Lunch Menu

Single Variety or Assortment of Oysters (Six Pieces)

Progressive Tasting of Kumamoto Oyster “en gelée”; From Light and Refreshing to Complex and Spicy

Marinated Hamachi Vietnamese Style; Nuoc Mam Vinaigrette

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

Yuzu cured Wild Alaskan Salmon, Endive and shaved Red Beet; Coriander infused Verjus

Fluke Sashimi; Crispy Kimchi in a chilled Citrus, Soy, Jalapeno Nage

Striped Bass Tartare, Mint, Ice Plant Salad; chilled Lemon Nage

Sea Urchin Roe on a Bed of Jalapeno - Wasabi Jam; Seaweed Salt; Wakame - Orange Scented Broth

Italian Calvisius White Sturgeon Caviar ($100 Supplement per ounce)
Organically Grown Farm-Raised Osetra ($120 Supplement per ounce)
Wild Iranian Osetra Caviar ($220 Supplement per ounce)

Thinly Pounded Smoked Salmon Carpaccio; Toasted Brioche and Caviar

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

Kampachi Tartare; Marinated Japanese Cucumber; Aged Citrus Vinegar

Smoked Yellowfin Tuna "Prosciutto"; Japanese Pickled Vegetables and Crispy Kombu

Grilled Hawaiian Escolar; Chilled Young Carrot - Lime Mousseline, Miso Sauce Vierge

Sautéed Calamari filled with Sweet Prawns and Shiitake Mushroom; Mushroom Froth-Pistou Sauce

Stuffed Zucchini Flower with Peekytoe and King Crab; “Fine Herbs – Lemon” Mousseline Sauce

Grilled Salted Cod Salad; Grapes, Garlic Chips, Almonds; White Gazpacho

Charred Octopus; Fermented Black Bean - White Peach Sauce Vierge; Ink - Miso Vinaigrette; Purple Basil

Warm Sea Scallop Slivers; Lime Zest and Tangerine Leaf; Coconut Milk-Aji Pepper Emulsion

Cauliflower “Couscous”; Warm Salad of Seasonal Vegetables; Argan Oil Vinaigrette

Crispy Black Bass; Lup Cheong and Beansprout "Risotto", Mini Steamed Buns, Hoisin-Plum Jus

Bread Crusted Red Snapper; Zucchini - Mint and Coriander Compote in a rich Citrus Broth

Baked Skate and Langoustine "Paupiette"; Charred Shiitake Mushroom, Brown Butter Flavored Dashi Broth

Sautéed Codfish; Leek and Grape Parfait, Caramelized Endives, Green Peppercorn Marinière

Pan Roasted Monkfish; Hon Shimeji Mushrooms; Turnip-Ginger Emulsion; Sake Broth

Barely Cooked Organic Salmon; Braised Burgundy Snails; Heirloom Potatoes; Sweet Garlic Parsley and Pernod Scented Sauce

Poached Halibut; Braised Daikon, Baby Radish and Turnips; Sesame Court Bouillon

Baked Wild Striped Bass; Corn "Cannelloni"; Light Perigord Sauce

Baked Lobster; Pickled Golden Beet, Fennel and Citrus “a la Nage”

Seared Yellowtail King Fish; Truffle Risotto, Spring Vegetables, Black Truffle Emulsion

Whole Red Snapper Baked in Rosemary and Thyme Salt Crust, Extra Virgin Olive Oil and a Casserole of the Day’s Market Vegetables
(Please Allow 24 Hours Notice; Two Person Minimum)

LE BERNARDIN WILL NOT SERVE CHILEAN SEA BASS, GROUPER, SHARK, SWORD, MARLIN, SAILFISH … WILD BLUE FIN TUNA…IN SUPPORT OF OCEANA, NRDC AND SEA WEB’S EDUCATIONAL EFFORTS TO SPEED THE RECOVERY OF THESE ENDANGERED SPECIES.

Pan Roasted Duck Breast; Turnips; "Dolce-Forte" Sauce; Pine Nuts and Caramelized Orange

Seared Nebraska Wagyu Beef; Truffled Herb Salad (8 Ounces)

Buffalo Mozzarella Tortellini; Wild Mushroom Consommé; Nettle; Parmesan Emulsion

PRIVATE ROOMS AVAILABLE