first course

Almost Raw

caviar

Royal Osetra Caviar ($145 Supplement per ounce)

oysters

Single Variety or Assortment of Oysters (Six Pieces)

oyster-uni

Sea Urchin-Oyster Medley; Nori Cracker; Seaweed Gelée

tuna

Layers of Thinly Pounded Yellowfin Tuna; Foie Gras, Toasted Baguette, Chives

hamachi

Hamachi Sashimi; Pickled Mushroom and Watermelon Radish, Citrus Dashi

montauk shrimp

Shrimp Tartare; Lemon-Saffron Emulsion

STRIPED BASS

Striped Bass Tartare; Cucumber-Rhubarb Salad, Orange and Pink Peppercorn Vinaigrette

BLUEFIN TUNA-CAVIAR

Nori Crisp; Bluefin Tuna Tartare and Osetra Caviar, Seaweed Emulsion
($50 Supplement)

red snapper

Kombu Cured Snapper; Fresh Heart of Palm, Calamansi Vinaigrette

scallop

Scallop Carpaccio; Pickled Vegetables, Yuzu-Ginger Broth

crab

Peekytoe Crab Salad; Fresh Heart of Palm, Dijon Mustard-Citrus Sauce

mesclun salad

Market Herbs, Seasonal Vegetables, Truffle Vinaigrette

Barely Touched



selmon-caviar

Slowly Baked Salmon; Royal Osetra Caviar, Horseradish Emulsion

($50 Supplement)

japanese madai

Baked Madai; Fennel-Olive and Citrus Medley, Sauce Barigoule

montauk shrimp

Seared Shrimp; Fennel Mousseline, Sauce Bouillabaisse

TUNA

Seared Yellowfin Tuna; Truffled Herb Salad, Soy-Ginger Vinaigrette

SCALLOP-SEA URCHIN

Warm Scallop and Uni; Seaweed-Lemon Marinière Broth 

SEPIA

Grilled Cuttlefish; Squid Ink Tagliolini, Scampi Emulsion

TROUT

Warm Smoked Sea Trout; Verjus-Fine Herbs Emulsion

LOBSTER

Steamed Lobster; Kumquat and Charred Cucumber, Spiced Shellfish-Citrus Broth

ARTICHOKE

Warm Artichoke; Petite Mâche Salad, Black Truffle Vinaigrette

MAIN COURSE

Lightly Cooked

DOVER SOLE

Pan Seared Dover Sole; Romanesco and Cauliflower Florets, Toasted Almonds, Soy-Lime Emulsion
($28 Supplement)

SALMON

Barely Cooked Salmon; Root Vegetables Parisienne, Leek-Truffle Marinière

SKATE

Tamarind Glazed Skate Wing; Green Papaya Salad, Spiced Pho Broth

RED SNAPPER

Baked Snapper; Toasted Nori Rice, Coconut-Green Curry Sauce

LOBSTER

Poached Lobster; Glazed Salsifis, White Balsamic-Tarragon "Béarnaise"

BLACK BASS

Crispy Black Bass; Bayaldi Pinwheels, Preserved Lemon-Smoky Pimentón Sauce

HALIBUT

Steamed Halibut; Baby Vegetables, Jus de Viande

STRIPED BASS

Slowly Baked Striped Bass; Foie Gras-Cabbage Confit, Wild Mushroom Emulsion 

HIRAMASA

Grilled Hiramasa; Roasted Maitake, Bone Marrow-Red Wine Bordelaise

Upon RequesT

FILET MIGNON

Pan Roasted Filet Mignon; Celeriac “Bone Marrow”, Red Wine-Shallot Sauce

LAMB

Sautéed Rack of Lamb; Stuffed Baby Romaine, Sauce Périgord

PASTA

Wild Mushroom Tagliatelle; Black Truffle Sauce

RED SNAPPER

Whole Red Snapper Baked in Fresh Herbes de Provence-Salt-Crust, Byaldi Gratin
(For Two; $25 Supplement per person; Please request at least 24 Hours in advance by calling 212-554-1515 or email reservations@le-bernardin.com)

—

Le Bernardin is committed to purchasing and serving responsibly sourced Seafood without compromising the future of our Oceans. Menu pricing is subject to change. If you have a food allergy, please notify us.

dining room

lounge

chef's tasting

vegetarian perigord truffle

lunch

dessert