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Le Bernardin

  • $
  • Cocktails, French, Seafood
  • 155 W 51st St, New York 10019 40.761909 -73.98327
  • (Btwn 6th & 7th Ave)
  • click map to interact
  • (212) 554-1515
  • 0

First Course

Caviar Royal osetra caviar  
Caviar Golden imperial caviar  
Oysters (6) Single variety or assortment of oysters  
Oyster Chilled beausoleil oysters sea grape and pickled shallot seaweed water gelee  
Razor Clam Shaved razor clam wasabi tobiko, lime dressing  
Tuna Layers of thinly pounded yellow fin tuna foie gras and toasted baguette, shaved chives and extra virgin olive oil  
Striped Bass Wild striped bass tartare jicama salad, champagne-mango emulsion  
Salmon Slivers of scottish salmon baby radish salad, tomatillo - mezcal nage  
Bay Scallop-Sea Urchin Nantucket bay scallops, marinated granny smith meyer lemon vinaigrette  
Fluke Slivers of fluke, wasabi-nori crisp, soy-black pepper vinaigrette  
Hamachi Flash marinated hamachi, sea beans and daikon, black garlic-ponzu sauce  
Salmon Wild salmon tartare, harissa aoili, saffron pickled shallots, charred lemon vinaigrette  
Mesclun Salad Salad of the day's market herbs and vegetables with balsamic-shallot vinaigrette  

First Course

King Fish-Caviar Warm king fish sashimi osetra caviar, light mariniere broth  
Octopus Warm octopus carpaccio leek compote, peruvian anticucho sauce  
Calamari Charred calamari spicy espelette pepper jam, sauce basquaise  
Scallop Barely cooked scallop brown butter dashi  
Bacalao Lightly salted grilled cod spicy chorizo crisps smokey garlic broth  
Sea Trout Ultra rare smoked sea trout braised ramps, sauce gribiche  
White Tuna Olive oil poached escolar nicoise olive, grilled maitake mushroom, citron vinaigrette  
Artichoke Warm artichoke panache vegetable risotto, lemon emulsion  

Main Course

Dover Sole Sauteed dover sole, almond-pistachio barberry golden basmati chardonnay-shallot emulsion  
Black Bass Crispy black bass wood ears and water chestnuts, black truffle hot and sour pot au feu  
Merluza Spanish merluza aki nori razor clam chowder  
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, caesar salad au gratin, citrus-mustard emulsion  
Salmon Barely cooked wild salmon savoy cabbage truffled garbure broth  
Monkfish Pan roasted monkfish tarragon scented pea puree, armagnac-black pepper sauce  
Halibut Poached halibut, romenesco, brussel sprouts yuzu scented sea urchin emulsion  
Lobster Pan roasted lobster, baby leeks, sunchoke puree, red wine sauce americaine  

Main Course

Duck Crispy duck breast snow peas, sour cherry sauce  
Red Snapper Whole red snapper baked in fresh herbes de provence - salt crust, byaldi gratin  

First Course

Caviar Royal osetra caviar  
Caviar Golden imperial caviar  
Oysters (6) Single variety or assortment of oysters  
Oyster Chilled beausoleil oysters sea grape and pickled shallot seaweed water gelee  
Geoduck Thinly shaved giant clam wasabi tobiko lime dressing  
Tuna Layers of thinly pounded yellowfin tuna, foie gras and toasted baguette, chives and extra virgin olive oil  
Striped Bass Wild striped bass tartare jicama salad, champagne-mango emulsion  
Salmon Slivers of scottish salmon baby radish salad, tomatillo - mezcal nage  
Bay Scallop-Sea Urchin nantucket bay scallops; marinated granny smith, meyer lemon vinaigrette  
Fluke slivers of fluke; "wasabi-nori crisp", soy-black pepper vinaigrette  
Hamachi flash marinated hamachi; sea beans and daikon, black garlic-ponzu sauce  
Salmon wild salmon tartare; harissa aoili, saffron pickled shallots, charred lemon vinaigrette  
Mesclun Salad Salad of the day's market herbs and vegetables with balsamic - shallot vinaigrette  

First Course

King Fish-Caviar Warm king fish sashimi osetra caviar, light mariniere broth  
Octopus Warm octopus carpaccio leek compote, peruvian anticucho sauce  
Lobster Lobster lasagna celeriac, truffle butter  
Scallop Barely cooked scallop, brown butter dashi  
Sea Trout Ultra rare smoked sea trout, pickled red onion, citrus-miso emulsion  
Crab King crab medley, warm matsutake custard, seaweed-shiitake broth  
Bacalao Lightly salted grilled cod, spicy chorizo crisps, smokey garlic broth  
Calamari Charred calamari, spicy espelette pepper jam, sauce basquaise  
White Tuna Olive oil poached escolar niçoise olive, grilled maitake mushroom, citron vinaigrette  
Artichoke Warm artichoke panache, vegetable risotto, lemon emulsion  
Langoustine Sauteed langoustine, truffle and chanterelle, aged balsamic vinaigrette  

Main Course

Dover Sole Sauteed dover sole, almond-pistachio barberry golden basmati chardonnay-shallot emulsion  
Black Bass crispy black bass, wood ears and water chestnuts, black truffle hot and sour pot au feu  
Monkfish Pan roasted monkfish, sauteed cepes, pearl onions a la creme, lemon-paprika sauce  
Merluza Spanish merluza, aki nori, razor clam chowder  
Striped Bass Wild striped bass, bhutanese red rice, green papaya salad, ginger-red wine sauce  
Skate Poached skate, caesar salad au gratin, citrus-mustard emulsion  
Salmon Barely cooked wild salmon, savoy cabbage, truffled garbure broth  
Snapper Baked snapper, charred green tomatoes, baja style shrimp sauce  
White Tuna-Kobe Beef Grilled escolar and seared wagyu beef, fresh kimchi, asian pear, soy-lemon emulsion  
Halibut Poached halibut, romenesco, brussel sprouts, yuzu scented sea urchin emulsion  
Lobster Pan roasted lobster, baby leeks, sunchoke puree, red wine sauce americaine  

Main Course

Duck Crispy duck breast, snow peas, sour cherry sauce  
Lamb Duo of lamb, roasted rack and braised shank, goat cheese potato puree, red wine sauce  
Filet Mignon Pan roasted filet mignon wild mushrooms, mole sauce  
Red Snapper Whole red snapper baked in fresh herbes de provence-salt crust, byaldi gratin  

Dessert

Squash Kataifi filled squash cremeux, bourbon sabayon, candied cranberry, spiced ice cream  
Pear Roasted bosc pear; pear william-olive oil emulsion vanilla parfait  
Hazelnut Praline Flourless hazelnut cake, gianduja mousse, orange curd, praline ice cream  
Dark Milk Chocolate Milk chocolate mousse, dark caramel, candied peanuts, warm malted caramel  
Black Walnut Baba au scotch, caramelized banana, black walnut ice cream  
Maple Maple candy cap cremeux, maple, huckleberry confit  
Tropical Pavlova Caramelized passion fruit pavlova, exotic fruit salad  
Apple Slow roasted apple, caramelized puff pastry, canele ice cream  
Ice Cream Praline, tahitian vanilla, canelé, black walnut.  
Sorbet Kalamansi, rasberry, yuzu-coconut, green apple lychee  
Cheese Assortment of cheeses 4 pieces  
Coffee   
Cappuccino   
Espresso   

Tea $6

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 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  

 

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