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DINNER MENU Prix Fixe $109
ALMOST RAW
OYSTERS
Single Variety or Assortment of Oysters (Six Pieces)
KUMAMOTO
Progressive Tasting of Kumamoto Oysters “en gelée”; From Light and Refreshing to Complex and Spicy
HAMACHI
Marinated Hamachi Vietnamese Style; Nuoc Mam Vinaigrette
ORGANIC SCOTTISH SALMON
Organic Scottish and Smoked Salmon; Apple, Celery and Baby Watercress; Jalapeño Emulsion
KAMPACHI
Kampachi Tartare; Cucumber; Pineapple – Citrus Vinaigrette
FLUKE
White Soy-Yuzu Marinated Fluke; Seaweed and Spiced “Rice Crispies”
BLACK BASS
Black Bass Tartare Mediterranean Style; Olives, Citrus, Fennel and Marjoram
GEODUCK
Thinly Sliced Geoduck Marinated Peruvian Style; Dried Sweet Corn
CAVIAR
Organically Grown Farm-Raised Osetra ($90 Supplement per ounce)
Wild Iranian Osetra Caviar ($200 Supplement per ounce)
SALMON-CAVIAR ($45 Supplement)
Thinly Pounded Smoked Salmon Carpaccio; Toasted Brioche and Caviar
MESCLUN SALAD
Salad of the Day’s Market Herbs and Vegetables with Balsamic-Shallot Vinaigrette
BARELY TOUCHED
SEAFOOD SALAD
Marinated Shrimp, Calamari, Octopus and Lobster in Citrus Vinaigrette; Honeydew – Cucumber Gelee; Wasabi Emulsion
ESCOLAR
White Tuna Poached in Extra Virgin Olive Oil; Sea Beans and Potato Crisps; Light Red Wine Béarnaise
CALAMARI
Sautéed Calamari filled with Sweet Prawns and Shiitake Mushroom; Calamari Consommé
SEA URCHIN
Sea Urchin Risotto; Toasted Nori; Urchin – Citrus Emulsion
LOBSTER
Warm Lobster Carpaccio; Heart of Palm; Orange Vinaigrette
CRAB
Stuffed Zucchini Flowers with Peekytoe Crab; Black Truffle Sauce
KINDAI MAGURO
(First sustainably raised Japanese Blue Fin Tuna in the world) Seared Blue Fin; Parmesan Crisp and Sun-Dried Tomato; Black Olive Oil
BACALAO
Grilled Salted Cod Salad; Arugula – Lemon Confit Pesto; Almond and Chorizo Oil
LANGOUSTINE
Baked Langoustine; Lemon-Seaweed Butter
OCTOPUS
Warm Octopus Salad; Paprika, Lemon Confit and Extra Virgin Olive Oil
SCALLOP
Ultra Rare Scallop – Sake Nage; Lily Bulb and Shiso
VEGETABLES
Cauliflower “Couscous”; Warm Salad of Seasonal Vegetables; Argan Oil Vinaigrette
LIGHTLY COOKED
RED SNAPPER
Bread Crusted Red Snapper; Marinated Heirloom Tomatoes; Basil Scented Tomato Consomme
SKATE
Skate “au bamboo”; Cellophane Noodle and Wood Ear Mushroom; Spiced Bamboo Broth
SURF AND TURF
Escolar and Seared Kobe Beef; Sea Bean Salad and Eggplant Fries; Mr. Kaufman’s Pesto and Anchovy Sauce
CODFISH
Baked Codfish; Green Mango Salad; Red Lentil Stew; Yogurt Sauce
MONKFISH
Pan Roasted Monkfish; Israeli Couscous Tabbouleh; Black Garlic and Persian Lemon Sauce
ORGANIC SCOTTISH SALMON
Barely Cooked Organic Scottish Salmon; Water Chestnuts and Pea Tendrils; Gingered Baby Bok Choy and Citrus Emulsion
HALIBUT
Poached Halibut; Baby Brussel Sprouts; Sea Urchin – Mustard Sauce
WILD STRIPED BASS - LANGOUSTINE
Baked Langoustine and Striped Bass; Confit Tomato Agnolotti; Bouillabaisse Consommé and Curry Emulsion
LOBSTER ($12 Supplement)
Baked Lobster; Asparagus; Sauce Gribiche
BLACK BASS
Crispy Black Bass; Braised Celery and Parsnip Custard; Iberico Ham-Green Peppercorn Sauce
MAHI MAHI
Grilled Mahi Mahi; Potato – Saffron Emulsion and Picholine – Fennel Salad
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, Grouper, Shark, Sword, Wild Blue Fin Tuna in support of Oceana, 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
Roasted Rack of Lamb; Spicy Mustard – Mint Persillade; Cauliflower, Apricot and Almond
KOBE BEEF ($150 Supplement)
Seared Japanese Kobe Beef; Truffled Herb Salad (8 Ounces)
PASTA
Buffalo Mozzarella Tortellini; Wild Mushroom Consommé; Nettle; Parmesan Emulsion
