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“Garden to Plate” describes many of your seasonal dining options when you come to the Inn, but have you tried our “Garden to Glass” summer cocktails from the bar? Healthy, refreshing and oh so delicious, these drinks like the Bernards Sangria and Summer Melontini, capture the season. So grow your own cocktails with these recipes and ingredients from your own garden. BERNARDS SANGRIA 3 ounces red or white wine ¼ ounce of vodka, brandy & triple sec ½ ounce of fresh orange juice ½ ounce club soda Place all ingredients in a wine glass with some ice. Garnish with fresh, summer fruits (stra...
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in Specialty Cocktails 1643 0
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On Tuesday, September 29th,  we had the honor and pleasure to have George Eberhardt join us for lunch. Mr. Eberhardt is quite a character,  joking and kidding staff members from the time he walked in the door. George enjoyed one of his favorites, lobster bisque, as well as lobster pot pie and coffee ice cream. We all had a wonderful time and George promised to return next year for another lunch. One more thing I forgot to mention, George was celebrating his 105th birthday. Happy Birthday, George.
in Innspiration 1311 1
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This past Sunday, September 20th, was the first day of lunch service at the inn...we didn't know what to expect.  What could be better than Chef Daniel Boulud, only one of the most famous chefs in the world having lunch with us as one of our first guests. He enjoyed a quiet lunch on the terrace, going unnoticed by others around him. This was a pretty nice surprise, and a great way to get our Sunday lunch off and running. Lunch will served on Sunday from 1:00pm to 5:00pm. Brunch is also being served, from 9:00am to 1:00pm. Our 60" wide, HD television will be featuring the local sports team...
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I was able to visit the Chatham Farmers Market this past Saturday morning, with my family. The market allows us to choose the freshest fruits, vegetables and produce, and we build our menus, at home, around what is available each week. I saw that James Laird, Restaurant Serenade, had a table and was giving samples of different items from his menu.   What a great way to expose many different people to your restaurant. Don't be surprised when you see us at the farmers market in Bernardsville next year.
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