glory bay salmon crusted with herbs, lemon-chili emulsion caramelized fennel

Fish

From the Earth

wagyu beef tenderloin, broccoli roasted with pistachio crumbs aromatic beef jus, aged balsamic vinegar

Meat

Caviar Creations

peekytoe crab salad, mustard, melon juice and shaved fennel

Small Plates

diver scallop crudo, sea beans and toasted sesame seeds

Iconic Jean-Georges Snacks

fluke tartare, cucumber, cherry and basil

Crudo

In a food processor, combine the fresh herbs, lemon zest, chili flakes, olive oil, salt, and black pepper. Pulse until finely chopped and well mixed.

Prepare the Herb Crust

Slice the fennel bulb thinly. In a skillet, melt the butter over medium heat and add the sliced fennel. Cook until the fennel is caramelized and tender, about 10-12 minutes. Season with a pinch of salt and pepper.

Prepare the Fennel

Preheat the oven to 400°F (200°C). Place the salmon fillets on a baking sheet lined with parchment paper. Spread the herb mixture evenly over the top of each salmon fillet.

Crust the Salmon

Bake the salmon in the preheated oven for 12-15 minutes, or until it flakes easily with a fork.

Bake the Salmon

In a small bowl, whisk together lemon juice, a pinch of chili flakes, and a drizzle of olive oil. Adjust seasoning to taste.

Prepare the Lemon-Chili Emulsion

Plate the caramelized fennel, top with the herb-crusted salmon, and drizzle the lemon-chili emulsion over the dish. Serve immediately.

Serve

Glory Bay salmon fillets

Fresh herbs (parsley, dill, and thyme)

Lemon zest

Chili flakes

Olive oil

Salt

Black pepper

Fennel bulb

Butter

Lemon juice

Wash and peel the carrots and sweet potatoes. Chop all vegetables into bite-sized pieces.

Prepare the Vegetables

Preheat the oven to 400°F (200°C). Toss the carrots, beets, sweet potatoes, and radishes with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes until tender.

Roast the Root Vegetables

In a pot of boiling water, blanch the green beans for 2-3 minutes until bright green. Remove and immediately transfer to an ice bath to stop cooking.

Blanch the Green Beans

In a skillet, heat a tablespoon of olive oil over medium heat. Add the spinach and sauté for 2-3 minutes until wilted. Season with salt and pepper.

Sauté the Spinach

In a large bowl, combine the roasted vegetables, blanched green beans, and sautéed spinach. Toss with fresh herbs and serve warm.

Combine and Serve

Carrots

Beets

Radishes

Sweet Potatoes

Green Beans

Spinach

Fresh Herbs (like parsley, basil, or cilantro)

Preheat your oven to 400°F (200°C). Season the wagyu beef tenderloin generously with salt and black pepper. In a skillet over medium-high heat, add olive oil and sear the beef on all sides until browned, about 3-4 minutes per side.

Prepare the Beef Tenderloin

Transfer the seared beef to the oven and roast for 15-20 minutes for medium-rare, or until it reaches your desired doneness. Remove from the oven, cover with foil, and let it rest for 10 minutes.

Finish the Beef

While the beef is roasting, toss the broccoli florets with olive oil, salt, and black pepper. Spread them on a baking sheet and roast in the oven for about 15 minutes or until tender and slightly charred. In the last few minutes of roasting, sprinkle the crushed pistachios over the broccoli.

Roast the Broccoli

In the same skillet used for searing the beef, add the beef stock and scrap up any browned bits from the bottom. Bring to a simmer and reduce for about 10 minutes. Stir in the aged balsamic vinegar and let it simmer for another 5 minutes.

Make the Beef Jus

Slice the rested beef tenderloin and serve it alongside the roasted broccoli topped with pistachio crumbs. Drizzle the beef jus over the beef and enjoy!

Wagyu beef tenderloin

Broccoli florets

Pistachios, crushed

Beef stock

Aged balsamic vinegar

In a bowl, crack the eggs and whisk them together with salt, pepper, dill, chives, and lemon zest until well combined.

Prepare the Eggs

In a non-stick skillet, melt the butter over medium heat. Pour the egg mixture into the skillet and cook gently, stirring occasionally, until the eggs are softly scrambled and just set. Remove from heat.

Cook the Eggs

While the eggs are cooking, toast the slices of bread until golden brown.

Toast the Bread

Spread the scrambled eggs generously over the toasted bread slices. Top each slice with a spoonful of JG select caviar.

Assemble the Dish

Optionally, garnish with additional herbs or a wedge of lemon. Serve immediately and enjoy your Caviar Creations!

Garnish and Serve

Eggs

Bread (sourdough or brioche)

Fresh dill

Chives

JG Select Caviar

Pepper

Thinly slice the fennel bulb using a mandoline or sharp knife. Set aside in a bowl of cold water to keep crisp.

In a small bowl, whisk together the lemon juice, Dijon mustard, and olive oil. Season with salt and black pepper to taste.

Make the Dressing

Using a juicer or blender, puree the melon until smooth. Strain if desired for a smoother texture.

Prepare the Melon

In a large mixing bowl, gently combine the peekytoe crab meat, sliced fennel, and fresh herbs. Drizzle the dressing over the mixture and toss gently to combine.

Combine the Salad

Plate the crab salad and drizzle with melon juice. Garnish with additional herbs if desired.

Peekytoe crab meat

Melon (such as cantaloupe or honeydew)

Fresh lemon juice

Dijon mustard

Fresh herbs (such as chives or parsley)

Using a sharp knife, slice the diver scallops thinly into rounds. Arrange them on a serving plate.

Prepare the Scallops

Rinse the sea beans under cold water and pat dry. Arrange them around the scallops on the plate.

Prepare the Sea Beans

Drizzle the olive oil and lemon juice over the scallops and sea beans. Season with sea salt and freshly ground black pepper to taste.

Dress the Scallops

Sprinkle the toasted sesame seeds over the dish for added flavor and texture.

Finish with Sesame Seeds

Diver scallops

Sea beans

Toasted sesame seeds

Sea salt

Freshly ground black pepper

Finely dice the fluke fillet into small cubes and place them in a bowl.

Prepare the Fluke

Slice the cucumber thinly and then cut those slices into small pieces.

Prep the Cucumber

Cut the cherry tomatoes in half and add them to the bowl with the fluke.

Halve the Cherry Tomatoes

Add the diced cucumber, halved cherry tomatoes, and fresh basil leaves to the bowl with the fluke.

Combine Ingredients

Drizzle the olive oil and lime juice over the mixture, and season with sea salt and black pepper to taste.

Dress the Tartare

Gently toss all the ingredients together until well combined. Serve immediately in chilled plates.

Fish

From The Earth

Meat

Caviar Creations

Small Plates

Iconic Jean-georges Snacks

Crudo