Le Bernardin Chef’s Tasting Menu*

—Per Table Only—

Tuna-Caviar Layers of Pounded Yellowfin Tuna; Osetra Caviar, Crisp Lemon Crème Fraîche Grüner Veltliner, “Belle Naturelle,” Weingut Jurtschitsch, Kamptal, Austria 2018

Langoustine Warm Langoustine; Seaweed-Matsutaki Salad Dashi Broth Sake, Hakurakusei, Tokubetsu Junmai, Miyagi, NV, Japan

Crab Peekytoe “Crab Cake;” Black Rice, Mango-Papaya Salad Vadouvan Sweet Sauce Rioja Blanco, La Antigua Clasico, Spain 2014 Le Bernardin Hiramasa Seared Hiramasa; Baby Shrimp, Calamari 155 W 51st St, New York, NY 10019 Lemongrass-Infused Bouillon Chardonnay, Sandhi, Santa Barbara County, California 2016

Dover Sole Sautéed Dover Sole; Almonds, Chanterelles, Peas Soy-Lime Emulsion Krug, “Grande Cuvée 166ème Edition,” Reims, France NV

Lobster Glazed Maine Lobster; “Leek Cannelloni” Red Wine- Sauce Châteauneuf-du-Pape, Habemus Papam, Domaine Santa Duc, Rhone France 2015

Cucumber Persian Cucumber-Lime Granité, Kiwi, Yogurt Sorbet Clairette de Die, Jaillance, Cuvée Impériale, Rhone Valley, France, NV

Corn-Hibiscus Hibiscus Meringue, Corn Pudding, “Charred Milk” Ice Cream Lenkey Pincészet, Tokaji Late Harvest, Hungary 2007

$228 per person Chef: Eric Ripert $373 with wine pairing per person Vegetarian Tasting Menu* Le Bernardin Tasting Menu*

—Per Table Only— —Per Table Only—

Asparagus Striped Bass Poached Green Asparagus, Vegetable “Caviar” Striped Bass Truffled Tartare White Balsamic--Seaweed Vinaigrette Périgord Vinaigrette Albariño, Pazo de Galegos, Rías Baixas, Spain 2018 Champagne Laherte Frères, “Ultradition,” Côteaux Sud d’Épernay, France NV

Artichoke Lobster Warm Artichoke Panaché, Vegetable Risotto Baked Lobster; Squash Manicotti Barigoule Emulsion Shrimp-Black Pepper-Brandy Sauce Furmint, Weingut Gross, Gorca, Štajerska, Slovenia, 2016 Irouléguy, Herri Mina, Southwest France, France 2017

Perigord Truffle Merluza Black Truffle Tagliatelle Pan Roasted Merluza; Potatoes Tous les Ch’nins mènent à Rome, Bruno Ciofi, Loire Valley, France 2017 Zarzuela Sauce Tous les Ch’nins mènent à Rome, Bruno Ciofi, Loire Valley, France 2017

Bouillabaisse Slowly Cooked Mediterranean Vegetable Bouillabaisse Salmon -Saffron Infused Broth Barely Cooked Faroe Islands Salmon Rose, Domaine Ott, “Château Romassan”, Bandol, Provence, France, 2017 Black Truffle Pot-au-Feu Pinot Noir, “Vespidae,” J.K. Carriere, Willamette Valley, Oregon 2015

Curry Cauliflower Couscous, Romanesco, Okra, Seasonal Vegetables Hawaiian Walu-Japanese Wagyu Madras Curry Stew Grilled Walu and Seared Wagyu; Roasted Squash Roll Riesling, Ayler Fass 6, “Senior”, Peter Lauer, Mosel, Germany 2018 Spiced Red Wine Sauce Rosso di Montalcino, Casanuova delle Cerbaie, Tuscany Italy 2014

Morel Sautéed Pea Shoot-Filled Morels Coconut Green Peppercorn Sauce Coconut-Calamansi Custard, Sorbet Pinot Noir, “Vespidae,” J.K. Carriere, Willamette Valley, Oregon 2015 Clos Uroulat, Jurançon, France 2015

