Executive Chef Eric Ripert
Sea Trout
Asian Tuna Tartare; Belgian Tuna.
![](https://usmenuguide.com/wp-content/uploads/2019/08/labernardinenewyorkasparagus.jpg "Poached Provence White Asparagus, Vegetable “Caviar\")
Le Bernardin, New York’s internationally acclaimed four-star seafood restaurant, opened in 1986 by brother and sister duo Gilbert and Maguy Le Coze. Now owned by Maguy Le Coze and chef Eric Ripert, who joined Le Bernardin in 1991, the celebrated restaurant holds several records in New York: it received its four-star review from The New York Times only three months after opening and is the only New York four-star restaurant that has maintained this status of excellence for more than 30 years. Le Bernardin has received more James Beard Awards than any other restaurant in New York City. In 1998, Maguy Le Coze won the coveted James Beard Award for “Outstanding Restaurant” in America, and in May 2003, the James Beard Foundation named Eric Ripert “Outstanding Chef.” In 2009, Le Bernardin was honored with the James Beard Award for “Outstanding Wine Service” and in 2013, Le Coze was the recipient of “Outstanding Restaurateur,” the first woman to receive this recognition. The Michelin Guide honored Chef Ripert and Le Bernardin with its highest rating of three stars in its New York debut publication in 2005 and each year thereafter, and the restaurant ranks #26 on the World’s 50 Best Restaurants list. The New York Zagat Guide has consistently recognized Le Bernardin as top rated across the categories of Food, Service and Popularity. New York magazine also rated Le Bernardin #1 in its annual ranking of the 101 best restaurants in New York City in 2006. In his year-end dining feature, Frank Bruni of The New York Times selected Le Bernardin as the “Best Meal of 2008.” Most recently, Le Bernardin was ranked No. 1 in the World for 2019 by La Liste, the global food guide and review aggregator.In 2011, Le Coze and Ripert unveiled a significant redesign featuring a lounge, a first for the restaurant, where a separate menu and cocktails are available, and which earned Le Bernardin an additional James Beard Foundation Award for “Best Restaurant Design” in 2012. In 2014, the co-owners expanded the restaurant’s private dining offerings with Le Bernardin Privé, a dynamic space that can accommodate a range of events, including weddings, cocktail receptions and corporate meetings.
Le Bernardin welcomes young diners age 8 and over.
Beginning on the first day of each month, excluding Sundays, reservations can be made for the entire following month. Our phone lines open at the times indicated below; online reservations begin at noon. Reservations are not accepted in the Lounge.
Reservation Line Hours
Monday – Friday: 9:00AM – 10:00PM
Saturday: 10:00AM – 10:00PM
Sunday: ClosedLe Bernardin New York Lunch Menu
Menu and prices subject to changePrix Fixe $90 - 3 courses
FIRST COURSE
almost raw
CAVIAR
Golden Imperial Caviar ($155 Supplement per ounce)CAVIAR TARTARE
Hamachi-Osetra Caviar Tartare; Sea Lettuce, Smoked Dashi Gelée ($50 Supplement)OYSTERS
Single Variety or Assortment of Oysters (Six Pieces)KAMPACHI
Kampachi Sashimi; Pink Peppercorn Pickles, Hibiscus VinaigretteTUNA
Yellowfin Tuna Carpaccio; Iberico Ham “Chutney,” Sea Beans, Lemon-Extra Virgin Olive OilRED SNAPPER
