Le Bernardin

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

Shaved Razor Clam Wasabi Tobiko; Lime Dressing

Layers of Thinly Pounded Yellowfin Tuna; Foie Gras and Toasted Baguette, Shaved 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

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

Single Variety or Assortment of Oysters (Six Pieces)

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

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

Charred Calamari; Spicy Espelette Pepper Jam, Sauce Basquaise

Barely Cooked Scallop; Brown Butter Dashi

Lightly Salted Grilled Cod; Spicy Chorizo Crisps Smokey Garlic Broth

Ultra Rare Smoked Sea Trout; Braised Ramps, Sauce Gribiche

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

Warm Artichoke Panaché; Vegetable Risotto, Lemon Emulsion

Sautéed Dover Sole; "Almond-Pistachio Barberry Golden Basmati" Chardonnay-Shallot Emulsion ($27 Supplement)

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

Spanish Merluza; Aki Nori "Razor Clam Chowder"

Baked Snapper; Charred Green Tomatoes, Baja Style Shrimp Sauce

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

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

Barely Cooked Wild Salmon; Savoy Cabbage Truffled Garbure Broth

Pan Roasted Monkfish; Tarragon Scented Pea Purée, Armagnac-Black Pepper Sauce

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

Pan Roasted Lobster; Baby Leeks, Sunchoke Purée, Red Wine "Sauce Américaine" ($15 Supplement)

Crispy Duck Breast; Snow Peas, Sour Cherry Sauce

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

Kataifi Filled Squash Creméux, Bourbon Sabayon, Candied Cranberry, Spiced Ice Cream

Roasted Bosc Pear; Pear William-Olive Oil Emulsion Vanilla Parfait

Flourless Hazelnut Cake, Gianduja Mousse, Orange Curd, Praline Ice Cream

Milk Chocolate Mousse, Dark Caramel, Candied Peanuts, Warm Malted Caramel

Roasted Figs, Warm Mascarpone-Almond Cake, Jalapeño, Vanilla Ice Cream

Maple Candy Cap Crémeux, Maple, Huckleberry Confit

Caramelized Passion Fruit Pavlova, Exotic Fruit Salad

Slow Roasted Apple, Caramelized Puff Pastry, Canelé Ice Cream

Sweet & mild orchid bouquet

Flat leaf, pan fired green tea

Traditional bergamot scented tea

A rare emerald green steamed tealeaf

A blend of Chamomile & French lavender

Classic pure Mint leaves

Fragrant European Verbena leaves

Smoky blend of rolled silvery tea pearls, citrus and spice, wild harvested California native bittersweet herb

royal osetra caviar ($130 supplement per ounce), golden imperial caviar ($145 supplement per ounce)

single variety or assortment of oysters (six pieces)

chilled beausoleil oysters; sea grape and pickled shallot, "seaweed water" gelée

flash marinated hamachi; rice crispy, gochujang sake vinaigrette

yellowfin tuna carpaccio; iberico ham "chutney," sea beans, lemon-extra virgin olive oil

wild striped bass tartare; jicama salad, champagne-mango emulsion

flash marinated snapper slivers; citrus-jalapeño vinaigrette

king fish sashimi; heirloom tomatoes, basil-tamari vinaigrette

thinly shaved "giant clam," wasabi tobiko; lime dressing

slivers of fluke; ponzu-chimichurrri 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

lacquered lobster tail; herb spring roll, lemongrass consommé

barely cooked scallop; brown butter dashi

ultra rare smoked sea trout; pickled red onion citrus-miso emulsion

lightly salted grilled cod; avocado, yucca and pepper escabeche

warm peekytoe maryland lump crab; shaved heirloom cauliflower, mustard emulsion

charred calamari; spicy espelette pepper jam, sauce basquaise

warm pistachio crusted yellowfin tuna; harissa-carrot sauce vierge

warm artichoke panaché; vegetable risotto, lemon emulsion

pan roasted langoustine; foie gras soubise, aged sherry-verjus vinaigrette

sautéed dover sole; "almond-pistachio barberry golden basmati," chardonnay-shallot emulsion ($15 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, paprika sauce

