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Le Bernardin

·Le Bernardin, 155, West 51st Street, Theater District, Manhattan Community Board 5, Manhattan, New York County, New York, 10019, United States·French-Seafood·$
Menu source ↗

Menu

captured 5/31/2026

almost raw

Prix fixe

almost raw

  • Crab Avocado

    Celeriac Remoulade, Dijon Mustard-Citrus Sauce

  • Hamachi Sashimi

    Pickled Mushroom and Watermelon Radish, Citrus Dashi

  • Kombu Cured Snapper

    Fresh Heart of Palm, Calamansi Vinaigrette

  • Layers of Thinly Pounded Yellowfin Tuna

    Foie Gras, Toasted Baguette, Chives

  • Layers of Thinly Pounded Yellowfin Tuna, Foie Gras, Toasted Baguette, Chives

  • Market Herbs; Seasonal Vegetables, Truffle Vinaigrette

  • Mesclun Salad

    Market Herbs, Seasonal Vegetables, Truffle Vinaigrette

  • Nori Crisp

    Bluefin Tuna Tartare and Osetra Caviar, Seaweed Emulsion

  • Nori Crisp; Bluefin Tuna Tartare and Osetra Caviar, Seaweed Emulsion

    Supplement

  • Royal Osetra Caviar

    Supplement per ounce

  • Scallop Carpaccio

    Pickled Vegetables, Yuzu-Ginger Broth

  • Sea Urchin-Oyster Duo

    Nori Cracker; Seaweed Gelée

  • Shrimp Tartare

    Lemon-Saffron Emulsion

  • Single Variety or Assortment of Oysters

    Six Pieces

  • Striped Jack Sashimi

    Crunchy Finger Lime Mini Roll, Sudachi Vinaigrette

PASTA

  • Wild Mushroom Tagliatelle

    Black Truffle Sauce

barely touched

Prix fixe

barely touched

  • Braised Octopus

    Garlic-Potato “Cloud”, Spiced Rioja Sauce

  • Grilled Spiced Black Cod

    Zucchini Flower Tapenade, Mussel-Pesto Broth

  • Herb Crusted Tuna Tataki

    Baby Vegetable Medley, Soy-Ginger Vinaigrette

  • Poached Lobster

    Charred Baby Leeks, Saffron Sauce Hollandaise

  • Shellfish Medley

    Dashi Custard, Spiced Shrimp Consommé

  • Slowly Baked Salmon

    Royal Osetra Caviar, Horseradish Emulsion

  • Slowly Baked Salmon; Royal Osetra Caviar, Horseradish Emulsion

    Supplement

  • Warm Artichoke

    Parmesan Risotto, Black Truffle Vinaigrette

  • Warm Scallop and Uni

    Seaweed-Lemon Marinière Broth

  • Warm Smoked Sea Trout

    Verjus-Fine Herbs Emulsion

CAVIAR

  • Smoked Salmon Croque Monsieur with Osetra Caviar

    $120

Chef's Tasting Menu

Tasting menu

Chef's Tasting Menu

$350

  • Bluefin Tuna-Caviar

    Nori Crisp; Bluefin Tuna Tartare and Osetra Caviar, Seaweed Emulsion

  • Halibut

    Poached Halibut; Truffled Morels, Wild Mushroom Bouillon

  • Langoustine

    Sautéed Langoustine; Butternut Squash Panaché, Spiced Yuzu-Squash Broth

  • Rhubarb

    Poached Victoria Rhubarb, Yogurt Sorbet

  • Tilefish

    Baked Tilefish; Stuffed Zucchini, Coconut-Green Curry Sauce

  • Turbot

    Steamed Turbot; Potato-Clam “Demi Lune”, Chowder Emulsion

  • Uni

    Shellfish Medley; Dashi Custard, Spiced Shrimp Consommé

  • Peruvian Dark Chocolate

    Warm Peruvian Chocolate Tart, Tahitian Vanilla Ice Cream

DUCK

  • Sautéed Duck Breast

    Caramelized Endive and Glazed Broccolini, Port-Tamarind Sauce

els

  • Wild Mushroom Bouillon

FILET MIGNON

  • Pan Roasted Filet Mignon

    Short Rib Dumpling, Ginger-Lemongrass Beef Jus

HAMACHI

  • Hamachi-Flying Fish Roe Tartare, Ginger-Wasabi Vinaigrette

    $30

HIRAMASA

  • Grilled Hiramasa

    Cabbage Filled with Wild Mushroom, Red Wine Bordelaise

LB LOBSTER ROLL

  • LB Lobster Roll

    Warm Lobster and Black Truffle Bun

    $54

lightly cooked

Prix fixe

lightly cooked

  • Baked Striped Bass

    Braised Daikon, Pickled Hon-Shimeji, Madeira-Chestnut Jus

  • Baked Tilefish

    Stuffed Zucchini, Coconut-Green Curry Sauce

  • Barely Cooked Salmon

    Peas and Fava Bean Medley, Sauce Vin Jaune

  • MERLUZA

  • Pan Seared Dover Sole

    Romanesco and Cauliflower Florets, Toasted Almonds, Soy-Lime Emulsion

  • Steamed Halibut

    Truffled Morels, Wild Mushroom Bouillon

  • Tamarind Glazed Skate Wing

    Green Papaya Salad, Spiced Pho Broth

MERLUZA

  • Pan Roasted Merluza

    Stuffed Baby Sweet Peppers, Lobster Gumbo Sauce

OYSTERS

  • East Coast Variety

    per each

    $6

RED SNAPPER

  • Whole Red Snapper Baked in Fresh Herbes de Provence-Salt-Crust

    Byaldi Gratin (For Two; $25 Supplement per person; Please request at least 24 Hours in advance by calling 212-554-1515 or email reservations@le-bernardin.com)

SALMON

  • “Le Bernardin” Salmon Rillette with Toast

    $32

  • Smoked Organic Scottish Salmon with Traditional Garnish

    $42

SCALLOP

  • Scallop Ceviche; Chives, Preserved Lemon, Extra Virgin Olive Oil

    $36

TUNA

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

    $52

Vegetarian Tasting

Tasting menu

Vegetarian Tasting

$270

  • Artichoke Panaché

    Parmesan Risotto, Black Truffle Vinaigrette

  • Black Truffle Tagliatelle

  • Chilled Soba Noodles

    Périgord Truffle-Yakitori Sauce

  • Poached White Asparagus

    Seaweed Caviar, Toasted Nori Vinaigrette

  • Stuffed Cabbage

    Black Truffle-Wild Mushroom Jus

  • Warm Truffled Baby Leek Terrine

    Petite Salad, Mustard-Herb Vinaigrette

  • Hazelnut-Chocolate Waffle Cone

    Milk Chocolate Whipped Ganache

  • Kiwi-Lavender Sorbet

    Coconut Buttermilk Granité