Le Bernardin - New York City Restaurants

Royal Osetra Caviar ($120 Supplement per ounce) Golden Imperial Caviar ($135 Supplement per ounce)

Single Variety or Assortment of Oysters (Six Pieces)

Chilled Beausoleil Oysters; Sea Grape and Pickled Shallot "Seaweed Water" Gelée

Thinly Shaved "Giant Clam" Wasabi Tobiko; Lime Dressing

Layers of Thinly Pounded Yellowfin Tuna, Foie Gras and Toasted Baguette, Chives and Extra Virgin Olive Oil

Wild Striped Bass Tartare; Jicama Salad, Champagne-Mango Emulsion

Slivers of Scottish Salmon; Baby Radish "Salad", Tomatillo-Mezcal Nage

Nantucket Bay Scallops; Marinated Granny Smith, Meyer Lemon Vinaigrette

Slivers of Fluke; "Wasabi-Nori Crisp", Soy-Black Pepper Vinaigrette

Flash Marinated Hamachi; Sea Beans and Daikon, Black Garlic-Ponzu Sauce

Wild Salmon Tartare; Harissa Aoili, Saffron Pickled Shallots, Charred Lemon Vinaigrette

Salad of the Day's Market Herbs and Vegetables with Balsamic Shallot Vinaigrette

Warm King Fish "Sashimi"; Osetra Caviar, Light Marinière Broth ($45 Supplement)

Warm Octopus "Carpaccio"; Leek Compote, Peruvian Anticucho Sauce

Lobster "Lasagna"; Celeriac, Truffle Butter

Barely Cooked Scallop; Brown Butter Dashi

Ultra Rare Smoked Sea Trout; Pickled Red Onion, Citrus-Miso Emulsion

King Crab Medley; Warm Matsutake Custard, Seaweed-Shiitake Broth

Lightly Salted Grilled Cod; Spicy Chorizo Crisps, Smokey Garlic Broth

Charred Calamari; Spicy Espelette Pepper Jam, Sauce Basquaise

Olive Oil Poached Escolar; Niçoise Olive, Grilled Maitake Mushroom, Citron Vinaigrette

Warm Artichoke Panaché; Vegetable Risotto, Lemon Emulsion

Sautéed Langoustine; Truffle and Chanterelle, Aged Balsamic Vinaigrette

Sautéed Dover Sole; "Almond-Pistachio Barberry Golden Basmati" Chardonnay-Shallot Emulsion ($18 Supplement)

Crispy Black Bass; Wood Ears and Water Chestnuts, Black Truffle Hot and Sour Pot au Feu

Pan Roasted Monkfish; Sautéed Cepes, Pearl Onions à la Crème, Lemon-Paprika Sauce

Spanish Merluza; Aki Nori, "Razor Clam Chowder"

Wild Striped Bass; Bhutanese Red Rice, Green Papaya Salad, Ginger-Red Wine Sauce

Poached Skate; Caesar Salad "au gratin", Citrus-Mustard Emulsion

Barely Cooked Wild Salmon; Savoy Cabbage, Truffled Garbure Broth

Baked Snapper; Charred Green Tomatoes, Baja Style Shrimp Sauce

Grilled Escolar and Seared Wagyu Beef; Fresh Kimchi, Asian Pear, Soy-Lemon Emulsion

Poached Halibut; Romenesco, Brussel Sprouts, Yuzu Scented Sea Urchin Emulsion

Pan Roasted Lobster; Baby Leeks, Sunchoke Purée, Red Wine "Sauce Américaine"

Crispy Duck Breast; Snow Peas, Sour Cherry Sauce

Duo of Lamb; Roasted Rack and Braised Shank; Goat Cheese Potato Purée, Red Wine Sauce

Pan Roasted Filet Mignon; Wild Mushrooms, Mole Sauce

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