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Le Bernardin

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  • $$$$$
  • French, Seafood
  • 155 W 51st St, New York NY10019 40.761561 -73.982213
  • (Btwn 6th & 7th Ave)
  • google maps Subway Directions
  • Phone: (212) 554-1515

City Havest Lunch $45 Per Person

With $5 Donated To City Harvest.

Hamachi hamachi tartare; marinated cucumber, aged citrus vinegar   
Cod sautéed cod; green papaya, lime, coriander, sambal sauce   
Milk Chocolate maralumi milk chocolate parfait; pear sphere, ginger caramel or selection of sorbet/ice cream   

Lunch Prix Fixe $70

First Course - Almost Raw

Oysters single variety or assortment of oysters (six pieces)   
Caviar organically grown farm-raised osetra caviar  (supp per oz) 120.00
farm-raised golden osetra caviar  (supp per oz) 135.00
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, crispy artichoke, black olive oil and lemon   
Salmon cured wild salmon; pickled sunchoke and heart of palm, cardamom - ginger vinaigrette   
Fluke fluke "sashimi"; micro watercress, avocado, jalapeño-lime broth   
Black Bass flash marinated black bass; sweet and sour grapes, extra virgin olive oil-yuzu vinaigrette   
Hamachi hamachi-lettuce roll; mint thai basil, carrot-lime "sauce vierge"   
Nantucket Bay Scallop progressive scallop tasting; "ultra simple to complex"   
Caviar-Wagyu nebraska wagyu beef; langoustine and osetra caviar tartare; black pepper-vodka crème fraîche, pomme gaufrette  supp 45.00
Mesclun Salad salad of the day’s market herbs and vegetables with balsamic-shallot vinaigrette   

First Course - Barely Touched

Peekytoe Crab warm crab "cake"; tequila guacamole and potato crisps, aji pepper-lime emulsion   
Bacalao grilled salted cod; hearts of baby romaine, "caesar vinaigrette"   
Albacore lb albacore confit "en salade"; bibb lettuce, deviled quail egg, liquid black olive, preserved tomato and pepper   
Calamari squid "a la plancha" filled with calamari red wine bolognese; natural jus   
Tuna ultra rare yellowfin tuna; spiced dashi gelée, green peppercorn - iberico chutney   
Escolar poached escolar; sea beans and aki nori, kaffir lime-lemongrass scented marinière   
Octopus charred octopus; fermented black bean - pear sauce vierge, purple basil, link - miso vinaigrette   
Vegetables warm green lentil salad; seasonal vegetables, black truffle vinaigrette   
Shrimp sautéed shrimp; mâche and wild mushroom salad, shaved foie gras, white balsamic vinaigrette   
Caviar-Urchin light potato gnocchi and shaved geoduck; sea urchin sauce, osetra caviar  supp 70.00
Lobster butter poached lobster tail; spiced celeriac, earl-grey-citrus sauce  supp 8.00

Main Course - Lightly Cooked

Dover Sole sautéed dover sole, truffled mâche salad, red wine-cassis sauce  supp 25.00
Red Snapper bread crusted red snapper; saffron "fideos", chorizo - smoked sweet paprika sauce   
Striped Bass poached striped bass; wild mushrooms and baby turnips, rich peking duck broth   
Skate baked skate "en papillote"; fennel compote, "zarzuela sauce"   
Black Bass crispy black bass; pickled cucumbers, black garlic-persian lime sauce   
Monkfish roasted monkfish; brussels sprouts, mushroom custard, pata negra emulsion   
Hiramasa lacquered hiramasa; chayote squash, sofrito broth   
Salmon barely cooked wild salmon; wasabi risotto, yuzu emulsion   
Halibut steamed halibut "borscht" style; golden beets and horseradish crème frâiche   
Codfish baked cod; artichoke "barigoule", perigord truffle butter   
Maine Lobster baked lobster; caramelized endive-pear "terrine", whiskey-black peppercorn sauce  supp 15.00
Red Snapper whole red snapper baked with lemon and rosemary; byaldi natural jus (please allow 24 hours notice for two)   
Le Bernardin Is Committed To Purchasing And Serving Responsibly Sourced Seafood Without Compromising The Future Of Our Oceans.

