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Home > Restaurants > Le Bernardin

Le Bernardin Menu

lunch $45 per person

With $5 Donated to City harvest. Sample Menu

Hamachi hamachi tartare; cucumber and spring onion vinaigrette      
Fish Soup "riviera style" fish soup; garlic croutons      
Scottish Salmon barely cooked organic salmon; baby bok choy, soy-ginger vinaigrette      
Skate poached skate; heirloom baby potatoes, brown butter sauce      
&Quot;black forest" dark chocolate cremeux, chocolate devil's food cake, belgian kriek beer sorbet      
Selection of Ice Creams or Sorbets      

lunch prix fixe $70

first course - almost raw
Oysters single variety or assortment of oysters (six pieces)      
Caviar organically grown farm-raised osetra caviar       supp 120
Farm-raised Golden Osetra Caviar       supp 135
Tuna layers of thinly pounded yellowfin tuna, foie gras and toasted baguette shaved chives and extra virgin olive oil      
Striped Bass wild striped bass tartare; baby fennel, crispy artichoke, black olive oil and lemon      
Salmon cured wild salmon; pickled sunchoke and heart of palm, cardamom - ginger vinaigrette      
Fluke fluke "sashimi"; micro watercress, avocado, jalapeño-lime broth      
Sea Scallop flash marinated sea scallop; sweet and sour grapes, extra virgin olive oil-yuzu vinaigrette      
Hamachi hamachi-lettuce roll; mint thai basil, carrot-lime "sauce vierge"      
Caviar-wagyu nebraska wagyu beef; langoustine and osetra caviar tartare; black pepper-vodka crème fraîche, pomme gaufrette       supp 45
Mesclun Salad salad of the day’s market herbs and vegetables with balsamic-shallot vinaigrette      
first course - barely touched
Sea Medley shellfish medley; yuzu scented custard, smoked bonito broth      
Bacalao grilled salted cod; hearts of baby romaine, "caesar vinaigrette"      
Albacore lb albacore confit "en salade"; bibb lettuce, deviled quail egg, liquid black olive, preserved tomato and pepper      
Calamari squid "a la plancha" filled with calamari red wine bolognese; natural jus      
Yellowfin Tuna ultra rare seared tuna; spiced herb salad, citrus-soy-ginger dressing      
Escolar poached escolar; sea beans and aki nori, kaffir lime-lemongrass scented marinière      
Octopus charred octopus; fermented black bean – pear sauce vierge, purple basil, link – miso vinaigrette      
Vegetables warm green lentil salad; seasonal vegetables, black truffle vinaigrette      
Shrimp sautéed shrimp; mâche and wild mushroom salad, shaved foie gras, white balsamic vinaigrette      
Caviar-urchin light potato gnocchi and shaved geoduck; sea urchin sauce, osetra caviar       supp 70
Crab warm peekytoe crab; shaved heirloom cauliflower, mustard-curry sauce      
main course - lightly cooked
Dover Sole sautéed dover sole, truffled mâche salad, red wine-cassis sauce       supp 25
Red Snapper bread crusted red snapper; saffron "fideos", chorizo - smoked sweet paprika sauce      
Striped Bass baked wild striped bass; braised daikon and piquillo pepper, adobo sauce      
Skate baked skate "en papillote"; leek compote, "zarzuela sauce"      
Black Bass crispy black bass; pickled cucumbers, black garlic-persian lemon sauce      
Monkfish roasted monkfish; brussels sprouts, mushroom custard, pata negra emulsion      
Grouper lacquered grouper; chayote squash, sofrito broth      
Salmon barely cooked wild salmon; wasabi risotto, yuzu emulsion      
Halibut steamed halibut "borscht" style; golden beets and horseradish crème frâiche      
Codfish baked cod; artichoke "barigoule", perigord truffle butter      
Maine Lobster baked lobster; caramelized endive-pear "terrine", whiskey-black peppercorn sauce       supp 15
Red Snapper whole red snapper baked with lemon and rosemary; byaldi natural jus (please allow 24 hours notice for two)      
main course - upon request
Duck roasted duck magret; turnip, walnut, red-wine grape mostarda sauce      
Pasta tagliatelle; black truffle carbonara sauce      
lunch chef’s tasting menu $190 per person
$330 With Wine Pairing Per Person
Caviar - Wagyu nebraska wagyu beef; langoustine and osetra caviar tartare black pepper-vodka crème fraîche, pomme gaufrette      
Dom Pérignon - Moët & Chandon 2000      
Octopus charred octopus "a la plancha"; green olive and black garlic emulsion, sundried tomato sauce vierge      
Sauvignon blanc, "winkl". Kellerei terlan, Alto adige, Italy 2010      
Sea Medley shellfish medley; yuzu scented custard, smoked bonito broth      
Yuki No bosha, Yamahai junmai, Akita      
Codfish baked cod; artichoke "barigoule", perigord truffle butter      
Chassagne montrachet, 1er Cru les caillerets, Marc Colin 2006      
Grouper lacquered grouper; chayote squash, sofrito broth      
Barolo, mirafiore, piedmont, Italy 2007      
Monkfish roasted monkfish; brussels sprouts, pata negra emulsion      
Pinot noir, barda, patagonia, Argentina 2010      
Citrus-olive Oil seville orange sorbet, olive oil and basil      
Côteau de layon, "chaume", Château siucherie, Loire 2007      
Chocolate Peanut madagascan chocolate ganache, peanut mousse, salted caramel ice cream      
Château la Rame - reserve, Saint Croix Du Mont 2001      

