Jean-Georges Beverly Hills Indoor & Outdoor Dining

Thursday - Sunday

5:30pm - 10pm

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Six Course Seasonal Tasting Menu

Amuse Bouche

Toasted Organic Egg Yolk*

petrossian ossetra caviar, dill
Ca' del Bosco “Cuvée Prestige” Franciacorta – Lombardy, Italy
*2016 Moussé "Special Club" Brut – Champagne, France

Yellowfin Tuna Noodles

avocado, radish, ginger dressing
2019 Andrew Murray Vineyards Viognier – Santa Ynez Valley, California
*2019 Rudd Sauvignon Blanc – Napa Valley, California

Garlic Ribeye Cap from Snake River Farms

glazed pearl onions, mash potatoes, black truffle
2016 Blackbird Vineyards “Arise” Bordeaux Blend – Napa Valley, California
*2017 Torbreck “The Factor” Shiraz – Barossa Valley, Australia

Warm Chocolate Cake

vanilla bean ice cream
1996 Broadbent “Colheita” – Madeira, Portugal
*1987 Toro Albala “Gran Reserva” Pedro Ximenez – Jerez, Spain

Mignardises

Chef’s selection

*Premium Wine Pairing

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions

Eight Course Seasonal Tasting Menu

Amuse Bouche
Toasted Organic Egg Yolk*
petrossian ossetra caviar, dill
Ca' del Bosco “Cuvée Prestige” Franciacorta – Lombardy, Italy
*2016 Moussé "Special Club" Brut – Champagne, France
Yellowfin Tuna Noodles
avocado, radish, ginger dressing
2019 Andrew Murray Vineyards Viognier – Santa Ynez Valley, California
*2019 Rudd Sauvignon Blanc – Napa Valley, California
Fresh Tagliatelle with Black Truffle
fresh mozzarella, parmesan
2019 Domaine Huet “Le Mont” Demi-Sec Chenin Blanc – Vouvray, France
*2012 Vincent & Sophie Morey "Les Embrazées" 1er Cru Chardonnay – Chassagne-Montrachet, France
Roasted Lobster
red curry, green asparagus, herbs
2018 Peay “Pomarium” Pinot Noir – Sonoma Coast, California
*2018 Louis Jadot Pinot Noir – Gevrey-Chambertin, France
Garlic Ribeye Cap from Snake River Farms
glazed pearl onions, mash potatoes, black truffle
2016 Blackbird Vineyards “Arise” Bordeaux Blend – Napa Valley, California
*2017 Torbreck “The Factor” Shiraz – Barossa Valley, Australia
Warm Chocolate Cake
vanilla bean ice cream
1996 Broadbent “Colheita” – Madeira, Portugal
*1987 Toro Albala “Gran Reserva” Pedro Ximenez – Jerez, Spain
Mignardises
chef’s selection
*Premium Wine Pairing

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions

Eight Course Vegetarian Tasting Menu

Amuse Bouche
Sunflower Hummus
crudité
Ca' del Bosco “Cuvée Prestige” Franciacorta – Lombardy, Italy
*2016 Moussé "Special Club" Brut – Champagne, France
Artichoke and Young Coconut Salad
avocado, lime vinaigrette
2019 Andrew Murray Vineyards Viognier – Santa Ynez Valley, California
*2019 Rudd Sauvignon Blanc –Napa Valley, California
Beet and Strawberry
red chili, pistachio, mint
2019 Domaine Huet “Le Mont” Demi-Sec Chenin Blanc – Vouvray, France
*2012 Vincent & Sophie Morey "Les Embrazées" 1er Cru Chardonnay – Chassagne-Montrachet, France
Sweet Pea Pot Stickers
ginger, soy-lime sauce
2016 Blackbird Vineyards “Arise” Bordeaux Blend – Napa Valley, California
*2017 Torbreck “The Factor” Shiraz – Barossa Valley, Australia
Crispy Maitake Mushroom
sichuan pepper, garlic sesame crumbs, lemon dressing
2018 Peay “Pomarium” Pinot Noir – Sonoma Coast, California
*2018 Louis Jadot Pinot Noir – Gevrey-Chambertin, France
Lemon Meringue Tart

2017 Donnafugata “Ben Ryé” Passito di Pantelleria – Sicily, Italy
*2016 5 Puttonyos Aszú "Red Label" Royal Tokaji - Hungary
Mignardises
Chef’s selection
*Premium Wine Pairing

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.

Six Course Vegetarian Tasting Menu

Amuse Bouche
Artichoke and Young Coconut Salad
avocado, lime vinaigrette
2019 Andrew Murray Vineyards Viognier – Santa Ynez Valley, California
*2019 Rudd Sauvignon Blanc – Napa Valley, California
Beet and Strawberry
red chili, pistachio, mint
2019 Domaine Huet “Le Mont” Demi-Sec Chenin Blanc – Vouvray, France
*2012 Vincent & Sophie Morey "Les Embrazées" 1er Cru Chardonnay – Chassagne-Montrachet, France
Sweet Pea Pot Stickers
ginger, soy-lime sauce
2016 Blackbird Vineyards “Arise” Bordeaux Blend – Napa Valley, California
*2017 Torbreck “The Factor” Shiraz – Barossa Valley, Australia
Lemon Meringue Tart

2017 Donnafugata “Ben Ryé” Passito di Pantelleria – Sicily, Italy
*2016 5 Puttonyos Aszú "Red Label" Royal Tokaji - Hungary
Mignardises
Chef’s selection
*Premium Wine Pairing

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.