Le Bernardin, located in New York City, is a renowned seafood restaurant known for its three Michelin stars. With a focus on seafood, the menu at Le Bernardin offers exquisite dishes such as warm King Fish "Sashimi" with Osetra Caviar, Lobster "Lasagna" with truffle butter, and Pan Roasted Monkfish with lemon-paprika sauce. The restaurant provides a classy and upscale dining experience with impeccable service. Customers rave about the sublime food and recommend trying the BABA dessert. Although some reviews may vary, Le Bernardin remains a top choice for special occasions and celebrations. Don't miss the chance to experience the culinary delights at this world-class restaurant.

Prix-Fixe

Caviar

Royal Osetra Caviar ($120 Supplement per ounce) Golden Imperial Caviar ($135 Supplement per ounce)

Oysters

Single Variety or Assortment of Oysters (Six Pieces)

Oyster

Chilled Beausoleil Oysters; Sea Grape and Pickled Shallot "Seaweed Water" Gelée

Geoduck

Thinly Shaved "Giant Clam" Wasabi Tobiko; Lime Dressing

Tuna

Layers of Thinly Pounded Yellowfin Tuna, Foie Gras and Toasted Baguette, Chives and Extra Virgin Olive Oil

Striped Bass

Wild Striped Bass Tartare; Jicama Salad, Champagne-Mango Emulsion

Salmon

Slivers of Scottish Salmon; Baby Radish "Salad", Tomatillo-Mezcal Nage

Bay Scallop-Sea Urchin

Nantucket Bay Scallops; Marinated Granny Smith, Meyer Lemon Vinaigrette

Fluke

Slivers of Fluke; "Wasabi-Nori Crisp", Soy-Black Pepper Vinaigrette

Hamachi

Flash Marinated Hamachi; Sea Beans and Daikon, Black Garlic-Ponzu Sauce

Mesclun Salad

Salad of the Day's Market Herbs and Vegetables with Balsamic Shallot Vinaigrette

King Fish-caviar

Warm King Fish "Sashimi"; Osetra Caviar, Light Marinière Broth ($45 Supplement)

Octopus

Warm Octopus "Carpaccio"; Leek Compote, Peruvian Anticucho Sauce

Lobster

Lobster "Lasagna"; Celeriac, Truffle Butter

Scallop

Barely Cooked Scallop; Brown Butter Dashi

Sea Trout

Ultra Rare Smoked Sea Trout; PIckled Red Onion, Citrus-Miso Emulsion

Crab

King Crab Medley; Warm Matsutake Custard, Seaweed-Shiitake Broth

Bacalao

Lightly Salted Grilled Cod; Spicy Chorizo Crisps, Smokey Garlic Broth

Calamari

Charred Calamari; Spicy Espelette Pepper Jam, Sauce Basquaise

White Tuna

Olive Oil Poached Escolar; Niçoise Olive, Grilled Maitake Mushroom, Citron Vinaigrette

Artichoke

Warm Artichoke Panaché; Vegetable Risotto, Lemon Emulsion

Langoustine

Sautéed Langoustine; Truffle and Chanterelle, Aged Balsamic Vinaigrette

First Course

Barely Touched

Dover Sole

Sautéed Dover Sole; "Almond-Pistachio Barberry Golden Basmati" Chardonnay-Shallot Emulsion ($18 Supplement)

Black Bass

Crispy Black Bass; Wood Ears and Water Chestnuts, Black Truffle Hot and Sour Pot au Feu

Monkfish

Pan Roasted Monkfish; Sautéed Cepes, Pearl Onions à la Crème, Lemon-Paprika Sauce

Merluza

Spanish Merluza; Aki Nori, "Razor Clam Chowder"

Skate

Poached Skate; Caesar Salad "au gratin", Citrus-Mustard Emulsion

Snapper

Baked Snapper; Charred Green Tomatoes, Baja Style Shrimp Sauce

White Tuna-kobe Beef

Grilled Escolar and Seared Wagyu Beef; Fresh Kimchi, Asian Pear, Soy-Lemon Emulsion

Halibut

Poached Halibut; Romenesco, Brussel Sprouts, Yuzu Scented Sea Urchin Emulsion

Menu