THE LIBRARY BAR MENU

CHILLED SEAFOOD PLATTER    
littleneck clams, oysters, shrimp cocktail, chilled lobster, tuna tartare, seaweed salad, assorted sauces
FOR TWO  35.00   FOR FOUR  70.00

LITTLENECK CLAMS   1.75 ea.
on the half shell

CHILLED OYSTERS 2.50 ea.
on the half shell
Beau Soleil, New Brunswick, Canada
Wellfleet, Massachussets
Blue Point, New York

JUMBO SHRIMP COCKTAIL    3.00 ea.
with cocktail sauce

ANTIPASTO PLATE   15.
La Quercia Rossa Prosciutto
Fra'Mani Salame Nastrano
Parmesan Reggiano
Cured olives and melon

BERNARDS INN CHICKEN SALAD  14.
poached chicken, light horseradish dressing, fresh melon

MARINATED GRILLED CHICKEN  16.
baby artichokes, romaine, caesar dressing

TENDERLOIN BEEF TIPS  18.
organic baby greens and shallot demi-glace

BABY RACK OF LAMB   23.
roasted garlic potato purèe, spinach, rosemary jus

MARYLAND CRABCAKE  18.
cabbage salad, whole grain mustard, tomato oil

THE BERNARDS BURGER 17.
caramelized Vidalia onion, applewood smoked bacon, choice of Vermont white cheddar, American or Gruyere cheese

AHI TUNA"PIZZA” 23.
yuzu vinaigrette, grilled flatbread, wasabi crème fraiche

EXECUTIVE CHEF :  COREY HEYER
WINE DIRECTOR : MS. TERRI A. BALDWIN

As a courtesy to our other guests, the use of a cell phone or other electronic device is discouraged in the dining room and at the bar.