Le Bernardin

$130.00 supplement per ounce

$145.00 supplement per ounce

Single variety or assortment of oysters - six pieces

Chilled beausoleil oysters, sea grape and pickled shallot seaweed water gelee

King fish-osetra caviar tartare, smoked creme fraiche emulsion $45.00 supplement

Flash marinated hamachi, young radishes and amaranth crisp yuzu vinaigrette

Yellowfin tuna carpaccio, iberico ham chutney, sea beans lemon-extra virgin olive oil

Flash marinated snapper slivers, citrus-jalapeno vinaigrette

Geoduck sashimi, shaved radishes ginger-ponzu

Salmon sashimi, olive lemon-mustard emulsion, focaccia crisp

Trout slivers, cucumber tiger salad, sichuan pepper-cucumber vinaigrette

Striped bass tartare, baby zucchini parmesan-lemon confit sauce vierge

Market herbs and vegetables, balsamic-shallot dressing

Warm king fish sashimi, osetra caviar light mariniere broth - $45.00 supplement

Braised octopus, daikon and charred ginger relishyuzu kosho broth

Lacquered lobster tail, herb spring roll lemongrass consomme

Barely cooked scallop, roasted bone marrow calamansi-butter emulsion

Ultra rare smoked sea trout, pickled red onion citrus-miso emulsion

Lightly salted grilled cod, avocado yucca and pepper escabeche

Crab, scallop, lobster, tagliatelle black truffle emulsion

Seared yellowfin tuna, soba noodles kombu confit, yuzu dashi

Crab filled calamari a la plancha bamboo shoot-wood ear mushroom pot au feu

Warm artichoke panache, vegetable risottotruffle emulsion

Seared langoustine-foie gras, pickled hon shimeji sauce perigord

Sauteed dover sole, almond-pistachio barberry golden basmati chardonnay-shallot butter - $15.00 supplement

Crispy black bass and braised veal cheek, parsnip emulsion, ginger-five spice reduction

Spanish merluza, aki nori, razor clam summer chowder

Baked striped bass, baby leeks, sea bean-sea urchin rouille, bouillabaisse sauce

Poached skate, braised daikon, charred scallion jam, lemon confit-kimchi broth

Barely cooked organic salmon, baby peas and favas, mint-tarragon emulsion

Pan roasted monkfish, crispy kale, lemon confit-romescada sauce

Crusted red snapper, pickled persian cucumbers, green curry-goat yogurt emulsion

Grilled escolar and seared wagyu beef, fresh kimchi asian pear, soy-citrus emulsion

Poached halibut, manila clams, wild mushroom casserole

Pan roasted lobster, stuffed zucchini flower, tangy persian lime sauce

Pan roasted squab, truffled savoy cabbage, red wine salmis sauce

Roasted rack of lamb, tabouleh, raita, black garlic scented jus

Pan roasted filet mignon, wasabi pea puree, wild mushrooms, natural jus

Whole red snapper baked in fresh herbes de provence-salt-crust byaldi gratin, for two

$130.00 supplement per ounce

$145.00 supplement per ounce

Single variety or assortment of oysters - six pieces

Chilled beausoleil oysters, sea grape and pickled shallot seaweed water gelee

King fish-osetra caviar tartare, smoked creme fraiche emulsion $45.00 supplement

Flash marinated hamachi, young radishes and amaranth crisp yuzu vinaigrette

Yellowfin tuna carpaccio, iberico ham chutney, sea beans lemon-extra virgin olive oil

Flash marinated snapper slivers, citrus-jalapeno vinaigrette

Geoduck sashimi, shaved radishes ginger-ponzu

Salmon sashimi, olive lemon-mustard emulsion, focaccia crisp

Trout slivers, cucumber tiger salad, sichuan pepper-cucumber vinaigrette

Striped bass tartare, baby zucchini parmesan-lemon confit sauce vierge

Market herbs and vegetables, balsamic-shallot dressing

Warm king fish sashimi, osetra caviar light mariniere broth - $45.00 supplement

Braised octopus, daikon and charred ginger relishyuzu kosho broth

Lacquered lobster tail, herb spring roll lemongrass consomme

Barely cooked scallop, roasted bone marrow calamansi-butter emulsion

Ultra rare smoked sea trout, pickled red onion citrus-miso emulsion

Lightly salted grilled cod, avocado yucca and pepper escabeche

Crab, scallop, lobster, tagliatelle black truffle emulsion

Seared yellowfin tuna, soba noodles kombu confit, yuzu dashi

Crab filled calamari a la plancha bamboo shoot-wood ear mushroom pot au feu

Warm artichoke panache, vegetable risottotruffle emulsion

Sauteed dover sole, almond-pistachio barberry golden basmati chardonnay-shallot butter - $15.00 supplement

Crispy black bass and braised veal cheek, parsnip emulsion, ginger-five spice reduction

Spanish merluza, aki nori, razor clam summer chowder

Baked striped bass, baby leeks, sea bean-sea urchin rouille, bouillabaisse sauce

Poached skate, braised daikon, charred scallion jam, lemon confit-kimchi broth

Barely cooked organic salmon, baby peas and favas, mint-tarragon emulsion

Pan roasted monkfish, crispy kale, lemon confit-romescada sauce

Crusted red snapper, pickled persian cucumbers, green curry-goat yogurt emulsion

Grilled escolar and seared wagyu beef, fresh kimchi asian pear, soy-citrus emulsion

Poached halibut, manila clams, wild mushroom casserole

Pan roasted lobster, stuffed zucchini flower, tangy persian lime sauce

Pan roasted squab, truffled savoy cabbage, red wine salmis sauce

Whole red snapper baked in fresh herbes de provence-salt-crust byaldi gratin, for two