Le Bernardin Three 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) ($24 Supplement) ($145 Supplement per ounce) Black Bass “Surf & Turf” Oysters Octopus Crispy Black Bass and Braised Veal Cheek Single Variety or Assortment of Oysters (Six Pieces) Braised Octopus; Daikon and Charred Ginger Relish Parsnip Emulsion, Ginger-Five Spice Reduction Yuzu Kosho Broth Oyster Chilled Beausoleil Oysters; Sea Grape and Pickled Shallot Merluza “Seaweed Water” Gelée Spanish Merluza; Aki Nori Scallop “Razor Clam Summer Chowder” Barely Cooked Scallop; Roasted Bone Marrow Upon Request King Fish-Caviar Calamansi-Butter Emulsion King Fish-Osetra Caviar Tartare Striped Bass Smoked Crème Fraîche Emulsion Baked Striped Bass; Baby Leeks, Sea Bean-Sea Urchin “Rouille” ($45 Supplement) Bouillabaisse Sauce Sea Trout Squab Ultra Rare Smoked Sea Trout; Pickled Red Onion Pan Roasted Squab; Truffled Savoy Cabbage Hamachi Citrus-Miso Emulsion Red Wine Salmis Sauce Flash Marinated Hamachi; Young Radishes and Amaranth Crisp Skate Yuzu Vinaigrette Poached Skate; Braised Daikon, Charred Scallion Jam Lemon Confit-Kimchi Broth Red Snapper Whole Red Snapper Baked in Fresh Herbes de Provence-Salt-Crust Tuna Bacalao “Serenata” Lightly Salted Grilled Cod; Avocado Byaldi Gratin Yellowfin Tuna Carpaccio; Iberico Ham “Chutney,” Sea Beans Salmon (Please Allow 24 Hours Notice, For Two) Lemon-Extra Virgin Olive Oil Yucca and Pepper Escabeche Barely Cooked Organic Salmon; Baby Peas and Favas Mint-Tarragon Emulsion Snapper Flash Marinated Snapper Slivers Seafood Truffle Pasta Monkfish “Fish & Chips” Citrus-Jalapeño Vinaigrette Crab, Scallop, Lobster; Tagliatelle Pan Roasted Monkfish; Crispy Kale Black Truffle Emulsion Lemon Confit-Romescada Sauce Razor Clam Razor Clam Sashimi; Shaved Radishes Snapper Ginger-Ponzu Tuna Crusted Red Snapper; Pickled Persian Cucumbers Seared Yellowfin Tuna; Soba Noodles Green Curry-Goat Yogurt Emulsion Salmon Kombu Confit, Yuzu Dashi Salmon Sashimi; Olive Lemon-Mustard Emulsion, Focaccia Crisp Halibut Poached Halibut; Manila Clams Calamari Wild Mushroom Casserole Tasmanian Trout Crab Filled Calamari a la Plancha Trout Slivers; “Cucumber Tiger Salad” Bamboo Shoot-Wood Ear Mushroom Pot au Feu Sichuan Pepper-Cucumber Vinaigrette Lobster Pan Roasted Lobster; Stuffed Zucchini Flower Tangy Persian Lime Sauce Striped Bass Artichoke ($15 Supplement) Striped Bass Tartare; Baby Zucchini Warm Artichoke Panaché; Vegetable Risotto Parmesan-Lemon Confit Sauce Vierge Truffle Emulsion * Consuming raw or undercooked meats, poultry, seafood shellfish or eggs may increase your risk of foodborne illness Mesclun Salad Market Herbs and Vegetables Balsamic-Shallot Dressing $85 per person.