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; “Almond-Pistachio Barberry Golden Basmati” ($130 Supplement per ounce) Light Marinière Broth Chardonnay-Shallot Butter Golden Imperial Caviar ($45 Supplement) ($15 Supplement) ($145 Supplement per ounce) Black Bass “Surf & Turf” Octopus Crispy Black Bass and Braised Veal Cheek Oysters Braised Octopus; Daikon and Charred Ginger Relish Single Variety or Assortment of Oysters (Six Pieces) Yuzu Kosho Broth Parsnip Emulsion, Ginger-Five Spice Reduction Oyster Merluza Lobster Chilled Beausoleil Oysters; Sea Grape and Pickled Shallot Spanish Merluza; Aki Nori Lacquered Lobster Tail; Herb Spring Roll “Seaweed Water” Gelée “Razor Clam Summer Chowder” Lemongrass Consommé Upon Request King Fish-Caviar Striped Bass King Fish-Osetra Caviar Tartare Scallop Baked Striped Bass; Baby Leeks, Sea Bean-Sea Urchin “Rouille” Barely Cooked Scallop; Roasted Bone Marrow Bouillabaisse Sauce Smoked Crème Fraîche Emulsion Squab ($45 Supplement) Calamansi-Butter Emulsion Pan Roasted Squab; Truffled Savoy Cabbage Skate Red Wine Salmis Sauce Poached Skate; Braised Daikon, Charred Scallion Jam Hamachi Sea Trout Lemon Confit-Kimchi Broth Lamb Flash Marinated Hamachi; Young Radishes and Amaranth Crisp Ultra Rare Smoked Sea Trout; Pickled Red Onion Yuzu Vinaigrette Roasted Rack of Lamb; Tabouleh, Raita Citrus-Miso Emulsion Black Garlic Scented Jus Salmon Barely Cooked Organic Salmon; Baby Peas and Favas Tuna Filet Mignon Yellowfin Tuna Carpaccio; Iberico Ham “Chutney,” Sea Beans Bacalao “Serenata” Mint-Tarragon Emulsion Pan Roasted Filet Mignon; Wasabi Pea Puree Lemon-Extra Virgin Olive Oil Lightly Salted Grilled Cod; Avocado Wild Mushrooms, Natural Jus Yucca and Pepper Escabeche Monkfish “Fish & Chips” Red Snapper Snapper Pan Roasted Monkfish; Crispy Kale Lemon Confit-Romescada Sauce Whole Red Snapper Baked in Fresh Herbes de Provence-Salt-Crust Flash Marinated Snapper Slivers Seafood Truffle Pasta Byaldi Gratin Citrus-Jalapeño Vinaigrette Crab, Scallop, Lobster; Tagliatelle (Please Allow 24 Hours Notice, For Two) Black Truffle Emulsion Snapper Crusted Red Snapper; Pickled Persian Cucumbers Geoduck Geoduck Sashimi; Shaved Radishes Green Curry-Goat Yogurt Emulsion Tuna Ginger-Ponzu Seared Yellowfin Tuna; Soba Noodles White Tuna-Japanese Wagyu Kombu Confit, Yuzu Dashi Grilled Escolar and Seared Wagyu Beef; Fresh Kimchi Salmon Asian Pear, Soy-Citrus Emulsion Salmon Sashimi; Olive Lemon-Mustard Emulsion, Focaccia Crisp Calamari Crab Filled Calamari a la Plancha Halibut Bamboo Shoot-Wood Ear Mushroom Pot au Feu Poached Halibut; Manila Clams Tasmanian Trout Wild Mushroom Casserole Trout Slivers; “Cucumber Tiger Salad” Sichuan Pepper-Cucumber Vinaigrette Artichoke Warm Artichoke Panaché; Vegetable Risotto Lobster Truffle Emulsion Pan Roasted Lobster; Stuffed Zucchini Flower Striped Bass Tangy Persian Lime Sauce Striped Bass Tartare; Baby Zucchini Parmesan-Lemon Confit Sauce Vierge Langoustine * Consuming raw or undercooked meats, poultry, seafood Seared Langoustine-Foie Gras; Pickled Hon Shimeji shellfish or eggs may increase your risk of foodborne illness Mesclun Salad Sauce Perigord Market Herbs and Vegetables Balsamic-Shallot Dressing $147 per person.