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Almost Raw Le Bernardin Four Course Prix Fixe* Caviar Royal Osetra Caviar ($130 Supplement per ounce) Golden Imperial Caviar ($145 Supplement per ounce) Oysters Single Variety or Assortment of Oysters (Six Pieces) Oyster Chilled Beausoleil Oysters; Sea Grape and Pickled Shallot “Seaweed Water” Gelée Scallop Scallop Slivers; Shaved Black Truffle Extra Virgin Olive Oil Mackerel-Caviar Spanish Mackerel-Osetra Caviar Tartare Smoked Crème Fraîche Emulsion ($45 Supplement) Hamachi Flash Marinated Hamachi; Rice Crispy Gochujang Sake Vinaigrette Tuna Yellowfin Tuna Carpaccio; Iberico Ham “Chutney,” Sea Beans Lemon-Extra Virgin Olive Oil Snapper Flash Marinated Snapper Slivers Citrus-Jalapeño Vinaigrette Geoduck Thinly Shaved “Giant Clam” Wasabi Tobiko, Lime Dressing Salmon Scottish Salmon Sashimi; Olive Lemon-Mustard Emulsion, Focaccia Crisp Langoustine-Sea Urchin Langoustine “Carpaccio;” Sea Urchin Aki Nori-Apple Vinaigrette Mesclun Salad Salad of the Day’s Market Herbs and Vegetables with Balsamic-Shallot Dressing King Fish-Caviar Warm King Fish “Sashimi;” Osetra Caviar Light Marinière Broth ($45 Supplement) Octopus Warm Octopus “Carpaccio;” Leek Compote Peruvian Anticucho Sauce Lobster Lacquered Lobster Tail; Herb Spring Roll Lemongrass Consommé Scallop Barely Cooked Scallop; Brown Butter Dashi Sea Trout Ultra Rare Smoked Sea Trout; Pickled Red Onion Citrus-Miso Emulsion Bacalao “Serenata” Lightly Salted Grilled Cod; Avocado Yucca and Pepper Escabeche Seafood Truffle Pasta Crab, Scallop, Lobster; Tagliatelle Black Truffle Emulsion Tuna Seared Yellowfin Tuna; Soba Noodles Kombu Crisp, Yuzu Dashi Calamari Charred Calamari; Spicy Espelette Pepper Jam Sauce Basquaise Artichoke Warm Artichoke Panaché; Vegetable Risotto Truffle Emulsion Langoustine Pan Roasted Langoustine; Truffled Foie Gras Aged Sherry-Verjus Vinaigrette Dover Sole Sautéed Dover Sole; “Almond-Pistachio Barberry Golden Basmati” Chardonnay-Shallot Emulsion ($15 Supplement) Black Bass “Surf & Turf” Crispy Black Bass and Braised Veal Cheek Parsnip Emulsion, Ginger-Five Spice Reduction Monkfish Pan Roasted Monkfish; Baked Portobellos, Pearl Onions à la Crème Paprika Sauce Merluza Spanish Merluza; Aki Nori “Razor Clam Chowder” Cod Pan Roasted Cod; Perigord Truffle-Celeriac Emulsion “Coq au Vin” Sauce Striped Bass Wild Striped Bass; Zucchini Caponata Merlot-Black Olive Emulsion Skate Poached Skate; Braised Daikon, Charred Scallion Jam Lemon Confit-Kimchi Broth Salmon Barely Cooked Wild Salmon; Snow Peas Shitake-Matsutake Dashi Snapper Baked Snapper; Charred Green Tomatoes Baja Style Shrimp Sauce White Tuna-Kobe Beef Grilled Escolar and Seared Wagyu Beef; Fresh Kimchi Asian Pear, Soy-Citrus Emulsion Halibut Poached Halibut; Manila Clams Wild Mushroom Casserole Lobster Pan Roasted Lobster; Chestnut Mousseline, Celeriac “Cannelloni” Tangy Persian Lime Sauce Squab Pan Roasted Squab; Truffled Savoy Cabbage Red Wine Salmis Sauce Lamb Roasted Rack of Lamb; Tabouleh, Raita Black Garlic Scented Jus Filet Mignon Pan Roasted Filet Mignon; Wasabi Pea Puree Wild Mushrooms, Natural Jus Red Snapper Whole Red Snapper Baked in Fresh Herbes de Provence-Salt-Crust Byaldi Gratin (Please Allow 24 Hours Notice, For Two) $147 per person Barely Touched Lightly Cooked Upon Reques