Le Bernardin Restaurant, New York—French, Formal and All About Fish; Top Restaurant in New York by Gourmet Magazine; Top 25 in U.S. by Zagat's; Four Stars from New York Times

Restaurant
Maguy Le Coze
Chef Eric Ripert
Kitchen
Press Clippings
Location
Cookbooks
Lunch Menu
Dinner Menu
Tasting Menu
Dessert Menu



ALMOST RAW

OYSTERS Single Variety or Assortment of Oysters (Six Pieces) KUMAMOTO Marinated Kumamoto Oysters in Shiso-Lemon Extra Virgin Olive Oil TUNA Layers of Thinly Pounded Yellowfin Tuna, Foie Gras and Toasted Baguette, Shaved Chives and Extra Virgin Olive Oil WILD SALMON Wild Alaskan and Smoked Salmon; Apple, Celery and Baby Watercress; Jalapeño Emulsion KANPACHI Kanpachi Tartare Topped with Wasabi Tobiko; Ginger-Coriander Emulsion FLUKE Progressive Tasting of Marinated Fluke: Four different Ceviches; From Simple to Complex Combination SCALLOPS Flash Pickled Scallop Slivers; Sea Beans, Cucumber and Pink Radishes TUNA Seared and Marinated Yellow Fin Tuna "Sandwich"; Ginger, Lime and Olives CAVIAR ($90 Supplement) Organically Grown Farm-Raised Osetra MESCLUN SALAD Salad of the Day's Market Herbs and Vegetables with Balsamic-Shallot Vinaigrette CONCH Thinly Sliced Conch Marinated Peruvian Style; Dried Sweet Corn

BARELY TOUCHED

FOIE GRAS Foie Gras Terrine; Dashi "en gelée"; Mâche-Hijiki Seaweed Salad CALAMARI Sautéed Calamari Filled with Sweet Prawns and Wood Ear Mushroom; Calamari Consommé SEA URCHIN - CAVIAR ($90 Supplement) Warm Sea Urchin Ravioli; Osetra Caviar; Sea Urchin Emulsion CRAB Warm Peekytoe-Maryland Lump "Crab Cake"; Shaved Cauliflower; Dijon Mustard Emulsion HAMACHI Seared-Rare Hamachi Marinated in Spicy Moroccan Berbère Spices; Pickled Cucumber and Mango Salad BACALAO Grilled Salted Cod Salad; Avocado, Romaine, Aged Jerez Vinegar and Extra Virgin Olive Oil LANGOUSTINE Spicy Langoustine Sambal; Chayote and Pear Julienne OCTOPUS Braised Baby Octopus; Black Trumpet-Truffle Purée; Herb de Provence Infused Red Wine-Ink Sauce MUSHROOM Slowly Braised Porcini and Oyster; Asparagus and Baby Leek

LIGHTLY COOKED

RED SNAPPER Pan Roasted Red Snapper; Sautéed Pea Shoots; Gingered-Lemon-Scallion Broth SKATE Grilled Skate; Mango-Jalapeño Salad; Bourbon, Lime and Guajillo Pepper Broth SURF AND TURF White Tuna and Seared Japanese Kobe Beef "Korean BBQ Style"; Fresh Kimchi; Lemon Brown Butter Emulsion CODFISH Sautéed Codfish; Stuffed Sweet Pepper and Celery-Tandoori-Yogurt Sauce MONKFISH Pan Roasted Monkfish; Truffled Potato Emulsion; Red Wine-Brancy Sauce WILD SALMON Barely Cooked Wild Alaskan Salmon; Daikon, Snow Peas and Enoki Salad; Sweet Pea-Wasabi Sauce HALIBUT Poached Halibut; Marinated Grapes and Cherry Tomatoes, Pickled Shallot; Verjus-Lemon Grass Infusion WILD STRIPED BASS - FIJI SHRIMP Baked Shrimp and Striped Bass; Confit Tomato Agnolotti; Bouillabaisse Consommé and Curry Emulsion LOBSTER ($12 Supplement) Baked Lobster; Wilted Romaine, Squash and Candied Ginger; Port and Tamarind Reduction BLACK BASS Masala Spiced Crispy Black Bass; Peking Duck-Green Papaya Salad in a Rich Ginger-Cardamom Broth TURBOT Organic Chilean Turbot; Shiso-Maitake Salad; Lemon-Miso Broth RED SNAPPER Whole Red Snapper Baked in Rosemary and Thyme Salt Crust, Extra Virgin Olive Oil and a Casserole of the Day's Market Vegetables (Please Allow 24 Hours Notice; Two Person Minimum) Le Bernardin will not serve Chilean Sea Bass, Black Grouper, or Blue Fin Tuna in support of NRDC and Sea Webs educational efforts to speed the recovery of this endangered species.

UPON REQUEST

SQUAB Pan Roasted Squab Stuffed with Truffle, Soft Polenta and Armagnac Scented Jus LAMB Pan Roasted Rack of Lamb; Sunchoke Purée; Natural Jus KOBE BEEF ($150 Supplement) Seared Japanese Kobe Beef; Truffled Herb Salad (8 Ounces) PASTA Black Truffle Tagliatelle, Preserved Lemon and Aged Parmesan

Prix Fixe $107