Tastes of Summer Tasting Menu - Jean

House Made Sodas
Ginger-Lemon, Cherry-Yuzu or Passion Fruit-Lime Soda
6
Tastes of Summer
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
Egg Caviar
Toasted Egg Yolk, Caviar and Herbs
Meyer Lemon Gelée, Caviar, Crème Fraîche
Warm Glazed Potatoes with Caviar, Tapioca and Herbs
Champagne & Sparkling Wines
Prosecco Superiore, Drusian, Brut, Veneto, Italy NV
Crémant d’Alsace, Valentin Zusslin, Brut Zero, Alsace, France NV
Champagne, La Caravelle, Brut, Cuvée Niña, France NV
Champagne, Paul Goerg, Brut, Réserve, France NV
Champagne, Gatinois, Brut, Tradition, France NV
Champagne, JL Vergnon, Brut Blanc de Blancs, Conversation, France NV
Champagne Rosé, Billecart-Salmon, Brut, France NV
Champagne, Krug, Grand Cuvée, Brut, France NV
White Wines
Verdelho, Herdade Do Esporao, Alentejano, Portugal 2014
Grüner Veltliner, Erich Berger, Lössterrassen, Kremstal, Austria 2013
Chardonnay, Melville, Santa Rita Hills, California 2013
Pinot Grigio, Venica & Venica, Jesera, Collio, Italy 2014
Pinot Gris, Paul Blanck, Patergarten, Alsace, France 2012
Riesling Kabinett, Vollenweider, Wolfer Goldgrube, Mosel, Germany 2013
Sauvignon Blanc, Lucien Crochet, Sancerre, France 2013
Chardonnay, Jean-Michel Gaunoux, Meursault, Burgundy, France 2011
Rosé Wines
Grenache Blend, Domaine de Fontsainte, Corbières, France 2014
Mourvèdre Blend, The Withers, El Dorado, California 2014
Syrah/Sciaccarellu Blend, Marquiliani, Rosé de Pauline, Corsica 2014
Grenache Blend, Domaines Ott, Clos Mireille, Provence, France 2014
Red Wines
Zweigelt, Andau, Burgenland, Austria 2012
Grenache Blend, Domaine la Roubine, Sablet, Côtes-du-Rhône, France 2012
Zinfandel, Hook & Ladder, Russian River Valley, California 2012
Pinot Noir, Ponzi, MV, Willamette Valley, Oregon 2013
Cabernet Sauvignon, Pied à Terre, Sonoma County 2012
Shiraz, Leeuwin Estate, Art Series, Margaret River, Australia 2011
Tempranillo, Covila, Gran Reserva, Aragon, Rioja, Spain 2004
Pinot Noir, Bouchard, Beaune du Château 1er Cru, Burgundy, France 2009
Cabernet Sauvignon, Clos du Val, Napa Valley, California 2012
Merlot, Château Taillefer, Pomerol, Bordeaux, France 2010
Sangiovese, Brunello di Montalcino, Brunelli, Tuscany, Italy 2009
Jean-Georges Restaurants will be donating $5 for each bottle of Fiji water
sold to the Mercy Corps Nepal Earthquake Relief Fund
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34
42
78
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32
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14
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24
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35
($40 Supplement)
Sea Urchin, Black Bread, Jalapeño and Yuzu
Madai Sashimi, Iceberg Lettuce, Cherry Tomato and Cilantro
Sea Trout Sashimi with Green Chili, Pistachio and Mint
Yellowfin Tuna Ribbons, Avocado and Spicy Radish, Ginger Marinade
Summer Squash and Arugula Salad, Pecorino, Lemon and Black Pepper
Foie Gras Terrine, Strawberry Granola, Balsamic and Sorrel ($8 Supplement)
Heirloom Tomato and Summer Fruit Salad
Diver Scallops, Caramelized Cauliflower, Caper-Raisin Emulsion ($8 Supplement)
Tomato Gazpacho, Summer Flavors and Olive Oil
Goat Cheese Gnocchi, Caramelized Baby Artichokes, Lemon and Olive Oil
Peekytoe Crab Dumplings, Snow Peas, Black Pepper and Mint
Sautéed Gulf Shrimp and Smoked Bacon, Passion Mustard and Avocado
Charred Corn Ravioli, Cherry Tomato Salad and Basil Fondue
Black Sea Bass Crusted with Nuts and Seeds, Sweet and Sour Jus
Arctic Char, Crackling Sourdough and Creamed Favas
Roasted Hake, Jade Emulsion, Bok Choy
Parmesan Crusted Organic Chicken, Artichokes, Basil and Lemon Butter
Sautéed Veal Scallopine, Flying Pig Ham, Mushrooms and Lavender
Crispy Sweetbreads and Fragrant Pickled Peach, Wild Arugula and Pink Peppercorn
Crispy Confit of Suckling Pig, Baby Beets and Ginger Vinaigrette ($10 Supplement)
Seared Beef Tenderloin, Goldbar Squash, Parmesan Cheese and Buttery Hot Sauce ($20 Supplement)
Tasting Menu
Composed with Seasonally Available Produce
$158
Meyer Lemon Gelée, Caviar, Crème Fraiche
Madai Sashimi, Market Strawberry, Buttermilk Emulsion and Herbs
Charred Corn Ravioli, Heirloom Tomato Salad and Basil Fondue
Line Caught Halibut, Honshimeji Mushrooms and Lemongrass Consommé
Roasted Rack of Lamb, Jalapeño Pea Purée, Mint Crumbs
Strawberry Dessert Tasting
Executive Chef : Mark Lapico
Chef/Proprietor : Jean-Georges Vongerichten