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Jean-Georges arrives in the Golden State with a collection of his finest dishes from New York City and beyond. Enjoy an eight-course tasting menu, on the sprawling open air terrace. The seasonal menu includes caviar creations, raw dishes, and delectable desserts. Reserve your table

Jean-Georges Beverly Hills Indoor & Outdoor Dining

Thursday - Sunday

5:30pm - 10pm

MENUS

Six Course Seasonal Tasting Menu

Amuse Bouche

Golden Ossetra Caviar

fine herb panna cotta, tomato coulis
2010 Dom Perignon Brut – Champagne, France

Roasted Lobster

red curry, white asparagus, herbs
2017 Pietradolce “Contrada Santo Spirito” Nerello Mascalese – Mount Etna, Sicily

White Asparagus with Lemon Crumbs

herbed vinaigrette
Garemani Sauvignon Blanc ’18 – Santa Barbara County, California

Peppercorn Crusted Beef Tenderloin

gnocchi, fava beans
2008 López de Heredia “Viña Tondonia” Reserva Tempranillo – Rioja, Spain

Rhubarb Cloud

vanilla bean and toasted almond
Donnafugata “Ben Ryé” Passito di Pantelleria – Sicily, Italy

Mignardises

Chef’s selection

Eight Course Seasonal Tasting Menu

Amuse Bouche

Golden Ossetra Caviar

fine herb panna cotta, tomato coulis
2010 Dom Perignon Brut – Champagne, France

Salmon Crudo

shaved radishes, nasturtium vinaigrette
2019 Clos Cibonne Rosé “Tradition”- Provence, France

Spring Pea and King Crab Risotto

dill oil, fennel, mushroom
2017 Vincent Girardin “Les Vielles Vignes” Premier Cru Chardonnay - Chassagne-Montrachet, France

Roasted Lobster

red curry, white asparagus, herbs
2017 Pietradolce “Contrada Santo Spirito” Nerello Mascalese – Mount Etna, Sicily

Peppercorn Crusted Beef Tenderloin

gnocchi, fava beans
2008 López de Heredia “Viña Tondonia” Reserva Tempranillo – Rioja, Spain

Rhubarb Cloud

vanilla bean, toasted almond
Donnafugata “Ben Ryé” Passito di Pantelleria – Sicily, Italy

Mignardises

chef’s selection

Vegetarian Tasting Menu

Amuse Bouche

Sun Flower Seed Hummus

crudité
Perrier-Jouët “Belle Epoque” ’12 – Champagne, France

Artichoke and Young Coconut Salad

avocado and lime vinaigrette
Joh. Jos. Prüm “Graacher Himmelreich” Spätlese Riesling ’12 – Mosel, Germany

Warm White Asparagus

sesame vinaigrette, shiso
Michel Redde et Fils “Majorum” Sauvignon Blanc ’11 – Pouilly-Fumé, France

Spring Pea Pot Stickers

ginger, soy-lime sauce
Château Léoville Barton Bordeaux Blend ’11 – Saint Julien, France

Artichoke Tagine

kumquat, mint couscous, Persian cucumber
Littorai Pinot Noir ‘19 – Sonoma Coast, California

Lemon Meringue Tart

Donnafugata “Ben Ryé” Passito di Pantelleria – Sicily, Italy

Mignardises

Chef’s selection

Mothers Day Brunch - May 8th & 9th 2021

Amuse Bouche

ruby red juice, green juice, orange juice

Appetizers

served family style

Green Chickpea Hummus

organic fresh crudité

Meyer Lemon Gelee

petrossian ossetra caviar, crème fraiche

Beet Cured Salmon

lemon yogurt, herb blinis

Entrée

choice of

Almond Pancakes

market berries, bananas, maple syrup

Softly Scrambled Eggs

spring peas, hint of green chili, mint

Sauteed Shrimp

meyer lemon risotto, basil

Avocado Carpaccio Pizza

jalapeno, cilantro, lime

Dessert

served family style

Passion Fruit Sunflower

orange blossom cream, meringue

Rhubarb and Lychee Trifle

Chocolate Cake

vanilla bean ice cream

Mignardises

chefs selection