Warm peekytoe Maryland lump crab; shaved heirloom cauliflower, mustard emulsion
Yellow-fin tuna carpaccio with Iberico ham chutney, sea beans, lemon-extra virgin olive oil
Butter poached lobster claw, lemon gelée & green spring pea purée
Carrot ginger soup with wasabi pea tuille; butter poached lobster claw, lemon gelée & green spring p
Flash marinated snapper slivers; citrus-jalapeño vinaigrette
Monkfish medallion with paprika sauce
White Tuna & Japanese Wagyu - Grilled escolar and seared wagyu beef; fresh kimchi  Asian pear, soy-c
Flash Marinated Hamachi - Young radishes and amaranth crisp, yuzu vinaigrette
Matcha - Green tea custard, preserved lychee jasmine ice cream
Melon-passion fruit - ginger-scented melon bomb, passion fruit macaron
Le Bernadin

© 2016 by Stephanie Liu

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