Opening Menu, 2009

First Course:

Flying Pigs Farm Crispy Pork Belly-
pickled ramps, Miners lettuce and natural jus
Citrus Marinated Day Boat Fluke-
cilantro, breakfast radish and pink pepper
Bellwether Farms Sheep Milk Gnocchi-
artichokes, spiced pine nuts and fine herbs
Rabbit terrine-
pancetta, spring fruits and watercress
Spring Vichyssoise-
extra virgin olive oil and American Caviar
Smoked Sturgeon "Salad"-
frisee, dijon mustard vinaigrette and hen egg

Second Course:

Chatham Bay Cod Fish-
artichokes, cockels, piquillo pepper and mint
4 Story Hill Roasted Chicken-
pomme puree, fennel and natural reduction
Monkfish-
sunchokes, preserved black truffle and asparagus
Long Island Duck Breast-
Savoy cabbage, foie gras and salsify
Black Bass-
parsnips, tangerine and almond
All Natural Beef Shell Steak-
cipollini, spring asparagus and sauce bearnaise


Third Course:

Creme Brulee-
tangerine and lavender
Almond Cake-
spring fruits and creme fraiche
Meyer Lemon Tart-
pine nuts and meringue

3rd Fish

Black Bass with
Lemon Puree
Carrot Confit
Parsnip Puree
Tangerine
Leeks
Almonds (Broth)
Saffron
Watercress
Pine nuts
Ravioli

Spring menu begins:

Second Course:
Red Meat. Looks like we are going to go with a shell steak, 4 Story Hill perhaps.
Duck and or Squab. Poached in cabbage, served with a natural reduction, foie gras and spring fruits.
Cod with Cockles, Artichokes and Mint.
Monkfish with Sunchokes, Truffles and Asparagus.
Salmon.
Chicken. Organic/Free Range is a must, 4 story hill again. Whatever Shaun comes up with. Pomme Puree and Fennel.
First Course:
Pork Belly. Cured then roasted confit style. Idea is to keep the pork as moist as possible while being able to really render out the fat, crispness is key. Served with a natural jus and pickled ramps.
Ricotta Gnocchi. Artichokes, Tomato Confit and Lemon.
Rabbit Terrine. Wrapped in Pancetta served with pickled onions and fruit.
Country Salad? Possible, if we move forward, smoked sturgeon, poached egg and bacon.
Scallops. Celery Root Remoulade and Caviar.
Soup.

Heart of Palm Puree

This is for the soup that we do at Town. Served with a rock shrimp tempura, croutons and micro arugula. The hearts are sliced into rounds, half covered with water and parchment. Cooked very slowly until they are soft. Reserve liquid. Meanwhile, brown some good quality unsalted butter until golden and also reserve. Puree in vita prep, butter, palm, liquid salt and white pepper. Use some light chicken stock if you need more liquid.

Some dishes at Town

Town is where I am working currently, helping out my friend Shaun Gouland until I start working on the new restaurant downtown. It's been fun working with Shaun again, and there are a few other guys from Bouley working there as well, Sammy, Domingo and Chef Rudy. Currently I am roasting all the meats and fish for dinner service, but hopefully I will be able to make the rounds and learn as much as possible before I move on. Our canape right now is an orange gelee with a shrimp and avocado salad. Carrot soup served with croutons and a spiced oil. Chilled Lobster Salad with multiple layers of citrus. Also on this is jalapeno, red onion that has been pickled and scallion. Last is the vegetable terrine that is held together with dashi that has been bound with gelatin.

More Jean George

Picture of the dining room, the open kitchen, chocolate course and Sasha!

Dinner at Jean George in Trump Tower

Amuse Bouche which included carrot soup with chili oil, potato fritter and tuna sashimi. Crispy Rabbit, they must have deboned the rabbit, rolled it into a torcheon, coated it with breadcrumbs and seasoned with dill. It was served with Garbanzo beans that had been cooked in Reisling. The arctic char was really good, served with trumpet royal mushrooms and jalapeno. The jalapeno had it's seeds removed and had been slow roasted so there was just the right amount of spice. The desserts were good, we had two flights, one of chocolate and one of apple.

Taste

This is a tuna sashimi that we served as an amuse bouche. Tuna seasoned in Yuzu, Jalapeno and Pink Peppercorns. Pineapple, Grapefruit, Corriander and Lime broth. Next is the Ricotta Gnocchi that will probably be going on the new restaurants menu. I would like to think of a different prep on these guys, but it just taste's so good with the artichokes. Time will tell...