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The Bernards Inn Logo

 

duck

SUMMER 2014
DINNER MENU

APPETIZERS

Grilled Lobster "Cocktail"  18.

panzanella, lemon basil, horseradish vinaigrette,
baby corn, kirby cucumber

Seared Hudson Valley Foie Gras 23.

huckleberry turnover, confit & candied orange zest,
bulls blood, red veined sorrel

Grilled Octopus 16.

curry, roasted yellow pepper, yogurt, crispy chickpeas, eggplant caviar

Crispy Sweetbreads  19.

peach BBQ, pickled peach, summer beans, miner's lettuce, peanuts

Seared Shrimp  17.

semolina cavatelli, roasted poblanos, corn & garlic emulsion,
dandelion greens, confetti tomatoes


SOUPS

"Manhattan" Vegetable Chowder  11.

garden herb pesto, grilled ciabatta bread, baby greens

Lobster Bisque 14.

Brioche Crouton, Fines Herbes

Chilled Yellow Tomato Gazpacho   12.

roasted tomatoes, spicy tomato & lime sorbet, avocado, cucumber, cilantro

 

SALADS

Baby Organic Greens 11.

white balsamic vinaigrette, toasted almonds, strawberries,
cucumber, goat cheese

Baby Kale & Swiss Chard 11.

crispy chicken skins, roasted garlic vinaigrette, buttermilk ricotta,
pickled watermelon rind, tomatoes

Grilled Stone Fruits  12.

baby arugula, jicama, garden basil infused EVOO,
avocado, crispy taro root

 

ENTRÉES

Long Island Duck 36.

pea leaves, tempura squash blossom, sour cherry chutney,
sunchokes, lavender, chanterelles, foie gras sauce

Grilled & Braised Short Rib 40.

cheddar-black pepper emulsion, fried green tomatoes, green beans,
pickled pepper relish, smoked ham jus

Griggstown Chicken 29.

smoked leg, buttermilk biscuit, baby carrots, thyme,
Swiss chard, andouille sausage gravy

Rack Of Lamb 48.

citrus marinated, corn grits, sugar snap peas, succotash,
sweet & sour watermelon jam, cilantro, natural jus

Grilled Rib-Eye  48.

Bourbon-teriyaki glaze, roasted red bliss, local spinach,
cherry tomatoes, scallions, sesame

Seared Ahi Tuna 36.

broccoli rabe, summer squash & Vidalia onion "Alfredo",
tomato preserve, scallion, puffed grains

Wild King Salmon 36.

grilled beets, smoked salmon, black truffle purée,
asparagus, pine nuts, smothered corn

Crispy Halibut 34.

cauliflower purée, honshimeji mushrooms, fava beans,
summer squash, lemon & caper sauce

Red Snapper 34.

parsley root tortellini, Chinese celery, tabbouleh,
pickled mousseron mushroom, cheery tomato gastrique

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

Celebrating 100 Years of Gracious Hospitality
dining