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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 40.761561 -73.982213
  • (Btwn 6th & 7th Ave)
  • click map to interact
  • (212) 554-1515
  • 0

Lunch Prix-Fixe $76

3 Courses

First Course

Almost Raw

Caviar royal osetra caviar  (supp per oz) 120.00
golden imperial caviar  (supp per oz) 135.00
Oysters single variety or assortment of oysters (six pieces)   
Oyster chilled beausoleil oysters; sea grape and pickled shallot "seaweed water" gelée   
Razor Clam thinly shaved razor clam; lemon confit, piquillo pepper, baby zucchini, pesto broth   
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 and sea urchin; 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   
Mesclun Salad salad of the day’s market herbs and vegetables with balsamic-shallot vinaigrette   

First Course

Barely Touched

King Fish-Caviar warm king fish "sashimi"; osetra caviar, light marinière broth  supp 45.00
Octopus charred octopus "a la plancha"; green olive and black garlic emulsion, sundried tomato sauce vierge   
Calamari charred calamari; spicy espelette pepper jam, sauce basquaise   
Scallop barely cooked scallop; brown butter dashi   
Bacalao lightly salted grilled cod; bell pepper salad, warm scallion vinaigrette   
Sea Trout ultra rare smoked sea trout; braised baby leeks, sauce gribiche   
Surf & Turf roasted bone marrow and sea urchin, pickled onions, capers, bacon crisp   
White Tuna olive oil poached escolar; niçoise olive, grilled maitake mushroom, citron-vinaigrette   
Artichoke warm artichoke panaché; vegetable risotto, lemon emulsion   

Main Course

Lightly Cooked

Dover Sole sautéed sole; "almond-pistachio-barberry" golden basmati, brown-butter tamarind vinaigrette  supp 27.00
Black Bass crispy black bass; wood ears and water chestnuts black truffle hot and sour pot au feu   
Merzula sautéed merluza; turnip and foie gras "sandwich" herb salad, persian lime-foie gras sauce   
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 scottish salmon; sweet and sour hon shimeji mushrooms and lotus root, maitake broth   
Monkfish pan roasted monkfish; mushroom purée, black trumpets, armagnac-black pepper sauce   
Codfish baked cod; warm razor clam "salad", turnip and shiitake, spiced clam nage   
Halibut poached halibut; opal basil and shaved fennel, red miso citrus sauce   
Lobster pan roasted lobster; truffled salsify, red wine "sauce américaine"  supp 15.00

Main Course

Upon Request

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)   

 

Dinner Prix-Fixe $135

4 Courses

First Course

Almost Raw

Caviar royal osetra caviar  (supp per oz) 120.00
golden imperial caviar  (supp per oz) 135.00
Oysters single variety or assortment of oysters (six pieces)   
Oyster chilled beausoleil oysters; sea grape and pickled shallot "seaweed water" gelée   
Geoduck thinly shaved "giant clam"; lemon confit, piquillo pepper, baby zucchini, pesto broth   
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 and sea urchin; 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   
Mesclun Salad salad of the day’s market herbs and vegetables with balsamic shallot vinaigrette   

First Course

Barely Touched

King Fish-Caviar warm king fish "sashimi"; osetra caviar, light marinière broth  supp 45.00
Octopus charred octopus "a la plancha"; green olive and black garlic emulsion, sundried tomato sauce vierge   
Lobster lobster "lasagna"; celeriac, truffle butter   
Scallop barely cooked scallop; brown butter dashi   
Calamari charred calamari; spicy espelette pepper jam, sauce basquaise   
Crab king crab medley; warm matsutake custard, seaweed-shiitake broth   
Bacalao lightly salted grilled cod; bell pepper salad, warm scallion vinaigrette   
Surf And Turf roasted bone marrow and sea urchin; pickled onions, capers, bacon crisp   
Sea Trout ultra rare smoked sea trout; braised baby leeks, sauce gribiche   
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

