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CHEF'S TASTING MENU
($180 per person - $320 with wine pairing per person) |
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CONCH
Thinly Sliced Conch Marinated Peruvian Style; Dried Sweet Corn
Domaine Jean Collet, Chablis Vieilles Vignes 2005
SEA URCHIN - CAVIAR
Warm Sea Urchin Ravioli; Osetra Caviar; Sea Urchin Emulsion
Kistler, Chardonnay "Les Noisetiers" Sonoma Coast 2005
HALIBUT
Poached Halibut; Marinated Grapes and Cherry Tomatoes; Pickled Shallot; Verjus-Lemon Grass Infusion
Château Smith Haut Lafitte, Pessac-Leognan 2002
WILD SALMON
Barely Cooked Wild Alaskan Salmon; Daikon, Snow Peas and Enoki Salad; Sweet Pea-Wasabi Sauce
Muscat Grand Cru Speigel, Jean Pierre Dirler, Alsace 2003
SURF AND TURF
White Tuna and Seared Japanese Kobe Beef "Korean BBQ Style"; Fresh Kimchi; Lemon Brown Butter Emulsion
Domaine Serene, Syrah "Rockblock", Rogue Valley Oregon 2002
LOBSTER
Baked Lobster; Wilted Romaine, Squash and Candied Ginger; Lobster, Port and Tamarind Reduction
Muga, Prado Enea Gran Reserva, Rioja 1998
"EGG"
Milk Chocolate Pot de Crème, Caramel Foam, Maple Syrup Maldon Sea Salt
CHOCOLATE-CORN
Soft Chocolate Ganache and Sweet Corn in Three Textures: Crunchy Corn and Hazelnut Base, Corn Sorbet, and Corn Tuile
Alvear, Pedro Ximenez Solera 1927, Montilla Morilles
Per Table Only |
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LE BERNARDIN TASTING MENU
($135 per person - $220 with wine pairing per person) |
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TUNA
Layers of Thinly Pounded Yellowfin Tuna, Foie Gras and Toasted Baguette, Shaved Chives and Extra Virgin Olive Oil
Luc Massy, Dezaley Grand Cru "Chemin de Fer" Vaud 2001
CRAB
Warm Peekytoe-Maryland Lump "Crab Cake"; Shaved Cauliflower; Dijon Mustard Emulsion
Muscat Grand Cru Spiegel, Jean Pierre Dirler, Alsace 2003
CALAMARI
Sautéed Calamari Filled with Sweet Prawns and Wood Ear Mushroom; Calamari Consommé
Grüner Veltliner Federspiel, Emmerich Knoll, Wachau Austria 2005
CODFISH
Sautéed Codfish; Stuffed Sweet Pepper and Celery-Tandoori-Yogurt Sauce
Mas de Daumas Gassac, Languedoc 2006
MONKFISH
Pan Roasted Monkfish; Truffled Potato Emulsion; Red Wine-Brandy Sauce
Flowers, Pinot Noir "Andreen Gale" Sonoma Coast 2004
PANNA COTTA
Buttermilk Panna Cotta, Palm Sugar Gelée, Mission Fig Purée
BLOOD ORANGE
Vanilla Yogurt Mousse, Rhubarb-Citrus Compote, Blood Orange Sorbet and Coulis
Petri, Scheurebe Beerenauselese, Pfalz 1994
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Per Table Only
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CITY HARVEST MENU
($40 per person - $5 donated to City Harvest) |
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FLUKE
Slivers of Fluke; Chinese Chive Buds, Extra Virgin Olive Oil and Lemon
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COD
Sautéed Cod; Broccoli Rabe, Chorizo Oil and Roasted Garlic Cream
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MILK CHOCOLATE
Light Milk Chocolate Mousse; 'Cinnamon Toast' Ice Cream, Maple Crème Anglaise, Honey Wheat Tuile
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In times of strife, charities are hit the hardest. City Harvest, a food rescue organization is currently struggling to fulfill its mission of feeding hungry New Yorkers. For this reason, Le Bernardin will donate five dollars from each "City Harvest Lunch" to this organization. |
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