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The Bernards Inn Logo

 

New Zealand King Salmon Website

WINTER 2016
DINNER MENU

APPETIZERS

CHILLED ALASKAN KING CRAB 18.
coconut, pineapple, hearts of palm,
Macadamia, wasabi tobiko, cilantro

HUDSON VALLEY FOIE GRAS  25.
brioche bread pudding, kumquat chutney,
pomegranate vinaigrette

PHEASANT TERRINE  16.
Anjou pear, winter greens, black truffle,
apricot mustardo, pistachio

HOUSEMADE MERGUEZ SAUSAGE  16.
rosemary nan bread, sheep's milk yogurt & local honey,
cucumber, apple & bean sprout salad

HAMACHI SASHIMI  18.
radish salad, yuzu mayonnaise,
red ribbon sorrel, puffed rice crackers

GRILLED AMERICAN WAGYU FLANK STEAK  18.
onion soup broth, toasted soar dough,
Gruyere crisp, upland cress


SOUPS

MUSHROOM SOUP  11.
English cheddar gougères, caramelized onion mousse,
brandy cured veal bacon

LOBSTER BISQUE 14.
brioche crouton, fines herbes

SALADS

MIXED ORGANIC BABY GREENS 11.
pears, candied pecans, blue cheese, 
crispy onions, sherry wine vinaigrette

TUSCAN KALE 11.
roasted root vegetables, honey roasted peanuts,
grilled scallions, Ranch dressing

HEIRLOOM CARROT SALAD  12.
goat cheese fondant, dill, cara cara oranges,
fennel, almond streusel

ENTRÉES

SLOW ROASTED LONG ISLAND DUCK  36.
date purée, orange & ginger glaze, baby turnips,
wild rice & orzo pilaf, sage

RACK OF LAMB  46.
mushroom & black truffle duxelle, grilled winter greens,
kohlrabi purée, quinoa risotto, molasses gastrique

GRILLED BOAR CHOP  44.
chicory, preserved lemon, sunchokes, 
fennel purée, roasted pine jus

GRIGGSTOWN CHICKEN  28.
leg confit, Brussels sprouts, Dijon, crumbled bacon,
red skinned potatoes, honey jus

DRY-AGED SIRLOIN  54.
crushed rutabaga, grilled leeks, horseradish,
onion & garlic crumble, herb butter

SEARED AHI TUNA LOIN  36.
mushroom strudel, grilled spinach, cipollini onions,
beets, foie gras sauce

BUTTER POACHED LOBSTER 44.
squid ink risotto, mussels, clams, shrimp, 
lemon aioli, garlic chips, herb salad

CRISPY BLACK SEA BASS 36.
white bean stew, bacon lardons, escarole, turnips

PANKO CRUSTED SKATEWING  30.
red cabbage purée, kale, caraway Parisian gnocchi,
mustard caviar, caper & shallot vinaigrette

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

Celebrating 100 Years of Gracious Hospitality
dining