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Le Bernardin

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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