Menu of the Month

Susan Holland and Ian Parr, in this issue, give us the low down on food from their native Sydney. They prefaced their article, however, by the fact that the 'culinary highlight of the whole trip (Sydney via New York) was our lunch at Le Bernadin. Faultless execution, perfect combinations, refined service. French owners and French staff. US$45 for lunch per head, plus wine, which is a bargain considering the staff/client ratio and the calibre and quality of the meal. Dinner is significantly more expensive. Book! It's busy'.

Intrigued, we logged onto their website, where we found this inspiring dinner menu, which is this issue's menu of the month.

First Course

Simply Raw

OYSTERS
Single Variety or Assortment of Oysters (Nine Pieces)

TUNA
Yellowfin Tuna Carpaccio, Brushed with a Light Ginger-Lime Mayonnaise v

FLUKE
Progressive Tasting of Marinated Fluke: Four different Ceviches; From Simple to Complex Combination

GEODUCK
Thinly Sliced Geoduck Clam Simply Marinated with Wasabi-Lime Dressing

SCALLOP
Lemon-Splash Slivers of Scallops with Chives and Extra Virgin Olive Oil

CAVIAR - SPANISH MACKEREL
Tartare topped with Iranian Osetra Caviar with Egg-Caper Vinaigrette ($50 Supplement)

IRANIAN OSETRA CAVIAR
Served with Warm Crêpes, Toast and Crème Fraîche ($65 Supplement Per Oz.)

Lightly Cooked

SCALLOP
Ginger Smoked Maine Scallop "Sandwich" with Endive and Apple Julienne in a Potato- Leek and Bacon Chowder

TUNA
Rare-Seared Yellowfin Tuna on a Salad of Spicy Mint, Watercress, Peanuts and Bean Sprouts with Red Curry Vinaigrette

SMOKED SALMON
Warmed Scottish Salmon on a Bed of Green Lentils, Black Truffle and Foie Gras Stew

OYSTER - CLAM
Minute Baked Kumamotos and Little Necks with Fresh Thyme and Sweet Garlic Butter

BOUILLABAISSE
Aïoli Crab Cake melting in a Rich Saffron Lobster Broth; Poached Shrimp and Croutons

SHRIMP
Ravioli of Argentinean Shrimp and Wild Mushrooms; Sautéed Chanterelles and Foie Gras Sauce v

HAMACHI
Seared - Rare Yellow Tail; Steamed Bok Choy; Marinated Citrus and Shallot Vinaigrette

BAKED POTATO - CAVIAR
Warm Baked Potato Filled with Smoked Salmon, Sour Cream and Iranian Osetra Caviar; Caviar- Smoked Salmon "Lady Fingers" ($ 65 Supplement)

LOBSTER
Duo of Lobster - Truffle Consommé and Lobster - Cauliflower "Shepherd's Pie"

GOAT CHEESE
Fresh Vermont Goat Cheese "Parfait"; Layers of Baked Apple, Beets and Potatoes; String Beans - Truffle Salad

MESCLUN SALAD
Salad of the Day's Market; Herbs and Vegetables with Balsamic-Shallot Vinaigrette

Main Course

JOHN DORY
Pan Roasted John Dory on Creamy Jasmine-Coriander Rice; Fresh Mango Salad; Lemon Grass and Ginger Scented "Pot au Feu" Broth

SNAPPER
Steamed Red Snapper with Spicy Coconut - Lime "Basquaise"; Yuka Fries Tossed in Shallot and Parsley Butter

SKATE
Poached Skate Wing with Lemon Brown Butter, Toasted Hazelnuts and Braised Lettuces

CODFISH
Pan Roasted Codfish; Sweet Roasted Garlic Sauce and Chorizo Essence; Marinated Preserved Tomatoes

SURF AND TURF
Oven Roasted Monkfish Loin on Silky Mashed Potatoes and Braised Oxtail - Stuffed Cabbage in a Rich Red Wine Reduction

SALMON
Barely Cooked Salmon on a Bed of Parmesan Polenta, Mushroom Consommé and Sautéed Chanterelles

FLUKE
Sautéed Fluke, Aged Parmesan, Peppers and Ponzu Marinade; Croutons and Japanese Eggplant

HALIBUT
Steamed Halibut on a Bed of Celeriac Purée; Salsify, Oregano and Black Truffle Sauce

STRIPED BASS
Steamed Wild Striped Bass Topped with Roasted Foie Gras and Grapes; Porcini Mushrooms; Aged Port and Sherry Vinegar Reduction ($15 Supplement)

LOBSTER
Roasted Maine Lobster with Butternut Squash, Chestnuts and Baby Leeks; Black Pepper - Brandy Butter Sauce ($15 Supplement)

RED SNAPPER
Whole Red Snapper Baked in Rosemary and Thyme Salt Crust, Extra Virgin Olive Oil and a Casserole of the Day's Market Vegetables (Please Allow 24 Hours Notice; Two Person Minimum)

Upon Request

VEAL
Rack of Veal with a Casserole of Asparagus and Seasonal Wild Mushrooms

LAMB
Roasted Rack of Lamb with Rosemary and Goat Cheese Mashed Potatoes

PASTA
Tagliatelle with Basil, Preserved Lemon and Aged Parmesan on a bed of Tomatoes and Fennel Ragout

SALAD
Baby Greens ($6 Supplement)

Prix Fixe $79

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