Red Snapper Slivers; Asian Pear, Akinori, Kimchi EmulsionFLUKE
Flash Marinated Fluke Slivers; Cured Cucumber, Dill-Yuzu Infused Apple BrothSALMON
Salmon Sashimi; Pickled Onion, Baby Cucumber Flowers, Amahari-Argan OilSTRIPED BASS
Striped Bass Tartare; Granny Smith Apple, Jalapeño, Plantain Crisp, Dark Rum-Tamarind VinaigretteMESCLUN SALAD
Market Herbs and Spring Vegetables; Truffle Vinaigrettebarely touched
SCALLOP
Barely Cooked Scallop; Sea Beans, Bonito Butter SauceNORTH CAROLINA SHRIMP
Seared Shrimp; Morels, Foie Gras Crouton, Balsamic-Truffle VinaigretteCRAB
Dungeness “Crab Cake;” Black Rice, Mango-Papaya Salad, Vadouvan Sweet Curry SauceOCTOPUS
Seared Octopus; Tomatillo Salsa, Red Wine-Mole SauceCALAMARI
Crab-Filled Calamari a la Plancha; Romesco Sauce"BACALAO"
Lightly Salted Grilled Merluza; Corn Mousseline, Roasted Tomatillo SauceLOBSTER
Lacquered Lobster Tail; Squash Manicotti, Shrimp-Black Pepper-Brandy SauceSEA TROUT
Ultra-Rare Smoked Sea Trout; Pickled Radishes, Wasabi-Kaffir Lime Sheep Milk Yogurt EmulsionARTICHOKE
Warm Artichoke Panaché; Spring Vegetable Risotto, Black Truffle VinaigretteMAIN COURSE
lightly cooked
DOVER SOLE
Sautéed Dover Sole; Almonds, Chanterelles, Peas, Soy-Lime Emulsion ($29 Supplement)BLACK BASS
Steamed Black Bass; Baby Shrimp, Calamari, Lemongrass-Infused BouillonMERLUZA
Pan Roasted Merluza; Saffron Potatoes, Zarzuela SauceMONKFISH
Roasted Monkfish; Stuffed Morel, Green Peppercorn-Brandy SauceSKATE
Lacquered Skate; Fennel-Herb Salad, Smoked Duck BrothHALIBUT
Poached Halibut; Marinated Cherry Tomatoes, Mint Basil-Pesto, Tomato ConsomméSTRIPED BASS
Baked Striped Bass; Summer Vegetable Filled Zucchini Flower, Black Olive-Red Wine SauceSALMON
Barely Cooked Faroe Islands Salmon; Black Truffle Pot-au-FeuLOBSTER
Baked Lobster; “Leek Cannelloni,” Red Wine-Rosemary Sauce ($18 Supplement)upon request
FILET MIGNON
Pan Roasted Filet Mignon; Oxtail Ravioli, Natural JusRED SNAPPER
Whole Red Snapper Baked in Fresh Herbes de Provence-Salt Crust, Byaldi Gratin (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.
Le Bernardin New York Dinner Menu
Menu and prices subject to changePrix Fixe $160 - 4 Courses
FIRST COURSE
almost raw
CAVIAR
Royal Osetra Caviar ($145 Supplement per ounce)
Golden Imperial Caviar ($155 Supplement per ounce)CAVIAR TARTARE
Hamachi-Osetra Caviar Tartare; Sea Lettuce, Smoked Dashi Gelée
($50 Supplement)OYSTERS
Single Variety or Assortment of Oysters (Six Pieces)KAMPACHI
Kampachi Sashimi; Pink Peppercorn Pickles, Hibiscus VinaigretteTUNA
Yellowfin Tuna Carpaccio; Iberico Ham “Chutney,” Sea Beans, Lemon-Extra Virgin Olive OilGEODUCK
Geoduck Sashimi; Cucumber Blossom, Gin-Citrus VinaigretteRED SNAPPER
Red Snapper Slivers; Asian Pear, Akinori, Kimchi EmulsionFLUKE
Flash Marinated Fluke Slivers; Cured Cucumber, Dill-Yuzu Infused Apple BrothSALMON
Salmon Sashimi; Pickled Onion, Baby Cucumber Flowers, Amahari-Argan OilSTRIPED BASS
Striped Bass Tartare; Granny Smith Apple, Jalapeño, Plantain Crisp, Dark Rum-Tamarind VinaigretteMESCLUN SALAD
Market Herbs and Spring Vegetables; Truffle Vinaigrettebarely touched
LOBSTER
Baked Lobster; Squash Manicotti, Shrimp-Black Pepper-Brandy SauceCALAMARI
Crab-Filled Calamari a la Plancha; Romesco SauceSCALLOP
