Methods
AMEX
Mastercard
Visa
Private Rooms
please call
Hours
Monday - Friday
Noon - 11pm
Saturday
5:15pm-11pm |
Jean Georges Dinner Menu
CHEF VONGERICHTEN'S ASSORTMENT OF SIGNATURE DISHES $125
EGG CAVIAR
SEA SCALLOPS, CARAMELIZED CAULIFLOWER, CAPER-RAISIN EMULSION
YOUNG GARLIC SOUP WITH THYME, SAUTÉED FROG LEGS
TURBOT WITH CHÂTEAU CHALON SAUCE
LOBSTER TARTINE, LEMONGRASS AND FENUGREEK BROTH, PEA SHOOTS BROILED SQUAB, ONION COMPOTE, CORN PANCAKE WITH FOIE GRAS
DESSERTS
WINTER MENU
COMPOSED WITH SEASONALLY AVAILABLE PRODUCE $ 125
NANTUCKET BAY SCALLOPS, CRANBERRY JUS, WASABI, SHISO
FOIE GRAS TERRINE, DRIED SOUR CHERRIES, CANDIED PISTACHIO
BABY CLAMS AND LIQUID PARMESAN
BLACK SEA BASS, FRAGRANT COCONUT JUICE, PARSNIP AND LIME
BUTTER POACHED MAINE LOBSTER, LEMON-PAPRIKA PUREE, SALSIFY TAGLIATELLE
LOIN OF LAMB, BUTTERSCOTH PEAR PICKLE, CRYSTALLIZED COCOA AND ICE WINE VINEGAR
DESSERTS
TASTES OF WINTER AT JEAN GEORGES
TWO PLATES $28 / EACH ADDITIONAL PLATE $12
EGG CAVIAR Supplement $15.00
SEA TROUT SASHIMI DRAPED IN TROUT EGGS, LEMON, DILL AND HORSERADISH
BUTTERNUT SQUASH SOUP
NANTUCKET BAY SCALLOPS, CRANBERRY JUS, WASABI, SHISO BLUEFIN TUNA RIBBONS, AVOCADO, SPICY RADISH, GINGER MARINADE
YOUNG GARLIC SOUP WITH SAUTÉED FROG LEGS, CULRY CRESS
GOAT CHEESE ROYALE, ROASTED BEET MARMALADE, TOASTED CRUSHED PISTACHIOS
FOIE GRAS TERRINE, DRIED SOUR CHERRIES, CANDIED PISTACHIO
SEA SCALLOPS, CARAMELIZED CAULIFLOWER, CAPER-RAISIN EMULSION
STEAMED SHRIMP AND BLUE FOOT MUSHROOMS, LEMONGRASS INFUSION
BLACK SEA BASS, FRAGRANT COCONUT JUICE, PARSNIPS AND LIME
LEMON SOLE WITH CHÂTEAU CHALON SAUCE
ARCTIC CHAR, ROASTED PORCINI MUSHROOMS, JALAPEÑO AND GARLIC
PAN ROASTED BLACK COD, LENTILS, GRUYÈRE BROTH, GLAZED
CARROTS
ORGANIC PHEASANT, ENDIVE AND APPLE, HORSERADISH PURÉE
BUTTER POACHED MAINE LOBSTER, LEMON-PAPRIKA PUREE, SALSIFY TAGLIATELLE Supplement $5.00
BEEF TENDERLOIN, SAVORY ONION JAM, TAMARIND MUSTARD SOY AND SWEET WINE LACQUERED VEAL CHEEK, CELERY AND APPLE
BROILED SQUAB, ONION CONFIT, PRESERVED LEMON, SQUAB JUS PAN ROASTED SWEETBREADS, LICORICE, GRILLED PEAR AND LEMON
PRIX FIXE MENU
CHOICE OF THREE DISHES $95
EGG CAVIAR Supplement $15.00
SEA TROUT SASHIMI DRAPED IN TROUT EGGS, LEMON, DILL, HORSERADISH WILD MUSHROOMS TEA, PARMESAN, CHILI, THYME
HAMACHI CARPACCIO, PINK GRAPEFRUIT SORBET, CILANTRO-CHILI SEASONING
SCALLOP TARTARE, BLACK TRUFFLES, SOUR DOUGH CROUTONS Supplement $20.00
BLUEFIN TUNA RIBBONS, AVOCADO, SPICY RADISH, GINGER MARINADE
GOAT CHEESE ROYALE, ROASTED BEET MARMALADE, TOASTED CRUSHED PISTACHIOS
SEA SCALLOPS, CARAMELIZED CAULIFLOWER, CAPER-RAIN EMULSION
* * *
STEAMED SHRIMP AND BLUE FOOT MUSHROOMS, LEMONGRASS INFUSION
YOUNG GARLIC SOUP WITH THYME, SAUTÉED FROG LEGS
SAUTÉED FOIE GRAS, GREEN APPLE PURÉE, DASHI-YUZU FROTH
