Spring / Summer

SPECIAL PRICING IS AVAILABLE FOR REMAINING 2008 DATES

“Celebrating 100 Years of Gracious Hospitality”

“At the Bernards Inn, it is my mission to create a wedding day memory that you will cherish forever. From the hors d’oeuvre to the pastries and everything in between all of our cuisine is uniquely prepared for you and your guests.”
Corey W. Heyer, Executive Chef


Elegant Wedding Reception

The Cocktail Hour
Upon your arrival at the Bernards Inn,
your guests are warmly greeted with glasses of chilled Champagne with Fresh Raspberry

Five Hour Premium Open Bar
House Wines and Champagne*
Premium Liquors to include: 
Absolut, Kettle One, Grey Goose Bacardi, Beefeater,
 Canadian Club, Crown Royal, Dewar’s, Old Grand Dad,
Johnny Walker Red & Black, Jack Daniels, Seagram’s 7
Domestic and Imported Beer including:
Sam Adams, Heineken & Amstel Light
Assorted Soft Drinks and Non-alcoholic beverages
*Champagne and Wines may be upgraded upon request

The Signature Wedding Cocktail
A Signature Martini or Cocktail developed to mark
the occasion, butler passed upon arrival and featured at
All premium bars

Cocktail Displays
Beautifully arranged tables to include:

An Elaborate Assortment of Fine
International and Domestic Cheeses
Including Brie, Camembert, Cheddar, Gouda, Montrachet,
Port-Salut, Saga Blue and Havarti with flatbreads,
specialty biscuits, baguettes, and fresh fruit

The Tuscan Table
Grilled eggplant and zucchini, roasted red and yellow peppers,
marinated artichokes and mushrooms, prosciutto, Genoa salami, Italian sausage
fresh mozzarella “bocconcini” & Aged parmesan cheese, tomatoes and Kalamata olives
Assorted Figs and dried Fruits
served with crostini and assorted breads

Butler Passed Hors D’oeuvres
Served on Antique Silver Trays
(Please Select Eight)

Asparagus Parmesan Pastry Rolls
Bacon Wrapped Scallop
Baked Goat Cheese & Sundried Tomato Crostini
Beef Saté, Citrus-Soy Dipping Sauce
Blue Cheese Canapés with Pecans & Grapes
Camembert & Walnut Pastries
Chicken Saté, Pineapple-Coconut Glaze
Cocktail Franks en Croûte
Crab & Asparagus Quiche
Fresh Tomato & Pepper Jack Quesadilla
Gourmet Pizza
Grilled Polenta with Roasted Tomatoes & Shaved Asiago
Goat Cheese Lollipops, Lavendar Honey
Grilled Vegetable Potstickers
Gruyere and Bacon Quiche
Lobster Quesadilla
Lobster Salad Canapés
Miniature Crabcakes with Roasted Red Pepper Aioli
Mozzarella & Plum Tomato Tarts
Mushroom Duxelles
Potato Pancakes with Crème Fraiche & American Sturgeon Caviar
Prosciutto di Parma and Seasonal Melon
Roasted Tomato & Feta Cheese on Herb Flat Bread
Savory “French Toast” with Bacon, Tomato & Basil
Smoked Salmon Mousse Canapé
Tenderloin of Beef on Herb Toasted Crouton
Tomato Zucchini Tarts
Tuna Tartar on “Bernards Inn” Potato Chip
Tuna Sushi Roll
Vegetarian Spring Roll

Jumbo Chilled Shrimp
Unlimited shrimp passed butler style
with a tangy cocktail sauce and lemon

Baby Rack of Lamb
Tender rack of lamb passed butler style

Captain’s Stations
A Uniformed Attendant to present…

Pasta Station
(Please Select Two)

Penne
Sundried Tomatoes, Prosciutto, Peas and Light Asiago Cheese Sauce

Fusilli
Smoked Salmon, Snow Peas and a Lemon Tarragon Sauce

Cavatelli
Broccoli, Yellow Squash and Roasted Red Pepper Sauce

Pesto Agnolotti
Marinated Artichokes, Black Olives and Toasted Pine Nuts

Rigatoni
Roasted Eggplant, Tomato and Ricotta Cheese

Risotto
Wild Mushroom or Seafood Risotto

* * *

Sauté Station
A Uniformed Chef to prepare…
(Please Select One)

