Le Bernardin New York NY

LUNCH

Prix Fixe $93 – 3 courses

FIRST COURSE

almost raw

CAVIAR

Royal Oistra Caviar ($165 Supplement per ounce)
Golden Imperial Caviar ($155 Supplement per ounce)

TUNA-CAVIAR

Layers of Thinly Pounded Yellow fin Tuna; Osetra Caviar, Black Pepper Crisp, Lemon Crème Fraîche ($50 Supplement)

OYSTERS

Single Variety or Assortment of Oysters (Six Pieces)

GEODUCK

Thinly Shaved Geoduck; Pickled Vegetables, Wasabi Salsa Verde

TUNA-URCHIN

Yellowfin Tuna Tartare; Sea Urchin Toast, Jus de Viande

RED SNAPPER

Red Snapper Slivers; Asian Pear, Akinori, Kimchi Emulsion

STRIPED BASS

Striped Bass Truffled Tartare; Périgord Vinaigrette

FLUKE

Marinated Fluke Slivers; Cured Cucumber, Dill-Yuzu Infused Apple Broth

SALMON

Salmon Sashimi; Pickled Onion, Baby Cucumber Flowers, Amahari-Argan Oil

HIRAMASA

Flash-Cured Hiramasa Sashimi; Sea Lettuce and Radishes, Yuzu-Champagne Emulsion

MESCLUN SALAD

Market Herbs and Seasonal Vegetables; Truffle Vinaigrette

barely touched

SCALLOP

Warm Scallop; Lemongrass-Ginger Lime Broth

LANGOUSTINE

Warm Langoustine; Seaweed-Mushroom Salad, Dashi Broth

CRAB

Warm Peekytoe Crab; Guajillo-Corn Mousseline, Lobster Coral Emulsion

OCTOPUS

Braised Octopus; Chicken “Skin” Chicharrónes, Orange-Sake Flavored Consomme

SEPIA

Sautéed Sepia “Ribbons;” Squid Ink Risotto, Saffron Mussel Broth

BACALAO

Lightly Salted Grilled Merluza; Lima Bean-Citrus Mousseline; Zucchini-Parmesan Sauce Vierge

LOBSTER

Grilled Lobster “Mi-Cuit;” Charred Scallions, Sea Urchin Sauce Américaine

SEA TROUT

Seared Tasmanian Sea Trout; Charred Tomato Chutney, Lemon-Tandoori Olive Oil

ARTICHOKE

Warm Artichoke Panaché; Spring Vegetable Risotto, Black Truffle Vinaigrette

MAIN COURSE

lightly cooked

DOVER SOLE

Sautéed Dover Sole; Almonds, Chanterelles, Peas, Soy-Lime Emulsion ($29 Supplement)

HIRAMASA

Seared Hiramasa; Baby Shrimp, Calamari, Lemongrass-Infused Bouillon

MONKFISH

Pan-Roasted Monkfish; Wild Mushroom Stuffed Cabbage, Bacon Jus

BLACK BASS

Sautéed Black Bass; Maitake-Bone Marrow, Bordelaise Sauce

SKATE

Poached Skate; Green Papaya-Squash Aromatic Medley,Thai Shellfish Broth

HALIBUT

Poached Halibut; Pickled Beets, Horseradish Marinière

STRIPED BASS

Baked Striped Bass; Heart of Palm Panaché, Red Wine-Ginger Sauce

SALMON

Barely Cooked Faroe Islands Salmon; Black Truffle Pot-au-Feu

LOBSTER

Glazed Maine Lobster; Grilled Romaine, Pickled Citrus, Green Peppercorn Sauce ($18 Supplement)

upon request

FILET MIGNON

Pan Roasted Filet Mignon; Oxtail Ravioli, Natural Jus

RED SNAPPER

Whole Red Snapper Baked in Fresh Herbes de Provence-Salt Crust, Byaldi Gratin (Please Allow 24 Hours Notice, For Two)

Le Bernardin is committed to purchasing and serving responsibly sourced Seafood without compromising the future of our Oceans.

DINNER

Prix Fixe $165 – 4 Courses

FIRST COURSE

almost raw

CAVIAR

Royal Osetra Caviar ($165 Supplement per ounce)
Golden Imperial Caviar ($155 Supplement per ounce)

TUNA-CAVIAR

Layers of Thinly Pounded Yellowfin Tuna ; Osetra Caviar, Black Pepper Crisp, Lemon Crème Fraîche
($50 Supplement)

OYSTERS

Single Variety or Assortment of Oysters (Six Pieces)

