Le Bernardin

Premium, salt-cured sturgeon roe served chilled.

A selection of six fresh oysters, served either as a single variety or as an assortment.

This dish features a fresh oyster topped with sea urchin, served on a crispy nori cracker with a delicate seaweed gelée.

Thinly pounded yellowfin tuna layered with foie gras, served with toasted baguette and chives.

Thinly sliced raw yellowtail served with a refreshing salad of spiced cucumber, pickled rhubarb, and orange.

Finely chopped raw red shrimp served with a light lemon and saffron sauce.

Thinly sliced striped jack fish served with a crunchy finger lime roll and a bright citrus vinaigrette.

Finely chopped bluefin tuna topped with Osetra caviar and a seaweed emulsion, served on a crispy nori cracker.

Thinly sliced raw red snapper cured in kelp, served with fresh heart of palm and a bright citrus vinaigrette.

Thinly sliced raw fluke served in a chilled, citrus-infused broth with tree tomato and heart of palm.

Fresh crab served with avocado and celeriac remoulade in a citrus-Dijon mustard sauce.

A fresh salad of seasonal greens and vegetables tossed in a truffle-infused vinaigrette.

Slow-baked salmon served with Royal Osetra caviar and a horseradish-infused emulsion.

This dish features a medley of shellfish served in a savory dashi-based custard with a spiced shrimp broth.

Grilled spiced black cod served in a mussel-pesto broth with a zucchini flower tapenade.

Thinly sliced, herb-crusted seared tuna served with a medley of baby vegetables and a soy-ginger vinaigrette.

A warm dish featuring tender scallops and sea urchin served in a light, lemon-infused seaweed broth.

Tender grilled baby squid served with a smooth pea and wasabi purée and a sun-dried tomato herb sauce.

Lightly smoked trout served with a delicate sauce made from verjus and fresh herbs.

This dish features tender poached lobster served with charred baby leeks and a rich saffron-infused hollandaise sauce.

Warm artichokes served with a tomato compote and a black truffle vinaigrette.

Pan-seared Dover sole served with roasted Romanesco and cauliflower florets, toasted almonds, and a soy-lime sauce.

This lightly seared salmon is served with a medley of peas and fava beans in a savory Vin Jaune wine sauce.

Poached skate fish served with a jalapeño-radish salad, a light corn soufflé, and a roasted tomatillo-cilantro sauce.

Baked tilefish served with stuffed zucchini in a coconut-green curry sauce.

This bread-crusted striped bass is served with a side of tender baby artichokes in a savory vegetable broth.

Steamed halibut served in a savory broth made from barbecued royal trumpet mushrooms.

Pan-roasted hake served with stuffed baby sweet peppers and a lobster gumbo sauce.

Grilled yellowtail kingfish served with cabbage stuffed with wild mushrooms in a red wine reduction.

This pan-roasted filet mignon is served with a short-rib dumpling and a ginger-lemongrass beef reduction.

Pan-seared duck breast served with caramelized endive and glazed broccolini in a savory port wine and tamarind sauce.

Long, flat pasta ribbons served in a savory sauce made with wild mushrooms and black truffles.

This whole red snapper is baked in a salt crust with fresh herbs and served with a vegetable gratin, designed to be shared by two people.

This dish features bluefin tuna tartare topped with Osetra caviar on a crispy nori cracker, served with a seaweed emulsion and a glass of Portuguese Alvarinho wine.

This dish features sea urchin served with a savory dashi custard and a spiced shrimp broth, paired with a glass of Rioja Blanco Reserva.

Pan-seared langoustines served with slow-cooked sweet tomatoes, a creamy leek fondue, and a refined bouillabaisse vinaigrette infused with vintage champagne.

This dish features steamed turbot served with baby Yukon Gold potatoes and a citrus butter sauce.

This baked tilefish is served with stuffed zucchini and a coconut-green curry sauce, accompanied by a glass of 2023 François Chidaine Les Choisilles Montlouis-sur-Loire.

Steamed halibut served with barbecued royal trumpet mushrooms in a savory wild mushroom broth infused with Gevrey-Chambertin red wine.

This dessert features black sesame ice cream served with a sour cherry compote and is paired with a sweet Austrian dessert wine.

A warm Peruvian dark chocolate tart served with Tahitian vanilla ice cream and a glass of 20-year-old Tawny Port from Portugal.