Menu to Taste

Le Bernardin

French Seafood · New York · Michelin Three Stars · Chef Eric Ripert

Three-Michelin-star French seafood restaurant in Midtown Manhattan by Chef-Owner Eric Ripert and co-owner Maguy Le Coze. Held 3 Michelin stars continuously, plus 4-star New York Times rating since 1986 (only NYC restaurant with 35+ year 4-star NYT rating). Menu organized by: Almost Raw, Barely Touched, Lightly Cooked. Multiple James Beard Awards. La Liste ranked #1 in world 2018.

155 W 51st St, New York, NY 10019, New York

  • Three Michelin Stars
  • Outstanding Restaurant
  • Four Stars (since 1986)
  • La Liste Top 1000 (Score: 99.5)
  • #9 North America's 50 Best 2025

Menu

Tasting Menu

  • Chef's Tasting Menu (198) — 8-course seafood-focused tasting featuring signature Almost Raw, Barely Touched, and Lightly Cooked preparations. Wine pairing available (+$180).
  • Three-Course Lunch Prix Fixe (218) — Choose 2 courses from any section plus dessert. Monday-Friday 12-2:30pm. Available in dining room and lounge.
  • Le Bernardin serves a four-course prix fixe dinner for (135)
  • Chef's Tasting Menu (10 courses) (350)
  • 4-Course Dinner Prix Fixe Menu (215)
  • Chef's Tasting Menu (8-course) (293)
  • 10-Course Dinner Tasting Menu (420)
  • 4-Course Prix Fixe Dinner (210)
  • Vegetarian Tasting Menu (350) — 6 savory courses plus 2 desserts focusing on vegetables and plant-based preparations. Wine pairing available (+$170).
  • 3-Course Prix Fixe Lunch (135)

Dishes

  • Saturday (5)
  • Salmon Sashimi — Olive lemon-mustard emulsion, focaccia crisp.
  • Barely Cooked Bay Scallops — Black trumpet duxelle, champagne-shallot butter.
  • Seafood Truffle Pasta — Fresh tagliatelle, crab, scallop, lobster, black truffle emulsion, shaved white truffles.
  • Hamachi — Flash marinated with young radishes, amaranth crisp, yuzu vinaigrette.
  • Warm Lobster Carpaccio — Thai curry-lemongrass bouillon. Barely touched preparation.
  • Lobster Tail Spring Roll — Crispy spring roll with lemongrass consommé.
  • Scallops with Caviar — Premium scallop with Osetra caviar.
  • Dover Sole — Signature preparation. Lightly sautéed with seasonal garnish.
  • Atlantic Halibut — Wild halibut with French technique preparation.

Wines

  • French White by the Glass (22) — Curated French white selection from Aldo Sohm's award-winning wine program.
  • Rosé Provence by the Glass (17) — Domaine de Triennes. Crisp Provencal rosé.
  • Chablis by the Glass (28) — Premier Cru Chablis. Ideal with seafood.
  • Bordeaux by the Glass (94) — La Dame de Montrose, Saint Estephe. Classic French red.
  • Champagne by the Glass (30) — Laherte Frères Ultradition or Eric Rodez Blanc de Noirs.
  • German Riesling by the Glass (20) — German or Austrian selection with mineral-driven profile.

Cocktails

  • 51st Street Manhattan (19) — Ginger-Rooibos infused Michter's Rye, Dolin Sweet Vermouth, Charleston Sercial Madeira.

The Experience

Expect a formal atmosphere. The meal is structured around a tasting menu and a wine pairing.

Phone: +1 212-554-1515

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