Menus — Le Bernardin

FIRST COURSE
almost raw
CAVIAR
Organically Grown Farm-Raised Osetra Caviar ($120 Supplement per ounce)
Farm-Raised Golden Osetra Caviar ($135 Supplement per ounce)
OYSTERS
Single Variety or Assortment of Oysters (Six Pieces)
OYSTER
Chilled Beausoleil Oysters; Sea Grape and Pickled Shallot “Seaweed Water” Gelée
GEODUCK-CAVIAR
Thinly Shaved Geoduck Clam and Osetra Caviar,Wasabi-Citrus Mousseline ($45 Supplement)
TUNA
Layers of Thinly Pounded Yellowfin Tuna, Foie Gras and Toasted Baguette, Chives and Extra Virgin Olive Oil
STRIPED BASS
Wild Striped Bass Tartare; Baby Fennel, Zucchini Crispy Artichoke, Parmesan Sauce Vierge
SALMON
Slivers of Scottish Salmon; Spring Radish “Salad”, Tomatillo-Mezcal Nage
FLUKE
Slivers of Fluke; Micro Watercress, Baby Carrots Ginger-Citron Vinaigrette
TAIRAGAI
Pen Shell Clam “Sashimi”; White Grape-Lime Sauce Vierge
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

barely touched
SURF and TURF
Roasted Bone Marrow; Sea Urchin, Bacon Crisp
KING CRAB
Warm Alaskan King Crab “Crabouillabaisse”
SCALLOP
Warm Scallop “Carpaccio”; Snowpeas and Shiitake, Lime-Shiso Broth
YELLOWFIN TUNA
Ultra Rare Seared Tuna; Marinated Fennel, Basil and Capers
LOBSTER
Lobster “Lasagna”; Celeriac, Truffle Butter
BACALAO
Grilled Salted Cod; Soy Glazed Baby Turnips, Miso-Dashi Vinaigrette
ALBACORE
Seared Albacore Tuna Confit "En Salade", Bibb Lettuce, Deviled Quail Egg, Liquid Black Olive, Preserved Tomato and Pepper
SEA TROUT
Ultra Rare Smoked Sea Trout; Braised Ramps, Sauce Gribiche
OCTOPUS
Charred Octopus "a la plancha"; Green Olive and Black Garlic Emulsion, Sundried Tomato Sauce Vierge
COBIA
Curry Crusted Cobia; Roasted Pepper Vinaigrette,Coconut Lime Broth
VEGETABLES
Warm Green Lentil Salad; Seasonal Vegetables, Truffle Vinaigrette
LANGOUSTINE
Sautéed Langoustine; Summer Truffle and Chanterelle, Aged Balsamic Vinaigrette

MAIN COURSE
lightly cooked
DOVER SOLE
Sautéed Sole; “Almond-Pistachio-Barberry” Golden Basmati, Brown-Butter Tamarind Vinaigrette ($18 Supplement)
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 and Warm Oysters, Brussels Sprouts-Bacon Mignonette, Dijon Mustard Sherry Emulsion
BLACK BASS
Crispy Black Bass; Roasted Shishitos and Acorn Squash “Ceviche”, Peruvian Chicha Sauce
SALMON
Barely Cooked Wild Salmon; Sweet and Sour Hon Shimeji Mushrooms and Lotus Root, Maitake Broth
MONKFISH
Pan Roasted Monkfish; Morels, Ramps and Pickled Cabbage.Armagnac-Black Pepper Sauce
HALIBUT
Poached Halibut; “Black Truffle Pot-au-Feu”
CODFISH
Baked Cod; Baby Octopus and Sea Bean Salad, Cumin - Red Wine Sauce
LOBSTER
Baked Lobster “Goulash”; Light Potato Gnocchi Braised Pearl Onions
RED SNAPPER
Whole Red Snapper Baked in Fresh Herbes de Provence-Salt Crust, Byaldi Gratin (Please Allow 24 Hours Notice, For Two)

upon request
DUCK
Crispy Duck Breast; Fresh Garbanzo Beans, Sour Cherry Sauce
LAMB
Pistachio Crusted Rack of Lamb; Grilled Spiced Eggplant, Jus
SHORT RIBS
Red Wine Braised Short Ribs; Winter Vegetables, Spring Mushrooms, Parsnip Purée
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Le Bernardin is committed to purchasing and serving responsibly sourced Seafood without compromising the future of our Oceans.
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Private dining available in Les Salons Bernardin.

Dinner Menu