Descriptions, some stolen from the Jean Georges menu itself, of the lunch pictures posted yesterday:
1. Amuse bouche, served before the meal, consisting of a grilled shrimp, a shot of edamame miso soup (I think), and an AMAZING little concoction of mango, black olive, and some other stuff
2. Sea scallops with caramelized cauliflower and caper-raisin emulsion
3. Arctic char with asparagus, oyster mushrooms, and ginger-sesame sabayon
4. Roasted sweetbreads with spring garlic, peas and lime
5. Tuna ribbons with avocado, spicy radish, and ginger marinade
Also eaten were sweet pea soup with croutons and parmesan; salt & pepper duck confit with lightly pickled white asparagas, coriander, and orange; warm green asparagus salad; and goat cheese ravioli with pecans, sage, and sweet and sour beets.
We didn't order any desserts, following Nate and Shanna's recommendation, because JG serves a dessert already anyway -- the last three pictures are little itsy bitsy maracroons, hand-cut marshmallows, and a sampler of mini chocolates. Delicious! And even better, completely gratis!
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