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Le Bernardin

  • $$$$$
  • French, Seafood, Cocktails
  • 155 W 51st St, New York NY10019 40.761561 -73.982213
  • (Btwn 6th & 7th Ave)
  • click map to interact google maps
  • (212) 554-1515
  • 0

Lunch Prix-Fixe $72

3 Courses

First Course

Almost Raw

Caviar organically grown farm-raised royal osetra caviar  (supp per oz) 120.00
farm-raised imperial golden osetra caviar  (supp per oz) 135.00
Oysters (6pcs) single variety or assortment of oysters   
Oyster chilled beausoleil oysters; sea grape and pickled shallot "seaweed water"gelee   
Geoduck-Caviar thinly shaved geoduck clam and osetra caviar; wasabi-citrus mousseline  supp 45.00
Tuna layers of thinly pounded yellowfin tuna; foie gras and toasted baguette, shaved chives and extra virgin olive oil   
Striped Bass wild striped bass tartare; baby fennel, zucchini, crispy artichoke, parmesan sauce vierge   
Salmon slivers of scottish salmon; spring radish "salad" tomatillo-mezcal nage   
Fluke slivers of fluke; micro watercress, baby carrots, ginger-citron vinaigrette   
Tairagai pen shell clam "sashimi" white grape-lime sauce vierge   
Hamachi flash marinated hamachi; sea beans and daikon,black garlic-ponzu sauce   
Mesclun Salad salad of the day's market herbs and vegetables with balsamic-shallot vinaigrette   

First Course

Barely Touched

Octopus charred octopus "a la plancha": green olive and black garlic emulsion, sundried tomato sauce vierge   
Yellowfin Tuna ultra rare seared tuna; marinated fennel, basil and capers   
Bacalao grilled salted cod; soy glazed baby turnips, miso-dashi vinaigrette   
Albacore lb albacore confit "en salade"; bibb lettuce, deviled quail egg, liquid black olive, preserved tomato and pepper   
Sea Trout ultra rare smoked sea trout; braised ramps, sauce gribiche   
Cobia curry crusted cobia; roasted pepper vinaigrette, coconut lime broth   
Surf And Turf roasted bone marrow; sea urchin; bacon crisp   
Vegetables warm green lentil salad; seasonal vegetables, truffle vinaigrette   
Shrimp north carolina deep water shrimp "crabouillabaisse"   
Scallop warm scallop "carpaccio"; snowpeas and shiitake, lime-shiso broth   

Main Course

Lightly Cooked

Dover Sole sauteed sole; "almond-pistachio-barberry" golden basmati, brown-butter tamarind vinaigrette  supp 27.00
Snapper baked snapper; charred green tomatoes, baja style shrimp sauce   
Striped Bass wild striped bass; bhutanese red rice, green papaya salad, ginger-red wine sauce   
Skate poached skate and warm oysters; brussels sprouts-bacon mignonette, dijon mustard sherry emulsion   
Black Bass crispy black bass; roasted shishitos and acorn squash "ceviche", peruvian chicha sauce   
Salmon barely cooked wild salmon; sweet and sour hon shimeji mushrooms and lotus root, maitake broth   
Monkfish pan roasted monkfish; morels, ramps and pickled cabbage, armagnac-black pepper sauce   
Halibut poached halibut; "black truffle pot-au-feu"   
Codfish baked cod; baby octopus and sea bean salad, cumin - red wine sauce   
Lobster baked lobster "goulash" ; light potato gnocchi braised pearl onions  supp 15.00
Red Snapper whole red snapper baked in fresh herbes de provence-salt crust, byaldi gratin. please allow 24 hours notice for two   

Main Course

Upon Request

Duck crispy duck breast; fresh garbanzo beans, sour cherry sauce   

 

Dinner Prix-Fixe $127

4 Courses

First Course

Almost Raw

Caviar organically grown farm-raised osetra caviar  (supp per oz) 120.00
farm-raised golden osetra caviar  (supp per oz) 135.00
Oysters (6pcs) single variety or assortment of oysters   
Oyster chilled beausoleil oysters; sea grape and pickled shallot "seaweed water" gelee   
Geoduck-Caviar thinly shaved geoduck clam and osetra caviar,wasabi-citrus mousseline  supp 45.00
Tuna layers of thinly pounded yellowfin tuna, foie gras and toasted baguette, chives and extra virgin olive oil   
Striped Bass wild striped bass tartare; baby fennel, zucchini crispy artichoke, parmesan sauce vierge   
Salmon slivers of scottish salmon; spring radish "salad" tomatillo-mezcal nage   
Fluke slivers of fluke; micro watercress, baby carrots ginger-citron vinaigrette   
Tairagai pen shell clam "sashim"; white grape-lime sauce vierge   
Hamachi flash marinated hamachi; sea beans and daikon, black garlic-ponzu sauce   
Mesclun Salad salad of the day's market herbs and vegetables with balsamic â?? shallot vinaigrette   