dinner prix fixe $125

almost raw
Oysters single variety or assortment of oysters (six pieces)      
Caviar organically grown farm-raised osetra caviar       supp 120
Farm-raised Golden Osetra Caviar       supp 135
Geoduck shaved geoduck clam; smoked edamame mousseline, wasabi-citrus emulsion      
Tuna layers of thinly pounded yellowfin tuna, foie gras and toasted baguette shaved chives and extra virgin olive oil      
Striped Bass wild striped bass tartare; baby fennel, crispy artichoke, black olive oil and lemon      
Salmon cured wild salmon; pickled sunchoke and heart of palm, cardamom - ginger vinaigrette      
Fluke fluke "sashimi"; micro watercress, avocado, jalapeño-lime broth      
Sea Scallop flash marinated sea scallop; sweet and sour grapes, extra virgin olive oil-yuzu vinaigrette      
Hamachi hamachi-lettuce roll; mint thai basil, carrot-lime "sauce vierge"      
Caviar-wagyu nebraska wagyu beef, langoustine and osetra caviar tartare black pepper-vodka crème fraîche, pomme gaufrette       supp 45
Mesclun Salad salad of the day’s market herbs and vegetables with balsamic - shallot vinaigrette      
barely touched
Crab warm peekytoe crab; shaved heirloom cauliflower, mustard-curry sauce      
Bacalao seared albacore tuna confit "en salade", bibb lettuce, deviled quail egg, liquid black olive, preserved tomato and pepper      
Sepia grilled baby sepia; sweet pepper jam, red wine-squid ink sauce      
Yellowfin Tuna ultra rare seared tuna; spiced herb salad, citrus-soy-ginger dressing      
Escolar poached hawaiian escolar; kaffir lime-lemongrass scented marinière, sea beans and aki nori      
Sea Medley caviar and shellfish medley; yuzu scented custard, smoked bonito broth      
Octopus charred octopus "a la plancha"; green olive and black garlic emulsion, sundried tomato sauce vierge      
Vegetables warm green lentil salad; seasonal vegetables, black truffle vinaigrette      
Langoustine seared langoustine; mâche, wild mushroom salad, shaved foie gras, white balsamic vinaigrette      
Caviar-urchin light potato gnocchi and shaved geoduck; sea urchin sauce, osetra caviar       supp 70
Lobster butter poached lobster tail; spiced celeriac, earl grey-citrus sauce      
lightly cooked
Dover Sole sautéed dover sole; truffled mâche salad, red wine-cassis sauce       supp 25
Sautéed Dover sole; Tred Snapper bread crusted red snapper; saffron "fideos" smoked sweet paprika sauce      
Striped Bass baked wild striped bass; braised daikon and piquillo pepper, adobo sauce      
Skate baked skate "en papillote; leek compote,"zarzuela sauce"      
Black Bass crispy black bass; pickled cucumbers, black garlic-persian lemon sauce      
Monkfish roasted monkfish; brussels sprouts, mushroom custard, pata negra emulsion      
Grouper lacquered grouper; chayote squash, sofrito broth      
Salmon barely cooked wild salmon; wasabi-bean purée, yuzu emulsion      
Halibut steamed halibut "borscht" style, golden beets and horseradish crème frâiche      
Codfish baked cod; artichoke "barigoule", perigord truffle butter      
Maine Lobster baked lobster; caramelized endive-pear "terrine", whiskey-black peppercorn sauce      
Red Snapper whole red snapper baked with lemon and rosemary; byaldi natural jus (please allow 24 hours notice; for two)      
upon request
Duck roasted duck magret; turnip, walnut, red wine-grape mostarda sauce      
Lamb pistachio crusted rack of lamb; grilled spiced eggplant, jus      
Pasta tagliatelle; black truffle carbonara sauce      
Filet Mignon beef filet au poivre; medley of seasonal market vegetables      

