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

GAMBERONI ROSSO

Shrimp Tartare; Lemon-Saffron Emulsion

STRIPED BASS

Striped Bass Tartare; 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; Confetti Cauliflower, Dijon Mustard-Citrus Sauce

MESCLUN SALAD

Market Herbs, Seasonal Vegetables, Truffle Vinaigrette

SECOND COURSE

barely touched

SALMON-CAVIAR

Slowly Baked Salmon; Royal Osetra Caviar, Horseradish Emulsion 

($50 Supplement)

BLACK COD "NOBU SAN"

Miso Glazed Black Cod; Baby Turnip-Yuzu Kosho Salad, Citrus-Olive Oil Dressing

RED SHRIMP

Shellfish Medley; Dashi Custard, Spiced Shrimp Consommé

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; Parmesan Risotto, 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; Stuffed Squash, Burmese Nut Medley, 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; Foie Gras-Cabbage Confit, Wild Mushroom Bouillon

MERLUZA

Pan Roasted Merluza; Stuffed Baby Sweet Peppers, Lobster Gumbo Sauce

HIRAMASA

Grilled Hiramasa; Cabbage Filled with Wild Mushroom, Red Wine Bordelaise

upon request 

FILET MIGNON

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

DUCK

Sautéed Duck Breast; Stuffed Patty Pan Squash, Port-Tamarind Sauce

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.

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