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lunch prix fixe $68

first course simply raw
Oysters single variety or assortment of oysters (six pieces)
Kumamoto progressive tasting of kumamoto oyster en gelee from light and refreshing to complex and spicy
Hamachi marinated hamachi vietnamese style; nuoc mam vinaigrette
Kanpachi kanpachi tartare; marinated japanese cucumber; aged citrus vinegar
Salmon organic scottish and smoked salmon; apple, celery and baby watercress; jalapeno emulsion
Fluke fluke sashimi; crispy kimchi in chilled lemon, soy, jalapeno nage
Black Bass black bass tartare mediterranean style, olives, citrus, fennel and marjoram
Geoduck thinly sliced geoduck marinated peruvian style, dried sweet corn
Caviar organically grown farm-raised osetra				supp per oz 95
Wild Iranian Osetra Caviar				supp per oz 200
Salmon - Caviar thinly pounded smoked salmon carpaccio, toasted brioche and caviar				supp 45
Mesclun Salad salad of the day's market herbs and vegetables with balsamic-shallot vinaigrette
barely touched
Mackerel seared spanish mackerel; parmesan crisp and sun-dried tomato; black olive oil
Escolar white tuna poached in extra virgin olive oil, sea beans and potato crisps, light red wine bearnaise
Langoustine baked langoustine curry, lemon-seaweed butter
Calamari sauteed calamari filled with sweet prawns and wood ear mushroom, calamari consomme
Crab stuffed zucchini flowers with peekytoe crab, black truffle sauce
Bacalao grilled salted cod salad, arugula - lemon confit pesto, almond and chorizo oil
Octopus warm octopus salad paprika, lemon confit and extra virgin olive oil
Scallop ultra rare sake nage: lily bulb and shiso
Vegetables cauliflower "couscous" warm salad of seasonal vegetables, argan oil vinaigrette
main course lightly cooked
Black Bass crispy black bass, braised celery and parsnip custard; iberico ham green peppercorn sauce
Red Snapper bread crusted red snapper; zucchini - mint and coriander compote in a rich citrus broth
Skate skate "au bambou"; cellophane noodle and wood ear mushroom; spied bamboo broth
Codfish sauteed codfish; stuffed green peppers; octopus - red wine sauce and basquaise emulsion
Monkfish pan roasted monkfish, israeli couscous tabbouleh, black garlic and persian lemon sauce
Salmon barely cooked organic scottish salmon; sweet and sour red cabbage; rye bread infused beer bouillon
Halibut poached halibut, braised baikon, baby radish and turnips; sesame court bouillon
Wild Striped Bass - Langoustine baked langoustine and striped bass, confit tomato agnolotti, bouillabaisse consomme and curry emulsion
Lobster baked lobster, asparagus, sauce gribiche				supp 20
Mahi Mahi grilled mahi mahi; potato - saffron emulsion and picholine - fennel salad
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
upon request
Duck pan roasted duck breast; spring vegetables; *dolce - forte* sauce; pine nuts and caramelized orange
Kobe Beef seared japanese kobe beef, truffled herb salad (8 ounces)				supp 150
Pasta buffalo mozzarella tortellini, wild mushroom consomme, nettle, parmesan emulsion