Main Course - Upon Request

Duck roasted duck magret; turnip, walnut, red-wine grape mostarda sauce   
Pasta tagliatelle; black truffle carbonara sauce   

 

Lunch - Chef's Tasting $190 Per Person

With Wine Pairing $330 Pp

Caviar - Wagyu nebraska wagyu beef; langoustine and osetra caviar tartare black pepper-vodka crème fraîche, pomme gaufrette   
montlouis "triple zero" - domaine de la taille aux loup nv   
Tuna ultra rare yellowfin tuna; spiced dashi gelée green peppercorn - iberico chutney   
chablis, "vielles vignes", domaine savary, burgundy 2009   
Lobster butter poached lobster tail; spiced celeriac, earl grey-citrus sauce   
yuki no bosha, yamahai junmai, akita   
Codfish baked cod; artichoke "barigoule", perigord truffle butter   
chassagne montrachet, 1er cru les caillerets, marc colin 2006   
Hiramasa lacquered hiramasa; chayote squash, sofrito broth   
barolo, mirafiore, piedmont, italy 2007   
Black Bass crispy black bass; pickled cucumbers, black garlic-persian lime sauce   
syrah, copain, tous ensemble, anderson valley, california 2009   
Panna Cotta greek yogurt, candied buddha's hand, basil seeds   
torrontes sparkling, deseado familia schroeder, patagonia   
Peanut salted peanut caramel, maralumi milk chocolate, malted milk crunch   
passito de pantelleria - sangue d'oro, sicily, italy 2009   

Dinner Prix Fixe $120

Almost Raw

Oysters single variety or assortment of oysters (six pieces)   
Caviar organically grown farm-raised osetra caviar  (supp per oz) 120.00
farm-raised golden osetra caviar  (supp per oz) 135.00
Geoduck shaved geoduck clam; smoked edamame mousseline, wasabi-citrus emulsion   
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, crispy artichoke, black olive oil and lemon   
Salmon cured wild salmon; pickled sunchoke and heart of palm, cardamom - ginger vinaigrette   
Fluke fluke "sashimi"; micro watercress, avocado, jalapeño-lime broth   
Black Bass flash marinated black bass; sweet and sour grapes, extra virgin olive oil-yuzu vinaigrette   
Hamachi hamachi-lettuce roll; mint thai basil, carrot-lime "sauce vierge"   
Nantucket Bay Scallop progressive scallop tasting; "ultra simple to complex"   
Caviar-Wagyu nebraska wagyu beef, langoustine and osetra caviar tartare black pepper-vodka crème fraîche, pomme gaufrette  supp 45.00
Mesclun Salad salad of the day’s market herbs and vegetables with balsamic - shallot vinaigrette   

Barely Touched

Peekytoe Crab warm crab "cake"; tequila guacamole and potato crisps, aji pepper-lime emulsion   
Bacalao grilled salted cod; hearts of baby romaine, "caesar vinaigrette"   
Albacore seared albacore tuna confit "en salade", bibb lettuce, deviled quail egg, liquid black olive, preserved tomato and pepper   
Calamari squid "a la plancha" filled with calamari red wine bolognese; natural jus   
Tuna ultra rare yellowfin tuna; spiced dashi gelée, green peppercorn - iberico chutney   
Escolar poached hawaiian escolar; kaffir lime-lemongrass scented marinière, sea beans and aki nori   
Sea Medley yuzu custard; shellfish-caviar medley; smoked fumet   
Octopus charred octopus; purple basil, fermented black bean - peach sauce vierge, ink - miso vinaigrette   
Vegetables warm green lentil salad; seasonal vegetables, black truffle vinaigrette   
Langoustine seared langoustine; mâche, wild mushroom salad, shaved foie gras, white balsamic vinaigrette   
Caviar-Urchin light potato gnocchi and shaved geoduck; sea urchin sauce, osetra caviar  supp 70.00
Lobster butter poached lobster tail; spiced celeriac, earl grey-citrus sauce   

Lightly Cooked

Dover Sole sautéed dover sole; truffled mâche salad, red wine-cassis sauce  supp 25.00
Red Snapper bread crusted red snapper; saffron "fideos" smoked sweet paprika sauce   
Striped Bass poached striped bass; wild mushrooms and baby turnips, rich peking duck broth   
Skate baked skate "en papillote; fennel compote,"zarzuela sauce"   
Black Bass crispy black bass; pickled cucumbers, black garlic-persian lime sauce   
Monkfish roasted monkfish; brussels sprouts, mushroom custard, pata negra emulsion   
Hiramasa lacquered hiramasa; chayote squash, sofrito broth   
Salmon barely cooked wild salmon; wasabi-bean purée, yuzu emulsion   
Halibut steamed halibut "borscht" style, golden beets and horseradish crème frâiche   
Codfish baked cod; artichoke "barigoule", perigord truffle butter   
Maine Lobster baked lobster; caramelized endive-pear "terrine", whiskey-black peppercorn sauce   
Red Snapper whole red snapper baked with lemon and rosemary; byaldi natural jus (please allow 24 hours notice; for two)   

Upon Request

Duck roasted duck magret; turnip, walnut, red wine-grape mostarda sauce   
Lamb pistachio crusted rack of lamb; grilled spiced eggplant, jus   
Pasta tagliatelle; black truffle carbonara sauce   
Filet Mignon beef filet au poivre; medley of seasonal market vegetables   

 

Tasting Menu

Tasting Menus Are Per Table Only.

