Le Bernardin.

12.18.2009
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Amuse-bouche: Bay Scallops with Creamy Leek Sauce
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Raw
*1.
Progressive Tasting of Kumamoto Oyster “en gelee”; From Light and Refreshing to Complex and Spicy
*2.
Sea Urchin Roe on a Bed of Jalapeno-Wasabi Jam; Seaweed Salt; Wakame-Orange Scented Broth
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Almost Raw
*1.
Seared Langoustine, Mache, Wild Mushroom Salad, shaved Foie Gras; White Balsamic Vinaigrette
*2.
Charred Octopus; Fermented Black Bean-Pear Sauce Vierge; Ink-Miso Vinaigrette; Purple Basil
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Barely Touched
*1.
Baked Lobster on a Bed of Truffled Foie Gras Stuffing: Brandy-Red Wine Sauce
*2.
Escolar and Seared Kobe Beef; Sea Bean Salad and Eggplant Fries; Mr Kaufman’s Pesto and Anchovy Sauce
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Dessert
*1.
Dark Chocolate Cremeux, Cocoa Pain de Genes, “Burnt Orange Meringue”, Chicory Ice Cream
*2.
Cinnamon Caramel Parfait, Liquid Pear, Smoked Sea Salt, Fromage Blanc Sorbet

Wine: Dusky Goose (an Oregon Pinot Noir)
Progressive Dessert Tasting: Green Tea, Hazelnut, Beignet, Pomegranate and Nectarine Gel
Coffee: Double Espresso