First Course

Barely Touched

Surf And Turf roasted bone marrow; sea urchin, bacon crisp   
King Crab warm alaskan king crab "crabouillabaisse"   
Scallop warm scallop "carpaccio" ; snowpeas and shiitake, lime-shiso broth   
Yellowfin Tuna ultra rare seared tuna; marinated fennel, basil and capers   
Lobster lobster "lasagna"; celeriac, truffle butter   
Bacalao grilled salted cod; soy glazed baby turnips, miso-dashi vinaigrette   
Albacore seared albacore tuna confit "en salade" bibb lettuce, deviled quail egg, liquid black olive, preserved tomato and pepper   
Sea Trout ultra rare smoked sea trout; braised ramps, sauce gribiche   
Octopus charred octopus "a la plancha"; green olive and black garlic emulsion, sundried tomato sauce vierge   
Cobia curry crusted cobia; roasted pepper vinaigrette,coconut lime broth   
Vegetables warm green lentil salad; seasonal vegetables, truffle vinaigrette   
Langoustine sauteed langoustine; summer truffle and chanterelle, aged balsamic vinaigrette   

Main Course

Lightly Cooked

Dover Sole sautã©ed sole; "almond-pistachio-barberry" golden basmati, brown-butter tamarind vinaigrette  supp 18.00
Snapper baked snapper; charred green tomatoes, baja style shrimp sauce   
Striped Bass wild striped bass; bhutanese red rice, green papaya salad, ginger-red wine sauce   
Skate poached skate and warm oysters, brussels sprouts-bacon mignonette, dijon mustard sherry emulsion   
Black Bass crispy black bass; roasted shishitos and acorn squash "ceviche"; peruvian chicha sauce   
Salmon barely cooked wild salmon; sweet and sour hon shimeji mushrooms and lotus root, maitake broth   
Monkfish pan roasted monkfish; morels, ramps and pickled cabbage.armagnac-black pepper sauce   
Halibut poached halibut; "black truffle pot-au-feu"   
Codfish baked cod; baby octopus and sea bean salad, cumin - red wine sauce   
Lobster baked lobster "goulash"; light potato gnocchi braised pearl onions   
Red Snapper whole red snapper baked in fresh herbes de provence-salt crust, byaldi gratin. please allow 24 hours notice, for two   

Main Course

Upon Request

Duck crispy duck breast; fresh garbanzo beans, sour cherry sauce   
Lamb pistachio crusted rack of lamb; grilled spiced eggplant, jus   
Short Ribs red wine braised short ribs; winter vegetables, spring mushrooms, parsnip puree   

 

Chef's Tasting $194 Per Person

With Wine Pairing $332 Per Person.

Tairagai pen shell clam "sashimi"; white grape-lime sauce vierge   
gruner veltliner, stadlmann, thermenregion, austria 2011   
Octopus charred octopus "a la plancha"; green olive and black garlic, emulsion, sundried tomato sauce vierge   
alvarinho, vera, vinho verde, portugal 2011   
Salmon barely cooked wild salmon; sweet and sour hon shimeji, mushrooms and lotus root, maitake broth   
chardonnay ramey, russian river valley, california 2010   
Halibut poached halibut; opal basil and shaved fennel, red miso citrus emulsion   
riesling, weiser-kunstler, mosel, germany 2011   
King Crab warm alaskan king crab "crabouillabaisse"   
vouvray sec haut lieu, domaine huet, loire valley, france 2011   
Dover Sole sauteed sole; "almond-pistachio-barberry" golden basmati, brown-butter tamarind vinaigrette   
rioja reserva, vina tondonia blanco, lopez de heredia, spain 1998   
Mango-Black Sesame sesame meringue, macerated mango, black sesame ice cream   
coteaux de layon, l'exception, chateau soucherie, loire 2010   
Chocolate-Popcorn madagascan chocolate ganache, candied peanuts, popcorn ice cream   
chateau la rame-reserve, saint croix du mont 2005   
Tasting Menus Are Per Table Only

