Le Bernardin
Pages
Dishes
Page 1
| FLUKE - Progressive Tasting of Marinated Fluke: Four Different Ceviches; from Simple to Complex Combination | |
| SMOKED SALMON - Smoked Salmon and Caviar Croque-Monsieur and Baby Watercress Salad | |
| HAMACHI - Seared Rare Yellow Tail; Steamed Bok Choy; Marinated Citrus Shallot Vinaigrette | |
| BLACK BASS - Black Bass on Creamy Jasmin-Coriander Rice; Fresh Mango Salad Lemon Grass and Ginger Scented Oxtail Broth | |
| HALIBUT - Steamed Halibut on a Bed of Sweet Peas Puree; Sugar Snap Peas; Oregano and Black Truffle Sauce | |
| PISTACHIO GRATIN - Raspberry-Pistachio Gratin; Champagne and Wild Strawberry Float | |
| GEODUCK - Sliced Geoduck Clam Simply Marinated with Wasabi-Lime Dressing | |
| LOBSTER - Warm Maine Lobster Salad on a Bed of Baby Greens, Mango and Foie Gras; Lobster Vinaigrette | |
| SHRIMP - Argentinean Shrimp in a Curry-Lime Coconut Broth; Diced Sweet Potato, Tomato and Avocado | |
| FLUKE - Sauteed Fluke, Aged Parmesan, Peppers and Ponzu Marinade; Croutons and Japanese Eggplant | |
| MONKFISH - Pan Roasted Monkfish; Tangy Five Spices-Peppercorn Sauce; Portobello and Asparagus Tempura | |
| CHOCOLATE TART - Warm Chocolate Tart with Melting Whipped Cream and Dark Chocolate Sauce | |
| "CHEF'S" TASTING MENU | $125.00 |
| LE BERNARDIN TASTING MENU | $95.00 |
Page 2
| OYSTERS Single Variety or Assortment of Oysters (Nine Pieces) | |
| TUNA Yellowfin Carpaccio, Bruched with a Light Ginger-Lime Mayonnaise | |
| FLUKE Progressing Tasting of Marinated Fluke:Four different Ceviches; From Simple to Complex Combination | |
| GEODUCK Thinly Slced Geoduck Clam Simply Marinated with Wasabi-Lime Dressing | |
| SCALLOP Lemon-Splach Slivers of Scallops with Chives and Extra Virgin Olive Oil | |
| CAVIAR - SPANISH MACKEREL Tartare topped with Iranian Osetra Caviar with Egg-Caper Vinaigrette | |
| IRANIAN OSETRA CAVIAR Served with Warm Crepes, Toast and Creme Fraiche (Supplement Per Oz.) | $65.00 |
| CRAB Pikytoe Crab Salad; Verben-Tomato Water Gelee and Gaspacho "Martini" | |
| CUTTLEFISH Sauteed Baby Cuttlefish and Spicy Spaghetti; Chorizo Scented Shellfish Broth. | |
| TUNA Rare-Seared Yellowfin Tuna on a Salad of Spicy Mint, Watercress, Peanuts and Bean Sprouts with Red CUrry Vinaigrette | |
| SHRIMP Argentinean Shrimp in a Curry-Lime Coconut Broth; Diced Sweet Potato, Tomato and Avacado | |
| LOBSTER Warm Maine Lobster Salad on a Bed of Baby Greens, Mango and Foie Gras; Lobster Vinaigrette | |
| BOUILLABAISSE Aioli Crab Cake Melting in a Rich Saffron Lobster Broth; Poached Shrimp and Croutons | |
| HAMACHI Seared - Rare Yellow Tail; Steamed Bok Choy; Marinated Citrus and Shallot Vinaigrette | |
| CROQUE-MONSIEUR CAVIAR Smoked Salmon and Iranian Caviar Croque-Monsieur; Baby Watercress Salad (Supplement) | $50.00 |
| ARTICHOKE Fanned Warm Artichoke Hearts with Baby Arugula Salad and Truffle Vinaigrette | |
| MESCLUN SALAD Salad of the Day's Market; Herbs and Vegetables with Balsamic-Shallot Vinaigrette |
Page 3
| SKATE Poached Skate Wing with Lemon Brown Butter, Toasted Hazelnuts and Braised Lettuces | |
| SNAPPER Sauteed Red Snapper and Pan Roasted Tomatoes; Sundried Tomato and Capers Sauce Vierge | |
| CODFISH Sauteed Codfish and Parsley Cod Brandade with Roasted Meat Juice and Black Olive Emulsion | |
| GROUPER Sauteed Grouper, Glazed Cipolini Onions; Bacon Butter Sauce;"Chef Salad" | |
| BLAC BASS Pan Roasted Black Bass on Creamy Jasmin-Coriander Rice; Fresh Mango Salad; Lemon Grass and Ginger Scented Oxtail Broth | |
| MONKFISH Pan Roasted Monkfish; Tangy Five Spices-Peppercorn Sauce; Portebello and Asparagus Tempura | |
| WILD STRIPED BASS Steamed Wild Striped Bass topped with Roasted Foie Gras and grapes; Verjus - Red Wine Sauce | |
| SALMON Barely Cooked Salmon on a Bed of Paresan Polenta, Wild Mushroom Consomme and Sauteed Morel | |
| FLUKE Sauteed Fluke,Aged Parmesan,Peppers and Ponzu Marinade; Croutins and Japanese Eggplant | |
| HALIBUT Steamed Halibut on a Bed of Sweet Peas Puree; Sugar Snap Peas; Oregano and Black Truffle Sauce | |
| LOBSTER Roasted Maine Lobster with Baby Leeks and Asparagus; Black Pepper-Brandy Butter Sauce (Supplement) | $15.00 |
| RED SNAPPER Whole Red Snapper Baked in Rosemary and Thye Salt Crust, Extra Virgin Olive Oil and a Casserole of the Day's Market Vegetables (Please Allow 24 Hours Notice;Two Person Minimum) | |
| VEAL Rack of Veal with a Casserole of Asparagus and Seasonal Wild Mushrooms | |
| LAMB Roaste Rack of Lamb with Rosemary and Goat Cheese Mashed Potatoes | |
| PASTA Tagliatelle with Basil, Preserved Lemon and Aged Parmesan on a bed a Tomatoes and Fennel Ragout | |
| SALAD Baby Greens (Supplement) | $6.00 |
| Prix Fixe | $77.00 |