Barely Cooked Scallop; Sea Beans, Bonito Butter SauceSEA TROUT
Ultra-Rare Smoked Sea Trout; Pickled Radishes, Wasabi-Kaffir Lime Sheep Milk Yogurt Emulsion"BACALAO"
Lightly Salted Grilled Merluza; Corn Mousseline, Roasted Tomatillo SauceLANGOUSTINE
Seared Langoustine; Morels, Foie Gras Crouton, Balsamic-Truffle VinaigretteCRAB
Dungeness “Crab Cake;” Black Rice, Mango-Papaya Salad, Vadouvan Sweet Curry SauceOCTOPUS
Seared Octopus; Tomatillo Salsa, Red Wine-Mole SauceARTICHOKE
Warm Artichoke Panaché; Spring Vegetable Risotto, Black Truffle VinaigretteMAIN COURSE
lightly cooked
DOVER SOLE
Sautéed Dover Sole; Almonds, Chanterelles, Peas, Soy-Lime Emulsion ($22 Supplement)BLACK BASS
Steamed Black Bass; Baby Shrimp, Calamari, Lemongrass-Infused BouillonMERLUZA
Pan Roasted Merluza; Saffron Potatoes, Zarzuela SauceMONKFISH
Roasted Monkfish; Stuffed Morel, Green Peppercorn-Brandy SauceSKATE
Lacquered Skate; Fennel-Herb Salad, Smoked Duck BrothHALIBUT
Poached Halibut; Marinated Cherry Tomatoes, Mint-Basil Pesto, Tomato ConsomméHAWAIIAN WALU-JAPANESE WAGYU
Grilled Walu and Seared Wagyu; Roasted Squash Roll, Spiced Red Wine SauceSTRIPED BASS
Baked Striped Bass; Summer Vegetable Filled Zucchini Flower, Black Olive-Red Wine SauceSALMON
Barely Cooked Faroe Islands Salmon; Black Truffle Pot-au-FeuLOBSTER
Glazed Maine Lobster Tail; "Leek Cannelloni" Red Wine-Rosemary Sauceupon request
LAMB
Roasted Rack of Lamb; Truffled Orecchiette “Merguez Bolognese,” Harissa-Lemon Confit EmulsionFILET MIGNON
Pan Roasted Filet Mignon; Oxtail Ravioli, Natural JusRED SNAPPER
Whole Red Snapper Baked in Fresh Herbes de Provence-Salt Crust, Byaldi Gratin (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
Chef's Tasting Menu - $225 per person – $370 with wine pairing per person
CAVIAR TARTARE
Hamachi-Osetra Caviar Tartare; Sea Lettuce, Dashi Gelée
Sake, Hakurakusei, Tokubetsu Junmai, Miyagi, NV, JapanLANGOUSTINE
Seared Langoustine; Morels, Foie Gras Crouton, Balsamic-Truffle Vinaigrette
Riesling, Ayler Fass 6, “Senior”, Peter Lauer, Mosel, Germany 2018CRAB
Peekytoe “Crab Cake;” Black Rice, Mango-Papaya Salad, Vadouvan Sweet Curry Sauce
Rioja Blanco, La Antigua Clasico, Spain 2014BLACK BASS
Steamed Black Bass; Baby Shrimp, Calamari, Lemongrass-Infused Bouillon
Chardonnay, Sandhi, Santa Barbara County, California 2016DOVER SOLE
Sautéed Dover Sole; Almonds, Chanterelles, Peas, Soy-Lime Emulsion
Krug, “Grande Cuvée 166ème Edition,” Reims, France NVLOBSTER
Glazed Maine Lobster; “Leek Cannelloni,” Red Wine-Rosemary Sauce
Châteauneuf-du-Pape, Domaine Brun Avril, Rhone, France 2015CUCUMBER
Persian Cucumber-Lime Granité, Kiwi, Yogurt Sorbet
Clairette de Die, Jaillance, Cuvée Impériale, Rhone Valley, France, NVCORN-HIBISCUS
Hibiscus Meringue, Corn Pudding, “Charred Milk” Ice Cream
Lenkey Pincészet, Tokaji Late Harvest, Hungary 2007
-
tasting menus are per table only
Le Bernardin Tasting
$187 per person – $282 with wine pairing per person
TUNA
Layers of Thinly Pounded Yellowfin Tuna; Foie Gras, Toasted Baguette, Chives, Extra Virgin Olive Oil
Grüner Veltliner, Federspiel, Loibner, F.X. Pichler, Wachau, Austria 2016LOBSTER
Baked Lobster; Squash Manicotti, Shrimp-Black Pepper-Brandy Sauce
Equipo Navazos, La Bota 53 MMXII “Florpower”, Cádiz, Andalucia, Spain 2010MERLUZA
