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The Bernards Inn Logo

 

veal

SPRING 2014
DINNER MENU

APPETIZERS

Tuna Sashimi 18.

Coriander, Baby Spring Vegetables, Garden Herbs,
Dashi Vinaigrette, Nori Seasoned Crisps

Seared Hudson Valley Foie Gras 23.

Lemon-Honey Chamomile Cookie, Wild Strawberry Marmalade

Chicken Liver & Morel Agnolotti 16.

Sugar Snap Peas, Pea Purée, Preserved Lemon, Nasturtiums, Ramps

Gulf Pink Shrimp 19.

Escargot, Sweet Garlic Broth, Thyme Gougeres,
Parsley, Shrimp Oil

Bay Scallop Ceviche 17.

Rhubarb Consommé, Cucumber Pearls,
Elderflower,Cilantro, Hearts Of Palm

Parmesan Crusted Asparagus 15.

Whipped Lemon Ricotta, Saba, Micro Arugula,
Soft Poached Egg, Roasted Bell Peppers

 

SOUPS

Spring Cauliflower 11.

White Cheddar, Spring Leek & Garlic Scape Pesto, Almonds, Toasted Baguette

Lobster Bisque 14.

Brioche Crouton, Fines Herbes

 

SALADS

Baby Organic Greens 11.

Mixed Radishes, Cucumber, Celery Leaf,
Pumpernickel Croutons, Blue Cheese Vinaigrette

Baby Artichokes 12.

Roasted, Pickled, & Shaved, Pecorino,
Fennel & Raisin Relish, Sunflower Seed Tuille

Organic Heirloom Beets 12.

Raw Organic Honey, Feta Cheese, Pistachio Crumble,
Curly Spinach, Beet Chips

 

ENTRÉES

Veal Medallions 40.

Sunchoke Panna Cotta, Marcona Almond, Yellow Carrots,
Crispy Prosciutto, Roasted Lobster Vinaigrette

Berkshire Pork Chop 36.

Wheat Berries, Fennel Confit, Black Olive Caramel, Apricot Mustard

Griggstown Chicken 28.

Purple Potatoes, Bacon, Sugar Snap Peas, Radish,
Pencil Asparagus, Fines Herbes, White Wine Jus

Loin Of Lamb 40.

Lamb Belly, White Asparagus, Pea Purée,
Potato Croquettes, Bonito Flakes, Black Garlic

Dry-Aged Sirloin 50.

Mashed Potatoes, Chives, Aged Cheddar,
Haricots Verts, Roasted Vidalia Onion Jus

Scottish Ocean Trout 36.

Lemon Ricotta Gnocchi, Fiddlehead Ferns,
Charred Spring Onions, Fava Beans, Herb Purée

Brioche Crusted Halibut 36.

Baby Artichoke Barigoule, New Potatoes, Smoked Mussels,
Pickled Bulbs, Saffron Rouille

Maine Lobster 42.

Melted Butter Lettuce, Ginger, Lemon Confit, Potato Boulangere,
Applewood Smoked Bacon, Tomato Vinaigrette

Steamed Black Bass 36.

Shrimp Dumplings, Thai Basil, Coconut Purée,
Broccolini, Ramps, Lotus Root, Mustard Oil

A gratuity of 20% will be added to checks of parties of 7 or more persons.

Celebrating 100 Years of Gracious Hospitality
dining