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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

3 Course Lunch Prix-Fixe $76

First Course

Almost Raw

Caviar royal osetra caviar  (supp per oz) 120.00
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

Barely Touched

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

Lightly Cooked

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

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)   

 

4 Course Dinner Prix-Fixe $135

First Course

Almost Raw

Caviar royal osetra caviar  (supp per oz) 120.00
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

Barely Touched

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

Lightly Cooked

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

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 2)   

 

Chef's Tasting Menu $198

Per Person. With Wine Pairing $336.

Bay Scallop-Sea Urchin nantucket bay scallops; marinated granny smith, meyer lemon vinaigrette   
assyrtiko, argyros estate, santorini, greece 2013   
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   
chardonnay, côtes du jura, "en griffez" domaine l'aigle a deux tetes, jura, france 2012   
Lobster lobster "lasagna"; celeriac, truffle butter   
cava, "gran reserva barrica", agustí torelló mata, catalonia, spain 2007   
Monkfish pan roasted monkfish; sautéed cepes, pearl onions à la crème, lemon-paprika sauce   
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   
barolo, cascina fontana, piedmont, italy 2009   
Pear roasted bosc pear; pear william-olive oil emulsion, vanilla parfait   
poiré granit, eric bordelet, normandy, france 2013   
Maple maple candy cap crémeux, maple, huckleberry confit   
"sitia" late harvest, domaine oikonomoy, greece 2000   

Le Bernardin Tasting Menu $155

Per Person. With Wine Pairing $246.

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