Chef's Tasting $190 Per Person

With Wine Pairing $330 Pp

Caviar - Wagyu nebraska wagyu beef; langoustine and osetra caviar tartare black pepper-vodka crème fraîche, pomme gaufrette   
montlouis "triple zero" - domaine de la taille aux loup nv   
Tuna ultra rare yellowfin tuna; spiced dashi gelée green peppercorn - iberico chutney   
chablis, "vieilles vignes", domaine savary, burgundy 2009   
Lobster butter poached lobster tail; spiced celeriac, earl grey-citrus sauce   
yuki no bosha, yamahai junmai, akita   
Codfish baked cod; artichoke "barigoule" perigord truffle butter   
chassagne montrachet, 1er cru les caillerets, marc colin 2006   
Hiramasa lacquered hiramasa; chayote squash, sofrito broth   
barolo, mirafiore, piedmont, italy 2007   
Black Bass crispy black bass; pickled cucumbers, black garlic-persian lime sauce   
syrah, copain, tous ensemble, anderson valley, california 2009   
Panna Cotta greek yogurt, candied buddha's hand, basil seeds   
torrontes sparkling, deseado familia schroeder, patagonia   
Peanut salted peanut caramel, maralumi milk chocolate, malted milk crunch   
passito de pantelleria - sangue d'oro, sicily, italy 2009   

Le Bernardin $145 Per Person

With Wine Pairing $235 Pp

Fluke fluke "sashimi"; micro watercress, avocado, jalapeño-lime broth   
bandol blanc, domaine de terrebrune, provence 2010   
Langoustine seared langoustine; mâche and wild mushroom salad, shaved foie gras, white balsamic vinaigrette   
riesling "senior", peter lauer, saar, germany 2010   
Octopus charred octopus; purple basil, fermented black-bean-pear sauce vierge, ink-miso vinaigrette   
sauvignon blanc, "winkl", kellerei terlan, alto adige, italy 2010   
Salmon barely cooked wild salmon; wasabi risotto, yuzu emulsion   
morgon, marcel lapierre, beaujolais 2010   
Monkfish roasted monkfish; brussels sprouts, mushroom custard, pata negra emulsion   
pinot noir, dr. heger, baden, germany 2005   
Concord Grape green apple foam, concord grape sphere, candied walnut   
billecart salmon, blanc de blancs, nv   
Chocolate-Sweet Potato warm chocolate tart; vanilla-sweet potato sorbet   
zweigelt beerenauslese - kracher, austria 2009   

 

Dessert

Apple-Cinnamon cinnamon caramel cream, green apple foam, candied walnut, red wine caramel   
Black Sesame black sesame panna cotta, sour cherry sphere, mandarin sorbet   
Chestnut gingerbread, lemon confit, coconut sorbet   
Pistachio roasted white chocolate, mango pearls   
Gianduja milk chocolate-hazelnut mousse, caramelized banana, burnt honey-pistachio ice cream   
Chocolate-Olive Oil dominican chocolate cremeux, toasted bread, brown butter, marcona almond   
"Religieuse" elderflower ‘crème mousseline’, crunchy choux, pear coulis, black currant powder   
Yuzu yuzu parfait, crispy sesame-rice, ginger, green tea ice cream   
Cheese assortment of cheeses "4 pieces"  supp 22.00

Ice Cream

Brown Butter    
Organic Vanilla    
Malted Rum Milk Chocolate    
Pistachio    

Sorbet

Black Currant    
Pear    
Mandarin    
Banana-Citrus    

Lounge

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 piece   3.50
Scallop peruvian style scallop ceviche   18.00
Spiced Tuna Brochette ultra rare seared yellowfin tuna roasted eggplant vinaigrette   16.00
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 iberico ham, toasted bread with tomato jam   23.00

Caviar

Golden Osetra  (5 gram spoon) 22.00(1oz) 130.00
Royal Osetra  (5 gram spoon) 24.00(1oz) 140.00
Imperial Golden Osetra served with blinis, toast, and crème fraîche (5 gram spoon) 28.00(1oz) 155.00
Kumamoto Oyster topped with golden osetra   28.00
Smoked Salmon Croque Monsieur with golden osetra   35.00

Sweet

"The Egg" milk chocolate pot de crème, caramel foam maple syrup, a grain of salt   12.00

