Our menus are seasonal, French-inspired, and product-centric, with each course built around a key ingredient. Below are examples of what a Team Dinner by JS might entail. These illustrate our style of cuisine – of course, actual menus are fully customized to your needs and can accommodate dietary restrictions (vegetarian, gluten-free, etc.) upon request.

Sample 4-Course Menu – Spring Elegance

First Course – White Asparagus Velouté: A delicate soup of Bavarian white asparagus, finished with Champagne cream and shaved black truffle. (Key ingredients: white asparagus, Champagne, truffle)

Second Course – Scallops & Cauliflower: Seared hand-dived scallops with a velvety cauliflower purée, toasted almond flakes, and a caper brown butter sauce. (Key ingredients: scallop, cauliflower, brown butter)

Main Course – Herb-Crusted Lamb: Rack of alpine lamb with a fine herb crust, served alongside baby spring vegetables and a rosemary-infused jus. (Key ingredients: lamb, garden herbs, young vegetables)

Dessert – Chocolate & Cherry Gateau: A refined twist on Black Forest cake: single-origin dark chocolate mousse, kirsch-macerated cherries, and vanilla chantilly cream. (Key ingredients: chocolate, cherry, kirsch)

Sample 6-Course Menu – Grand Tasting

Amuse-Bouche: Truffle Egg Custard – Savory custard infused with black truffle, served in an egg shell for a whimsical start.

Cold Appetizer: Heirloom Tomato Tartare – A colorful arrangement of marinated heirloom tomatoes with basil oil and burrata, highlighting peak summer tomatoes in a Caprese-inspired style.

Fish Course: Butter-Poached Turbot – North Sea turbot gently poached in beurre monté, with asparagus tips and Champagne beurre blanc.

Meat Course: Filet Mignon Rossini – Classic French indulgence: seared beef filet topped with foie gras and black truffle, on a bed of pommes purée with Madeira jus.

Cheese Course: Artisanal Cheese Selection – A curated plate of French and Bavarian cheeses (Comté, Époisses, Allgäu mountain cheese), with seasonal fruit chutney and nut bread.

Dessert: Lemon Thyme Panna Cotta – Silky panna cotta infused with lemon thyme, served with macerated berries and a honey tuile for a light, fragrant finish.