Petite Shrimp and Bay Scallops, Light Scampi Sauce

Grilled Portabella Mushrooms, Shallot Demi Glace

Chicken and Lemon Verbena, Caper Berries

Veal Piccata, Artichoke Hearts

Wok Seared Prawns, Snow Peas and Ginger


Traditional Chef’s Carving Station
A Uniformed Chef to carve…
(Please Select Two)

Prime Rib
rubbed with crushed garlic, natural jus

Glazed Country Ham
with honey mustard glaze, apple fennel slaw

Herb Roasted Turkey
Sage gravy and cranberry-orange relish

Atlantic Salmon en Croûte
with dill cream

Loin of Pork
filled with sautéed spinach and mozzarella

Corned Beef Brisket
whole grain mustard and Russian Dressing

Deli Style Pastrami
New York Rye

* * *

Cocktail Station Upgrades

New York Steakhouse Station
Garlic Rubbed Prime Beef Tenderloin,
Creamed Spinach, Potato Puree
$15.00 Per Guest

A Taste of Japan
Sushi Presentation
Dressed in traditional Japanese attire a sushi chef and assistant will prepare
An Elaborate Sushi and Sashimi Display
Tuna Maguro, Yellow Tail, Shrimp, Fluke, Smoked Salmon, Eel
Tuna Roll, California Roll, Cucumber Roll
Wasabi Sauce, Soy Sauce, Pickled Ginger
$16.00 Per Guest

American Raw Bar
From a Shell Ice Carving…
Iced Jumbo Shrimp, East Coast Oysters, Little Neck Clams,
Alaskan King Crab Claws
Whole Cracked Lobster ($15.00 Additional)
Spicy Cocktail Sauce, Freshly Grated Horseradish, Mignonette Sauce and Fresh Lemon
$21.00 Per Guest

A Taste of China
From Bamboo Steamer Baskets
Assorted Dumplings, Shaomai, Potstickers
Assorted Chili and Dipping Sauces
Assorted Egg Rolls and Spring Rolls
Asian Chicken and Vegetable Sauté
Glazed with pineapple and sesame sauce
 Traditional Sticky Rice
$10.00 Per Guest

The Ultimate Caviar and Vodka Display
From an Iced Sockle we will serve
Imported Red and Black Caviar and American Sturgeon Caviar
Blinis, Toast Points, Capers, Grated Egg, Chopped White and Red Onions
Flavored Absolut and Stolichnaya Vodkas
(Sevruga, Osetra and Beluga Caviars available at Market Prices)
$35.00 Per Guest

Smoked Fish Display
Smoked Norwegian Salmon and Pastrami Salmon
Horseradish sauce, capers, red onion, cream cheese,
Sour cream, dill sauce and wasabi, lemons & limes
Pumpernickel bread, sesame crisps and Tamari Rice Crackers

Smoked Shrimp, Scallops and Mussels
Drizzled with Lemon Dijon Dressing
Cucumber and Radish Salad, Dill Vinaigrette
Celery Root and New Potato Salad, Radish Sprouts, Fennel and Apples

Smoked Trout Salad
Chevrons of Apple Smoked Brook Trout tossed with Radish, watercress, apples and celery root in dill horseradish dressing
$19.00 Per Guest

* * *

Chef or Attendant Fees of $125.00 Each apply to all upgraded stations.



THE WEDDING DINNER

Champagne Toast
Our House Wines Poured Throughout Dinner

First Course
(Please Select One)

Traditional Gazpacho

Roasted Eggplant, Tomato & Fennel Soup

Lobster Bisque

Tri Color Caesar Salad
Romaine, Radicchio and Arugula

Fresh Tomato, Mozzarella and Basil Tower

Baby Spinach Salad
Apple wood Smoked Bacon Vinaigrette

Butter Lettuce Salad
Smoked Salmon, Crispy Bacon, Lemon Tarragon Vinaigrette

Watercress and Belgian Endive Salad,
Radicchio Pear, Toasted Hazelnuts, Roquefort, Sherry Wine Vinaigrette

Mixed Field Greens
Grape Tomatoes, Shaved Bermuda Onion, Aged Balsamic Vinaigrette

Smoked Salmon Potato Galette
Daikon, Radish Sprouts and Mache Lettuce, American Sturgeon Caviar, Horseradish Cream

