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Menu for Le Bernardin Dinner Menu; Lunch Menu; Dessert Menu; Prix-Fixe $76 - 3 courses First Course almost raw Caviar. “We’ve met all the goals. It's a must to taste delicious chardonnay, cordial or champagne while visiting Le Bernardin. The MICHELIN inspectors’ point of view, information on prices, … Submit corrections. See our Privacy Policy and Third Party Partners to learn more about the use of data and your rights. The technology, installed by Scientific Fire Prevention, eliminates more than 99% of any Covid-19 particles in the air within 30 minutes; hospitals such as John Hopkins and major airports use it. After watching Hope Sculpture, have a meal at Le Bernardin. A listing on Allmenus.com does not necessarily reflect our affiliation with or endorsement of the listed restaurant, or the listed restaurant's endorsement of Allmenus.com. It was the most amazing meal and experience. Have a confidential tip for our reporters? 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, Roasted apricot, caramelized honey cremeux, osmanthus blossom sorbet, Crisp cashew sponge cake sphere, caramelized goat's milk mousse, clementine sorbet, Strawberry-candied rhubarb bombe, tahitian vanilla ice cream, Coffee caramel cremeux, roasted almond mousse, bourbon froth, Mango parfait, hazelnut dacquoise, thai basil-mango emulsion, Warm chocolate cake, caramelized fig, spiced chocolate ice cream, Green tea custard, preserved lychee, jasmine ice cream, Roasted pineapple, guava jam, yuzu-coconut sorbet, Menu for Le Bernardin provided by Allmenus.com. By clicking “I agree” below, you consent to the use by us and our third-party partners of cookies and data gathered from your use of our platforms. The Midtown Manhattan spot has stayed closed throughout the pandemic, without an option for takeout or outdoor dining. Chef-owner Eric Ripert began implementing a plan immediately following the announcement that city restaurants could finally reopen at 25% capacity. Oysters. Le Bernardin, Zagat's top pick for 2012, and awarded the Michelin Guide's coveted 3-stars as well as The New York Times' highest rating of 4-stars, has maintained its status of excellence for 20 years and its international acclaim as one of the world's top seafood restaurants. The menu is primarily fish and seafood, which for someone who is not a very big meat-eater, was a nice change. We use cookies and other technologies to customize your experience, perform analytics and deliver personalized advertising on our sites, apps and newsletters and across the Internet based on your interests. 37K likes. Le Bernardin is a French seafood restaurant in Midtown Manhattan in New York City. For me, fine dining isn't just about the food because portions are small and expensive, but it's about the overall experience and Le Bernardin didn't disappoint. According to the reviewers' opinions, prices are attractive. At first, Le Bernardin launched a GoFundMe that brought in $237,262, including a pair of $25,000 contributions. Some might call it pretentious, but I disagree. ), Le Bernardin will offer two menus: a four-course prix fixe for $175, and a chef’s tasting menu for $245. Ambiance is what you'd expect of a 5 star, James Beard award winning, Michelin star, fine dining restaurant. “We will have caviar and truffles but not on every dish,” he says, adding that he’ll also create new dishes for the fall season. But it will be a risk in December, in January. Read more. Le Bernardin, Zagat's top pick for 2012, and awarded the Michelin Guide's coveted 3-stars as well as The New York Times' highest rating of 4-stars, has maintained its status of excellence for 20 years and its international acclaim as one of the world's top seafood restaurants. “And cleaning supplies—forget it. Before the pandemic, Le Bernardin had about 180. From state-of-the-art air filtration to a “welcoming center,” this is how chef Eric Ripert is getting ready for indoor dining’s return to New York. Ripert says the list of offerings, about 60% of what he served before the pandemic, will include signature dishes such as thinly layered yellowfin tuna with foie gras and baguette, pan-roasted monkfish with chorizo emulsion, and salmon pot au feu with truffles. The menu focuses on sustainably minded catches with a breathtaking band of textures and flavors. “We had to figure out how to create an experience that was safe but also very Le Bernardin,” he says in an exclusive phone interview. We both did the tasting menu  While it was not an inexpensive meal it was well worth every cent. Service was also what you'd expect from a fine dining restaurant. Le Bernardin, Zagat's top pick for 2012, and awarded the Michelin Guide's coveted 3-stars as well as The New York Times' highest rating of 4-stars, has maintained its status of excellence for 20 years and its international acclaim as one of the world's top seafood restaurants.

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