GEODUCK

Thinly Shaved Geoduck; Pickled Vegetables Wasabi Salsa Verde

TUNA-URCHIN

Yellowfin Tuna Tartare; Sea Urchin Toast, Jus de Viande

STRIPED BASS

Striped Bass Tartare; Périgord Vinaigrette

RED SNAPPER

Red Snapper Slivers; Asian Pear, Akinori, Kimchi Emulsion

FLUKE

Marinated Fluke Slivers; Cured Cucumber, Dill-Yuzu Infused Apple Broth

SALMON

Salmon Sashimi; Pickled Onion, Baby Cucumber Flowers, Amahari-Argan Oil

HIRAMASA

Flash-Cured Hiramasa; Sea Lettuce and Radishes, Yuzu-Champagne Emulsion

MESCLUN SALAD

Market Herbs and Seasonal Vegetables, Truffle Vinaigrette

 

barely touched

LOBSTER

Grilled Lobster “Mi-Cuit;” Charred Scallions, Sea Urchin Sauce Américaine

SEPIA

Sautéed Sepia “Ribbons;” Squid Ink Risotto, Saffron Mussel Broth

SCALLOP

Warm Scallop; Lemongrass-Ginger Lime Broth

SEA TROUT

Seared Tasmanian Sea Trout; Charred Tomato Chutney, Lemon-Tandoori Olive Oil

BACALAO

Lightly Salted Grilled Merluza; Lima Bean-Citrus Mousseline, Zucchini-Parmesan Sauce Vierge

LANGOUSTINE

Warm Langoustine; Seaweed-Mushroom Salad, Dashi Broth

CRAB

Warm Peekytoe “Crab;” Guajillo-Corn Mousseline, Lobster Coral Emulsion

OCTOPUS

Braised Octopus; Chicken “Skin” Chicharrónes, Orange-Sake Flavored Consomme

ARTICHOKE

Warm Artichoke Panaché; Vegetable Risotto, Black Truffle Vinaigrette

MAIN COURSE

lightly cooked

DOVER SOLE

Sautéed Dover Sole; Almonds, Chanterelles, Soy-Lime Emulsion ($22 Supplement)

HIRAMASA

Seared Hiramasa; Baby Shrimp, Calamari, Lemongrass-Infused Bouillon

MONKFISH

Pan-Roasted Monkfish; Wild Mushroom Stuffed Cabbage, Bacon Jus

SKATE

Poached Skate; Green Papaya-Squash Aromatic Medley, Thai Shellfish Broth

HALIBUT

Poached Halibut; Pickled Beets, Horseradish Marinière

HAWAIIAN WALU-JAPANESE WAGYU

Grilled Walu and Seared Wagyu; Roasted Squash Roll, Spiced Red Wine Sauce

BLACK BASS

Sautéed Black Bass; Maitake-Bone Marrow, Bordelaise Sauce

SALMON

Barely Cooked Faroe Islands Salmon; Black Truffle Pot-au-Feu

STRIPED BASS

Baked Striped Bass; Heart of Palm Panaché; Red Wine-Ginger Sauce

LOBSTER

Glazed Maine Lobster; Grilled Romaine, Pickled Citrus, Green Peppercorn Sauce

upon request

LAMB

Roasted Rack of Lamb; Truffled Orecchiette “Merguez Bolognese,” Harissa-Lemon Confit Emulsion

FILET MIGNON

Pan Roasted Filet Mignon; Oxtail Ravioli, Natural Jus

RED SNAPPER

Whole Red Snapper Baked in Fresh Herbes de Provence-Salt Crust, Byaldi Gratin (Please Allow 24 Hours Notice, For Two)

Le Bernardin is committed to purchasing and serving responsibly sourced Seafood without compromising the future of our Oceans.

DESSERT

HAZELNUT

Golden Hazelnut Sphere, Frangelico Mousse, Praline Ice Cream

“TRUFFLE”

“Truffle Vacherin,” Hazelnut Black Truffle Riz Au Lait, Tahitian Vanilla Ice Cream

APPLE

Brown Butter Mousse, Apple Confit, Armagnac Sabayon

PEAR

Roasted Pear Williams, Yuzu Custard, Yogurt Sorbet

MONT BLANC

Chestnut Cremeux, Rum Caramel Mousse, Tahitian Vanilla Ice Cream

TROPICAL FRUIT

Exotic Fruit “Pavlova,” Pineapple-Vanilla Ice Cream, Coconut Granité

BABA AU RHUM

Whipped Caramelized Honey, Tahitian Vanilla Ice Cream

PEANUT

“PB & J Doughnut,” Huckleberry Preserve, Peanut Butter Cremeux

ICE CREAM

Selection of Four:

Praline
Tahitian Vanilla
Coffee Caramel
Peruvian Chocolate

SORBET

Selection of Four:
Raspberry
Pear
Citrus-Coconut
Clementine

CHEESE

($34 Supplement)

An assortment of Cheeses “4 pieces”


Coffee $6 Cappuccino $9 Espresso $7

Teas $8