WINTER 2012

LUNCH 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.