Lightly Cooked

Dover Sole sautéed sole; "almond-pistachio-barberry" golden basmati, brown-butter tamarind vinaigrette  supp 18.00
Black Bass crispy black bass; wood ears and water chestnuts black truffle hot and sour pot au feu   
Merluza sautéed merluza; turnip and foie gras "sandwich", herb salad, persian lime-foie gras sauce   
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 scottish salmon; sweet and sour hon shimeji mushrooms and lotus root, maitake broth   
Monkfish pan roasted monkfish; mushroom purée, black trumpets, armagnac-black pepper sauce   
White Tuna-Kobe Beef grilled escolar and seared wagyu beef; fresh kimchi, asian pear, soy-lemon emulsion   
Halibut poached halibut; opal basil and shaved fennel, red miso citrus sauce   
Lobster pan roasted lobster; truffled salsify, red wine "sauce américaine"   

Main Course

Upon Request

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 two)   

 

Chef's Tasting $198 Per Person

With Wine Pairing $336 Per Person

Bay Scallop-Sea Urchin nantucket bay scallops and sea urchin; marinated granny smith meyer lemon vinaigrette   
reuilly, sauvignon blanc, domaine de reuilly, "les pierres plates", loire, france 2012   
King Fish-Caviar warm king fish "sashimi"; osetra caviar, light marinière broth   
yuki no bosha, yamahai junmai sake   
Langoustine sautéed langoustine; truffle and chanterelle aged balsamic vinaigrette   
côtes de jura, chardonnay, en griffez, domaine de l’aigle á deux têtes, jura, france 2011   
Crab king crab medley; warm matsutake custard, seaweed-shiitake broth   
carrot eau de vie, hans reisetbauer, austria   
Halibut poached halibut; opal basil and shaved fennel red miso citrus sauce   
riesling, "dragonstone", leitz, rheingau, germany 2012   
White Tuna-Kobe Beef grilled escolar and seared wagyu beef; fresh kimchi asian pear, soy-lemon emulsion   
nebbiolo d’alba, cerretta, giacomo conterno, piedmont, italy 2009   
Pistachio passion fruit mousse, meyer lemon, pistachio ice cream   
muscatel "seleccion especial #1", jorge ordóñez, malaga, spain 2011   
S'mores smoked madagascan chocolate crémeux, graham cracker sablé tahitian vanilla ice cream   
"sitia" late harvest, domaine oikonomoy, greece 2000   

Le Bernardin Tasting Menu $155 Per Person

With Wine Pairing $246 Per Person.

Tuna layers of thinly pounded yellowfin tuna; foie gras and toasted baguette chives and extra virgin olive oil.   
amigne de vétroz, romain papilloud-cave vieux moulin, vallais, switzerland 2011   
Scallop barely cooked scallop; brown butter dashi   
assyrtiko, hatzidakis, santorini, greece 2012   
Lobster lobster "lasagna"; celeriac, truffle butter   
dumangin, brut 17, chigny les roses, champagne, nv   
Salmon barely cooked wild salmon; sweet and sour hon shimeji mushrooms and lotus root, maitake broth   
gevrey chambertin "champ", domaine duroché, burgundy, france 2010   
Striped Bass wild striped bass; bhutanese red rice, green papaya salad, ginger-red wine sauce   
merlot, paumanok, long island, new york 2008   
Blood Orange confit buddha hand, mint meringue, olive oil, blood orange sorbet   
moscato d’asti, "vigna senza nome", braida giacomo bologna, piedmont, italy 2012   
Dark Chocolate Parfait candied marcona almonds, dulce de leche, milk sorbet   
beerenauslese alois kracher, burgenland, austria 2010   

City Harvest Prix-Fixe $45

3 Courses. $5 Donated To City Harvest Offered Exclusively At Lunch In The Lounge Menu Changes Weekly

 

Tuna asian tuna tartare; belgian endive   
Lobster lobster bisque-tarragon foam   

 

Merluza sautéed merluza; wild mushrooms red wine mole sauce   
Striped Bass baked striped bass; chayote squash sofrito broth   

 

Dark Chocolate Parfait candied marcona almonds, dulce de leche, milk sorbet   
Selection Of Ice Creams Or Sorbets    

 

