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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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