Coach Farms Goat Cheese en Brioche
Organic Micro Greens, Blackberries, Balsamic Reduction

Scallop and Zucchini Ravioli
Lemon Fine Herb Beurre Blanc

Lobster Ravioli
Lemon Fine Herb Beurre Blanc
($8.00 Per Guest)


Intermezzo

Served in an elegant chilled glass…
(Please Select One)
Granny Smith Apple Sorbet
Lemon Sorbet 
Anjou Pear Sorbet
Pink Grapefruit Sorbet
Mango Sorbet
Mandarin Orange Sorbet

* * *

Entrée Course
(Tableside Selection of Two)

Châteaubriand
red wine & shallot demi-glaze

Atlantic Salmon
champagne dill sauce

Mahi Mahi
coriander infused, mango chutney

Amish Chicken
thyme jus

Chatham Day Boat Cod
Lemon thyme beurre blanc

Rack of Lamb
roasted garlic & rosemary jus
($10.00 additional per guest)

East Coast Halibut
lemon caper sauce

Chilean Sea Bass
sweet fennel & tomato sauce
($10.00 additional per guest)

Grain Fed Veal Chop
lemon beurre blanc
($10.00 additional per guest)


Or

A Duet Presentation of
Shrimp Wrapped Scallop and Roasted Châteaubriand
Sautéed Atlantic Salmon and Roasted Chateaubriand

*All entrees are served with Chef’s signature seasonal presentation of fresh seasonal vegetables and potato or rice*


The Wedding Cake
Prepared on-premise by our Pastry Chef Duane Hendershot
A variety of selections and styles custom designed
for your very special occasion or bring us a design you might like.

Assorted Mignardise
Two tiered silver trays filled with miniature
 sweet & savory seasonal delights

Complete Coffee & Tea Service
Freshly Brewed Regular and Decaffeinated Coffee,
Cappuccino & Espresso upon request and a selection of Fine Teas

Complete Cordial Service
Cordials including Amaretto, Anisette, Baileys, B&B, Drambuie, Frangelico,
Grand Marnier, Kahlua, Liquor 43, Sambuca Romano

Friday $175.00 Per Guest 
(Minimum Guarantee 100)

Saturday $225.00 Per Guest
(Minimum Guarantee 125)

Sunday $195.00 Per Guest
(Minimum Guarantee 100)

(Pricing Applies for March-August)

SPECIAL PRICING IS AVAILABLE FOR REMAINING 2008 DATES

20% Service Charge (Taxable) Additional, 7% New Jersey Sales Tax
Special Entree Selections for Children at $75.00 Each  (Under 12 years old)
Reduced Young Adult Rates at $125.00 Each (12-17 years old)
Our Maitre d’ will assist you throughout your affair to coordinate a flawless event.  It is customary to reward fine service.
Suggested Maitre d’ Fee 4%


Dessert Enhancements

Dessert Trio
Three seasonal desserts created by our pastry chef to include a decadent chocolate presentation,
seasonal fruit and sorbet or ice cream
$9.00 Per Guest

Affigato Station
A Uniformed Attendant to create
Fresh baked biscotti and homemade vanilla gelato served in elegant martini glass
with espresso and liqueurs including Bailey’s, Frangelico, Amaretto, Liquor 43.
$16.00 Per Guest

Old Fashioned Ice Cream Sundae Bar
Vanilla, Chocolate and Your Choice of Third Ice Cream,
Chocolate Sauce, Butterscotch Sauce, Chocolate Sprinkles, M&M’s, Reese’s Peanut Butter Cups,
Gummy Bears, Chocolate Covered Raisins, Chocolate Covered Peanuts, Whipped Cream,
Wet Walnuts, Maraschino Cherries
$11.00 Per Guest

French and Italian Pastries
A separate dessert plate presented to each table filled with
Traditional éclairs, cannolis, miniature New York style cheecake,
Assorted biscotti and chocolate dipped biscotti, sfogliatelle, miniature fruit tarts
$14.00 Per Guest

The Grand Cookie Sampler
A separate dessert plate presented to each table filled with
Jumbo Chocolate Chip, Oatmeal Raisin, Black and White,
White Chocolate and Macadamia Nut Cookies
$9.00 Per Guest