spanish merluza; aki nori, "razor clam spring chowder"

baked cod; baby beets, grapes and young leeks, red-wine verjus sauce

wild striped bass; zucchini caponata, merlot-black olive emulsion

poached skate; braised daikon, charred scallion jam, lemon confit-kimchi broth

barely cooked wild salmon; snow peas, shitake-matsutake dashi

baked snapper; charred green tomatoes, baja style shrimp sauce

grilled escolar and seared wagyu beef; fresh kimchi, asian pear, soy-citrus emulsion

poached halibut; manila clams, morel and seasonal vegetable medley

pan roasted lobster; baby leeks, sunchoke purée, red wine "sauce américaine"

crispy duck breast; snow peas, sour cherry sauce

roasted rack of lamb; tabouleh, raita, black garlic scented jus

pan roasted filet mignon; wasabi pea puree, wild mushrooms, natural jus

whole red snapper baked in fresh herbes de provence-salt crust, byaldi gratin (please allow 24 hours notice, for two)

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

Shaved Razor Clam Wasabi Tobiko; Lime Dressing

Layers of Thinly Pounded Yellowfin Tuna; Foie Gras and Toasted Baguette, Shaved 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

Charred Calamari; Spicy Espelette Pepper Jam, Sauce Basquaise

Barely Cooked Scallop; Brown Butter Dashi

Lightly Salted Grilled Cod; Spicy Chorizo Crisps Smokey Garlic Broth

Ultra Rare Smoked Sea Trout; Braised Ramps, Sauce Gribiche

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

Warm Artichoke Panaché; Vegetable Risotto, Lemon Emulsion

Sautéed Dover Sole; "Almond-Pistachio Barberry Golden Basmati" Chardonnay-Shallot Emulsion ($27 Supplement)

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

Spanish Merluza; Aki Nori "Razor Clam Chowder"

Baked Snapper; Charred Green Tomatoes, Baja Style Shrimp Sauce

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

Pan Roasted Monkfish; Tarragon Scented Pea Purée, Armagnac-Black Pepper Sauce

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

Pan Roasted Lobster; Baby Leeks, Sunchoke Purée, Red Wine "Sauce Américaine" ($15 Supplement)

Crispy Duck Breast; Snow Peas, Sour Cherry Sauce

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

Kataifi Filled Squash Creméux, Bourbon Sabayon, Candied Cranberry, Spiced Ice Cream

Roasted Bosc Pear; Pear William-Olive Oil Emulsion Vanilla Parfait

Flourless Hazelnut Cake, Gianduja Mousse, Orange Curd, Praline Ice Cream

Milk Chocolate Mousse, Dark Caramel, Candied Peanuts, Warm Malted Caramel

Roasted Figs, Warm Mascarpone-Almond Cake, Jalapeño, Vanilla Ice Cream

Maple Candy Cap Crémeux, Maple, Huckleberry Confit

Caramelized Passion Fruit Pavlova, Exotic Fruit Salad

Slow Roasted Apple, Caramelized Puff Pastry, Canelé Ice Cream

Sweet mild orchid bouquet

Flat leaf, pan fired green tea

Traditional bergamot scented tea

A rare emerald green steamed tealeaf

A blend of Chamomile French lavender

Classic pure Mint leaves

Fragrant European Verbena leaves

Smoky blend of rolled silvery tea pearls, citrus and spice, wild harvested California native bittersweet herb

royal osetra caviar ($130 supplement per ounce), golden imperial caviar ($145 supplement per ounce)

single variety or assortment of oysters (six pieces)

chilled beausoleil oysters; sea grape and pickled shallot, "seaweed water" gelée

flash marinated hamachi; rice crispy, gochujang sake vinaigrette

yellowfin tuna carpaccio; iberico ham "chutney," sea beans, lemon-extra virgin olive oil

wild striped bass tartare; jicama salad, champagne-mango emulsion

flash marinated snapper slivers; citrus-jalapeño vinaigrette

king fish sashimi; heirloom tomatoes, basil-tamari vinaigrette

thinly shaved "giant clam," wasabi tobiko; lime dressing

slivers of fluke; ponzu-chimichurrri 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

