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Le
Bernardin Home
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DINNER
MENU - PRIX FIXE $ 92
ALMOST RAW
OYSTERS
Single Variety or Assortment of Oysters (Six Pieces)
TUNA
Layers of Thinly Pounded Yellowfin Tuna, Foie Gras and Toasted Baguette,
Shaved Chives and
Extra Virgin Olive Oil
WILD SALMON
Alaskan Wild Salmon Carpaccio; Grated Yuzu and Marinated Baby Turnip
Salad
HAMACHI
Hamachi Tartare Topped with Wasabi Tobiko; Ginger-Coriander Emulsion
FLUKE
Progressive Tasting of Marinated Fluke: Four Different Ceviches; from
Simple to Complex Combination
GEODUCK
Thinly Sliced Geoduck Clam Simply Marinated with Wasabi-Lime Dressing
SCALLOPS
Duo of Whole Raw Scallop and Aged Parmesan “Snow Ball”; Citrus
Vinaigrette and Soy Emulsion
IRANIAN OSETRA CAVIAR ($75 Supplement)
Served with Warm Crêpes, Toast and Crème FraIche
MESCLUN SALAD
Salad of the Day’s Market Herbs and Vegetables with Balsamic-Shallot
Vinaigrette
BARELY TOUCHED
CAVIAR - SEA URCHIN AND SHELLFISH ($60 Supplement)
Warm Ragout of Scallop, Langoustine and Clam Nested in a Sea Urchin
and
Topped with Iranian Osetra Caviar
CRAB
Inspired from the Peruvian Causa:
Layers of Crab, Avocado and Potatoes Spiced with Yellow Aji Panca Pepper
Sauce
BAY SCALLOP
Barely Cooked Bay Scallop on Black Trumpet and Chanterelle Duxelle;
Champagne-Shallot Butter Sauce
SHRIMP
Ravioli of Argentinean Shrimp and Wild Mushrooms; Foie Gras-Truffle
Sauce
HAMACHI TANDOORI
Seared-Rare Yellowtail Marinated in Tandoori Spices; Pickled Cucumber
and Mango Salad
LOBSTER
Poached Lobster in a Rich Coconut-Ginger Soup; Mango and Avocado
MUSHROOM TART
Thin Crust Tart Filled with Sautéed Wild Mushrooms, Celeriac
Purée; Aged Port Reduction
TUNA PAILLARD
Yellowfin Tuna Paillard cooked “a la plancha” Niçoise
Style (Served Very Rare)
LIGHTLY COOKED
SNAPPER
Baked Snapper with a Spicy-Sour Puerto Rican Sancocho Broth; Sweet Potato,
Plantain and Avocado
SKATE
Poached Skate Wing; Marinated Green Papaya; Lobster-Cardamom and Harissa
Emulsion
CODFISH
Pan Roasted Codfish, Sautéed Baby Artichokes, Pistachio and Parmesan
in a Sage and Garlic Perfumed Broth
WHITE TUNA
Hawaiian Escolar Slowly Poached in Extra Virgin Olive Oil; Petite Salad
of Lettuce Hearts and Tomato Confit
(Served Rare)
MONKFISH
Oven Roasted Monkfish; Baby Vegetables with Sweet and Sour Pearl Onions;
Lemon-Paprika Sauce
WILD SALMON
Barely Cooked Salmon on a Bed of Thinly Shaved Asparagus, Sunchoke Purée
and Chanterelle Truffle Sauce
HALIBUT
Steamed Halibut; Purple Potato and Aka Non; Lemongrass and Coconut Potato
Sauce
WILD STRIPED BASS
Steamed Striped Bass and Okra in a Spicy Tropical Nage; Coriander Jasmine
Rice and Eggplant Chutney
LOBSTER ($15 Supplement)
Lobster “Choucroute”: Slowly Braised Sauerkraut in Champagne,
Smoked Bacon, Juniper Berries and Pineapple
BLACK BASS
Crispy Chinese Spiced Black Bass in a Peking Duck Bouillon Scented with
Maitake and Enoki Mushrooms
RED SNAPPER
Whole Red Snapper Baked in Rosemary and Thyme Salt Crust, Extra Virgin
Olive Oil and a Casserole of the
Day’s Market Vegetables (Please Allow 24 Hours Notice; Two Person
Minimum)
Le Bernardin will not serve Chilean Sea Bass in support of NRDC and
Sea Web ‘s educational efforts to speed the recovery of this endangered
species.
