Waterside dining in New York from acclaimed chef Jean-Georges Vongerichten.
Menus
Valentine’s Day Prix Fixe
$128 per guest
First Course
Warm Egg Mimosa and Caviar, Brioche and Chives
or
Scallop and Truffle Tartare
Second Course
Faroe Island Salmon Baked with Truffle Crumbs, Apple-Celeriac Puree and Truffle Vinaigrette
or
Steamed Black Sea Bass, Silken Parsnip, Fragrant Coconut Lime Infusion and Poblano Peppers
Third Course
Raspberry Linzer Heart
and
Dark Chocolate Mousse, Salted Peanut Caramel, Passion Fruit Sorbet, Vanilla Ice Cream
Appetizers
Sashimi with Spicy White Ponzu
Yellowfin Tuna, Kampachi, Ocean Trout, Fluke, Wasabi
Long Island Fluke
Habanero Vinaigrette, Sichuan Bud and Mint
Yellowfin Tuna Tartare
Yuzu–Mustard Sauce, Shaved Fennel
Florida Red Snapper Ceviche
Sorrel, Granny Smith Apple and Crispy Sourdough
Wagyu Beef Carpaccio
Lemon Oil, Arugula, Lightly Pickled Mushrooms and Parmesan
Crispy Calamari
Pickled Cherry Peppers, Lettuce Hearts, Rémoulade Dressing
Warm Octopus and Fresh Mozzarella
Lemon Zest, Sea Salt and Black Pepper
Salads
Kale and Green Lettuce Salad
Radish, Carrot, Avocado
Pecorino Cheese and Herbal Dressing
Salad of Chicories
Seaweed Vinaigrette, Tangerine and Meyer Lemon
Arugula and Brussels Sprouts
Green Olive Dressing and Dill
Toasts and Sandwiches
Avocado Toast on Black Bread
Russ & Daughters smoked salmon
Maine Crab Roll
Potato Chips
Crispy Fish Tacos
Chipotle Mayonnaise and Spicy Slaw
Shrimp Burger
Sriracha Mayonnaise, Cucumber and Shiso
Gruyère Cheeseburger
Crunchy Onions Au Jus, Dijon Chili Mayonnaise
Mains
Egg Benedict
Choice of Flying Pigs Farm Ham, Smoked Salmon or Spinach
Softly Scrambled Organic Eggs
Broccoli, Maine Lobster, Harissa
Fresh Tagliatelle
Cockles, Broccoli and Black Pepper
Salmon Crusted with Ume Sesame
Red Curry, Wild Mushrooms and Finger Limes
Fish and Crisps
Flounder, Saffron Aioli and Crushed Peas
Wagyu Beef Tenderloin
Spinach, Housemade Sriracha Butter, Crushed Sesame
Vegetables
Brussels Sprouts
Chillies, Mint and Pecorino Cheese
Broccoli Rabe
Crushed Pepper and Garlic
French Fries
Herbs and Aïoli
Appetizers
Sashimi with Spicy White Ponzu
Yellowfin Tuna, Kampachi, Ocean Trout, Fluke, Wasabi
Long Island Fluke
Habanero Vinaigrette, Sichuan Bud and Mint
Yellowfin Tuna Tartare
Yuzu–Mustard Sauce and Shaved Fennel
Florida Red Snapper Ceviche
Sorrel, Granny Smith Apple and Crispy Sourdough
Wagyu Beef Carpaccio
Lemon Oil, Arugula, Lightly Pickled Mushrooms, Parmesan Cheese
Warm Octopus and Fresh Mozzarella
Lemon Zest, Sea Salt and Black Pepper
Bouchot Mussels
Steamed in Lemongrass Infusion, Dried Chili and Thai Basil
Crispy Calamari
Pickled Cherry Peppers, Lettuce Hearts, Onion, Rémoulade Dressing
Salads
Kale and Green Lettuce Salad
Radish, Carrot, Avocado, Pecorino and Herbal Dressing
Salad of Chicories
Seaweed Vinaigrette, Tangerine and Meyer Lemon
Arugula and Brussels Sprouts
Green Olive Dressing and Dill
Toasts and Sandwiches
Avocado Toast on Black Bread
Russ & Daughters smoked salmon
Maine Crab Roll
Potato Chips
Crispy Fish Tacos
Chipotle Mayo and Spicy Slaw