lacquered lobster tail; herb spring roll, lemongrass consommé

barely cooked scallop; brown butter dashi

ultra rare smoked sea trout; pickled red onion citrus-miso emulsion

lightly salted grilled cod; avocado, yucca and pepper escabeche

warm peekytoe maryland lump crab; shaved heirloom cauliflower, mustard emulsion

charred calamari; spicy espelette pepper jam, sauce basquaise

warm pistachio crusted yellowfin tuna; harissa-carrot sauce vierge

warm artichoke panaché; vegetable risotto, lemon emulsion

pan roasted langoustine; foie gras soubise, aged sherry-verjus vinaigrette

sautéed dover sole; "almond-pistachio barberry golden basmati," chardonnay-shallot emulsion ($15 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, paprika sauce

spanish merluza; aki nori, "razor clam spring chowder"

baked cod; baby beets, grapes and young leeks, red-wine verjus sauce

wild striped bass; zucchini caponata, merlot-black olive emulsion

poached skate; braised daikon, charred scallion jam, lemon confit-kimchi broth

barely cooked wild salmon; snow peas, shitake-matsutake dashi

baked snapper; charred green tomatoes, baja style shrimp sauce

grilled escolar and seared wagyu beef; fresh kimchi, asian pear, soy-citrus emulsion

poached halibut; manila clams, morel and seasonal vegetable medley

pan roasted lobster; baby leeks, sunchoke purée, red wine "sauce américaine"

crispy duck breast; snow peas, sour cherry sauce

roasted rack of lamb; tabouleh, raita, black garlic scented jus

pan roasted filet mignon; wasabi pea puree, wild mushrooms, natural jus

whole red snapper baked in fresh herbes de provence-salt crust, byaldi gratin (please allow 24 hours notice, for two)

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

Shaved Razor Clam Wasabi Tobiko; Lime Dressing

Layers of Thinly Pounded Yellowfin Tuna; Foie Gras and Toasted Baguette, Shaved 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

Charred Calamari; Spicy Espelette Pepper Jam, Sauce Basquaise

Barely Cooked Scallop; Brown Butter Dashi

Lightly Salted Grilled Cod; Spicy Chorizo Crisps Smokey Garlic Broth

Ultra Rare Smoked Sea Trout; Braised Ramps, Sauce Gribiche

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

Warm Artichoke Panaché; Vegetable Risotto, Lemon Emulsion

Sautéed Dover Sole; "Almond-Pistachio Barberry Golden Basmati" Chardonnay-Shallot Emulsion ($27 Supplement)

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

Spanish Merluza; Aki Nori "Razor Clam Chowder"

Baked Snapper; Charred Green Tomatoes, Baja Style Shrimp Sauce

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

Pan Roasted Monkfish; Tarragon Scented Pea Purée, Armagnac-Black Pepper Sauce

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

Pan Roasted Lobster; Baby Leeks, Sunchoke Purée, Red Wine "Sauce Américaine" ($15 Supplement)

Crispy Duck Breast; Snow Peas, Sour Cherry Sauce

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

Kataifi Filled Squash Creméux, Bourbon Sabayon, Candied Cranberry, Spiced Ice Cream

Roasted Bosc Pear; Pear William-Olive Oil Emulsion Vanilla Parfait

Flourless Hazelnut Cake, Gianduja Mousse, Orange Curd, Praline Ice Cream

Milk Chocolate Mousse, Dark Caramel, Candied Peanuts, Warm Malted Caramel

Roasted Figs, Warm Mascarpone-Almond Cake, Jalapeño, Vanilla Ice Cream

Maple Candy Cap Crémeux, Maple, Huckleberry Confit

Caramelized Passion Fruit Pavlova, Exotic Fruit Salad

Slow Roasted Apple, Caramelized Puff Pastry, Canelé Ice Cream

Sweet & mild orchid bouquet

Flat leaf, pan fired green tea

Traditional bergamot scented tea

A rare emerald green steamed tealeaf

A blend of Chamomile & French lavender

Classic pure Mint leaves

Fragrant European Verbena leaves

Smoky blend of rolled silvery tea pearls, citrus and spice, wild harvested California native bittersweet herb