Pan Roasted Merluza; Saffron Potatoes, Zarzuela Sauce
Savennières, Roche aux Moines, Domaine aux Moines, Loire, France 2016SALMON
Barely Cooked Faroe Islands Salmon; Black Truffle Pot-au-Feu
Pinot Noir, “Vespidae,” J.K. Carriere, Willamette Valley, Oregon 2015HAWAIIAN WALU - JAPANESE WAGYU
Grilled Walu and Seared Wagyu; Roasted Squash Roll, Spiced Red Wine Sauce
Rosso di Montalcino, Padelletti, Tuscany, Italy 2015COCONUT
Coconut-Calamansi Custard, Sorbet
Beerenauslese, Alois Kracher, Neusiedlersee, Austria 2017"S'MORE"
Warm Chocolate Fondant, Smoked Chocolate, Peruvian Chocolate Ice Cream
Pineau des Charentes, Vieux Fût #12, Paul-Marie & Fils, France
-
tasting menus are per table onlyLe Bernardin New York Vegetarian Menu
Menu and prices subject to changeVegetarian Tasting - $170 per person - $265 with wine per person
ASPARAGUS
Poached Green Asparagus, Vegetable “Caviar," White Balsamic-Herb-Seaweed Vinaigrette
Jacques Lassaigne, “Les Vignes de Montgueux,” Blanc de Blancs, Aube, NVARTICHOKE
Warm Artichoke Panaché; Vegetable Risotto, Barigoule Emulsion
Rioja blanco, “La Bastid,” Olivier Rivière, Spain 2016PERIGORD TRUFFLE
Black Truffle Tagliatelle
Chardonnay, Biaumont, Goisot, Côte d’Auxerre, Burgundy, France 2015BOUILLABAISSE
Slowly Cooked Mediterranean Vegetable Bouillabaisse, Anise-Saffron Infused Broth
Rosé, Domaine Ott, “Château Romassan”, Bandol, Provence, France 2017CURRY
Cauliflower Couscous, Romanesco, Okra, Seasonal Vegetables, Madras Curry Stew
Riesling, Clos Liebenberg, Domaine Valentin Zusslin, Alsace, France 2014MOREL
Sautéed Pea Shoot-Filled Morels, Green Peppercorn Sauce
Pinot Noir, “Vespidae,” J.K. Carriere, Willamette Valley, Oregon 2015GINGER
Candied Ginger Parfait, Roasted Pineapple Sorbet
Clos Uroulat, Jurançon, Southwest France 2015STRAWBERRY
Red Wine-Strawberry “Bonbon,” Macerated Strawberry
Patrick Bottex, “La Cueille,” Bugey-Cerdon, Savoie, France, Rosé, NVLe Bernardin New York Dessert Menu
Menu and prices subject to changeExecutive Pastry Chef: Thomas Raquel
CORN-HIBISCUS
Hibiscus Meringue, Corn Pudding, “Charred Milk” Ice Cream"S'MORE"
Warm Chocolate Fondant, Smoked Chocolate, Peruvian Chocolate Ice Cream"PEACH MELBA"
Raspberry Poached Peach, Almond “Peach Pit”, Tahitian Vanilla IceCORN-HIBISCUS
Hibiscus Meringue, Corn Pudding, “Charred Milk” Ice Cream"S'MORE"
Warm Chocolate Fondant, Smoked Chocolate, Peruvian Chocolate Ice Cream"PEACH MELBA"
Raspberry Poached Peach, Almond “Peach Pit”, Tahitian Vanilla Ice Ice CreamSTRAWBERRY
Red Wine-Strawberry “Bonbon,” Macerated Strawberry, Yogurt SorbetCOCONUT
Coconut Bavarois, Roasted Pineapple, “Piña Colada” SauceHAZELNUT
Golden Hazelnut Sphere, Frangelico Mousse, Praline Ice CreamBABA AU RHUM
Whipped Caramelized Honey, Tahitian Vanilla Ice CreamCOFFEE
Devil’s Food Ganache “Doughnut,” Mocha Pot de CrèmeICE CREAM
Selection of Four:
Praline
Tahitian Vanilla
Caramelized Banana
Peruvian ChocolateSORBET
Selection of Four:
Blackberry-Lime
White Peach
Citrus-Coconut
ClementineCHEESE
($32 Supplement)
Assortment of Cheeses "4 pieces"
—
Coffee $5 Cappuccino $7 Espresso $6
—
Teas $6Executive Chef Eric Ripert
“For me, food is about memories, feelings, emotions, and so is Le Bernardin, and that’s why it’s not just a restaurant.”