tasting menu

chef’s tasting menu $190 per person
$330 With Wine Pairing Per Person
Caviar - Wagyu nebraska wagyu beef; langoustine and osetra caviar tartare black pepper-vodka crème fraîche, pomme gaufrette      
Dom Pérignon - Moët & Chandon 2000      
Octopus charred octopus "a la plancha"; green olive and black garlic emulsion, sundried tomato sauce vierge      
Sauvignon blanc, "winkl", Kellerei terlan, Alto adige, Italy 2010      
Lobster butter poached lobster tail; spiced celeriac, earl grey-citrus sauce      
Yuki No bosha, Yamahai junmai, Akita      
Codfish baked cod; artichoke "barigoule" perigord truffle butter      
Chassagne montrachet, 1er Cru les caillerets, Marc Colin 2006      
Grouper lacquered grouper; chayote squash, sofrito broth      
Barolo, mirafiore, piedmont, Italy 2007      
Monkfish roasted monkfish; brussels sprouts, pata negra emulsion      
Pinot noir, barda, patagonia, Argentina 2010      
Citrus-olive Oil seville orange sorbet, olive oil and basil      
Côteau de layon, "chaume", château, siucherie, Loire 2007      
Chocolate Peanut madagascan chocolate ganache, peanut mousse, salted caramel ice cream      
Château la Rame - reserve, Saint Croix Du Mont 2001      
le bernardin tasting menu $145 per person
$235 With Wine Pairing Per Person
Fluke fluke "sashimi"; micro watercress, avocado, jalapeño-lime broth      
Kerner, Abbazia di novacella, Alto-adige 2010      
Tuna ultra rare seared tuna; spiced herb salad, lime-soy-ginger vinaigrette      
Abbatucci "faustine" - blanc, Corsica 2010      
Escolar poached escolar; sea beans and aki nori, kaffir lime-lemongrass scented marinière      
Chardonnay, sandhi, Santa Barbara county, California 2010      
Salmon barely cooked wild salmon; wasabi risotto, yuzu emulsion      
Amigne de vétroz, Romaine papilloud, valais, Switzerland 2010      
Black Bass crispy black bass; pickled cucumbers, black garlic-persian lime sauce      
Crispy Black bass; Pickled cucumbers, Black Garlic-persian Lime Sauce      
Coconut-pineapple coconut-lime foam, roasted pineapple sorbet, cilantro      
Alfred gratien, Brut rosé, Nv      
Black Forest dark chocolate cremeux, kirsch bavaroise, belgian kriek beer sorbet      
Riesling Serringer herrenberg, beerenauslese, Bert simon, Mosel 2003      
dessert menu
Apple-cinnamon cinnamon caramel cream, green apple foam, candied walnut, red wine caramel      
Mandarin pain d'épice, lemon sponge and mandarin sorbet      
&Quot;piña colada" coconut-rum gelée, roasted pineapple sorbet, cilantro      
Black Forest dark chocolate cremeux, kirsch bavaroise, belgian kriek beer sorbet      
Banana banana bread, caramel sauce, chocolate mousse, vietnamese cinnamon ice cream      
Chocolate-peanut madagascan chocolate ganache, peanut mousse, salted caramel ice cream      
Hazelnut-marshmallow light chocolate ganache, vanilla marshmallow, hazelnut ice cream      
Yuzu Meringue Tart black sesame meringue, yuzu cream, mango-thai basil sorbet      
ice cream
Selection of Four
Maple      
Madagascar Vanilla      
Chocolate      
Earl Grey      
sorbet
Selection of Four
Mango-thai Basil      
Coconut      
Mandarin      
Roasted Pineapple      
cheese
$22 Supp. Assortment of Cheeses "4 pieces"