UPON REQUEST
SQUAB
Pan Roasted Squab Stuffed with Truffle, Soft Polenta, Armagnac Scented
Jus
LAMB
Pan Roasted Rack and Eighteen Hours Braised Leg of Lamb; Goat-Cheese
Mashed Potatoes,
Wild Mushrooms Red Wine Sauce
PASTA
Seasonal Vegetable Tagliatelle, Preserved Lemon and Aged Parmesan
CHEF: ERIC RIPERT
CHEF’S
TASTING MENU
($150 per person - $280 with wine pairing, per person)
WILD SALMON
Alaskan Wild Salmon Carpaccio; Grated Yuzu and Marinated Baby Turnip
Salad
Sake “Junmai Ginjyo” Takatenjin
WHITE TUNA
Hawaiian Escolar Slowly Poached in Extra Virgin Olive Oil; Petite Salad
of Lettuce Hearts and Tomato Confit
(Served Rare)
Mas de Daumas Gassac 2003
CAVIAR-SEA URCHIN AND SHELLFISH
Warm Ragout of Scallop, Langoustine and Clam Nested in a Sea Urchin
and Topped with Iranian Osetra Caviar
Costers del Siurana “Kyrie” Priorat 2000
LOBSTER CHOUCROUTE
Lobster “Choucroute”: Slowly Braised Sauerkraut in Champagne,
Smoked Bacon, Juniper Berries and Pineapple
Riesling Grand Cru “Sommeberg” Domaine Boxier 2000
SHRIMP RAVIOLI
Ravioli of Argentinean Shrimp and Wild Mushrooms; Foie Gras-Truffle
Sauce
Kistler “Les Noisetiers” (Chardonnay) 2002
BLACK BASS
Crispy Chinese Spiced Black Bass in a Peking Duck Bouillon Scented with
Maitake and Enoki Mushrooms
Pommard “Premier Cru” Leroy 1999
“EGG”
Milk Chocolate Pot de Crème, Caramel Foam, Maple Syrup, Maldon
Sea Salt
CHOCOLATE-CASHEW
Dark Chocolate, Cashew and Caramel Tart, Red Wine Reduction, Banana
Malted Rum Milk Chocolate Ice Cream
Maury “Les Vignerons de Maury” 1929
LE BERNARD1N TASTING MENU
($125 per person - $190 with wine pairing per person)
FLUKE
Progressive Tasting of Marinated Fluke; Four Different Ceviches; from
Simple to Complex Combination
Pouilly-Fume “Les Loges” Michel Bailly 2003
LOBSTER
Poached Lobster in a Rich Coconut-Ginger Soup; Mango and Avocado
Gruner Veitliner “Weissenkirchen Smaragd” Prager 2000
HAMACHI TANDOORI
Seared-Rare Yellowtail Marinated in Tandoori Spices; Pickled Cucumber
and Mango Salad
Chôteau Villa Bel-Air 2002
CODFISH
Pan Roasted Codfish, Sautéed Baby Artichokes, Pistachio and Parmesan
in a Sage and Garlic Perfumed Broth
Kumeu River (Chardonnay) 2003
MONKFISH
Oven Roasted Monkfish; Baby Vegetables with Sweet and Sour Pearl Onions;
Lemon-Paprika Sauce
Bode gas Y Viñedos Granja “Remelluri” 2000
CHOCOLATE-PRALINE
Thin Leaves of Ecuadorian Chocolate layered between Hazelnut Biscuit,
Praline Feuilletine
Milk Chocolate Cream, with Sherry soaked Prunes
Pedro Ximenez “Solera” 1927
Both Tasting Menus are Per Table Only
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