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 Albariño, Bodegas Corisca, Rías Baixas, Spain 2019

Heirloom Tomato Caviar Warm Cherry Tomato Carpaccio; Stuffed Zucchini Flower Osetra Caviar; Geoduck Chawanmushi Sauce Vierge Champagne, Louis Roederer, “Cristal”, Reims 2013 Sauvignon Blanc, Winkl, Cantina Terlan, Alto Adige, Italy 2019 Langoustine Artichoke Sautéed Langoustine; Fennel-Leek Compote Warm Artichoke; Yellow Tomato Compote Sea Urchin Sauce Américaine Sauce Barigoule Tokaji, Furmint & Hárslevelu, Domaine Homonna, Hungary 2017 Tokaji, Furmint & Hárslevelu, Domaine Homonna, Hungary 2017 Lobster Vegetable Bouillabaisse Poached Lobster; Chanterelle and Baby Radish Slow Cooked Mediterranean Vegetable Bouillabaisse Truffled Lobster Jus Anise-Saffron Infused Broth Meursault, Clos des Magny, Domaine Vincent Latour, Burgundy, France 2018 Goncalves Faria Branco, Beirrada, Portugal 2015 Dover Sole Trumpet Royale Sautéed Dover Sole; Toasted Almonds, Wild Mushroom Wild Mushroom Stuffed Cabbage; Trumpet Royale Casserole Soy-Lime Emulsion Etna Rosso, A’Rina, Girolomo Russo, Sicily, Italy 2018 Fino Sherry, Caberrubia, Carrascal Saca II, Bodegas Luis Peréz, Jerez de la Frontera, Spain NV

Truffle Halibut Black Truffle Tagliatelle; Sauce “Périgord” Steamed Halibut; Maitake Bone Marrow-Red Wine Bordelaise Marsannay, Sylvain Pataille, Burgundy, France 2018 Marsannay, Sylvain Pataille, Burgundy, France 2018

Carrot Walnut Nougatine, Beet Caramel Rhubarb Carrot Sorbet Blackberry-Rhubarb Compote, Yogurt Sorbet, Hibiscus Tuile Bugey-Cerdon, Raphael Bartucci, Savoie, France, Rosé NV Bugey-Cerdon, Raphael Bartucci, Savoie, France, Rosé NV

“Doughnut” Tropical Fruit Sticky Toffee Cake, Vanilla Custard Exotic Fruit “Pavlova,” Coconut Sorbet, Lemongrass-Kaffir Lime Sauce Candied Pecan Crisp Les Carmes de Rieussec, Sauternes, Bordeaux 2011 Zweigelt Beerenauslese, Alois Kracher, Neusiedlersee, Austria 2017

$220 per person $280 per person Chef: Eric Ripert $340 with wine pairing per person $430 with wine pairing per person Le Bernardin Four Course Prix Fixe*

Almost Raw Barely Touched Lightly Cooked

Caviar Caviar Dover Sole Royal Osetra Caviar Osetra Caviar; Geoduck Chawanmushi Sautéed Dover Sole; Toasted Almonds, Wild Mushroom ($145 Supplement per ounce) ($50 Supplement) Soy-Lime Emulsion Golden Imperial Caviar ($25 Supplement) ($155 Supplement per ounce)

Tasmanian Sea Trout Lightly Seared Trout; Yuzu Rice Salmon

Oysters Green Tea-Nori Consommé Barely Cooked Faroe Islands Salmon; Tarragon-Basil Sauce Vierge Single Variety or Assortment of Oysters (Six Pieces) Tomato Consommé

Black Bass Black Bass Truffled Tartare Scallop Merluza Warm Scallop; Tomato Compote Upon Request Périgord Vinaigrette Steamed Merluza; Stuffed Baby Squash Flower Whole Grain Mustard Sauce Lemon-Extra Virgin Olive Oil Emulsion Filet Mignon Pan Roasted Filet Mignon; Braised Short Rib Ravioli Tuna Natural Jus Layers of Thinly Pounded Yellowfin Tuna Langoustine Skate Foie Gras, Toasted Baguette, Chives Sautéed Langoustine; Fennel-Leek Compote Barbecued Skate; Creamy Sweet Corn Pasta Sea Urchin Sauce Américaine Lime Shishito Emulsion Tagliatelle; Summer Vegetables Black Truffle Sauce Kampachi Kampachi Crudo; Grated Yuzu, Lemon Extra Virgin Olive Oil Black Bass Sea Urchin Pasta Poached Black Bass; Baby Leeks, Sea Beans Red Snapper Homemade Tagliolini Whole Red Snapper Baked in Fresh Herbes de Provence-Salt-Crust Razor Clam Chowder Razor Clam and Urchin Emulsion Byaldi Gratin Tuna-Urchin (Please Allow 24 Hours Notice, For Two Tuna Tartare-Sea Urchin Toast $15 Supplement per person) Jus de Viande Monkfish Lobster Pan-Roasted Monkfish; Wild Mushroom Stuffed Cabbage Poached Lobster; Chanterelle and Baby Radish Tarragon-Red Wine Sauce Striped Bass Truffled Lobster Jus Striped Bass Tartare; Baby Vegetable Medley Kimchi Vinaigrette Striped Bass Octopus Baked Striped Bass; Artichoke Medley Fluke Braised Octopus; Peach Slivers Black Truffle Barigoule Flash Marinated Fluke Ceviche; Thai Basil, Cilantro Chorizo-Paprika Emulsion Lime Infused Olive Oil

Hiramasa Grilled Hiramasa; Roasted Maitake Scallop Artichoke Scallop Ceviche; Chives, Preserved Lemon Warm Artichoke Panaché; Yellow Tomato Concassée Bone Marrow-Red Wine Bordelaise Extra Virgin Olive Oil Herb 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

$185 per person