Chef's Tasting Menu (per table only, $185 per person / with wine pairing, $325 per person): Kumamoto (progressive tasting of kumamoto oyster "en gelee," from light and refreshing to complex and spicy; Kasumi Tsuru, Yamahai Ginjo, Hyogo); Egg-Caviar (poached pastured egg, osetra caviar, mariniere broth and English muffin; Dom Perignon - Moet & Chandon 1995); Scallop (ultra rare scorched scallop, ramp-goat's milk butter emulsion; Sauvignon Blanc 'Moarfeitl: Neumeister, Styria/Austria 2007); Halibut (poached halibut, braised daikon, baby radish and turnips; Sesame Court Bouillon, Traminer, Domaine Andre Tissot, Arbois, Jura 2006); Codfish (sauteed codfish, stuffed sweet peppers, octopus sauce and basquaise emulsion; Pinot Noir, By Farr, Geelong/Australia 2005); Surf and Turf (escolar and seared kobe beef, sea bean salad and eggplant fries, with Mr. Kaufman's pesto and anchovy sauce; Chateau Haut-Bages A verous, Pauillac Bordeaux 2001); "La Faisselle" (artisan fromage blanc -- produced exclusively for Le Bernardin by the Vermont Butter and Cheese Company -- with toasted almonds and honey; Tokaji, Late Harvest, Oremus, Hungary 2005); Chocolate-Chicory (chocolate cremeux, pain de genes, orange "meringue," chicory ice cream; Museum Muscat Reserve NV. Yalumba. Rutheralen/Australia).
Chef's Tasting Menu (per table only, $135 per person / with wine pairing, $220 per person): Kampachi (kampachi tartare, marinated Japanese cucumber, aged citrus vinegar; Assyrtiko, Thalassitis, Gaia Estate, Santorini, Greece 2008); Octopus (charred octopus, fermented black bean-white peach sauce vierge, ink-miso vinaigrette, purple basil; Riesling, "Urziger Wurzgarten", JJ Christoffel Erben, Mosel, Germany 2007); Snapper (bread-crusted red snapper, zucchini-mint and coriander compote in a rich citrus broth; Chateau Carbonnieux, Pessac Leognan Bordeaux 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); Escolar (white tuna poached in extra virgin olive oil, sea beans and potato crisps, light red wine bearnaise; Malbec - Mendel - Mendoza/Argentina 2007); "La Faisselle" (artisan fromage blanc -- produced exclusively for Le Bernardin by the Vermont Butter and Cheese Company -- with a coulis of local strawberries; Torrontez Sparkling-Deseado Familia Schroeder, Patagonia Argentina); Hazelnut (hazelnut gianduja parfait, caramelized banana, brown butter ice cream; Muskat Ottonel, Trockenbeerenauslese No. 5, Alois Kracher, Neusiedlersee/ Austria 2004).