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The Bernards Inn Logo

Venison Au Poivre Winter Menu 2017

WINTER 2017
DINNER MENU

APPETIZERS

CRISPY SWEETBREADS 18.
braised red cabbage, parsnip purée, fried shallots,
mustard seed "caviar"

SEARED FOIE GRAS  25.
pistachio financier, blackberry jam, Buddha's hand

LAMB RAGOUT  18.
ricotta gnocchi, pearl onions, herb & pistachio crumble

TUNA TARTAR  18.
blood orange, sesame, wasabi & lime marmalade,
arugula, parsnip cracker

GRILLED OCTOPUS  18.
shaved fennel, green apple, pickled celery,
Marcona almonds, caper raisin chutney

 

SOUPS

WHITE BEAN & PARSNIP PURÉE  12.
fried fennel, sage oil, grilled ciabatta bread

LOBSTER BISQUE 14.
brioche crouton, fines herbes

SALADS

WINTER HARVEST 12.
roasted cauliflower, carrots, kale, local honey,
pomegranate, puff wild rice, sunflower seeds

WARM MUSHROOM SALAD 14.
mustard greens, whipped burrata, 
hazelnuts, Cipollini onion brulée

ENDIVE & BEETS  14.
Gorgonzola, candied pecans, compressed pears,
aged cherry wine vinaigrette

ENTRÉES

SLOW ROASTED LONG ISLAND DUCK  38.
orange & ginger glaze, farro, Brussels sprouts, 
sweet potato purée, port cranberries

SUCKLING PIG  36.
kohlrabi & apple gratin, cabbage slaw, lady apple, Bourbon bbq

VENISON AU POIVRE  44.
onion tarte, persimmon chutney, grains of paradise,
chestnut purée, red beets

GRIGGSTOWN CHICKEN  28.
leg roulade, trumpet mushrooms, herb polenta, 
baby carrots, natural jus

DRY-AGED SIRLOIN  54.
Guinness onion rings, creamed mustard greens

ARCTIC CHAR  36.
pork belly, crispy black truffle & herb potatoes, 
Brussels sprouts, apple butter

LOBSTER "POT PIE" 40.
fingerling potatoes, puff pastry, root vegetables,
black trumpet mushrooms, fennel, tarragon

AMERICAN RED SNAPPER 36.
quinoa, toasted coconut, Thai basil, sunchokes, 
pickled red onion, Meyer lemon purée

CORNMEAL CRUSTED SKATE  32.
aerated grits, kale, piquillo peppers,
shrimp & chorizo vinaigrette

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

Celebrating 100 Years of Gracious Hospitality
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