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Please note this is the Valentine's Day Weekend Tasting Menu for Le Bernardin only. For the full listing including the dinner menu, please click here. For an exclusive interview with Executive Chef Eric Ripert please click here.
CELEBRATING VALENTINES’S DAY 2012
$235 per person - Wine Pairing additional $170 per person
SCALLOP
Slivers of Scallop, Extra Virgin Olive Oil, Chives and Black Truffle
Chablis “Vieilles Vignes,” Domaine Savary 2009
OCTOPUS
Charred Octopus, Fermented Black Bean-Pear Sauce Viergé,
Ink-Miso Vinaigrette, Purple Basil
Sauvignon Blanc “Winkl,” Kellerei Terlan, Alto Adige 2010
SEA MEDLEY
Yuzu Custard; Shellfish-Caviar Medley, Smoked Fumet
Yoki No Busha, Yamahai Junmai Sake, Akita, Japan
SALMON
Barley Cooked Salmon; Wasabi-Bean Purée, Yuzu Emulsion
Château Grillet, Neyret-Gachet, Rhone 2005
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LOBSTER
Baked Lobster; Caramelized Endive-Pear “Terrine,”
Whiskey-Black Peppercorn Sauce
Sandhi Chardonnay, Santa Barbara County 2010
DOVER SOLE
Sautéed Dover Sole, Truffled Mâche Salad, Red Wine-Cassis Sauce
Morgon, Gamay, Marcel Lapierre, Beaujolais 2010
VENISON
Seared Venison Loin, Turnip Gratin, Périgourdine Sauce
Château Pape Clement, Pessac Leognan 2000
PASSION FRUIT
Passion Fruit Parfait, Rose Pearls, Lemon Curd
Torrontez Sparkling-Deseado Familia Schroeder, Patagonia NV
CHOCOLATE-RASPBERRY
Dark Chocolate Cremeux, Raspberry Meringue, Mandarin Sorbet
Passito de Pantelleria, Sanghe d’Oro, Sicily, 2009
*Please note that these are the most current special event menus from the restaurants featured at TravelsinTaste.com. They may have changed their personnel, menu, pricing, decor, hours of operation, etc., since the last publication. The competitive and creative nature of the fine dining scene virtually assures that changes will occur on a frequent basis in order to make diners happier, meals more pleasurable and visits more frequent. Most restaurants welcome inquiries about their current hours, menu and more.
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