Le Bernardin Tasting $147 Per Person

With Wine Pairing $237 Per Person

Hamachi flash marinated hamachi; sea beans and daikon, black garlic-ponzu sauce   
mas de daumas gassac, vin de pay's de l'herault, languedoc, france 2011   
Langoustine sauteed langoustine; truffle and chanterelle, aged balsamic vinaigrette   
chardonnay, 'jurassique' domaine de la renardiere, jura, france 2011   
Black Bass crispy black bass; roasted shishitos and acorn squash "cevicha", peruvian chicha sauce   
fallet-dart brut, charly-sur-marne, france nv   
Monkfish pan roasted monkfish; morels, ramps and pickled cabbage, armagnac-black pepper sauce   
arbois cuvee sasha, jacques puffenay, jura, france   
Striped Bass wild striped bass; bhutanese red rice, green papaya salad, ginger-red wine sauce   
merlot, paumanok, long island, new york 2008. merlot, paumanok, long island, new york 2008   
Rhubarb rhubarb sorbet, sheep's milk yogurt, vanilla wafer   
moscado d'asti, braida, piemont, italy 2011   
Chocolate-Passion Fruit chocolate marquise, passion fruit sorbet, cocoa nib crumble   
l'exception, chateau soucherie, coteaux du layon, loire valley, france 2010   

Dessert

Rhubarb yogurt-tahiti vanilla panna cotta, verbena sauce, rhubarb sorbet   
Chocolate Mille-Feuille caramelized phyllo, thyme gelee, salted milk chocolate ice cream   
Coffee caramel cremeux, mascarpone mousse, coffee ice cream   
Chocolate-Passion Fruit chocolate marquise, passion fruit sorbet, cocoa nib crumble   
Pecan warm pecan "tart", red wine poached pear, bourbon caramel   
Chocolate-Popcorn madagascan chocolate ganache, candied peanuts, popcorn ice cream   
Exotic Fruit Vacherin coconut sorbet, roasted pineapple, kokuto syrup   
Black Forest dark chocolate cremeux, kirsch bavaroise, belgian kriek beer sorbet   

Ice Cream

Selection Of Four

Coffee    
Tahitian Vanilla    
Salted Milk Chocolate    
Pecan    

 

Sorbet selection of four: rhubarb coconut-yuzu belgian kriek beer guava   
Cheese supplement. assortment of cheeses "4 pieces"   25.00

Coffee

Cappuccino    
Espresso    

Tea

Keemun, China sweet & mild orchid bouquet   
Dragon's Well, China flat leaf, pan fired green tea   
Earl Grey Organic, Sri Lanka traditional bergamot scented tea   
Sencha Reserve Organic, Japan a rare emerald green steamed tealeaf   
Zzz (Caffeine Free) a blend of chamomile & french lavender   
Mint Leaves, Au Naturel (Caffeine Free) classic pure mint leaves   
Veritable Verbena (Caffeine Free) fragrant european verbena leaves   
Tea Master smoky blend of rolled silvery tea pearls, citrus and spice, wild harvested california native bittersweet herb   

 

City Harvest Is The Largest And Oldest Food Rescue Organization In The World. Serendipitea Tea Company Donates 20% Of The Sales Of These Special Tea Blends To City Harvest.

City Harvest Black orchid scented and vanilla flavor with notes of chinese and vietnamese black tea   
City Harvest Green chinese and indian green tea with apple and jasmine scent   

Lounge Menu

 

Salmon smoked organic scottish salmon with traditional garnish   18.00
gin cured gravlax; mustard-dill sauce   18.00
"le bernardin" salmon rillette with toast   16.00
Oysters east coast and west coast varieties  ea 3.50
Scallop peruvian style scallop ceviche   18.00
Tuna Tartare asian tuna tartare; belgian endive   18.00
Lobster "En Brioche" warm lobster and truffle "en brioche"   19.00
Lobster Cappuccino lobster cappuccino; celeriac soup, lobster foam, perigord truffle   14.00
Kanpachi kanpachi tartare, wasabi tobiko ginger- coriander emulsion   18.00
Pata Negra fermin iberico bellota ham, toasted bread with tomato jam   23.00

Caviar

Royal Osetra   (1oz) 140.00
Imperial Golden Osetra served with blinis, toast, and creme fraiche  (1oz) 155.00
Kumamoto Oyster topped with golden osetra  (1pcs) 28.00
Smoked Salmon Croque Monsieur with golden osetra   35.00

Sweet

"Cafe Gourmand" a tasting trio of mini desserts   18.00

 

City Harvest Prix-Fixe $45

3 Courses. Offered Exclusively At Lunch In The Lounge. Menu Changes Weekly

 

Sea Scallop flash marinated sea scallop; sweet and sour grapes, extra virgin olive oil-yuzu vinaigrette   
North Carolina Shrimp sauteed shrimp; mache salad, white balsamic vinaigrette   

 

