Le Bernardin
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Dishes
| Oysters (9 Pcs) | |
| Oysters -- 9 Pcs) | |
| Sea Urchins | |
| A Selection of Raw Oysters and Shellfish | $4.00 |
| Clams: Little Necks (dz) | |
| Emince of Salmon with Fresh Tomato Sauce | |
| Slivers of Black Bass, Basil and Coriander Leaves | |
| Pounded Tuna with Chives and Olive Oil | |
| Carpaccio of Tuna | |
| Salad of Marinated Fish | |
| Tartar of Salmon, Red Snapper and Tuna | |
| Salad of Poached Skate | |
| Warm Lobster Salad | $5.00 |
| Truffled Salad of Sea Scallops | $5.00 |
| Thin Slices of Black Bass Warmed in a Coriander Infusion | |
| Baked Sea Urchins in the Shell with their own butter | |
| Bay Scallops in the Shell with a Fondue of Tomato and Chives | |
| Fricassee of Shellfish | |
| Broiled Louisiana Shrimp with Parsley-Shallot Butter | |
| Georges Blanc's Sea Scallops | |
| Oysters with Truffle Cream | $5.00 |
| Clam Chowder | |
| Fish Soup | |
| Sea Scallops and Asparagus Accented with Curry | |
| Sea Scallops with Sorrel and Tomatoes | |
| Poached Halibut, Warm Vinaigrette | |
| Halibut a la Nage | |
| Poached Halibut with Beurre Blanc | |
| Roast Monkfish with Savoy Cabbage | |
| Escalope of Salmon with Sorrel (Troisgros) | |
| Thick Cut of Salmon, rare, mint and coarse salt | |
| Escalope of Salmon with Truffle Sauce | $5.00 |
| Thinly Sliced Grouper Sauteed, on Melted Leeks | |
| Red Snapper with fennel | $0.50 |
| Sauteed Red Snapper in Basil-Perfumed Olive Oil | |
| Filet of Pompano Sauteed with Italian Parsley | |
| Poached Skate with Browned Butter | |
| Medallions of Lobster with Pasta | $4.00 |
| Lobster a La Nage | $8.00 |
| Broiled Lobster | $8.00 |
| Poached Lobster Napped with Basil Butter | $8.00 |
| Baked Vegetables, Each with its Seafood Filling | |
| Roquefort with Glass of Vintage Port | $15.00 |
| Lobster a La Nage |