Shrimp Burger
Sriracha Mayonnaise, Cucumber and Shiso
Gruyere Cheeseburger au Jus
Crunchy Onions, Dijon Chili Mayonnaise
Mains
Fresh Tagliatelle
Cockles, Broccoli and Black Pepper
Softly Scrambled Organic Eggs
Broccoli, Main Lobster, Harissa
Salmon Crusted with Ume Sesame
Red Curry, Wild Mushrooms and Finger Lime
Fish and Crisps
Flounder, Saffron Aïoli and Crushed Peas
Wagyu Beef Tenderloin
Housemade Sriracha Butter, Spinach, Crushed Sesame
Vegetables
Brussels Sprouts
Chilies, Mint and Pecorino Cheese
Broccoli Rabe
Crushed Pepper and Garlic
French Fries
Herbs and Aioli
Prix Fixe
– First Course –
Petite Plateau
Two Oysters, Two Clams and Two Shrimp Cocktail
or
Salad of Chicories
Seaweed Vinaigrette, Tangerine and Meyer Lemon
or
Warm Octopus and Fresh Mozzarella
Lemon Zest, Sea Salt and Black Pepper
– Second Course –
Kale and Green Lettuce Salad
Radish, Carrot, Avocado, Pecorino Cheese and Herbal Dressing Add Chicken or Shrimp
or
Fish and Crisps
Flounder, Saffron Aïoli and Crushed Peas
or
Salmon
Brown Butter, Capers and Lemon
Crudos
Sashimi with Spicy White Ponzu
Yellowfin Tuna, Kampachi, Ocean Trout, Fluke, Wasabi
Florida Red Snapper Ceviche
Sorrel, Granny Smith Apple and Crispy Sourdough
Sea Trout and Oyster Tartare
Horseradish, Lemon and Chives
Yellowfin Tuna Tartare
Yuzu Mustard Sauce, Shaved Fennel
Hamachi
Buttermilk Vinaigrette, Kohlrabi and Charred Onion
Long Island Fluke
Habanero Vinaigrette, Sichuan Bud and Mint
Wagyu Beef Carpaccio
Lemon Oil, Arugula, Lightly Pickled Mushroom, Parmesan Cheese
Appetizers
Salad of Chicories
Seaweed vinaigrette, tangerine and Meyer Lemon
Kale and Green Lettuce Salad
Radish, Carrot, Avocado, Pecorino Cheese, Herbal Dressing
Warm Octopus and Fresh Mozzarella
Lemon Zest, Sea Salt and Black Pepper
Spicy Manhattan Clam Chowder
Bouchot Mussels
Steamed in Lemongrass Infusion, Dried Chili and Thai Basil
Lightly Fried Hopper Shrimp
Bottarga, Lemon and Champagne Aïoli
Crispy Calamari
Pickled Cherry Peppers, Lettuce Hearts, Onion, Rémoulade Dressing
Seafood
Fish Stew Thickened with Aïoli
Sea Bass, Halibut, Mussels, Clams, Prawns
Cod Cooked with Herbal-Kombu Butter
Baby Bok Choy and Fingerling Potatoes
Fish and Crisps
Flounder, Saffron Aïoli and Crushed Peas
Black Sea Bass
Lemon-Turmeric Emulsion, Slowly Roasted Carrots and Tarragon
Salmon Crusted with Ume Sesame Seeds
Red Curry, Wild Mushrooms and Finger Lime
Swordfish Scallopini
Brown Butter, Capers and Lemon
Whole Black Sea Bass en Croute
Baked in Pastry Crust, Sauce Choron
Pasta and Rice
Fresh Tagliatelle
Cockles, Broccoli, Black Pepper and Mint
Pink Shrimp and Mushroom Risotto
Shallot Jam and Parsley
Longevity Noodles
1 1/2lb Glazed Maine Lobster, Pea Shoots, Green Chili and Ginger
Meat
Gruyère Cheeseburger au Jus
Crunchy Onions, Dijion Chili Mayonnaise
Roasted Organic Chicken
Salsa Verde, Fingerling Potatoes and Broccoli Rabe
Wagyu Beef Tenderloin
Housemade Sriracha Butter, Spinach and Crushed Sesame
Vegetables
Brussels Sprouts with Chilies, Mint, Pecorino Cheese
French Fries with Herbs and Aïoli
Mashed Potatoes