lounge

Salmon smoked organic scottish salmon with traditional garnish       18
Gin Cured gravlax; Mustard - Dill Sauce       18
&Quot;le bernardin" Salmon Rillette With Toast       16
Oysters east coast and west coast varieties piece       3.50
Scallop peruvian style scallop ceviche       18
Tuna Tartare asian tuna tartare; belgian endive       18
Lobster "en brioche" warm lobster and truffle "en brioche"       19
Lobster Cappuccino lobster cappuccino; celeriac soup, lobster foam, perigord truffle       14
Kanpachi kanpachi tartare, wasabi tobiko ginger - coriander emulsion       18
Pata Negra fermin iberico bellota ham, toasted bread with tomato jam       23
caviar
Royal Osetra       (1oz) 140
Imperial Golden Osetra imperial golden osetra       (1oz) 155
Kumamoto Oyster Topped With Golden Osetra       piece 28
Smoked Salmon Croque Monsieur With Golden Osetra       35
sweet
&Quot;the egg" milk chocolate pot de crème, caramel foam maple syrup, a grain of salt       12
cocktails
The French Connection pimm’s, yuzu, 5-spice, absinthe       16
Mlc Mezcal don amado mezcal, kaffir leaf, lime salt       18
51St Street Manhattan ginger-rooibos infused michter’s rye dolin sweet vermouth, charleston sercial madeira       18
Pisco "gaudi" macchu pisco, bourbon smoked paprika saffron tincture, egg white       16
Negroni 155 spring 44 gin, honey bush tea, aperol dolin sweet vermouth, rhubarb bitters       18
Aperol Noir aperol, pinot noir, orange bitters, lemon champagne       17
Shiso Daquiri flor de cana 7, lime, shiso, lime bitters       16
Poiré Tonic brooklyn gin, pear, poiré "granit" rosemary, clove       17
Lb Champagne Cocktail roederer champagne, lemongrass, black pepper, st. germaine, lemon       23
bottled beer
Abita light, Louisiana Usa       9
Dupont Saison Farmhouse ale, Belgium       14
Spaten lager, Germany       10
Reissdorf kölsch, köln, Germany       10
Guinness stout, Ireland       9
Westmalle Dubbel Trappist ale, Belgium       14
Grimbergen blonde, Belgium       14
champagnes by the glass
Louis Roederer brut, reims, Nv       25
Jacques lassaigne, Extra brut, les Vignes de montgueux, Nv       35
Gonet, Extra brut, le Mesnil sur oger, Blanc de blancs, Nv       32
Taittinger, ‘comtes de champagne’ Blanc de blancs, 1998       50
Alfred gratien, Brut rosé, Nv       35

wines by the glass

white wines
Grüner Veltliner Federspiel "klaus", Jäger wachau, austria, 2010       18
Sauvignon blanc, "winkl", Kellerei terlan, alto-adige, italy, 2010       18
Riesling Kabinett 'herrenberg', Maximin grünhaus, Mosel 2010       18
Chablis, "vieilles vignes", Domaine Savary chardonnay, burgundy, 2009       18
Assyrtiko, thakassitis, Gaia estate, santorini, Greece 2010       16
Château-grillet, neyret-gachet, rhône, 2005       29
Chassagne-montrachet, 1er Cru les chenevottes, Philippe colin, burgundy, 20       32
Chardonnay, sandhi, Santa Barbara county, california, 2010       20
Chardonnay, Patz and hall, Sonoma coast, 2008       25
rosé wine
Comte Abbatucci "faustine", Sciaccarellu blend, Corsica 2009       17
red wines
Pinot noir, barda, patagonia, Argentina 2010       21
Domaine de gioielli, Nielluccu blend, Corsica 2009       19
Chambolle musigny, les babillieres, Montille Frere et soeur, Pinot Noir 200       32
Château Clos canon, Merlot blend, Saint-emilion 2006       25
Cabernet sauvignon, Heitz cellars, Napa 2006       24
Blaufrankisch "carnuntum", Muhr-van Der Niepoort niederosterreich, Austria       14
Syrah, copain, Anderson valley, california, 2009       20
Barolo, mirafiore, piedmont, Italy 2007       27
Rioja Reserva,viña bosconia, Lopez de heredia, Spain 2003       23
dessert wines
Château la Rame reserve,semillon/ sauvignon, Saint Croix Du Mont 1999       18
Traminer Trockenbeerenauslese no. 8 Alois kracher, Austria 2006       35
Château d'yquem, Sémillon/sauvignon sauternes, 2006       80
Maury - Domaine de la Coume Du Roy roussillon, 2004       20
Pear Sparkling Cider "poiré granit" Eric Bordelet       18
Torrontez Sparkling - Deseado Familia schroeder, Patagonia       12
Jurancon moelleux, Symphonie de Novembre Domain cauhape, France 2006       16
Cabernet Franc - icewine, Peller Estate Niagra Peninsula/canada 2007       35
madeira
Charleston Sercial "special reserve" Vinhos barbeito, Nv       16
Boal - D'oliveiras Reserva 1968       50
port
Quinta Do noval, 10 Yr tawny, Nv       17
Niepoort, colheita, 2001       27
Dow's Vintage 1985       70
sherries
La Bota de Manzanilla No 16 Equipo Navazos       29
La Bota de Palo Cortado No 21 Equipo Navazos       45
Amontillado de jerez, Lustau Almacenista       30
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