Jean-Georges Beverly Hills logo

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

Toasted Egg Yolk

petrossian ossetra caviar
Billecart-Salmon Brut “Jean-Georges” NV – Champagne, France
*2012 Delamotte Brut Blanc de Blancs – Champagne, France

Hamachi with Gem Lettuce Heart

avocado, sprouts, soy-chili dressing, nuts and seeds
2019 Groth Estate White – Napa Valley, California
*2018 Dönnhoff “Hollenpfad im Mulenberg” Grosses Gewachs Riesling – Nahe, Germany

Wagyu Tenderloin

hibiscus mustard, glazed fingerling potatoes, heirloom carrots
2012 López de Heredia “Viña Cubillo” Tempranillo – Rioja, Spain
*2018 Alain Voge “Les Chailles” Syrah – Cornas, France

Honey Panna Cotta

glazed figs, rosemary sorbet
2017 Donnafugata “Ben Ryé” Passito di Pantelleria – Sicily, Italy
*2009 Chateau Suduiraut – Sauternes, France

Mignardises

Chef’s selection

*Premium Wine Pairing

Eight Course Seasonal Tasting Menu

Amuse Bouche

Toasted Egg Yolk

petrossian ossetra caviar
Billecart-Salmon Brut “Jean-Georges” NV – Champagne, France
*2012 Delamotte Brut Blanc de Blancs – Champagne, France

Hamachi with Gem Lettuce Heart

avocado, sprouts, soy-chili dressing, nuts and seeds
2019 Groth Estate White – Napa Valley, California
*2018 Dönnhoff “Hollenpfad im Mulenberg” Grosses Gewachs Riesling – Nahe, Germany

Steamed Shrimp

silky cannelloni beans, chanterelle mushrooms, leek infusion
2019 Domaine Pinson "La Forêt" Premier Cru Chardonnay – Chablis, France
*2018 Arnaud Tessier “Les Casse-Têtes” Chardonnay – Meursault, France

Seared Halibut

heirloom cherry tomatoes, crispy rice, miso yuzu broth
2018 Hirsch Vineyards “San Andreas Fault” Pinot Noir – Sonoma Coast, California
*2018 Michel Magnien “Climats d'Or” Premier Cru Pinot Noir - Morey Saint Denis, France

Wagyu Tenderloin

hibiscus mustard, fingerling potatoes, heirloom carrots
2012 López de Heredia “Viña Cubillo” Tempranillo – Rioja, Spain
*2018 Alain Voge “Les Chailles” Syrah – Cornas, France

Honey Panna Cotta

glazed figs, rosemary sorbet
2017 Donnafugata “Ben Ryé” Passito di Pantelleria – Sicily, Italy
*2009 Chateau Suduiraut – Sauternes, France

Mignardises

chef’s selection

*Premium Wine Pairing

Eight Course Vegetarian Tasting Menu

Amuse Bouche

Mushroom Salad

tarragon & pine nut dressing
Billecart-Salmon Brut “Jean-Georges” NV – Champagne, France
*2012 Delamotte Brut Blanc de Blancs – Champagne, France

Tian of Summer Squash

sungold tomato juice
2019 Groth Estate White – Napa Valley, California
*2018 Dönnhoff “Hollenpfad im Mulenberg” Grosses Gewachs Riesling – Nahe, Germany

Charred Sprouting Broccoli

yuzu, avocado, crispy & soft yuba
2019 Domaine Pinson "La Forêt" Premier Cru Chardonnay – Chablis, France
*2018 Arnaud Tessier “Les Casse-Têtes” Chardonnay – Meursault, France

Smooth and Marinated Beans with Sage

lemon, treviso, artichoke
2018 Hirsch Vineyards “San Andreas Fault” Pinot Noir – Sonoma Coast, California
*2018 Michel Magnien “Climats d'Or” Premier Cru Pinot Noir - Morey Saint Denis, France

Celeriac Katsu

horseradish, lemon, shiso mustard sauce
2012 López de Heredia “Viña Cubillo” Tempranillo – Rioja, Spain
*2018 Alain Voge “Les Chailles” Syrah – Cornas, France

Concord Grape Tart

marzipan ice cream
2017 Donnafugata “Ben Ryé” Passito di Pantelleria – Sicily, Italy
*2009 Chateau Suduiraut – Sauternes, France

Mignardises

Chef’s selection

*Premium Wine Pairing

Six Course Vegetarian Tasting Menu

Amuse Bouche

Mushroom Salad

tarragon & pine nut dressing
Billecart-Salmon Brut “Jean-Georges” NV – Champagne, France
*2012 Delamotte Brut Blanc de Blancs – Champagne, France

Smooth and Marinated Beans with Sage

lemon, Treviso lettuce, artichoke
2018 Hirsch Vineyards “San Andreas Fault” Pinot Noir – Sonoma Coast, California
*2018 Michel Magnien “Climats d'Or” Premier Cru Pinot Noir - Morey Saint Denis, France

Celeriac Katsu

horseradish, lemon, shiso mustard sauce
2012 López de Heredia “Viña Cubillo” Tempranillo – Rioja, Spain
*2018 Alain Voge “Les Chailles” Syrah – Cornas, France

Concord Grape Tart

marzipan ice cream
2017 Donnafugata “Ben Ryé” Passito di Pantelleria – Sicily, Italy
*2009 Chateau Suduiraut – Sauternes, France

Mignardises

Chef’s selection

*Premium Wine Pairing