Jean-Georges

Haute French restaurant, 1 Central Prk W, New York, NY

VeganScore 80 · 9 vegan main dishes

Menu

Mains

• Avocado Crispy Sushi Vegan
• Kohlrabi — Tonburi, nigella and cashew-lemon dressing Vegan
• Badger Flame Beet — Tamarind, coriander chutney, turmeric infusion Vegan
• Winter Mushroom Ravioli — Black truffle, parsley and onion consommé Vegan
• Roasted Honeynut Squash — Pepita-preserved lemon gremolata and pumpkin froth Vegan
• Black Truffle — Mushroom dumpling, potato consommé Vegan
• Beet Mosaic — Flavors of tartare Vegan
• Chrysanthemum Tofu — Tatsoi, tokyo turnip, aromatic white pepper broth Vegan
• Murasaki Yam — Tahini, yuzu-sesame and scallion Vegan
• Rigatoni with Meatballs — Parmesan cheese, smoked pepper-tomato ragu
• Spaghetti — Asparagus pesto, shiitake mushroom, parmesan cheese
• Spice Crusted Black Sea Bass — Sweet and sour jus, spring vegetables
• Herb Crusted Faroe Island Salmon — Rhubarb-ginger beurre blanc, charred spring onions, and fava beans
• Roasted Maine Lobster — Napa cabbage, sesame, and chili butter
• Dover Sole — Lemon potatoes, crispy onion, beurre blanc
• Cheeseburger — Yuzu pickles, crispy onions
• Parmesan Crusted Organic Chicken — Artichokes, lemon butter, basil
• Veal Milanese — Spring peas, lemon potatoes and horseradish
• Roasted Beef Tenderloin — Glazed carrots, and miso mustard
• 28 Day Dry Aged Ribeye for Two — Crispy potato, herbal greens
• White Truffle — Buckwheat crêpe, soba cha, cabbage and comté cheese
• Cured Ocean Trout — Brussels sprouts, yuzu koshō mustard and chervil
• King Crab — Spinach, parsnip-macadamia milk and black garlic
• Venison Loin with Smoked Bacon — Cabbage, poached bartlett pear and red wine syrup
• Yellowfin Tuna Ribbons — Avocado, radish, ginger dressing and chili oil
• Maine Lobster — Braised endive, passion fruit-whiskey emulsion
• Hudson Valley Foie Gras — Granny smith apple and ponzu froth
• Charred Duck Breast — Pickled celeriac, harissa and caper-saffron infusion
• Truffle Menu — Sea trout crispy sushi, sea urchin, salted butter and yuzu, herbal leek velouté, cured fresno pepper, citrus marinade and shiso
• Diver Scallop — Nishiki rice, vermouth fondue and nori
• Wagyu Beef Tenderloin — Smoked black garlic, endive and bergamot jus
• Celeriac Katsu — Granada pepper emulsion, lemon aioli and shiso
• Diver Scallop Tartare — Hazelnut, buckwheat crisp and chives
• Tasmanian Sea Trout — Silky parsnip, dehydro vinegar, black truffle crumbs
• Heritage Chicken Paupiette — Potato maxime, jacqueline sauce and vin jaune
• Black Truffle Brie — Mache, celeriac and soy-lemon dressing
• Charred Duck — Parsnip, bacon marmalade and horseradish butter

Starters

• Green Asparagus — Spring mushrooms, warm vegetable vinaigrette Vegan
• Egg Caviar — Vodka whipped cream
• Egg Toast — Caviar and herbs
• Sashimi — Spicy white ponzu
• Sea Trout Crispy Sushi — Chipotle mayonnaise, soy glaze
• Tuna Tartare — Avocado, spicy radish, ginger marinade
• Burrata — Rhubarb compote, arugula, and basil
• Shaved Artichoke — Lemon vinaigrette, parmesan cheese, mint
• Crispy Calamari — Basil salt, sweet chili dipping sauce
• Crispy Soft Shelled Crab — Sugar snap pea remoulade
• Foie Gras Terrine Brûlée — Slow roasted strawberries, balsamic vinegar
• Kale Salad — Parmesan dressing, serrano chili, croutons
• Frisée and Champagne Mango Salad — Goat cheese, kalamata olives
• Warm Shrimp Salad — Avocado, tomato, champagne vinegar dressing
• Sweet Pea Soup — Parmesan cheese foam, and sourdough croutons
• Caviar — Smoked potato pierogi, poppy seed and chives
• Caviar Salad — Smoked egg yolk emulsion

Desserts

• Tropical — Coconut semifreddo, tropical fruit, lime Vegan
• Holiday Ornament — Gingerbread, pistachio ice cream
• Mont Blanc — Satsuma, chestnut cream, cocoa sorbet
• Orchard — Cinnamon cake, quince and vanilla
• Candied Apple — Crème fraîche, green apple sorbet, almond
• Chocolate — Passion fruit, bitter caramel, cocoa

Start your free trial