Rhubarb Oshizushi and Shiso Autumn Mushroom Infusion, Olive Oil and Thyme Autumn Mushroom Infusion, Olive Oil and Thyme

238 298 148

rhubarb oshizushi and shiso autumn mushroom infusion, olive oil and thyme autumn mushroom infusion, olive oil and thyme

sweet pea soup, black pepper oil EGG TOAST AND CAVIAR KING OYSTER AND AVOCADO CARPACCIO chives and dill grilled jalapeño oil and lime EGG TOAST caviar and herbs MADAI CEVICHE HEIRLOOM BEET thomcord grapes, serrano chili, citrus, sourdough lemon-coconut yogurt and pink lady apples YELLOWFIN TUNA NOODLES avocado, radish, ginger dressing and chili oil YELLOWFIN TUNA NOODLES ROASTED BRUSSELS SPROUTS avocado, radish, ginger dressing and chili oil pistachio, thyme, mustard vinaigrette KING CRAB RISOTTO grenn apple and dill PARSNIP SOUP HONEYNUT SQUASH POT STICKERS coconut, lime and mint soy-ginger dressing, basil, golden shallot oil STEAMED BLACK SEA BASS fragrant mushroom emulsion, roasted fennel, spicy seed oil HONEYNUT SQUASH POT STICKERS CELERIAC ROASTED WITH SPICES soy-ginger dressing, basil, golden shallot oil red curry and lime CHARRED SQUAB WITH ZA'ATAR crushed peas and nasturtium vinaigrette SPICE CRUSTED BLACK SEA BASS YOUNG COCONUT SEMI-FREDDO sweet and sour jus tropical fruit and lime curd 70% CHOCOLATE dried cherries, ruby port, espresso LANGOUSTINE buckwheat crêpe, herbal kombu broth

SEARED FOIE GRAS ﬁ gs and chanterelles

ROASTED LAMB LOIN crackling riblette, smoked chili glaze, broccoli rabe

CARAMELIZED APPLE green apple sorbet, whipped crème fraîche

October 6, 2020 Executive Chef Mark Lapico — Chef Proprietor Jean Georges Vongerichten 238 298 148

autumn mushroom infusion, olive oil and thyme rhubarb oshizushi and shiso autumn mushroom infusion, olive oil and thyme

sweet pea soup, black pepper oil EGG TOAST AND CAVIAR KING OYSTER AND AVOCADO CARPACCIO grilled jalapeño oil and lime chives and dill MEYER LEMON GELÉE caviar YELLOWFIN TUNA NOODLES HEIRLOOM BEET YELLOWFIN TUNA NOODLES avocado, radish, ginger dressing and chili oil lemon-coconut yogurt and pink lady apples avocado, radish, ginger dressing and chili oil

SPICE CRUSTED BLACK SEA BASS ROASTED BRUSSELS SPROUTS MAINE SEA SCALLOP SASHIMI sweet and sour jus pistachio, thyme, mustard vinaigrette warm black truffle crostini

HONEYNUT SQUASH POT STICKERS SEARED FOIE GRAS KING CRAB RISOTTO ﬁ gs and chanterelle green apple and dill soy-ginger dressing, basil, golden shallot oil

ROASTED LAMB LOIN TENDER BABY LEEKS CELERIAC ROASTED WITH SPICES crackling riblette, smoked chili glaze, broccoli rabe soy-lemon vinaigrette, hazelnuts and black truffle red curry and lime

STEAMED BLACK SEA BASS DARK CHOCOLATE PRALINE YOUNG COCONUT SEMI-FREDDO espresso cake with fresh macadamia nut milk fragrant mushroom emulsion, roasted fennel, spicy seed oil tropical fruit and lime curd

SCOTTISH LANGOUSTINE chipotle, saffron and yogurt, silken kabocha squash

GRILLED FOIE GRAS DUMPLINGS black truffle dipping sauce

SEARED WAGYU TENDERLOIN potato latkes and caramelized onion jus

CITRUS yuzu cream, blood orange sorbet, almond dacquoise

October 6, 2020 Executive Chef Mark Lapico — Chef Proprietor Jean Georges Vongerichten 238 298 148

autumn mushroom infusion, olive oil and thyme autumn mushroom infusion, olive oil and thyme rhubarb oshizushi and shiso

rhubarb oshizushi and shiso EGG TOAST AND CAVIAR EGG TOAST AND CAVIAR chives and dill chives and dill SHAVED ARTICHOKE young coconut and avocado, lime vinaigrette YELLOWFIN TUNA NOODLES MADAI CEVICHE avocado, radish, ginger dressing and chili oil thomcord grapes, serrano chili, citrus, sourdough CRISPY MAITAKE MUSHROOM golden garlic-sesame seasoning, lemon-soy dipping sauce

SPICE CRUSTED BLACK SEA BASS YELLOWFIN TUNA NOODLES WARM WHITE ASPARAGUS sweet and sour jus avocado, radish, ginger dressing and chili oil cherry blossom infusion and crystalized ginger "honey"

PARSNIP SOUP SEARED FOIE GRAS ALMOND MILK RISOTTO coconut, lime and mint ﬁ gs and chanterelle black truffles

CELERIAC ROASTED WITH SPICES ROASTED LAMB LOIN HONEYNUT SQUASH POT STICKERS red curry, mint and coriander crackling riblette, smoked chili glaze, broccoli rabe soy-ginger dressing, basil, golden shallot oil

TROPICAL DARK CHOCOLATE PRALINE SPICE CRUSTED BLACK SEA BASS young coconut semi-freddo, tropical fruit and lime curd espresso cake with fresh macadamia nut milk sweet and sour jus

LANGOUSTINE buckwheat crêpe, herbal kombu broth

SEARED FOIE GRAS ﬁ gs and chanterelles

ROASTED LAMB LOIN crackling riblette, smoked chili glaze, broccoli rabe

CARAMELIZED APPLE green apple sorbet, whipped crème fraîche

October 6, 2020 Executive Chef Mark Lapico — Chef Proprietor Jean Georges Vongerichten