Chef Eric Ripert
LE BERNARDIN TASTING MENU
($135 per person - $220 with wine pairing per person)
FLUKE
White Soy-Yuzu Marinated Fluke; Seaweed and Spiced “Rice Crispies”
Sauvignon Blanc, Mudd Vineyard – Channing Daughters, Long Island 2007
SCALLOP
Ultra Rare Scallop – Sake Nage; Lily Bulb and Shiso
Gelber Muskateller, Steirische KLassik – Neumeister, Styria 2007
ORGANIC SCOTTISH SALMON
Barely Cooked Organic Scottish Salmon; Water Chestnuts and Pea Tendrils; Gingered Baby Bok Choy and Citrus Emulsion
Riesling "Mineral" – Emrich Schonleber, Nahe 2007
SKATE
Skate "au bambou"; Cellophane Noodle and Wood Ear Mushroom; Spiced Bamboo Broth
Pinot Noir – Flowers, Sonoma Coast 2006
MONKFISH
Pan Roasted Monkfish; Israeli Couscous Tabbouleh; Black Garlic and Persian Lemon Sauce
Carbernet Sauvignon, Gustavo Thrace, Napa 2004
PANNA COTTA
Greek Yogurt Panna Cotta, Pomegranate Pearls and Sorbet, Lemon Cream, Orange Peel, Mint
Castelnau de Suduiraut, Sauternes 2001
WARM CHOCOLATE
Warm Amedei “Chuao” Chocolate, Malted Rum Milk Chocolate Ice Cream
Pedro Ximenez Solera 1927, Alvear, Spain NV
CHEF'S TASTING MENU
($185 per person - $325 with wine pairing per person)
SALMON-CAVIAR
Thinly Pounded Smoked Salmon Carpaccio; Toasted Brioche and Caviar
Ginja Shizuku – Divine Droplets, Junmai Daiginjo Sake
KINDAI MAGURO
(First sustainably raised Japanese Blue Fin Tuna in the world) Seared Blue Fin; Parmesan Crisp and Sun-Dried Tomato; Black Olive Oil
Godello – Vina Godeval, Valdeorras 2006
CALAMARI
Sauteed Calamari filled with Sweet Prawns and Shiitake Mushroom; Calamari Consomme
Chablis, Champs Royaux – William Fevre 2007
LOBSTER
Baked Lobster; Asparagus; Sauce Gribiche
Blaufränkisch "Brandkraften" Wenzel, Neusiedlersee-Hügelland, Austria 2002
ESCOLAR
White Tuna Poached in Extra Virgin Olive Oil; Sea Beans and Potato Crisps; Light Red Wine Béarnaise
Nuits Saint-Georges, Vieilles Vignes, Daniel Rion 2003
BLACK BASS
Crispy Black Bass; Braised Celery and Parsnip Custard; Iberico Ham Green Peppercorn Sauce
Rioja, Reserve ‘Vina Ardanza’, La Rioja Alta 2000
FIG
Roasted Fig, Goat Cheese Parfait, Hazelnut, Red Wine Caramel, Bacon Ice Cream
Muscat de Beaumes de Venise, Gabriel Meffre, Rhone Valley 2006
CHOCOLATE-OLIVE OIL
Dark Amedei Chocolate Ganache, Toasted Bread, Extra Virgin Olive Oil, Maldon Sea Salt
Zinfandel "Late Harvest" – Dashe Cellars, Dry Creek Valley 2006
DESSERTS
CHOCOLATE-PEANUT
Dark Chocolate, Peanut and Caramel Tart, Meyer Lemon Purée, Peanut Powder, Praline-Citrus Sorbet
CHOCOLATE-SWEET POTATO
Dark Amedei Chocolate Ganache, Sweet Potato Pearls and Sorbet, Pistachio, Palm Sugar, Vanilla Salt
FIG
Roasted Fig, Goat Cheese Parfait, Hazelnut, Red Wine Caramel, Bacon Ice Cream
WALNUT
Caramelized Walnut Nougat Glacé, Muscat Grape Coulis, Tuile Craquante
HAZELNUT
Gianduja Cream, Oregon Hazelnuts, Honey, Banana, Brown Butter Ice Cream
YUZU
Yuzu Parfait, Meringue, Green Tea Biscuit and Ice Cream
PANNA COTTA
Greek Yogurt Panna Cotta, Pomegranate Pearls and Sorbet, Lemon Cream, Orange Peel, Mint
CARROT
Rum Scented Carrot Cake, Golden Raisins, Sicilian Pistachio, Condensed Milk Ice Cream
CHEESE
Assortment of Cheeses "4 pieces" ($20 Supplement)
ICE CREAM
Vanilla
Malted Rum Milk Chocolate
SORBET
Pineapple Buttermilk
Blood Orange
Coconut
Mandarin
Coffee $5
Cappuccino $6
Espresso $5
Herbal Tea $6
TEA SELECTION
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 scenting and vanilla flavour with notes of Chinese and Vietnamese Black tea
City Harvest Green
Chinese and Indian green tea with apple and jasmine
Michael Laiskonis, Executive Pastry Chef
Jose Almonte, Pastry Chef |
