Lunch Menu

CHEF: ERIC RIPERT

city harvest menu
($45 per person with $5 donated to City Harvest)
HAMACHI
Hamachi Tartare; Marinated Cucumber, Aged Citrus Vinegar
COD
Sautéed Cod; Green Papaya, Lime, Coriander, Sambal Sauce
MILK CHOCOLATE
Maralumi Milk Chocolate Parfait; Pear Sphere, Ginger Caramel or Selection of Sorbet/Ice Cream
* *
Founded in 1981, City Harvest is the world’s oldest food rescue organization. Each day, City Harvest collects excess food from all segments of the food industry and delivers it free of charge to community food programs throughout New York City. Each week, City Harvest helps over 260,000 New Yorkers find their next meal.

lunch prix fixe
($70 - Chef: Eric Ripert)
FIRST COURSE
almost raw
OYSTERS
Single Variety or Assortment of Oysters (Six Pieces)
CAVIAR
Organically Grown Farm-Raised Osetra Caviar ($120 Supplement per ounce)
Farm-Raised Golden Osetra Caviar ($135 Supplement per ounce)
TUNA
Layers of Thinly Pounded Yellowfin Tuna, Foie Gras and Toasted Baguette Shaved Chives and Extra Virgin Olive Oil
STRIPED BASS
Wild Striped Bass Tartare; Baby Fennel, Crispy Artichoke, Balck Olive Oil and Lemon
SALMON
Cured Wild Salmon; Pickled Sunchoke and Heart of Palm, Cardamom – Ginger Vinaigrette
FLUKE
Fluke "Sashimi"; Micro Watercress, Avocado, Jalapeño-Lime Broth
BLACK BASS
Flash Marinated Black Bass; Sweet and Sour Grapes, Extra Virgin olive Oil-Yuzu Vinaigrette
HAMACHI
Hamachi-Lettuce Roll; Mint Thai Basil, Carrot-Lime "Sauce Vierge"
NANTUCKET BAY SCALLOP
Progressive Scallop Tasting; “Ultra Simple to Complex...”
CAVIAR-WAGYU ($45 Supplement)
Nebraska Wagyu Beef; Langoustine and Osetra Caviar Tartare;
Black Pepper-Vodka Crème Fraîche, Pomme Gaufrette
MESCLUN SALAD
Salad of the Day’s Market Herbs and Vegetables with Balsamic-Shallot Vinaigrette

barely touched
PEEKYTOE CRAB
Warm Crab "Cake"; Tequila Guacamole and Potato Crisps, Aji Pepper-Lime Emulsion
BACALAO
Grilled Salted Cod; Hearts of Baby Romaine, "Caesar Vinaigrette"
ALBACORE
LB Albacore Confit "En Salade"; Bibb Lettuce, Deviled Quail Egg, Liquid Black Olive, Preserved Tomato and Pepper
CALAMARI
Squid “a la plancha” filled with Calamari Red Wine Bolognese; Natural Jus
TUNA
Ultra Rare Yellowfin Tuna; Spiced Dashi Gelée, Green Peppercorn – Iberico Chutney
ESCOLAR
Poached Escolar; Sea Beans and Aki Nori, Kaffir Lime-Lemongrass scented Marinière
OCTOPUS
Charred Octopus; Fermented Black Bean – Pear Sauce Vierge, Purple Basil, lInk – Miso Vinaigrette
VEGETABLES
Warm Green Lentil Salad; Seasonal Vegetables, Black Truffle Vinaigrette
SHRIMP
Sautéed Shrimp; Mâche and Wild Mushroom Salad, Shaved Foie Gras, White Balsamic Vinaigrette
CAVIAR-URCHIN ($70 Supplement)
Light potato Gnocchi and Shaved Geoduck; Sea Urchin Sauce, Osetra Caviar
LOBSTER
Butter Poached Lobster Tail; Spiced Celeriac, Earl-Grey-Citrus Sauce ($8 Supplement)

MAIN COURSE
lightly cooked
DOVER SOLE
Sautéed Dover Sole, Truffled Mâche Salad, Red Wine-Cassis Sauce ($25 Supplement)
RED SNAPPER
Bread Crusted Red Snapper; Saffron “Fideos”, Chorizo - Smoked Sweet Paprika Sauce
STRIPED BASS
Poached Striped Bass; Wild Mushrooms and Baby Turnips, Rich Peking Duck Broth
SKATE
Baked Skate "En Papillote"; Fennel Compote, "Zarzuela Sauce"
BLACK BASS
Crispy Black Bass; Pickled Cucumbers, Black Garlic-Persian Lime Sauce
MONKFISH
Roasted Monkfish; Brussels Sprouts, Mushroom Custard, Pata Negra Emulsion
HIRAMASA
Lacquered Hiramasa; Chayote Squash, Sofrito Broth
SALMON
Barely Cooked Wild Salmon; Wasabi Risotto, Yuzu Emulsion
HALIBUT
Steamed Halibut "Borscht" Style; Golden Beets and Horseradish Crème Frâiche
CODFISH
Baked Cod; Artichoke "Barigoule", Perigord Truffle Butter
MAINE LOBSTER
Baked Lobster; Caramelized Endive-Pear "Terrine", Whiskey-Black Peppercorn Sauce ($15 Supplement)
RED SNAPPER
Whole Red Snapper Baked with Lemon and Rosemary; Byaldi Natural Jus (Please Allow 24 Hours Notice For Two)
* *
Le Bernardin is committed to purchasing and serving responsibly sourced Seafood without compromising the future of our Oceans.

chef’s tasting menu
($190 per person - $330 with wine pairing per person)
CAVIAR - WAGYU
Nebraska Wagyu Beef; Langoustine and Osetra Caviar Tartare
Black Pepper-Vodka Crème Fraîche, Pomme Gaufrette
Montlouis "Triple Zero" - Domaine de la Taille aux Loup NV
TUNA
Ultra Rare Yellowfin Tuna; Spiced Dashi Gelée
Green Peppercorn – Iberico Chutney
Chablis, "Vielles Vignes", Domaine Savary, Burgundy 2009
LOBSTER
Butter Poached Lobster Tail; Spiced Celeriac, Earl Grey-Citrus Sauce
Yuki no Bosha, Yamahai Junmai, Akita
CODFISH
Baked Cod; Artichoke "Barigoule", Perigord Truffle Butter
Chassagne Montrachet, 1er Cru Les Caillerets, Marc Colin 2006
HIRAMASA
Lacquered Hiramasa; Chayote Squash, Sofrito Broth
Barolo, Mirafiore, Piedmont, Italy 2007
BLACK BASS
Crispy Black Bass; Pickled Cucumbers, Black Garlic-Persian Lime Sauce
Syrah, Copain, Tous Ensemble, Anderson Valley, California 2009
PANNA COTTA
Greek Yogurt, Candied Buddha's Hand, Basil Seeds
Torrontes Sparkling, Deseado Familia Schroeder, Patagonia
PEANUT
Salted Peanut Caramel, Maralumi Milk Chocolate, Malted Milk Crunch
Passito de Pantelleria - Sangue d'Oro, Sicily, Italy 2009
Tasting Menus are Per Table Only

city harvest menu