Menu
A prix-fixe menu is available with a two-course lunch and a four-course dinner. Two seven-course tasting menus are also available: the Jean Georges menu of signature dishes, and a seasonal menu highlighting fresh produce.
Signature dishes include:
- A checkerboard of hamachi and yellowfin tuna drizzled with lemon and garnished with radishes and baby chives
- Sautéed sea scallops atop thinly sliced and sauteed cauliflower served with a raisin and caper emulsion
- Roasted squab served with a corn pancake topped with foie gras
- Loin of lamb dusted with black trumpet mushrooms and served with a leek puree.
Desserts are produced by highly regarded pastry chef Johnny Iuzzini, who is also the head judge on the reality competition show Top Chef: Just Desserts.
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—For the State of Rhode Island, U.S. public relief program (1935-1943)
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—Edna Ferber (1887–1968)
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—Henry David Thoreau (1817–1862)