"Much of the produce served at the restaurant here run by Jean Georges Vongerichten is grown on the hotel’s acre of vegetable gardens. Among the standout items are the warm shrimp salad with avocado, tomato and champagne vinegar dressing; roasted Maine lobster with corn and carrot-habanero reduction; and caramelized Wagyu beef tenderloin with glazed and roasted carrots and miso mustard sauce. Family-style offerings like classic baked ziti with meat sauce have recently been added to the menu as well." - Beth Landman
Topping Rose [Official]
