first course

simply raw
Oysters single variety or assortment of oysters (six pieces)
Hamachi marinated hamachi vietnamese style; nuoc mam vinaigrette
Tuna layers of thinly pounded yellowfin tuna, foie gras and toasted baguette, shaved chives and extra virgin olive oil
Kanpachi kanpachi tartare topped with wasabi tobiko; ginger-coriander emulsion
Wild Salmon wild alaskan and smoked salmon; apple, celery and baby watercress; jalapeño emulsion
Fluke white soy-yuzu marinated fluke; seaweed and spiced "rice crispies"
Black Bass black bass tartare mediterranean style; olives, citrus, fennel and marjoram
Scallops flash marinated scallop slivers; shiso "pesto"; yuzu and pink radish
Caviar organically grown farm-raised osetra				95 supplement per ounce
Wild Iranian Osetra Caviar				200 supplement per ounce
Conch thinly sliced conch marinated peruvian style; dried sweet corn
Mesclun Salad salad of the day's market herbs and vegetables with balsamic-shallot vinaigrette
lightly cooked
Tuna seared and marinated yellowfin tuna tartare "sandwich"; ginger and lime
Escolar white tuna poached in extra virgin olive oil; sea beans and potato crisps; light red wine béarnaise
Langoustine spicy langoustine curry; heart of palm meunière; mango chutney
Calamari sautéed calamari filled with sweet prawns and wood ear mushroom; calamari consommé
Crab warm peekytoe-maryland lump "crab cake"; shaved cauliflower; dijon mustard emulsion
Bacalao grilled salted cod salad; avocado, romaine, aged jerez vinegar and extra virgin olive oil
Octopus braised baby octopus; black trumpet-truffle purée; herb de provence infused red wine-ink sauce
Scallop ultra rare charred scallop; smoked sea salt and dried olives

main course

Black Bass masala spiced crispy black bass; peking duck-green papaya salad in a rich ginger-cardamom broth
Red Snapper pan roasted red snapper; crispy puppodum and preserved tomato chutney; thai basil infused kaffir lime broth
Skate grilled skate; mango-jalapeño salad; bourbon, lime and guajillo pepper broth
Codfish sautéed codfish; stuffed sweet pepper and celery-tandoori-yogurt sauce
Monkfish pan roasted monkfish; celeriac black truffle emulsion; red wine-brandy sauce
Organic Salmon barely cooked salmon; daikon and enoki salad; baby leek-wasabi sauce
Halibut poached halibut; marinated grapes and cherry tomatoes, pickled shallot; verjus-lemon grass infusion
Wild Striped Bass - Langoustine baked langoustine and striped bass; confit tomato agnolotti; bouillabaisse consommé and curry emulsion
Lobster baked lobster; wilted romaine, squash and candied ginger; port and tamarind reduction				20 suppl.
Grouper florida grouper; shiso-matsutake salad; lemon-miso broth
Red Snapper whole red snapper baked in rosemary and thyme salt crust, extra virgin olive oil and a casserole of the day's market vegetables (please allow 24 hours notice; two person minimum)

le bernardin will not serve chilean sea bass, or blue fin tuna in support of nrdc and sea web's educational efforts to speed the recovery of these endangered species

upon request

Lamb pan roasted rack of lamb; sunchoke purée; natural jus
Kobe Beef seared japanese kobe beef; truffled herb salad (8 ounces)				150 suppl.
Pasta buffalo mozzarella tortellini; wild mushroom consommé; nettle; parmesan emulsion

Private Rooms available, Prix Fixe $64