Le Bernardin Le Bernardin 155 W 51st St, New York, NY 10019 Vegetarian Tasting Menu* Chef’s Tasting Menu*

—Per Table Only— —Per Table Only—

Heart of Palm Tuna Fresh Heart of Palm Carpaccio; Petite Mâche Salad Layers of Thinly Pounded Yellowfin Tuna; Foie Gras, Toasted Baguette, Chives J. Vignier, Blanc de Blancs, Champagne, France NV Extra Virgin Olive Oil Albariño, “Leirana”, Bodegas Forjas del Salnes, Rías Baixas, Spain, 2019

White Asparagus Poached White Asparagus; Herb Vinaigrette King Fish-Caviar Grüner Veltliner, Alte Reben, Sohm & Kracher, Austria 2019 Warm King Fish “Sashimi”; Osetra Caviar Light Marinière Sauce Grüner Veltliner, Alte Reben, Sohm & Kracher, Weinviertel, Austria 2019 Artichoke Warm Artichoke Panaché, Vegetable Risotto Sauce Barigoule Langoustine Tokaji, Hidden Treasures, A Moric Project, Hungary 2016 Sautéed Langoustine; Fennel-Leek Compote Sea Urchin Sauce Américaine Vouvray Sec, Clos du Bourg, Domaine Huet, Loire, France 2019 Summer Vegetable Medley Medley of Peas, Fava Beans, Snow Peas, Carmellini Beans and Baby Corn Wild Ramp Emulsion Lobster Sauvignon Blanc, Winkl, Cantina Terlan, Alto Adige, Italy 2019 Poached Lobster; Chanterelle and Baby Turnips Truffled Lobster Jus Tokaji, Hidden Treasures, A Moric Project, Hungary 2016 Morels Wild Mushroom Stuffed Cabbage; Morel Casserole Etna Rosso, A’Rina, Girolomo Russo, Sicily, Italy 2018 Dover Sole Sautéed Dover Sole; Toasted Almonds, Wild Mushroom Soy-Lime Emulsion Truffle Fino Sherry, Caberrubia, Carrascal Saca II, Bodegas Luis Peréz, Jerez de la Frontera, Spain NV Black Truffle Tagliatelle; Sauce “Périgord” Marsannay, Sylvain Pataille, Burgundy, France 2018 Halibut Steamed Halibut; Maitake Carrot Bone Marrow-Red Wine Bordelaise Walnut Nougatine, Beet Caramel Marsannay, Sylvain Pataille, Burgundy, France 2018 Carrot Sorbet Bugey-Cerdon, Patrick Bottex, “La Cueille”, Savoie, France, Rosé NV Rhubarb Blackberry-Rhubarb Compote, Yogurt Sorbet, Hibiscus Tuile “Doughnut” Bugey-Cerdon, Patrick Bottex, “La Cueille”, Savoie, France, Rosé NV Sticky Toffee Cake, Vanilla Custard Candied Pecan Crisp Zweigelt Beerenauslese, Alois Kracher, Neusiedlersee, Austria 2017 Tropical Fruit Exotic Fruit “Pavlova,” Coconut Sorbet, Lemongrass-Kaffir Lime Sauce Les Carmes de Rieussec, Sauternes, Bordeaux 2011

$220 per person $275 per person Chef: Eric Ripert $340 with wine pairing per person $425 with wine pairing per person Le Bernardin Four Course Prix Fixe*

Almost Raw Barely Touched Lightly Cooked

Caviar King Fish-Caviar Dover Sole Royal Osetra Caviar Warm King Fish “Sashimi”; Osetra Caviar Sautéed Dover Sole; Toasted Almonds, Wild Mushroom ($145 Supplement per ounce) Light Marinière Sauce Soy-Lime Emulsion Golden Imperial Caviar ($50 Supplement) ($25 Supplement) ($155 Supplement per ounce)

Tasmanian Sea Trout Salmon Oysters Barely Cooked Faroe Islands Salmon; Tarragon-Basil Sauce Vierge Single Variety or Assortment of Oysters (Six Pieces) Lightly Seared Trout; Yuzu Rice Green Tea-Nori Consommé Tomato Consommé Upon Request

Black Bass Merluza Filet Mignon Black Bass Truffled Tartare Pan Roasted Filet Mignon; Braised Short Rib Ravioli Périgord Vinaigrette Scallop Steamed Merluza; Stuffed Baby Squash Flower Warm Scallop Lemon-Extra Virgin Olive Oil Emulsion Natural Jus Brown Butter-Dashi Sauce

Tuna Pasta Layers of Thinly Pounded Yellowfin Tuna Tagliatelle; Summer Vegetables Red Snapper Foie Gras, Toasted Baguette, Chives Baked Snapper; Acorn Squash “Ceviche” Black Truffle Sauce Langoustine Extra Virgin Olive Oil Sautéed Langoustine; Fennel-Leek Compote Baja Style Shrimp Sauce Sea Urchin Sauce Américaine Red Snapper Whole Red Snapper Baked in Fresh Herbes de Provence-Salt-Crust

Kampachi Byaldi Gratin Kampachi-Flying Fish Roe Sashimi Black Bass Ginger-Wasabi Emulsion Poached Black Bass; Baby Leeks, Sea Beans (Please Allow 24 Hours Notice, For Two Sea Urchin Pasta Razor Clam Chowder Homemade Tagliolini $15 Supplement per person) Geoduck and Urchin Emulsion Tuna-Urchin Tuna Tartare-Sea Urchin Toast Monkfish Jus de Viande Pan-Roasted Monkfish; Wild Mushroom Stuffed Cabbage Lobster Tarragon-Red Wine Sauce Poached Lobster; Chanterelle and Baby Turnips Striped Bass Striped Bass Tartare; Baby Vegetable Medley Truffled Lobster Jus Kimchi Vinaigrette Striped Bass Baked Striped Bass; Artichoke Medley Octopus Black Truffle Barigoule Fluke Braised Octopus; Peach Slivers Flash Marinated Fluke Ceviche; Thai Basil, Cilantro Chorizo-Paprika Emulsion Lime Infused Olive Oil Hiramasa Grilled Hiramasa; Roasted Maitake Bone Marrow-Red Wine Bordelaise Scallop Artichoke Scallop Ceviche; Chives, Preserved Lemon Warm Artichoke Panaché; Vegetable Risotto Extra Virgin Olive Oil Black Truffle Vinaigrette

Mesclun Salad Market Herbs, Seasonal Vegetables Truffle Vinaigrette * Consuming raw or undercooked meats, poultry, seafood shellfish or eggs may increase your risk of foodborne illness

$180 per person