Broccoli Rabe with Crushed Pepper and Garlic
Seafood Plateau
Petit, Grand, or Royale
East | West Coast Oysters
Littleneck Clams
Scallop in Shell
Cucumber and Kombu
Shrimp Cocktail
Lobster Cocktail
1/2 of 1 1/2 Pound Lobster
Peekytoe Crab Lettuce Cups
1/2 lb Periwinkles
Lemon Aioli
Razor Clams
Fresh Uni
Shiso and Yuzu Vinaigrette
Cocktails
Raspberry-Lychee Bellini
Crémant D’Alsace, Raspberry, Lychee
Purple Peartini
Spring 44 Vodka, Pear, Butterfly Pea Flower Dolin Blanc Dry Vermouth, Lemon
Shiso Gin and Tonic
Dorothy Parker Gin, Housemade Tonic, Shiso
Spiced Pomegranate Martini
Spring 44 Vodka, Pomegranate, Yuzu, Agave, Tiki Bitters
Ginger Margarita
Casamigos Reposado Tequila, Cointreau, Ginger, Lime
Cherry Whiskey Sour
Widow Jane Rye Whiskey, Angostura Bitters, Luxardo Cherry, Agave, Lime
Hemingway Daiquiri
Plantation 3 Star White Rum, Lime Luxardo Maraschino Liqueur, Grapefruit
JG Manhattan
Widow Jane Rye Whiskey, Brandied Cherry Carpano Antica Formula Vermouth Angostura Bitters
Red
Etna Rosso
Graci, IT ’17
Syrah
Stolpman Vineyards, Santa Barbara, CA ’16
Pinot Noir
Cuvée JG, Willamette Valley, OR ’16
Bordeaux Blend
Fleur de Fonplégade, St. Emilion, FR ‘11
Grenache
Comando G, La Bruja de Rozas, SP ’17
White
Albariño
DO Ferreiro, SP ‘17
Alsatian Blend
Edelzwicker, Albert Boxler, Alsace ’15
Chenin Blanc
Château Soucherie, Savennières
Loire Valley, FR ’13
Chardonnay
Domaine Pinson, Chablis, FR ’17
Sauvignon Blanc
Vignoble Dauny, Clos du Roy, Sancerre, FR ’18
Chardonnay, 21
Macari Vineyards, Long Island, NY ’16
Rosé
Grenache Blend
Domaine de Fontsainte, Corbières FR ’17
Sparkling
Prosecco
Jeio, Brut NV
Champagne
Louis Roederer, Brut NV
Champagne Rosé
Ruinart, Brut NV
House-Made Sodas & Juices
Orange Juice
Grapefruit Juice
Green Juice
Green Apple, Cucumber, Ginger, Greens
Sparkling Pear
Pear, Orange, Lime and Mint
Ginger Lime Soda
Cherry Yuzu Soda
Cherry, Yuzu, Grapefruit, Basil
Kombucha
Lemon Ginger and Pomegranate
Meyer Lemon Pudding
Lemon Sorbet, Toasted Meringue
Chocolate Mousse
Peanut Caramel, Chocolate Crunch, Passion Fruit Sorbet, Vanilla Ice Cream
Pumpkin Sundae
Almond Financier, Candied Pecans, Butternut Fudge
Exotic Fruit Salad
White Pepper Ice Cream, Passion Fruit and Candied Rose Petals
Warm Green Apple Crisp
Cinnamon Ice Cream
The Fulton Sweets Plate
Ice Cream and Sorbet
Daily Selection Per Scoop
Download Menu
Jean-Georges
The celebrated chef brings four decades of experience to his fresh seafood menu
at The Fulton.
Location & Hours
Address
89 South St, New York, NY 10038
Nearest Ride Share Drop-off Point
South St & Fulton
Phone
212-838-1200
Bar Hours
Daily at 5 pm
Brunch
Saturday – Sunday: 11:30am-3:00pm
Lunch
Monday – Friday: 12:00pm-2:30pm
Dinner Hours
Sunday – Thursday: 5:30pm-10:30pm
Friday – Saturday: 5:30pm-11:00pm
For large party reservations, please call.
Parking and Transportation
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Events
From private parties to spectacular dining experiences, see what events are happening at The Fulton.
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