Almost Raw Le Bernardin Three Course Prix Fixe* Barely Touched

Le Bernardin Three Course Prix Fixe*
Almost Raw
Barely Touched
Caviar
Royal Osetra Caviar
($130 Supplement per ounce)
King Fish-Caviar
Warm King Fish “Sashimi;” Osetra Caviar
Light Marinière Broth
($45 Supplement)
Golden Imperial Caviar
($145 Supplement per ounce)
Oysters
Single Variety or Assortment of Oysters (Six Pieces)
Oyster
Chilled Beausoleil Oysters; Sea Grape and Pickled Shallot
“Seaweed Water” Gelée
Scallop
Scallop Slivers; Shaved Black Truffle
Extra Virgin Olive Oil
Mackerel-Caviar
Spanish Mackerel-Osetra Caviar Tartare
Smoked Crème Fraîche Emulsion
($45 Supplement)
Hamachi
Flash Marinated Hamachi; Rice Crispy
Gochujang Sake Vinaigrette
Tuna
Yellowfin Tuna Carpaccio; Iberico Ham “Chutney,” Sea Beans
Lemon-Extra Virgin Olive Oil
Snapper
Flash Marinated Snapper Slivers
Citrus-Jalapeño Vinaigrette
Razor Clam
Razor Clam Sashimi; Shaved Radishes
Ginger-Ponzu
Salmon
Scottish Salmon Sashimi; Olive
Lemon-Mustard Emulsion, Focaccia Crisp
Langoustine-Sea Urchin
Langoustine “Carpaccio;” Sea Urchin
Aki Nori-Apple Vinaigrette
Mesclun Salad
Market Herbs and Vegetables
Balsamic-Shallot Dressing
Octopus
Warm Octopus “Carpaccio;” Leek Compote
Peruvian Anticucho Sauce
Scallop
Barely Cooked Scallop; Brown Butter Dashi
Sea Trout
Ultra Rare Smoked Sea Trout; Pickled Red Onion
Citrus-Miso Emulsion
Bacalao “Serenata”
Lightly Salted Grilled Cod; Avocado
Yucca and Pepper Escabeche
Seafood Truffle Pasta
Crab, Scallop, Lobster; Tagliatelle
Black Truffle Emulsion
Tuna
Seared Yellowfin Tuna; Soba Noodles
Kombu Crisp, Yuzu Dashi
Calamari
Crab Filled Calamari a la Plancha
Bamboo Shoot-Wood Ear Mushroom Pot au Feu
Artichoke
Warm Artichoke Panaché; Vegetable Risotto
Truffle Emulsion
Lightly Cooked
Dover Sole
Sautéed Dover Sole; “Almond-Pistachio Barberry Golden Basmati”
Chardonnay-Shallot Emulsion
($24 Supplement)
Black Bass “Surf & Turf”
Crispy Black Bass and Braised Veal Cheek
Parsnip Emulsion, Ginger-Five Spice Reduction
Monkfish
Pan Roasted Monkfish; Baked Portobellos, Pearl Onions à la Crème
Paprika Sauce
Merluza
Spanish Merluza; Aki Nori
“Razor Clam Chowder”
Cod
Pan Roasted Cod; Perigord Truffle-Celeriac Emulsion
“Coq au Vin” Sauce
Striped Bass
Wild Striped Bass; Zucchini Caponata
Merlot-Black Olive Emulsion
Upon Request
Squab
Pan Roasted Squab; Truffled Savoy Cabbage
Red Wine Salmis Sauce
Red Snapper
Whole Red Snapper Baked in Fresh Herbes de Provence-Salt-Crust
Byaldi Gratin
(Please Allow 24 Hours Notice, For Two)
Skate
Poached Skate; Braised Daikon, Charred Scallion Jam
Lemon Confit-Kimchi Broth
Salmon
Barely Cooked Organic Salmon; Snow Peas
Shitake-Matsutake Dashi
Snapper
Crusted Red Snapper; Pickled Persian Cucumbers
Green Curry-Goat Yogurt Emulsion
Halibut
Poached Halibut; Manila Clams
Wild Mushroom Casserole
Lobster
Pan Roasted Lobster; Chestnut Mousseline, Celeriac “Cannelloni”
Tangy Persian Lime Sauce
($15 Supplement)
* Consuming raw or undercooked meats, poultry, seafood
shellfish or eggs may increase your risk of foodborne illness
$85 per person