Cocktails

The French Connection pimm’s, yuzu, 5-spice, absinthe   16.00
MLC Mezcal don amado mezcal, kaffir leaf, lime salt   18.00
51st Street Manhattan ginger-rooibos infused michter’s rye dolin sweet vermouth, charleston sercial madeira   18.00
Pisco "Gaudi" macchu pisco, bourbon smoked paprika saffron tincture, egg white   16.00
Negroni 155 spring 44 gin, honey bush tea, aperol dolin sweet vermouth, rhubarb bitters   18.00
Aperol Noir aperol, pinot noir, orange bitters, lemon champagne   17.00
Shiso Daiquiri flor de cana 7, lime, shiso, lime bitters   16.00
Poiré Tonic brooklyn gin, pear, poiré "granit" rosemary, clove   17.00
LB Champagne Cocktail roederer champagne, lemongrass, black pepper, st. germaine, lemon   23.00

Bottled Beer

Abita Light, Louisiana USA    9.00
Dupont Saison Farmhouse Ale, Belgium    14.00
Spaten Lager, Germany    10.00
Reissdorf Kölsch, Köln, Germany    10.00
Guinness Stout, Ireland    9.00
Westmalle Dubbel Trappist Ale, Belgium    14.00
Grimbergen Blonde, Belgium    14.00

 

Lounge - Wine By The Glass

Champagnes

Louis Roederer Brut, Reims, NV    25.00
Jacques Lassaigne, Extra Brut, Les Vignes De Montgueux, NV    30.00
Billecart Salmon, Brut, Blanc De Blancs, NV    42.00
Taittinger, ‘Comtes De Champagne’ Blanc De Blancs, 1998    50.00
Alfred Gratien, Brut Rosé, NV    35.00

White

Grüner Veltliner Federspiel "Burgberg", Lagler Wachau, Austria, 2010    14.00
Sauvignon Blanc, "Winkl", Kellerei Terlan, Alto-Adige, Italy, 2010    18.00
Riesling Alte Reben Trocken - Karthäuserhof Mosel, 2009    20.00
Chablis, "Vieilles Vignes", Domaine Savary Chardonnay, Burgundy, 2008    18.00
Bandol Blanc, Domaine De Terrebrune, Clairette Blend, Provence 2010    19.00
Château-Grillet, Neyret-Gachet, Rhône, 2005    29.00
Chassagne-Montrachet, 1er Cru Le Cailleret, Marc Colin, Burgundy, 2006    32.00
Chardonnay, Sandhi, Santa Barbara County, California, 2010    20.00
Chardonnay, Patz And Hall, Sonoma Coast, 2008    25.00

Rosé

Wölffer, Cabernet Franc, Merlot Long Island 2010    11.00
Comte Abbatucci "Faustine", Sciaccarellu Blend, Corsica 2009    17.00

Red

Chiroubles, Christophe Pacalet, Gamay Beaujolais 2009    14.00
Domaine De Gioielli, Nielluccu Blend, Corsica 2009    19.00
Morey-Saint-Denis, 1er Cru Chenevery, Lignier-Michelot, Pinot Noir, 2006    32.00
Château Les Ormes De Pez, Cabernet Blend Saint-Estephe 2001    35.00
Cabernet Franc, Bourgueil, Domaine De La Butte, Loire Valley, 2010    17.00
Cabernet Sauvignon, Trefethen, Oak Knoll District - Napa 2007    24.00
Syrah, Copain, Anderson Valley, California, 2009    20.00
Barolo, Mirafiore, Piedmont, Italy 2007    25.00
Rioja Reserva,Viña Bosconia, Lopez De Heredia, Spain 2003    21.00

Dessert

Château La Rame Reserve,Semillon/Sauvignon, Saint Croix Du Mont 1999    18.00
Traminer Trockenbeerenauslese No. 8 Alois Kracher, Austria 2006    35.00
Château D'Yquem, Sémillon/Sauvignon Sauternes, 2006    80.00
Maury - Domaine De La Coume Du Roy Roussillon, 2004    20.00
Pear Sparkling Cider "Poiré Granit" Eric Bordelet    18.00
Torrontez Sparkling - Deseado Familia Schroeder, Patagonia    12.00
Jurancon Moelleux, Symphonie De Novembre Domain Cauhape, France 2006    16.00
Cabernet Franc - Icewine, Peller Estate Niagra Penninsula/Canada 2007    35.00

Madeira

Charleston Sercial "Special Reserve" Vinhos Barbeito, NV    16.00
Boal - D'Oliveiras Reserva 1968    50.00

Port

Quinta Do Noval, 10 Yr Tawny, NV    17.00
Niepoort, Colheita, 2001    27.00
Dow's Vintage 1985    70.00

Sherries

La Bota De Manzanilla No 16 Equipo Navazos    29.00
La Bota De Palo Cortado No 21 Equipo Navazos    45.00
Amontillado De Jerez, Lustau Almacenista    30.00

 

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