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WINTER 2012LUNCH MENU
APPETIZERS
ROASTED MUSHROOM SOUP 10. leek onion rings, fennel marmalade, tawny port crème fraiche
SWEET POTATO RAVIOLI 10. black truffle Pecorino, toasted pumpkin seeds, sage brown butter
BEEF TARTARE 12. watercress & frisée salad, pickled parsnips, shaved Parmesan, beet chips, jalapeno vinaigrette
TUNA TARTARE NICOISE 12. haricots verts, poached quail egg, frisee, black olive, creamy garlic vinaigrette
OYSTERS ON THE HALF SHELL 3.00 Each
CHILLED JUMBO GULF SHRIMP 4.00 Each
SALADS
RADICCHIO & ENDIVE 11. bruléed grapefruit, pine nuts, brioche croutons, golden raisins, kalamata olives, mint, jalapeno, honey
BUTTER LETTUCE 10. smoked salmon, red radish, crispy bacon, lemon tarragon vinaigrette
MIXED ORGANIC BABY GREENS 10. dried cranberries, celementines, pickled red onion, maple & sherry vinaigrette
CAESAR 10. hearts of romaine, brioche croutons, Parmesan Reggiano
LITTLE GEM LETTUCE 11. watercress, shaved fennel, Manchego, grilled croutons, pomegranate seeds, garlic-crème fraiche dressing
ADD TO ANY SALAD ABOVE:TENDERLOIN BEEF TIPS 9. ATLANTIC SALMON 8. GRILLED JUMBO SHRIMP 9. LEMON-MARINATED GRILLED CHICKEN 6.
SANDWICHES
SERRANO HAM & PROVOLONE 14. grilled eggplant, roasted red peppers, black pepper & garlic aioli, whole grain bread
HOISIN BRAISED SHORT RIB 18. root vegetable kimchee, sour dough roll
GRILLED SIRLOIN BURGER 17. caramelized onions, applewood smoked bacon, Vermont white cheddar, American or Gruyere cheese
MOROCCAN SPICED LAMB SLIDERS 15. cucumber & mint yogurt, pickled red onion, brioche bun
ENTRÉES
LOBSTER POT PIE 19. fennel, carrot, sweet corn, thyme, Yukon gold potatoes, puff pastry
BERNARDS INN CHICKEN SALAD 14. poached chicken, light horseradish dressing, fresh melon
GRILLED JUMBO SHRIMP 18. angel hair pasta, piquillo peppers, peas, chorizo, raddichio, parsley, saffron beurre blanc
SAUTÉED CALVES LIVER 15. rösti potato, onion & apple confit, applewood smoked bacon, apple cider demi-glace
MARYLAND CRABCAKE 18. cabbage salad, whole grain mustard, tomato oil
ATLANTIC SALMON 18. braised red cabbage, whole grain mustard spaetzle, apricot purée, bacon & hazelnut vinaigrette
GRILLED PRIME FLAT IRON STEAK 20. black truffle potato purée, sautéed spinach, Madeira & mushroom sauce
SPICED APPLE CIDER 6. 20 ounce pitcher
BLOOD ORANGE ICED TEA 6. 20 ounce pitcher
A gratuity of 20% will be added to the check of a party of 8 or more persons. |
Not valid on holidays!
(which would include Valentine’s Day)
Celebrating a special occasion? Why not take their breath away with a custom made cake! Inquire when making your dining reservation.
