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Le Bernardin

  • RatingAvg. Dinner Entrée
    $$$$$Greater than $25
    $$$$$18.01 - $25
    $$$$12.01 - $18
    $$$7.01 - $12
    $Less than $7
  • French, Seafood, Cocktails
  • 155 W 51st St, New York NY10019 40.761909 -73.98327
  • (Btwn 6th & 7th Ave)
  • click map to interact
  • (212) 554-1515
  • 0

First Course

Caviar royal osetra caviar   (supp per oz) 120.00
Caviar golden imperial caviar   (supp per oz) 135.00
Oysters (6) single variety or assortment of oysters  
Oyster chilled beausoleil oysters; sea grape and pickled shallot "seaweed water" gelée  
Razor Clam shaved razor clam wasabi tobiko; lime dressing  
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; 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 marinière broth   supp 45.00
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; niçoise olive, grilled maitake mushroom, citron vinaigrette  
Artichoke warm artichoke panaché; vegetable risotto, lemon emulsion  

Main Course

Dover Sole sautéed dover sole; "almond-pistachio barberry golden basmati" chardonnay-shallot emulsion   supp 27.00
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 purée, armagnac-black pepper sauce  
Halibut poached halibut; romenesco, brussel sprouts yuzu scented sea urchin emulsion  
Lobster pan roasted lobster; baby leeks, sunchoke purée, red wine "sauce américaine"   supp 15.00

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 (please allow 24 hours notice, for two)  

First Course

Caviar royal osetra caviar   (supp per oz) 120.00
Caviar golden imperial caviar   (supp per oz) 135.00
Oysters (6) single variety or assortment of oysters  
Oyster chilled beausoleil oysters; sea grape and pickled shallot "seaweed water" gelée  
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 marinière broth   supp 45.00
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 panaché; vegetable risotto, lemon emulsion  
Langoustine sautéed langoustine; truffle and chanterelle, aged balsamic vinaigrette  

Main Course

Dover Sole sautéed dover sole; "almond-pistachio barberry golden basmati" chardonnay-shallot emulsion   supp 18.00
Black Bass crispy black bass; wood ears and water chestnuts, black truffle hot and sour pot au feu  
Monkfish pan roasted monkfish; sautéed cepes, pearl onions à la crème, 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 purée, red wine "sauce américaine"  

Main Course

Duck crispy duck breast; snow peas, sour cherry sauce  
Lamb duo of lamb; roasted rack and braised shank; goat cheese potato purée, 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 (please allow 24 hours notice, for 2)  

Chef's Tasting Menu $198

Bay Scallop-Sea Urchin nantucket bay scallops; marinated granny smith, meyer lemon vinaigrette  
Bay Scallop-Sea Urchin assyrtiko, argyros estate, santorini, greece 2013  
King Fish-Caviar warm king fish "sashimi"; osetra caviar, light marinière broth  
King Fish-Caviar yuki no bosha, yamahai junmai sake  
Langoustine sautéed langoustine; truffle and chanterelle, aged balsamic vinaigrette  
Langoustine chardonnay, côtes du jura, "en griffez" domaine l'aigle a deux tetes, jura, france 2012  
Lobster lobster "lasagna"; celeriac, truffle butter  
Lobster cava, "gran reserva barrica", agustí torelló mata, catalonia, spain 2007  
Monkfish pan roasted monkfish; sautéed cepes, pearl onions à la crème, lemon-paprika sauce  
Monkfish fleurie, clos de la grand'cour, jean-louis dutraive, beaujolais, france 2013  
White Tuna-Kobe Beef grilled escolar and seared wagyu beef; fresh kimchi asian pear, soy-lemon emulsion  
White Tuna-Kobe Beef barolo, cascina fontana, piedmont, italy 2009  
Pear roasted bosc pear; pear william-olive oil emulsion, vanilla parfait  
Pear poiré granit, eric bordelet, normandy, france 2013  
Maple maple candy cap crémeux, maple, huckleberry confit  
Maple "sitia" late harvest, domaine oikonomoy, greece 2000  

Le Bernardin Tasting Menu $155

Tuna layers of thinly pounded yellowfin tuna; foie gras and toasted baguette chives and extra virgin olive oil  
Tuna riesling, "dragonstone", josef leitz, rheingau, germany. 2013  
Scallop barely cooked scallop; brown butter dashi  
Scallop grüner veltliner, freiheit, martin nigl, kremstal, austria, 2013  
Crab king crab medley; warm matsutake custard, seaweed-shiitake broth  
Crab leclerc briant, les chèvres pierreuses, epernay, france, nv  
Salmon barely cooked wild salmon; savoy cabbage, truffled garbure broth  
Salmon sauvignon blanc, "zieregg" tement, steiermark, austria 2011  
Striped Bass wild striped bass; bhutanese red rice, green papaya salad, ginger-red wine sauce  
Striped Bass pago de los capellanes, crianza, ribera del duero, spain 2010  
Pomegranate Granite sheep's yogurt mousse, lemon green tea gelée, pomegranate sauce  
Pomegranate Granite moscato d'asti, "vigna senza nome", braida giacomo bologna, piedmont, italy 2012  
Hazelnut Praline flourless hazelnut cake, gianduja mousse, orange curd, praline ice cream  
Hazelnut Praline château doisy - védrine, sauternes, bordeaux, france 2008  

Dessert

Squash kataifi filled squash creméux, 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 crémeux, maple, huckleberry confit  
Tropical Pavlova caramelized passion fruit pavlova, exotic fruit salad  
Apple slow roasted apple, caramelized puff pastry, canelé ice cream  
Ice Cream selection of four: praline, tahitian vanilla, canelé, black walnut.  
Sorbet selection of four: kalamansi, rasberry, yuzu-coconut, green apple lychee  
Cheese assortment of cheeses "4 pieces"   supp 25.00
Coffee     5.00
Cappuccino     7.00
Espresso     6.00

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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