Le Bernardin

On Saturday night, we had one of the definitive meals in today's culinary world, at least when it comes to seafood, the Chef's Tasting Menu, with wine pairings, at Le Bernardin.

Amuse Bouche
Poached Lobster with Curried Butternut Squash Soup
Lillet (my choice)

Salmon-Caviar
Thinly Pounded Smoked Salmon Carpaccio; Toasted Brioche and Caviar
Kasumi Tsuru, Yamahai Ginjo, Hyogo, Sake

Crab
Stuffed Zucchini Flowers with Peekytoe Crab; Black Truffle Sauce
Riesling Kabinett, Karthauserhof, Mosel-Saar-Ruwer 2007

Halibut
Poached Halibut; Braised Daikon, Baby Radish and Turnips; Sesame Court Bouillon
Traminer, Domaine Andre Tissot, Arbois, Jura 2006

Lobster
Baked Lobster; Salsify; Sauce Gribiche
Blaufränkisch "Brandkraften" Wenzel, Neusiedlersee-Hügelland, Austria 2002

Black Bass*
Crispy Black Bass; Braised Celery and Parsnip Custard; Iberico Ham-Green Peppercorn Sauce
Rioja, Reserve ‘Vina Ardanza’, La Rioja Alta 2000

Surf and Turf
Escolar and Seared Kobe Beef; Sea Bean Salad and Eggplant Fries; Mr. Kaufman's Pesto and Anchovy Sauce
Chateau Haut-Bages Averous, Pauillac Bordeaux 2001

Yogurt
Vanilla Yogurt Parfait, Rhubarb Marmelade, Basil Ice Cream, Yogurt Sponge
Torrontez Sparkling – Deseado Familia Schroeder, Patagonia Argentina

Chocolate-Chicory
Chocolate Cremeux, Pain de Genes, Orange "Meringue", Chicory Ice Cream
Muskat Ottonel, Trockenbeerenauslese No. 4, Kracher, Austria 2002

*Not to be confused with Chuck Bass