amyb
Senior Insider
On a rainy winter night, 5 East Coast women of the forum figured out how to get to a first class restaurant located at 1 Central Park West-JEAN GEORGES NOUGATINE.
We were escorted into the dining room and seated comfortably while the group slowly but surely assembled. Kristin from NYC, Julianne from Connecticut, Jeanette from Princeton NJ, Ellen from Philadelphia and Amy from Long Island. Each arrival was welcomed with hugs, squeals, and huge grins.
OK-Now for the meal.
Our terrific waiter brought out an amuse bouche, sorry but there is no photo- 2 treats-a round ball fritter of scallion and rice along with a small glass of a celeric soup with black pepper syrup.
These are our starters and they are pictured below..
A rich soup of butternut squash with black trumpet mushrooms. Next to the soup is the lovely warm beet salad served upon yogurt.
On the left is the shrimp salad with mushrooms and sliced avocado and assorted greens that was topped with a champagne vinigarette dressing.
The second salad is endive with small logs of brie along with huckleberries and lettuce.
I have to apologize again for not getting a photo of my wild Scottish Salmon served over potatoes and celeric with a wonderful Hollandaise sauce.
Here is a picture of the red snapper with a spicy sauce and I will need Julianne to fill in any more details.
This combination of foie gras creme brulee served on a toasted brioche along with a fig in a black currant preserve was a winner.
We finished with heavenly desserts, of course we did.
To start there is the signature Jean George warm chocolate cake with vanilla ice cream. The flavor was vanilla,but not just vanilla, but vanilla made from beans from Madagascar! OUTSTANDING!
Also pictured is the carrot cake with rum raisins and crispy brown butter topped with a cream cheese sorbet icing and a merengue squiggle on the side.
This last dessert is the exotic coconut mango passion mint Vacheron. It was composed with exotic fruit chutney topped with citrus merengue. You will have to ask Jeanette for further details on this one.
And just in case we were still not filled up by the meal, we received a candy platter of assorted hand made chocolates and ginger and orange sugared marmalade squares.
If you get to New York, try this restaurant and you can walk it all off with a stroll in beautiful Central Park which is just across the street.
We were escorted into the dining room and seated comfortably while the group slowly but surely assembled. Kristin from NYC, Julianne from Connecticut, Jeanette from Princeton NJ, Ellen from Philadelphia and Amy from Long Island. Each arrival was welcomed with hugs, squeals, and huge grins.
OK-Now for the meal.
Our terrific waiter brought out an amuse bouche, sorry but there is no photo- 2 treats-a round ball fritter of scallion and rice along with a small glass of a celeric soup with black pepper syrup.
These are our starters and they are pictured below..
A rich soup of butternut squash with black trumpet mushrooms. Next to the soup is the lovely warm beet salad served upon yogurt.
On the left is the shrimp salad with mushrooms and sliced avocado and assorted greens that was topped with a champagne vinigarette dressing.
The second salad is endive with small logs of brie along with huckleberries and lettuce.
I have to apologize again for not getting a photo of my wild Scottish Salmon served over potatoes and celeric with a wonderful Hollandaise sauce.
Here is a picture of the red snapper with a spicy sauce and I will need Julianne to fill in any more details.
This combination of foie gras creme brulee served on a toasted brioche along with a fig in a black currant preserve was a winner.
We finished with heavenly desserts, of course we did.
To start there is the signature Jean George warm chocolate cake with vanilla ice cream. The flavor was vanilla,but not just vanilla, but vanilla made from beans from Madagascar! OUTSTANDING!
Also pictured is the carrot cake with rum raisins and crispy brown butter topped with a cream cheese sorbet icing and a merengue squiggle on the side.
This last dessert is the exotic coconut mango passion mint Vacheron. It was composed with exotic fruit chutney topped with citrus merengue. You will have to ask Jeanette for further details on this one.
And just in case we were still not filled up by the meal, we received a candy platter of assorted hand made chocolates and ginger and orange sugared marmalade squares.
If you get to New York, try this restaurant and you can walk it all off with a stroll in beautiful Central Park which is just across the street.
