Dine at Le Bernardin

I love watching Avec Eric on PBS, and would love to try some of Chef Ripert's creations.  Most of the stuff he eats on the show is caught and eaten somewhere in the Caribbean, but I want to go to Le Bernardin.  3 Michelin stars?  4 stars from The New York Times?  Oui!

I've checked out the menu, and if I were dining there tonight I'd order the Chef's Tasting Menu with wine pairings:

• CAVIAR - WAGYU
• Nebraska Wagyu Beef; Langoustine and Osetra Caviar Tartare 
  Black Pepper-Vodka Crème Fraîche, Pomme Gaufrette
• Dom Pérignon - Moët & Chandon 2000
• OCTOPUS
• Charred Octopus "a la plancha"; Green Olive and Black Garlic Emulsion, Sundried Tomato Sauce Vierge
• Albarino, Trico, Rias Baixas, Spain 2009
• CRAB
• Warm Peekytoe Crab; Shaved Heirloom Cauliflower, Mustard-Curry Sauce
• Arbois ‘Nature’, Frederic Lornet, Jura 2009
• SEA MEDLEY
• Shellfish Medley; Yuzu Scented Custard, Smoked Bonito Broth
• Yuki no Bosha, Yamahai Jumai, Akita
• ARCTIC CHAR
• “Ultra-Rare” Arctic Char; Truffled Peas and Favas, Butter Lettuce-Tarragon Emulsion
• Sauvignon Blanc, Floreado, Cantina Andrian, Alto Adige 2010
• MONKFISH
• Roasted Monkfish; Morels, Pata Negra Emulsion
• Pinot Noir, Barda, Patagonia, Argentina 2010
• RASPBERRY-ROSE
• Lychee Gelée, Rose Emulsion, Raspberry Sorbet
• Côteaux de Layon, Chaume, Château, Soucherie, Loire 2007
• CHOCOLATE PEANUT
• Madagascan Chocolate Ganache, Peanut Mousse, Salted Caramel Ice Cream
• Château La Rame - Reserve, Saint Croix du Mont 2001

Time for me to go salivate while I try to choke down Meals on Wheels' latest mystery meat offering...