Le Bernardin Tasting Menu

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

TUNA

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

Gelber Muskateller, "Steirische Klassik", Neumeister, Styria, Austria 2007

OCTOPUS

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

Riesling Estate feinherb, Karthauserhof, Mosel, Germany 2008

SKATE

Nori Crusted Skate; Poached Oysters and Braised Winter Lettuce; Ponzu Vinaigrette

Jurançon, Domaine Cauhape “Chant des Vignes”, Southwest France 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 Kobe Beef; Sea Bean Salad and Eggplant Fries; Mr. Kaufman's Pesto and Anchovy Sauce

Malbec - Mendel - Mendoza/Argentina 2007

MASCARPONE

Mascarpone Cream in a Crisp Coffee Shell, Almond - Cocoa Pain de Genes

Château La Rame, Reserve, Sainte-Croix-du-Mont, France 1998

PEAR

Cinnamon Caramel Parfait, Liquid Pear, Smoked Sea Salt, Fromage Blanc Sorbet

Maury, La Coume du Roy, Roussillon 1998

Chef’s Tasting Menu

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

TUNA

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

Muscadet 'Clos des Briords', Pepiere, Loire 2008

EGG - CAVIAR

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

Krug, Grande Cuvee

LANGOUSTINE

Seared Langoustine, Mache, Wild Mushroom Salad; Shaved Foie Gras; White Balsamic Vinaigrette

Gewurztraminer, Cantina Tramin, Alto Adige 2007

MONKFISH

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

Chassagne Montrachet, 1er Cru Chenevottes, Bernard Moreau 2006

BLACK BASS

Crispy Black Bass; Braised Celery and Parsnip Custard; Iberico Ham - Green Peppercorn Sauce

Rioja, Reserve 'Vina Ardanza', La Rioja Alta, Spain 2000

LOBSTER

Baked Lobster on a Bed of Truffled Foie Gras Stuffing; Brandy Red Wine Sauce

Chateau Haut-Bages Averous, Pauillac Bordeaux 2001

CHEVRE

Creamy Goat Cheese Spheres, Concord Grape, Candied Walnut, Black Pepper

Torrontez Sparkling-Deseado Familia Schroeder, Patagonia Argentina

CORN - PRALINE

Caramelized Corn Custard, Hazelnut Praline, Brown Butter Ice Cream, Popcorn Tuile

Ron Zacapa Rum, Guatemala