Dessert

Chocolate Mille-Feuille caramelized phyllo, thyme gelée, salted milk chocolate ice cream   
Pistachio passion fruit gelée, meyer lemon, pistachio ice cream   
Coffee caramel crémeux, mascarpone mousse, coffee ice cream   
Dark Chocolate Parfait candied marcona almonds, dulce de leche, milk sorbet   
Blood Orange confit buddha hand, mint meringue, olive oil, blood orange sorbet   
S'Mores smoked madagascan chocolate crémeux, graham cracker sablé tahitian vanilla ice cream   
Chesenut chestnut cream, light chocolate mousse, cinnamon tuile   
Chocolate-Pear warm chocolate coulant, roasted pear, poire williams sabayon   
Ice Cream selection of four: coffee, tahitian vanilla, pistachio, chestnut   
Sorbet selection of four: pear, milk, belgian kriek beer, blood orange   
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 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"   21.00
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   33.00

Lounge - Caviar

Royal Osetra   (1oz) 140.00
Imperial Golden Osetra served with blinis, toast, and crème fraîche  (1oz) 155.00
Kumamoto Oyster topped with golden osetra  (per pc) 28.00
Smoked Salmon Croque Monsieur with golden osetra   35.00

Cocktails

Mlc Mezcal don amado mezcal, lime, kaffir lime leaf, agave, salt   18.00
Brooklyn Bee brooklyn gin, lemon, lavender honey, champagne, absinthe   18.00
Harvest Moon avua amburana cachaca, spiced butternut squash, biere de miel, lime, angostura   18.00
Oaxacan Flip llegal reposado mezcal, pedro ximenez sherry, whole egg, chocolate   21.00
Perry's Berry perry’s tot gin, imbue petal & thorn, cranberry   18.00
Earth And Herb boyd & blair potato vodka, manzanilla sherry, spiced demerara, allspice dram   18.00
Smoke And Water laphroaig quarter cask, dolin dry vermouth, gran classico bitters   19.00
51st Street Manhattan bulleit rye, dolin dry vermouth, amaro nonino, benedictine, angostura bitters   21.00

Bottled Beer

Abita Light louisiana usa   9.00
Castelain brasserie castelain, bière de garde, belgium   13.00
Reissdorf Kölsch köln, germany   10.00
Dormaall Dark hof ten dormaal, farmhouse dark, belgium   14.00
Ommegang "rare vos" amber ale, new york   10.00
Dupont Bière De Miel belgium   14.00
Tournay Triple brasserie cazeau, belgium   13.00
Maine Brewing "zoe" amber ale, maine   18.00

Wine By The Glass

Champagne

Bérêche & Fils brut réserve, nv   30.00
Godmé Pére Et Fils premier cru, brut réserve, nv   35.00
Taittinger comtes de champagne, 2004   45.00
Louis Roederer "Rosé" brut, 2008   40.00

White

Grüner Veltliner reserve, steinagrund leith, wagram, austria, 2012   16.00
Reuilly sauvignon blanc, domaine de reuilly, "les pierres plates", loire, france 2012   16.00
Riesling "dragonstone", leitz, rheingau, germany 2012   13.00
Chardonnay Terrien sonoma county, california 2008   25.00
Meursault domaine caillot, burgundy, france 2010   30.00
Godello louro do bolo, rafael palacios, valdeorras, spain 2012   18.00
Côtes De Jura chardonnay, en griffez, domaine de l'aigle à deux têtes, jura 2011   22.00

Rosé

Bandol domaine du gros noré, provence, 2012   25.00
Cabernet Sauvignon Rosato channing daugthers, long island, 2012   15.00

Red

Blaufränkisch spitzerberg, muhr-van der niepoort, carnuntum, austria 2008   25.00
Pinot Noir "the pip", clendenen family vineyards, santa maria valley, california 2011   21.00
Gevrey Chambertin "Champ" Domaine Duroché burgundy, france 2010   31.00
Segla margaux, bordeaux, france 2006   35.00
Cabernet Sauvignon pied à terre, napa, california 2010   27.00
Pago Se Los Capellanes crianza, ribera del duero, spain 2009   25.00
Barbaresco castello di neive, piedmont, italy 2009   28.00
St. Auguste domaine de triennes, provence, france 2009   16.00

 

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