Jean Georges
Jean Georges Classic Tasting Menu - December 23, 2011
First Course: Egg Caviar
Caviar on a vodka infused cream over a soft scrambled egg.
Doyard Blanc de Blancs 1er Cru, Cuvee Vendemiaire, Crut, Vertus, France NV
Second Course: Sea Trout and Oyster Tartare with Horseradish and Lemon
Doyard Blanc de Blancs 1er Cru, Cuvee Vendemiaire, Crut, Vertus, France NV
Third Course: Sea Scallops, Caramelized Cauliflower and Caper-Raisin Emulsion
Riesling, Franz Hirtzberger Smaragd, Singerriedel, Wachau, Austria 2009
Fourth Course: Young Garlic Soup with Thyme and Sauteed Frog Legs
Puligny-Montrachet, Domain Chavy 1er Cru, Les Folatieres, Burgundy, France 2008
Fifth Course: Turbot with Chateau Chalon Sauce
Chateauneuf-du-Pape, Domaine du Vieux Lazaret, Rhone, France 2008
Sixth Course: Lobster Tartine with Lemongrass and Fenugreek Broth and Pea Shoots
Beaune, Louis Jadot 1er Cru, Boucherrottes, Burgundy, France 2009
Seventh Course: Broiled Squab with Preserved Lemon and Onion Compote, Corn Pancake with Foie Gras
Barolo, Elvio Cogno, Vigna Elena, Piedmont, Italy 2004
Eighth Course: Chocolate Dessert Tasting
Malmsey Madeira, Blandy's 10 Year, PortugalAnti-clockwise from the bottom right:
- Jean Georges Signature Molten Chocolate Cake with Vanilla Ice Cream
- Caramel Curd with Crispy White Chocolate and Charred Pineapple
- Caramel Praline Moji
- Caramel and White Chocolate Swirl Gelato with Sea Salt