Ginger “S’more” Candied Parfait, Roasted Pineapple Sorbet Warm Chocolate Fondant, Smoked Chocolate, Peruvian Chocolate Ice Cream Clos Uroulat, Jurançon, Southwest France 2015 Zweigelt, Beerenauslese, Alois Kracher, Neusiedlersee, Austria 2016

Hazelnut Golden Hazelnut Sphere, Frangelico Mousse Praline Ice Cream Zweigelt, Beerenauslese, Kracher, Burgenland, Austria 2016

$170 per person $198 per person $265 with wine pairing per person $293 with wine pairing per person Le Bernardin Three Course Prix Fixe*

Almost Raw Barely Touched Lightly Cooked

Caviar Scallop Dover Sole Golden Imperial Caviar Barely Cooked Scallop; Sea Beans Sautéed Dover Sole; Almonds, Chanterelles, Peas ($155 Supplement per ounce) Bonito Butter Sauce Soy-Lime Emulsion ($29 Supplement)

Tuna-Caviar North Carolina Shrimp Layers of Thinly Pounded Yellowfin Tuna; Osetra Caviar Seared Shrimp; Morels, Foie Gras Crouton Hiramasa Black Pepper Crisp, Lemon Crème Fraîche Balsamic-Truffle Vinaigrette Seared Hiramasa; Baby Shrimp, Calamari ($50 Supplement) Lemongrass-Infused Bouillon

Crab

Oysters Peekytoe “Crab Cake;” Black Rice, Mango-Papaya Salad Merluza Single Variety or Assortment of Oysters (Six Pieces) Vadouvan Sweet Curry Sauce Pan Roasted Merluza; Saffron Potatoes Upon Request Zarzuela Sauce

Filet Mignon Kampachi Pan Roasted Filet Mignon; Oxtail Ravioli Kampachi Sashimi; Pickles Octopus Natural Jus Hibiscus Vinaigrette Seared Octopus; Tomatillo Salsa Monkfish Red Wine- Sauce Roasted Monkfish; Stuffed Morel Green Peppercorn-Brandy Sauce

Sea Urchin Red Snapper Maine Sea Urchin; Sea Bean Salad Calamari Whole Red Snapper Baked in Fresh --Crust Byaldi Gratin Pumpernickel Toast Crab-Filled Calamari a la Plancha Skate (Please Allow 24 Hours Notice, For Two) Romesco Sauce Poached Skate; Green Papaya-Squash Aromatic Medley Thai Shellfish Broth Red Snapper Red Snapper Slivers; Asian Pear, Akinori Bacalao Kimchi Emulsion Lightly Salted Grilled Merluza; Lima Bean-Citrus Mousseline Halibut Zucchini-Parmesan Sauce Vierge Poached Halibut; Marinated Cherry Tomatoes, Mint- Pesto Tomato Consommé Hiramasa Cured Hiramasa Sashimi; Sea Lettuce and Radishes -Champagne Emulsion Lobster Baked Lobster; Squash Manicotti Striped Bass Shrimp-Black Pepper-Brandy Sauce Baked Striped Bass; Summer Vegetable Filled Zucchini Flower Salmon Black Olive-Red Wine Sauce Salmon Sashimi; Pickled , Baby Cucumber Flowers Amahari-Argan Oil Sea Trout Seared Tasmanian Sea Trout; Charred Tomato Chutney Salmon Lemon-Tandoori Olive Oil Fluke Barely Cooked Faroe Islands Salmon Flash Marinated Fluke Slivers; Cured Cucumber Black Truffle Pot-au-Feu -Yuzu Infused Apple Broth Artichoke Warm Artichoke Panaché; Vegetable Risotto Lobster Mesclun Salad Black Truffle Vinaigrette Glazed Maine Lobster Tail; “Leek Cannelloni” Market and Spring Vegetables Red Wine-Rosemary Sauce Truffle Vinaigrette ($18 Supplement)

* Consuming raw or undercooked meats, poultry, seafood shellfish or eggs may increase your risk of foodborne illness $93 per person