Grand Viennese Display
Presented in the Silver Vault and Wine Pantry, A Uniformed Pastry Chef to serve
Whole Cakes and Tarts to include New York Style Cheesecake,  Amaretto Cheesecake, Traditional Blackout Cake, Carrot Cake, Chocolate Mousse Cake,
Lemon Tart, Seasonal Fruit Pie,
Eclairs, Cannolis, Sfogliatelle, Assorted Biscotti
Jumbo Chocolate Chip, Oatmeal Raisin, Black and White
And White Chocolate and Macadamia Nut Cookies
Vanilla Ice Cream and Coffee Gelato
$25.00 Per Guest


INCLUSIVE IN ALL PACKAGES

Complimentary Overnight Guest Room for the Bride & Groom
(Minimum of 75 Guests Required)

Complimentary Bride and Groom guest robes
to remember your special weekend

Horse and Carriage Ride
A beautifully adorned carriage with horseman to squire you around the beautiful
Somerset Hills to whisk you away for
a private photography session
(Priced upon request)

 An In-house Wedding Professional
to Assist you in Planning the Perfect Day

A Maitre D’ to Host your Affair

All Premium Bar Beverages
Including Wine Service throughout  Dinner

Bartending Fees

Chef’s Carving Fees

Wedding Cake and Assorted Mignardise
Prepared by our Pastry Chef

A selection of Table Linens

A Selection of Votive and Tapered Candles

Customized Menus for Each Place Setting

Direction Cards

Coat Room Attendant

Special Vegetarian or Dietary Plate Available Upon Request

Entree Plates for Musicians and Photographers at $65.00 Each

Ceremony Labor Fee $500.00

Valet Parking $500.00
(Complimentary for events 125 guests or larger)


Farewell Breakfast Buffet
A Perfect way to end your event weekend and gather one last time to say goodbye

Freshly Squeezed Orange, Grapefruit Juices
Cranberry and Pineapple Juices

Sliced Seasonal Fresh Fruit and Berries

Individual Plain and Flavored Yogurts
Served with Honey, Brown, Sugar, Granola, Sun-dried Fruits, and Seasonal Berries

Assorted Individual Cold Cereals
Whole and Skim Milks

Display of . . .
Whitefish and Gravlax
Served with Sliced Tomatoes and Onions

* * *
From Silver Chafing Dishes, We Will Serve . . .

Creamed Scrambled Eggs with Fine Herbs

Old Fashioned Thick Challah French Toast
Warm Vermont Maple Syrup

Thick Apple wood Smoked Bacon and German Breakfast Sausage
Accompanied by . . .
Seasoned Breakfast Potatoes

* * *
Freshly Baked Croissants, Assorted Deluxe Miniature Muffins
Assorted Freshly Baked Cinnamon Buns, and Bagels,
Butter, Cream Cheese, Flavored Cream Cheese
Jams and Jellies

Freshly Brewed Colombian Coffee, Regular and Decaffeinated
Imported Teas

$30.00 Per Guest
7% New Jersey Sales Tax and 20% Service Charge Additional
Based on a Two Hour Event


Additional Breakfast Suggestions

OMELETTE STATION
A Uniformed Chef Will Prepare . . .
Omelettes to order with . . .
Smoked Norwegian Salmon,
Diced Virginia Ham, Bacon,
Native American Mushrooms, Yellow and Red Peppers,
Diced Tomatoes and Bermuda Onions, Cheddar and Swiss Cheeses,
Egg Beaters and Egg Whites

$11.00 Per Guest
20% Service Charge and 7% NJ Sales Tax


WAFFLE STATION
A Uniformed Chef Will Prepare . . .
Waffles to Order with . . .
Sliced Berries, Whipped Cream, Raspberry Coulis
Warm Vermont Maple Syrup

$9.00 per Guest
20% Service Charge and % NJ Sales Tax

NOTE: $125.00 Chef’s Fee per Station plus 7% NJ Sales Tax
(We suggest one chef station for every 50 guests)

Display of . . .
Smoked Norwegian Salmon
Served with Chopped Egg Whites and Yolks,
Sliced Bermuda Onion, Sliced Tomato, and Capers

$11.00 Per Guest
20% Service Charge and % NJ Sales Tax

NOTE: If the Smoked Norwegian Salmon Display is selected in lieu of the Whitefish and Gravlax, an additional $6.00 per Person plus 20% Service Charge and 7% NJ Sales Tax will apply