President-elect Donald Trump and his chief of staff, Reince Priebus, dined with former Massachusetts Gov. Mitt Romney in New York City on Tuesday night.
Romney is being considered for secretary of state in Trump’s administration.
The group’s restaurant of choice was Jean-Georges, a restaurant with three Michelin stars at the base of the Trump International Hotel and Tower in Columbus Circle. Led by the acclaimed French chef Jean-Georges Vongerichten, who became an American citizen in 2014, the restaurant has earned numerous accolades since opening in 1997.
Diners can choose from a selection of prix fixe menus, with the least expensive, a three-course dinner, priced at $138 a person. There are also two six-course tasting menus that cost $218 a person, plus a two-course lunch for $58 each.
For wine pairings with each of your courses, you should expect to shell out an additional $168. It’s a pricey meal, but is generally in line with what it costs to dine at New York’s top-tier restaurants.
Jean-Georges also has a strict dress code: Men are expected to wear jackets, and jeans, sweatshirts, and sneakers are not allowed.
Trump, Priebus, and Romney enjoyed garlic soup, frog legs, and diver scallops for appetizers, while Trump and Priebus had prime sirloin for their entrees, according to Slate. Romney had lamb chops with a mushroom bolognese sauce, and all three had chocolate cake for dessert.
This is Trump's second meal out in New York since the election - earlier in November, he broke protocol to to have a meal at the 21 Club.
Eating at Jean-Georges is quite the experience. Here are just a few of the dishes you could expect to enjoy from some of the restaurant's tasting menus.
The $138 prix fixe menu begins with a "caviar creation," should you opt to buy one for an additional $45. One of the options is a Meyer lemon gelèe topped with caviar and crème fraîche.
http://instagr.am/p/3eLQkvKdjx
A second option for the caviar course is a toasted egg yolk with caviar and herbs on top.
http://instagr.am/p/BNFnXYDhdXX
And the self-explanatory egg caviar is a third option.
http://instagr.am/p/BNVR-WtBpMA
For the next course, you can choose from a number of options, including yellowfin tuna ribbons served with avocado, spicy radish, and ginger marinade.
http://instagr.am/p/BEqtPPIqdo8
There's also a dish of Nantucket Bay scallops served with cranberry jus and fresh wasabi.
http://instagr.am/p/BMZtbmFlD97
A foie gras brûlée is made with dried sour cherries, candied pistachios, and white port gelée.
http://instagr.am/p/_Z4bFIqdsP
Sea urchin is served on top of black bread, jalapeño, and yuzu.
http://instagr.am/p/3MNnz7qdjD
In the next course, diver sea scallops are made with caramelized cauliflower and a caper-raisin emulsion.
And in the third course, a highlight is the black sea bass crusted with nuts and seeds and covered in sweet and sour jus.
http://instagr.am/p/BL9z25aBGCq
On Jean-Georges' menu — a selection of Chef Vongerichten's signature dishes — you'll find a lobster tartine with pea shoots and a lemongrass and fenugreek broth.
On the seasonal late harvest menu, there's a hamachi sashimi dish made with sherry vinaigrette and crystallized pecans.
And on the vegetable-centric tasting menu, options include this gently roasted fennel with goat cheese and black olives.
http://instagr.am/p/BBA5O7iqdnJ
And, of course, there's always dessert. You can order a selection of tastings — pictured here are the strawberry red wine sorbet, vanilla sponge cake, crunch green tea pate a choux, and Chantilly cream with lemon verbena syrup.
For a more tropical flavor, opt for the young coconut semifreddo, served with fresh fruit, pineapple sorbet, and lemon curd.
http://instagr.am/p/BKJF5lbDN1D
Or try the dark chocolate mousse with milk chocolate ganache and passionfruit gelée.
http://instagr.am/p/BMTp78GDzfF
The menu is constantly changing. This dessert, inspired by the culinary team's recent trip to Tokyo, includes Kyoho grapes, sudachi juice, toasted almonds, and Valrhona chocolate.
http://instagr.am/p/BMj7nJmgxJB