Chef’s Tasting Menu*

—Per Table Only—

Tuna Layers of Thinly Pounded Yellowfin Tuna; Foie Gras, Toasted Baguette, Chives Extra Virgin Olive Oil Albariño, “Lagar de Pintos,” Rías Baixas, Spain 2017

Crab Warm Peekytoe Crab; Yuzu Rice Green Tea-Nori Consommé Meursault, Domaine Ballot-Millot, Burgundy, France 2018 Le Bernardin Dover Sole Sautéed Dover Sole; Almonds, Chanterelles 155 W 51st St, New York, NY 10019 Soy-Lime Emulsion Krug, “Grand Cuvée 168ème Edition”, Reims, France NV

Salmon Barely Cooked Faroe Islands Salmon Black Truffle “Pot-au-Feu” Marsannay, Sylvain Pataille, Burgundy, France 2018

Apple Brown Butter Mousse, Apple Confit Armagnac Sabayon Zweigelt, Beerenauslese, Alois Kracher, Neusiedlersee, Austria 2017

“The Egg” Milk Chocolate Pot de Crème, Caramel Foam, Maple Syrup, Grain of Salt

$210 per person Chef: Eric Ripert $360 with wine pairing per person Le Bernardin Four Course Prix Fixe*

Almost Raw Barely Touched Lightly Cooked

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

Crab Salmon Oysters Barely Cooked Faroe Islands Salmon Single Variety or Assortment of Oysters (Six Pieces) Warm Peekytoe Crab; Yuzu Rice Green Tea-Nori Consommé Black Truffle “Pot-au-Feu” Upon Request

Tuna Filet Mignon Layers of Thinly Pounded Yellowfin Tuna Red Snapper Pan Roasted Filet Mignon; Creamy Polenta, Wild Mushrooms Foie Gras, Toasted Baguette, Chives Scallop Baked Snapper; Acorn Squash “Ceviche” Warm Scallop Natural Jus Extra Virgin Olive Oil Baja Style Shrimp Sauce Lemongrass-Ginger Lime Broth

Pasta Kampachi Tagliatelle; Black Truffle Sauce Kampachi-Flying Fish Roe Sashimi Halibut Poached Halibut; Baby Bok Choy and Shitake Ginger-Wasabi Emulsion Sepia Sautéed Sepia “Ribbons”; Saffron Risotto Jalapeño-Lemon Dashi Lemon Confit Emulsion Tuna-Urchin Tuna Tartare-Sea Urchin Toast Monkfish Jus de Viande Pan-Roasted Monkfish; Squid Ink Fideos Hamachi Seared Yellowtail-Matsutake-Daikon Layers Chorizo Emulsion Tidal Broth Striped Bass Striped Bass Truffled Tartare Périgord Vinaigrette Striped Bass Baked Striped Bass; Artichoke Medley Lobster Black Truffle Barigoule Grilled Lobster “Mi-Cuit”; Charred Scallions Scallop Scallop Slivers; Chives Sea Urchin Sauce Américaine Extra Virgin Olive Oil

Artichoke Mesclun Salad Warm Artichoke Panaché; Vegetable Risotto Market Herbs, Seasonal Vegetables Black Truffle Vinaigrette Truffle Vinaigrette

* Consuming raw or undercooked meats, poultry, seafood shellfish or eggs may increase your risk of foodborne illness

$175 per person