Skate poached skate; pickled shallots, sea beans, cucumber, verjus sauce   
Salmon barely cooked organic salmon; bok choy, soy ginger butter   

 

"Black Forest" dark chocolate cremeux, kirsch bavaroise, belgian kriek beer sorbet.   
Selection Of Ice Creams Or Sorbets    

 

Cocktails

French Julep briat vsop armagnac, domaine de canton, grilled pineapple juice, mint, fernet branca   18.00
MLC Mezcal don amado mezcal, kaffir leaf, lime, salt   18.00
51st Street Manhattan ginger-rooibos infused michterâ??s rye dolin sweet vermouth, charleston sercial madeira   21.00
Brooklyn Bee brooklyn gin, lemon, lavender honey, champagne, absinthe   18.00
Negroni 155 spring 44 gin, honey bush tea, aperol dolin sweet vermouth, rhubarb bitters   18.00
La Zona Rosa hibiscus-infused reposado tequila, lime, combier, agave, serrano pepper tincture   18.00
Ginger Yuzu Cooler g'?vine floraison gin, imbue vermouth yuzu, ginger   18.00
San Juan Viejo donq anejo rum, mint verbena gomme, maraschino all spice dram   18.00
LB Champagne Cocktail roederer champagne, lemongrass, black pepper, st. germaine, lemon   25.00

Bottled Beer

Abita Light louisiana usa   9.00
Dupont Saison Farmhouse Ale belgium   14.00
Winterbier bierbrouwerij emelisse   12.00
Reissdorf Kolsch koin, germany   10.00
Dormaall Dark hof ten dormaal, farmhouse dark, belgium   14.00
Grimbergen Blonde belgium   14.00
Allagash White Ale maine usa   10.00
Maine Brewing Co "zoe" american amber ale, maine usa   18.00
Smoking Gun smoked stout, the perfect crime brewery, belgium   12.00

Wines By The Glass

Champagnes

Pierre Moncuit brut nv   27.00
Philippe Gonet 3210, extra-brut, nv   35.00
Dom Perignon moet & chandon, 2000   50.00
Fallet Dart cuvee de reserve, nv   32.00
Charles Heidsieck Rose brut reserve, nv   37.00

White

Gruner Veltliner stadlmann, thermenregion, austria 2011   18.00
Sauvignon Blanc "ronco del cero" venica & venica, collio, italy 2011   18.00
Riesling Kabinett trabener gaispfad, weiser-kunstler, mosel, germany 2011   18.00
Chablis vincent mothe, burgundy, france 2010   18.00
Chardonnay "Estate" melville, santa rita hills, california 2010   23.00
Chassagne Montrachet les voillenots, domaine maroslavac-leger, burgundy, france 2009   35.00
Vouvray Sec Haut Lieu domaine huet, loire valley, france 2011   20.00
Albarino valdemonxes, rias baixas, spain 2011   17.00
Muscadet Serve Et Maine "orthogneiss" domaine de l'ecu, loire valley, france   17.00

Rosã

Bandol domaine du gros nore, provence, 2011   19.00
Wolffer Estate merlot blend, long island 2011   16.00

Red

Fleurie julien sunier. beaujolais, france 2010   18.00
Pinot Noir talley, arroyo grande, california 2009   24.00
Morey-St.-Denis domaine taupenot-merme, burgundy, france 2008   32.00
Chuteau Clos Canon merlot blend, saint-emilion, bordeaux 2007   35.00
Cabernet Sauvignon heitz cellars, napa 2002   27.00
Blaufrankisch Pala uwe schiefer, burgenland, austria 2009   20.00
Ribera Del Duero Crianza pago de los capellanes, spain 2009   26.00
Rosso Di Montalcino casanuova delle cerbaie. italy 2008   22.00
Sitia domaine oikonomoy, crete, greece 2000   25.00

Dessert Wines

Muscatel "Seleccion Especial #1" orge ordonez   16.00
Riesling Beerenauslese serringer herrenberg-bert simon, mosel 2003   25.00
Chaume chateau soucherie, loire 2007   20.00
Chateau La Rame Reserve semillon/ sauvignon, saint croix du mont 2001   22.00
Chateau D'Yquem semillon/sauvignon sauternes, 1999   80.00
Jurancon Moelleux "symphonie de novembre" domain cauhape, france 2006   16.00
Maury domaine des soulades, france 2009   17.00
Pineau Des Charantes Cask #3 paul marie & fils, tres vieux   25.00
Cabernet Franc- Icewine peller estate, niagra penninsula, canada 2007   35.00

 

Le Bernardin
155 W 51st St
Btwn 6th & 7th Ave
(212) 554-1515
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