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LUNCH MENU Prix Fixe $68
First Course
SIMPLY 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
KAMPACHI
Kampachi Tartare; Cucumber; Pineapple – Citrus Vinaigrette
ORGANIC SCOTTISH SALMON
Organic Scottish and Smoked Salmon; Apple, Celery and Baby Watercress; Jalapeño Emulsion
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 ($95 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
KINDAI MAGURO
(First sustainably raised Japanese Blue Fin Tuna in the world) Seared Blue Fin; Parmesan Crisp and Sun-Dried Tomato; Black Olive Oil
ESCOLAR
White Tuna Poached in Extra Virgin Olive Oil; Sea Beans and Potato Crisps; Light Red Wine Béarnaise
LANGOUSTINE
Baked Langoustine Curry; Lemon-Seaweed Butter
CALAMARI
Sautéed Calamari filled with Sweet Prawns and Shiitake Mushroom; Calamari Consommé
CRAB
Stuffed Zucchini Flowers with Peekytoe Crab; Black Truffle Sauce
BACALAO
Grilled Salted Cod Salad; Arugula – Lemon Confit Pesto; Almond and Chorizo Oil
OCTOPUS
Warm Octopus Salad; Paprika, Lemon Confit and Extra Virgin Olive Oil
SCALLOP
Ultra Rare Scallop – Sake Nage; Lily Bulb Shiso
VEGETABLES
Cauliflower “Couscous”; Warm Salad of Seasonal Vegetables; Argan Oil Vinaigrette
MAIN COURSE
LIGHTLY COOKED
BLACK BASS
Crispy Black Bass; Braised Celery and Parsnip Custard; Iberico Ham-Green Peppercorn Sauce
RED SNAPPER
Bread Crusted Red Snapper; Marinated Heirloom Tomatoes; Basil Scented Tomato Consomme
SKATE
Skate “au bambou”; Cellophane Noodle and Wood Ear Mushroom; Spiced Bamboo Broth
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 Choi 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 ($20 Supplement)
Baked Lobster; Asparagus; Sauce Gribiche
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
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
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