lunch menu

House Made Sodas
Ginger-Lemon, Cherry-Yuzu or Passion Fruit-Lime Soda
6
Tastes of Spring
Two plates $48, each additional plate $24
Jean-Georges Juices and Smoothies
Caviar Creations
Organic Green Juice Granny Smith Apple, Kale, Cucumber, Spinach, Lemon,
Young Ginger
14
Organic Ruby Red Juice Carrot, Beet, Orange, Lemon, Young Ginger
14
Coconut Smoothie Coconut, Coconut Water, Vanilla
14
($40 Supplement)
Champagne & Sparkling Wines
Brut NV, Drusian Valdobbiandene, Prosecco Superiore, Veneto, Italy
Brut NV, Valentin Zusslin, Crémant d’Alsace, France
Brut NV, La Caravelle Cuvée Niña, Epernay, France
Brut NV, Paul Goerg Réserve, Vertus, France
Brut NV, Gatinois Grand Cru, Aÿ, France
Brut NV, JL Vergnon Blanc de Blancs, Le Mesnil-sur-Oger, France
Brut Rosé NV, Billecart-Salmon, Mareuil-Sur-Aÿ, France
White Wines
Verdelho 2014, Herdade Do Esporao, Alentejano, Portugal
Grüner Veltliner, Erich Berger Lössterrassen 2013 Kremstal, Austria
Riesling 2010, Element, Finger Lakes, New York
Chardonnay 2013, Melville, Sta. Rita Hills, California
Pinot Grigio 2014 Venica & Venica Jesera, Collio, Italy
Pinot Gris 2012, Paul Blanck Patergarten, Alsace, France
Riesling Kabinett 2013, Vollenweider Wolfer Goldgrube, Mosel, Germany
Sauvignon Blanc 2013, Lucien Crochet, Sancerre, France
Viognier 2013, Alban Vineyards, Central Coast, California
Meursault 2009, Jean-Michel Gaunoux, Burgundy, France
Rosé Wines
Grenache Blend 2014, Domaine de Fontsainte, Corbières, France
Mourvèdre Blend 2014, The Withers, El Dorado, California
Syrah/Sciaccarellu Blend 2014, Marquiliani Rosé de Pauline, Corsica
Red Wines
Zweigelt 2012, Andau, Burgenland, Austria
Côtes-du-Rhône 2012, Domaine la Roubine Sablet, Rhône, France
Pinot Noir 2013, Ponzi MV, Willamette Valley, Oregon
Zinfandel 2012, Hook & Ladder, Russian River Valley, California
Cabernet Sauvignon 2012, Pied à Terre, Sonoma County, California
Shiraz 2011, Leeuwin Estate Art Series, Margaret River, Australia
Rioja 2004, Covila Gran Reserva, Aragon, Spain
Beaune 2010, Bouchard Père & Fils Beaune du Château 1er Cru, France
Cabernet Sauvignon 2012, Clos du Val, Napa Valley, California
Pomerol, Château Taillefer 2010, Bordeaux, France
Brunello di Montalcino 2009, Brunelli, Tuscany, Italy
Jean-Georges Restaurants will be donating $5 for each bottle of Fiji water
sold to the Mercy Corps Nepal Earthquake Relief Fund
16
18
24
26
29
34
42
9
13
15
17
18
18
19
19
20
37
12
15
18
9
14
17
17
18
20
24
27
27
30
35
Egg Caviar
Toasted Egg Yolk, Caviar and Herbs
Meyer Lemon Gelée, Caviar, Crème Fraîche
Warm Glazed Potatoes with Caviar, Tapioca and Herbs
Sea Urchin, Black Bread, Jalapeno and Yuzu
Madai Sashimi, Muscat Grapes, Buttermilk Emulsion and Herbs
Sea Trout Draped in Trout Eggs, Lemon and Olive Oil
Yellowfin Tuna Ribbons, Avocado and Spicy Radish, Ginger Marinade
Foie Gras Brulé, Rhubarb, Pineapple “Raisins” and Sichuan Peppercorn ($8 Supplement)
Asparagus and Avocado Salad, Sorrel Dressing and Sesame
Diver Scallops, Caramelized Cauliflower, Caper-Raisin Emulsion ($8 Supplement)
Sweet Pea Soup, Sourdough Croutons, Parmesan
Goat Cheese Gnocchi, Caramelized Baby Artichokes, Lemon and Olive Oil
Peekytoe Crab Risotto, Nori and Key Lime
Sautéed Gulf Shrimp and Smoked Bacon, Passion Mustard and Avocado
Black Sea Bass Crusted with Nuts and Seeds, Sweet and Sour Jus
Arctic Char, Crackling Sourdough and Creamed Favas
Slowly Cooked Hake, Spring Lettuce Puree, Herbal-Lime Vinaigrette
Parmesan Crusted Organic Chicken, Artichokes, Basil and Lemon Butter
Sautéed Veal Scallopine, Flying Pig Ham, Mushrooms and Lavender
Sweet and Spicy Glazed Sweetbreads with Pistachios and Puya Chili
Crispy Confit of Suckling Pig, Baby Beets and Ginger Vinaigrette ($10 Supplement)
Seared Beef Tenderloin, White Asparagus, Crispy Onions and Buttery Hot Sauce ($20 Supplement)
Tasting Menu
Composed with Seasonally Available Produce
$158
Warm Glazed Potatoes with Caviar, Tapioca and Herbs
Madai Sashimi, Muscat Grapes, Buttermilk Emulsion and Herbs
Green Asparagus with Morels, Asparagus Jus
Slowly Cooked Hake, Spring Lettuce Puree, Herbal-Lime Vinaigrette
Roasted Rack of Lamb, Jalapeño Pea Purée, Mint Crumbs
Rhubarb Dessert Tasting
Executive Chef : Mark Lapico
Chef/Proprietor : Jean-Georges Vongerichten