CARAMELIZED SWEETBREADS WITH CHESTNUTS AND BLACK TRUFFLE
PAN ROASTED SCOTTISH COD, LENTILS, GRUYERE BROTH, GLAZED CARROTS
RED SNAPPER, ARTICHOKE RAVIOLI, CARROT AND LIME
ARCTIC CHAR, ROASTED PORCINI, JALAPEÑO AND GARLIC
TURBOT WITH CHATEAU CHALON SAUCE
* * *
BLACK SEA BASS CRUSTED WITH NUTS AND SEEDS, SWEET AND SOUR JUS
BUTTER POACHED MAINE LOBSTER, LEMON-PAPRIKA PUREE, SALSIFY TAGLIATELLE
DUCK BREAST TOPPED WITH CRACKED JORDAN ALMONDS, HONEY WINE JUS
LOIN OF LAMB, BUTTERSCOTCH PEAR PICKLE, CYSTALLIZED COCOA AND ICE WINE VINEGAR
WARM VEAL TENDERLOIN, CARAMELIZED TORO VINAIGRETTE AND SHISO
BEEF TENDERLOIN, BLACK TRUFFLE FONDUE, CRISPY POTATOSupplement $30.00
JEAN GEORGES DESSERT $8
Winter
PEAR AND CHOCOLATE PRALINE MOUSSE CAKE, POIRE WILLIAM GELÉE
BUTTERNUT SQUASH SOUFFLÉ, PRUNE-ARMAGNAC ICE CREAM
***
WARM ORANGE BLOSSOM HONEY TART, CHARRED ORANGE, WALNUT BUTTER
Honey-Nut
CRANBERRY HONEY NOUGAT GLACE, CRANBERRY-ANISE STAR COMPOTE, ALMOND
***
PASSION FRUIT- MINT SORBET, COCONUT, PETIT BEURRE
Exotic
FLAMBÉE BANANA, CRISPY PHYLLO, PRALINE ICE CREAM
***
Chocolate
JEAN-GEORGES' CHOCOLATE CAKE, VANILLA ICE CREAM
CACAO SORBET, EXTRA VIRGIN OLIVE OIL, FLEUR DE SEL
NOUGATINE MENU
APPETIZERS
WILD ARUGULA SALAD ARTHICOKE HEARTS AND LEMON, THYME-HONEY VINAIGRETTE $13.00
BUTTERNUT SQUASH SOUP SHALLOTS, JUNIPER $10.00
SHRIMP SALAD AVOCADO AND TOMATO, CHAMPAGNE VINEGAR DRESSING $14.00
BLUEFIN TUNA TARTARE SPICY RADISH, GINGER MARINADE $14.00
PEEKYTOE CRAB CAKE AVOCADO, PINK GRAPEFRUIT JUICE WITH GINGER $16.00
ROASTED ROOT VEGETABLE SALAD GOAT CHEESE, ENDIVE, GRILLED SOURDOUGH $12.00
SHAVED FENNEL AND CITRUS SALAD FOIE GRAS "CEVICHE", EXTRA VIRGIN OLIVE OIL $18.00
ENTREES
SLOW BAKED SALMON STEAMED WILD MUSHROOMS, SAKE-GINGER DRESSIN $25.00
RED SNAPPER ISRAELI COUS COUS, WATER CHESTNUT PICKLE, SWEET AND SOUR SAUCE $26.00
CHATHAM COD SWEET POTATO FONDANT, AROMATIC SPICE BROTH $26.00
STEAMED LOBSTER CRISPY POTATO, SRIRACHA-CITRUS EMULSION WITH HERBS $42.00
ROASTED ORGANIC CHICKEN POLENTA, CHIPOTLE $19.00
SOY AND SWEET WINE LACQUERED VEAL CHEEKS CELERY AND APPLE SALAD $32.00
GRILLED SIRLOIN OF BEEF POTATO PUREE, BLACK PEPPER CONDIMENT $34.00
DESSERT ALL DESSERTS $9
HONEY-POACHED PEARS WITH CORNMEAL FINANCIER AND RUM RAISIN ICE CREAM
CHOCOLATE CARAMEL PEANUT CAKE WITH PEANUT BUTTER GANACHE, SALTY NOUGAT, CHOCOLATE SORBET
MEYER LEMON TART WITH HONEY-GINGER ICE CREAM TEA
JEAN GEORGES' WARM CHOCOLATE CAKE WITH VANILLA BEAN ICE CREAM
COCONUT AND PASSION MINT VACHERIN WITH EXOTIC FRUITS COMPOTE
SPICED APPLE CAKE AND CINNAMON CREME BRULÉE WITH GRANNY
SMITH APPLE SORBET
SELECTION OF ICE CREAMS AND SORBETS
* * *
CHEF'S SELECTION OF FOUR CHEESES $18.00
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