This seasonally inspired menu reflects Jean-Georges’ signature flair and talent for balancing flavors and textures.
1. House made ricotta cheese, topped with a seasonal cranberry compote, and finished with extra virgin olive oil, sea salt and black pepper. It is served with house-made ciabatta bread toasted in their wood-burning oven.
2. Hand made fresh ravioli is filled with lobster, shrimp, mozzarella and house-made ricotta, and served with fresh herbs, organic extra virgin olive oil and lemon.
All the dishes are presented family style, allowing guests to sample a little bit of everything and enjoy the experience of sharing.
*Must return the table within 2 hours on Friday and Saturday
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