Lunch
Prix Fixe $215 - 4 Courses
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)
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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.
first course
almost row
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
barely touched
selmon-caviar
Slowly Baked Salmon; Royal Osetra Caviar, Horseradish Emulsion
($50 Supplement)
BLACK COD "NOBU SAN"
Miso Glazed Black Cod; Summer Roll, 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
Poached Lobster; Glazed Salsifis, White Balsamic-Tarragon “Béarnaise”
ARTICHOKE
Warm Artichoke; Tomato Compote, Black Truffle Vinaigrette
MAIN COURSE
lightly cooked
DOVER SOLE
Pan Seared Dover Sole; Romanesco and Cauliflower Florets, Toasted Almonds, Soy-Lime Emulsion
($38 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
BLACK BASS
Crispy Black Bass; Bayaldi Pinwheels, Preserved Lemon-Smoky Pimentón Sauce
HALIBUT
Steamed Halibut; Foie Gras-Cabbage Confit, Wild Mushroom Bouillon
STRIPED BASS
Slowly Baked Bass; Baby Vegetables, Red Wine Nage Emulsion
HIRAMASA
Grilled Hiramasa; Zucchini Flower Filled with Wild Mushroom, Red Wine Bordelaise
upon request
FILET MIGNON
Pan Roasted Filet Mignon; Celeriac “Bone Marrow”, Red Wine-Shallot Sauce
($25 Supplement)
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
(Please Allow 24 Hours Notice, For Two $25 Supplement per person)
Le Bernardin is committed to purchasing and serving responsibly sourced Seafood without compromising the future of our Oceans. If you have a food allergy, please notify us.
Prix Fixe $137 - 3 Courses