Looking for restaurants open on Thanksgiving or restaurants open on Christmas?

le Bernardin Menu

Return to le Bernardin

Prix-Fixe

$140 - 4 courses

Almost Raw

Caviar - royal osetra caviar ($130 supplement per ounce), golden imperial caviar ($145 supplement per ounce)
Oysters - single variety or assortment of oysters (six pieces)
Oyster - chilled beausoleil oysters; sea grape and pickled shallot, "seaweed water" gelée
Hamachi - flash marinated hamachi; rice crispy, gochujang sake vinaigrette
Tuna - yellowfin tuna carpaccio; iberico ham "chutney," sea beans, lemon-extra virgin olive oil
Striped Bass - wild striped bass tartare; jicama salad, champagne-mango emulsion
Snapper - flash marinated snapper slivers; citrus-jalapeño vinaigrette
King Fish - king fish sashimi; heirloom tomatoes, basil-tamari vinaigrette
Geoduck - thinly shaved "giant clam," wasabi tobiko; lime dressing
Fluke - slivers of fluke; ponzu-chimichurrri sauce
Salmon - wild salmon tartare; harissa aoili, saffron pickled shallots, charred lemon vinaigrette
Mesclun Salad - salad of the day's market herbs and vegetables with balsamic-shallot vinaigrette

Barely Touched

King Fish-Caviar - warm king fish "sashimi;" osetra caviar, light marinière broth ($45 supplement)
Octopus - warm octopus "carpaccio;" leek compote, peruvian anticucho sauce
Lobster - lacquered lobster tail; herb spring roll, lemongrass consommé
Scallop - barely cooked scallop; brown butter dashi
Sea Trout - ultra rare smoked sea trout; pickled red onion citrus-miso emulsion
Bacalao "Serenata" - lightly salted grilled cod; avocado, yucca and pepper escabeche
Crab - warm peekytoe maryland lump crab; shaved heirloom cauliflower, mustard emulsion
Calamari - charred calamari; spicy espelette pepper jam, sauce basquaise
Tuna - warm pistachio crusted yellowfin tuna; harissa-carrot sauce vierge
Artichoke - warm artichoke panaché; vegetable risotto, lemon emulsion
Langoustine - pan roasted langoustine; foie gras soubise, aged sherry-verjus vinaigrette

Main Course

Lightly Cooked

Dover Sole - sautéed dover sole; "almond-pistachio barberry golden basmati," chardonnay-shallot emulsion ($15 supplement)
Black Bass - crispy black bass; wood ears and water chestnuts, black truffle hot and sour pot au feu
Monkfish - pan roasted monkfish; sautéed cepes, pearl onions à la crème, paprika sauce
Merluza - spanish merluza; aki nori, "razor clam spring chowder"
Cod - baked cod; baby beets, grapes and young leeks, red-wine verjus sauce
Striped Bass - wild striped bass; zucchini caponata, merlot-black olive emulsion
Skate - poached skate; braised daikon, charred scallion jam, lemon confit-kimchi broth
Salmon - barely cooked wild salmon; snow peas, shitake-matsutake dashi
Snapper - baked snapper; charred green tomatoes, baja style shrimp sauce
White Tuna-Kobe Beef - grilled escolar and seared wagyu beef; fresh kimchi, asian pear, soy-citrus emulsion
Halibut - poached halibut; manila clams, morel and seasonal vegetable medley
Lobster - pan roasted lobster; baby leeks, sunchoke purée, red wine "sauce américaine"

Upon Request

Duck - crispy duck breast; snow peas, sour cherry sauce
Lamb - roasted rack of lamb; tabouleh, raita, black garlic scented jus
Filet Mignon - pan roasted filet mignon; wasabi pea puree, wild mushrooms, natural jus
Red Snapper - whole red snapper baked in fresh herbes de provence-salt crust, byaldi gratin (please allow 24 hours notice, for two)

Disclaimer: Always check with the business for pricing and availability of menu items. SinglePlatform is not responsible for menu or pricing changes, but the information is believed to be accurate when posted. Listing of a menu does not mean that there is any affiliation, endorsement or sponsorship between SinglePlatform and the listed business.