Rhubarb Oshizushi and Shiso SOFTLY POACHED EGG Caviar, Whipped

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 SOFTLY POACHED EGG caviar, whipped yogurt 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 GREEN ASPARAGUS morels, vin jaune and chives PARSNIP SOUP HONEYNUT SQUASH POT STICKERS coconut, lime and mint soy-ginger dressing, basil, golden shallot oil STEAMED BLACK SEA BASS roasted fennel, spiced rhubarb-carrot just 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 chives and dill grilled jalapeño oil and lime EGG TOAST caviar and herbs YELLOWFIN TUNA NOODLES HEIRLOOM BEET JAPANESE MADAI SASHIMI avocado, radish, ginger dressing and chili oil lemon-coconut yogurt and pink lady apples muscat grape gelée and herbal buttermilk

SPICE CRUSTED BLACK SEA BASS ROASTED BRUSSELS SPROUTS YELLOWFIN TUNA NOODLES sweet and sour jus pistachio, thyme, mustard vinaigrette avocado, radish, ginger dressing and chili oil

HONEYNUT SQUASH POT STICKERS SEARED FOIE GRAS WARM WHITE ASPARAGUS ﬁ gs and chanterelle cherry blossom infusion and crystallized ginger "honey" soy-ginger dressing, basil, golden shallot oil

ROASTED LAMB LOIN WHITE CHOCOLATE GNOCCHI CELERIAC ROASTED WITH SPICES crackling riblette, smoked chili glaze, broccoli rabe spring peas and mint red curry and lime

STEAMED BLACK SEA BASS DARK CHOCOLATE PRALINE YOUNG COCONUT SEMI-FREDDO espresso cake with fresh macadamia nut milk roasted fennel, spiced rhubarb-carrot just tropical fruit and lime curd

ROASTED MAINE LOBSTER ramps, morels and charred fava beans

GRILLED FOIE GRAS DUMPLINGS black truffle dipping sauce

ELYSIAN FARM LAMB CHOP cucumber yogurt and crunchy garnishes

RHUBARB wild strawberries, sicilian pistachio, white chocolate cream

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 WHITE CHOCOLATE GNOCCHI coconut, lime and mint ﬁ gs and chanterelle spring peas and mint

BOUQUET OF SPRING VEGETABLES ROASTED LAMB LOIN HONEYNUT SQUASH POT STICKERS jade emulsion 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