SPRING 2013
LUNCH MENU

APPETIZERS

WHITE ASPARAGUS SOUP 10.
muscat grapes, black truffle purée, hazelnuts

RAMP VICHYSOISEI 10.
spicy greek yogurt, local egg, gruyere “cheese puffs”

RICOTTA & TARRAGON TORTELLINI 12.
green & white asparagus, house made chorizo, roasted lobster & carrot emulsion

TUNA TARTARE  12.
sesame seaweed salad, yuzu vinaigrette, cucumber, scallion, togarashi wontons

OYSTERS ON THE HALF SHELL 3.00 Each

CHILLED JUMBO GULF SHRIMP 4.00 Each

SALADS

MARINATED BABY BEETS 11.
frisée, fresh goat cheese, spiced candied walnuts, beet reduction

BUTTER LETTUCE 10.
smoked salmon, red radish, crispy bacon, lemon tarragon vinaigrette 

MIXED ORGANIC BABY GREENS 11.
grilled asparagus, garden radish, buttermilk & herb vinaigrette

CAESAR 10.
hearts of romaine, brioche croutons, Parmesan Reggiano

SPRING VEGETABLES  12.
charred spring onion, tomato & almond pesto, fennel pollen, shaved rhubarb,  vegetable consommé

CHILLED WHITE AND GREEN ASPARAGUS 12.
crispy prosciutto, frisee, lemon sabayon

ADD TO ANY SALAD ABOVE:

Tenderloin Beef Tips 9.
Atlantic Salmon 8.
Grilled Jumbo Shrimp 9.
Lemon-Marinated Grilled Chicken 6.

SANDWICHES

LEMON MARINATED GRILLED CHICKEN  14.
toasted ciabatta, walnut mayonnaise, Granny Smith apple, celery, grapes, butter lettuce

FILET MIGNON SLIDERS  21.
brioche toast, caramelized onions, sautéed mushrooms, lobster fondue

GRILLED SIRLOIN BURGER 17.
caramelized onions, applewood smoked bacon, Vermont white cheddar, American or Gruyere cheese

TURKEY BURGER  16.
smoked gouda, grilled scallion pesto, avocado, piquillo peppers, whole grain bun

LOBSTER SLIDERS  21.
tarragon & cucumber mayonnaise, pea tendrils, mini brioche buns

ENTRÉES

BERNARDS INN CHICKEN SALAD  15.
poached chicken, light horseradish dressing, fresh melon

GULF OF MEXICO SHRIMP   20.
fettuccini, baby carrots, garden beans, sugar snaps, radish, spring herb pesto

SAUTÉED CALVES LIVER    18.
Arborio risotto, spring peas, pea tendrils, caramelized onions, bacon, fines herbes sauce

MARYLAND CRABCAKE   20.
cabbage salad, whole grain mustard, tomato oil

ATLANTIC SALMON    20.
fingerling potatoes, fava beans, cippolini onions, fiddle head ferns, Madeira hollandaise

GRILLED PRIME FLAT IRON STEAK  20.
asparagus, cremini mushrooms, potato purée, red wine & shallot sauce

STRAWBERRY & LEMON BALM LEMONADE    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 7 or more persons.