Eric Ripert is grateful for his early exposure to two cuisines—that of Antibes, France, where he was born, and to Andorra, a small country just over the Spanish border where he moved as a young child. His family instilled their own passion for food in the young Ripert, and at the age of 15 he left home to attend culinary school in Perpignan. At 17, he moved to Paris and cooked at the legendary La Tour D’Argent before taking a position at the Michelin three-starred Jamin. After fulfilling his military service, Ripert returned to Jamin under Joel Robuchon to serve as chef poissonier.
In 1989, Ripert seized the opportunity to work under Jean-Louis Palladin as sous-chef at Jean Louis at the Watergate Hotel in Washington, D.C. Ripert moved to New York in 1991, working briefly as David Bouley’s sous-chef before Maguy and Gilbert Le Coze recruited him as chef for Le Bernardin. Ripert has since firmly established himself as one of New York’s—and the world’s—great chefs.
In 1995, at just 29 years old, Ripert earned a four-star rating from the New York Times. Twenty years later and for the fifth consecutive time, Le Bernardin again earned the New York Times’ highest rating of four stars, becoming the only restaurant to maintain this superior status for this length of time, without ever dropping a star.
In September 2011, Ripert and Le Coze unveiled a significant redesign of Le Bernardin from Bentel & Bentel that earned the restaurant a James Beard Award for “Best Restaurant Design” in 2012. The new look features a lounge, a first for the restaurant, where a separate menu is available.
Three years later in September 2014, Ripert and Le Coze opened Aldo Sohm Wine Bar, named for the acclaimed wine director Aldo Sohm. Located just steps away from Le Bernardin, the wine bar offers a menu of cheese, charcuterie and simple fare paired with Sohm’s curated wine list in a casual, convivial setting. That same month, the two expanded Le Bernardin’s private dining offerings with Le Bernardin Privé, a dynamic space above Aldo Sohm Wine Bar that can accommodate a range of events, including weddings, cocktail receptions and corporate meetings.
Ripert has been recognized as one of the top chefs in the world. In 1998, the James Beard Foundation named Ripert “Top Chef in New York City” and in 2003, “Outstanding Chef in the United States.” In September 2009, AVEC ERIC, Ripert’s first TV show, debuted on PBS stations and ran for two successful seasons, earning two Daytime Emmy Awards: “Outstanding Culinary Program” (2011) and “Outstanding Achievement in Main Title and Graphic Design” (2010). Avec Eric: a culinary journey with Eric Ripert (Wiley) was released in November 2010 with more than 100 recipes inspired by Ripert’s travels. AVEC ERIC returned for a third season on the Cooking Channel in February 2015. Ripert has also hosted RESERVE CHANNEL’s show “On the Table” on YouTube, which debuted in July 2012, and appeared on the “Late Show with David Letterman,” “The Charlie Rose Show,” “Ellen DeGeneres,” “TODAY,” “Live with Kelly & Michael” and “Martha Stewart.”
In fall 2008, Ripert published On the Line, his second cookbook with Artisan, which in 2002 published A Return to Cooking, a collaboration between Ripert, photographers Shimon and Tammar Rothstein, artist Valentino Cortazar and writer Michael Ruhlman that was selected by Newsweek as one of its best books of the season. Ripert’s first cookbook, Le Bernardin – Four Star Simplicity (Clarkson Potter) debuted in 1998, and in 2014, Ripert released his newest cookbook, My Best: Eric Ripert (Alain Ducasse Publishing). In 2016, he published his memoir: 32 Yolks: From My Mother’s Table to Working the Line (Random House), which appeared on The New York Times bestseller list. In addition, Ripert partnered with The Ritz-Carlton Hotel Company to open Blue in Grand Cayman.
Ripert is the Vice Chairman of the board of City Harvest, working to bring together New York’s top chefs and restaurateurs to raise funds and increase the quality and quantity of food donations to New York’s neediest. When not in the kitchen, Ripert enjoys good scotch and peace and quiet.