dinner prix fixe $109

almost raw
Oysters single variety assortment of oysters (six pieces)
Kumamoto progressive tasting of kumamoto oyster "en gelee"; from light and refreshing to complex and spicy
Hamachi marinated hamachi vietnamese style; nuoc mam vinaigrette
Organic Scottish Salmon organic scottish and smoked salmon; apple, celery and baby watercress; jalapeño emulsion
Kanpachi kampachi tartare; marinated japanese cucumber; aged citrus vinegar
Fluke fluke sashimi; crispy kimchi in a chilled lemon, soy, jalapeno nage
Black Bass black bass tartare mediterranean style, olives, citrus, fennel and marjoram
Geoduck thinly sliced geoduck marinated peruvian style, dried sweet corn
Caviar organically grown farm-raised osetra				supp per oz 90
Wild Iranian Osetra Caviar				supp per oz 200
Salmon - Caviar thinly pounded smoked salmon carpaccio, toasted brioche and caviar				supp 45
Mesclun Salad salad of the day's market herbs and vegetables with balsamic-shallot vinaigrette
barely touched
Escolar white tuna poached in extra virgin olive oil, sea beans and potato crisps, light red wine bearnaise
Calamari sauteed calamari filled with sweet prawns and wood ear mushroom, calamari consomme
Sea Urchin sear urchin risotto, toasted nori, urchin-citrus emulsion
Lobster warm lobster carpaccio, heart of palm, orange vinaigrette
Crab stuffed zucchini flowers with peekytoe crab, black truffle sauce
Mackerel seared spanish mackerel; parmesan crisp and sun - dried tomato; black olive oil
Bacalao grilled salted cod salad, arugula - lemon confit pesto, almond and chorizo oil
Langoustine baked langoustine curry, lemon-seaweed butter
Octopus warm octopus salad paprika, lemon confit and extra virgin olive oil
Scallop ultra rare scallop - ske nage; lily bulb and shiso
Vegetables cauliflower "couscous" warm salad of seasonal vegetables, argan oil vinaigrette
lightly cooked
Red Snapper bread crusted red snapper; zucchini - mint and coriander compote in a rich citrus broth
Skate skate "au bamboo"; cellophane noodle and wood ear mushroom; spiced bamboo broth
Surf and Turf escolar and seared kobe beef; sea bean salad and eggplant fries; mr. kaufman's pesto and anchovy sauce
Codfish sauteed codfish; stuffed sweet peppers; octopus - red wine sauce and basquaise emulsion
Monkfish pan roasted monkfish, israeli couscous tabbouleh, black garlic and persian lemon sauce
Salmon barely cooked organic scottish salmon, sweet and sour red cabbage; rye bread infused beer bouillon
Halibut poached halibut, braised kaikon, baby radish and turnips; sesame court bouillon
Wild Striped Bass - Langoustine baked langoustine and striped bass, confit tomato agnolotti, bouillabaisse consomme and curry emulsion
Lobster baked lobster, asparagus, sauce gribiche				supplement 12
Black Bass crispy black bass, braised celery and parsnip custard; iberico ham - green peppercorn sauce
Mahi Mahi grilled mahi, mahi; potato - saffron emulsion and picholine - fennel salad
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
upon request
Squab pan roasted squab stuffed with truffle, soft polenta, armagnac scented jus
Duck pan roasted duck breast; spring vegetables; *dolce-forte* sauce; pine nuts and caramelized orange
Kobe Beef seared japanese kobe beef; truffled herb salad 8 ounces				supp 1.50
Pasta buffalo mozzarella tortellini, wild mushroom consomme, nettle, parmesan emulsion
le bernardin tasting menu
$135 Per Person, $220 With Wine Pairing Per person
Kampachi kamachi tartare; marinated japanese cucumber; aged citrus vinegar assyrtiko, thalassistis, gaia estate, santorini, greece 2008
Calamari calamari consomme. chablis, champs royaux - william fevre 2007
Snapper bread crusted red snapper; zucchini - mint coriander compote in a rich citrus broth. chateau carbonnieux, pessac leognan bordeaux 2006
Escolar white tuna poached in extra virgin olive oil; sea beans and potato crisps; light red wine bearnaise. nuits saint-georges, vieilles vignes, daniel rion 2003
Codfish sauteed codfish; stuffed sweet peppers; octopus sauce and basquaise emulsion. pinot noir, by farr, geelong/australia 2005
Grapefruit vanilla cream, grapefruit sorbet, tarragon coulis, crisp maeingue. castelnau de suduiraut, sauternes 2001
Hazelnut hazelnut gianduja parfait, caramelized banana, brown butter ice cream. zinfandel "late harvest" - dashe cellars, dry creek valley 2006
chef's tasting menu
$185 Per Person, $325 With Wine Pairing Per person
Salmon - Caviar thinly pounded smoked salmon carpaccio; toasted brioche and caviar, kasumi tsuru, yamahai ginjo, hyogo, sake
Crab stuffed zucchini flowers with peekytoe crab; black truffle sauce riesling kabinett, karthauserhof, mosel-saar-ruwer 2007
Halibut poached halibut; braised daikon, baby radish and turnips; sesame court bouillon. traminer, domaine andre tissot, arbois, jura 2006
Lobster baked lobster; asparagus; sauce gribiche, blaufrankisch "brandkrafter" wenzel, neusiedlersee hagelland, austria 2002
Escolar white tuna poached in extra virgin olive oil; sea beans and potato crisps; light red wine béarnaise, nuits saint-georges, vieilles vignes, daniel rion 2003
Black Bass crispy black bass; braised celery; iberico ham-green peppercorn sauce, rioja, reserve ‘vina ardanza’, la rioja alta 2000
Surf and Turf escolar and seared kobe beef; sea bean salad and eggplant fries; mr. kaufman's pesto and anchovy sauce chateau haut-bages averous, pauillac bordeaux 2001
Yogurt vanilla yogurt parfait, rhubarb marmalade, basil ice cream, yogurt sponge torrontez sparkling – deseado familia schroeder, patagonia argentina
Chocolate - Chicory chocolate cremeux, pain de genes, orange "meringue", chicory ice cream muskat ottonel, trockenbeerenauslese no. 4, kracher, austria 2002

dessert menu

Chocolate - Peanut dark chocolate, peanut and caramel tart, meyer lemon puree peanut powder, praline - citrus sorbet
Chocolate - Sweet Potato dark amedei chocolate ganache, sweet potato pearls and sorbet, pistachio, plum sugar, vanilla salt
Chestnut frozen chestnut parfait, biscuit and wafar; mandarin coulis, cocnut sorbet
Walnut caramelized walnut nougat glace, muscat grape coulis, tuile craquante
Hazelnut gianduja cream, oregon hazelnuts, honey, banana, brown butter ice cream
Yuzu yuzu parfait, meringue, green tea biscuit and ice cream
Panna Cotta greek yogurt panna cotta, pomegranate pearls and sorbet, lemon cream, orange peel, mint
Carrot rum scented carrot cake, golden raisins, sicilian pistachio, condensed milk ice cream
Cheese assortment of cheese "4 pieces"				supplement 20
ice cream
Vanilla
Malted Rum Milk Chocolate
sorbet
Pineapple Buttermilk
Blood Orange
Coconut
Mandarin
coffee
Coffee				5
Cappuccino				6
Espresso				5
Herbal Tea				6
tea selection
Keemun, China sweet & mild orchid bouquet
Dragon’s well, China flat leaf, pan fired green tea
Earl Grey organic, Sri Lanka traditional bergamot scented tea
Sencha Reserve organic, Japan a rare emerald green steamed tealeaf
Zzz (caffeine free) a blend of chamomile & french lavender
Mint leaves, Au Natural (caffeine free) classic mint leaves
Veritable Verbena (caffeine free) fragrant european verbena leaves
Tea Master smoky blend of rolled silvery tea pearls, citrus and spics, wild harvested california native bittersweet herb
City Harvest Black orchid scenting and vanilla flavor with notes of chinese and vietnamese black tea
City Harvest Green chinese and indian tea with apple and jasmine

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