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 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

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

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

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