Le Bernardin Tasting Menu

($138 per person - $225 with wine pairing per person)

TUNA

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

Botani Moscatel Seco, Sierras de Malaga, Spain 2008

OCTOPUS

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

Sauvignon Blanc, Paul Cluver, Elgin south, Africa 2008

LOBSTER

Warm Lobster Carpaccio; Hearts of Palm, Orange Vinaigrette

Chardonnay, Ramey, Russian River, 2007

STRIPED BASS

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

White Rioja, Crianza, Vina Gravonia, Lopez de Heredia, Spain 1999

SURF AND TURF

Escolar and Seared Nebraska Wagyu Beef; Sea Bean Salad and Eggplant Fries; Mr. Kaufman's Pesto and Red Wine Sauce

La Croix de Beaucaillou, Saint Julien, Bordeaux 2004

TOMATO-BLACKBERRY

Basil Ice Cream, Peach Broth

Torrontez Sparkling, Deseado Familia Schroeder, Patagonia

PISTACHIO

Pistachio Mousse, Roasted White Chocolate, Lemon, Cherry

Château La Rame-Reserve, Saint Croix du Mont 1999

Chef’s Tasting Menu

($185 per person - $325 with wine pairing per person)

TUNA

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

Chablis, "Vieilles Vignes", Domaine Savary, Burgundy 2007

EGG - CAVIAR

Poached Pastured Egg; Osetra Caviar; Mariniere Broth and English Muffin

Krug, Grande Cuvee

LANGOUSTINE

Seared Langoustine, Mache, Wild Mushroom Salad; White Balsamic Vinaigrette

Riesling Feinherb, Karthäuserhof, Mosel, Germany 2008

MONKFISH

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

Meursault, Les Charrons, J. M. Boillot 2007

LOBSTER

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

Sauvignon Blanc, Klausen, Neumeister, Austria 2008

BLACK BASS

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

Barbaresco, Valeirano, Ada Nada, Piedmont, Italy 2005

APRICOT

Apricot Sphere, Fig, Sour Cherry Pearl, Candied Angelica

Malaga Seleccion Especial No. 1 - Jorge Ordonez, Spain 2006

PLUM

Roasted Santa Rosa Plum, Spiced Dried Fruit, Pistachio Ice Cream

Zweigelt Trockenbeerenauslese No. 1 - Alois Kracher, Austria 2006