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The Bernards Inn Logo

 

crispy halibut

SUMMER 2015
DINNER MENU

APPETIZERS

Jumbo Lump Crab  18.

gazpacho, heirloom cherry tomatoes, garlic chives,
black radish, avocado, spicy cashews

Seared Hudson Valley Foie Gras  25.

coffee cake, brown butter & almond steusel,
local wild blueberries, chamomile

Corn Agnolotti  16.

pork belly, chanterelle mushrooms, lemon thyme, 
wilted arugula, black truffle emulsion

Seared Ahi Tuna  20.

spicy lobster salad, Yuzu, wasabi tobiko, red beet,
bergamot purée, mirin & herb vinaigrette

Grilled Watermelon  14.

whipped burrata, heirloom tomatoes, garden basil, 
pine nuts, aged balsamic, micro arugula


SOUPS

Roasted Eggplant  12.

rosemary yogurt, eggplant crutons,
roasted red peppers, kale chips

Lobster Bisque 14.

brioche crouton, fines herbes

Chilled Yellow Tomato Gazpacho  12.

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

SALADS

Mixed Organic Baby Greens 11.

grilled summer squash, sweet corn, confetti tomatoes,
pickled red onion, goat cheese, radish, herb vinaigrette

Local Stone Fruits 12.

peaches, apricots & plums, Korean BBQ lamb belly, 
spicy field greens, walnut & wild honey vinaigrette

Lacinato Kale  12.

summer melon, smoked mozzarella, pickled ramp bulbs,
shaved almonds, agave vinaigrette

ENTRÉES

Berkshire Pork Chop  36.

cauliflower, cheddar & habanero emulsion, kohlrabi slaw,
soft cornbread, Carolina BBQ sauce

Ancho Rubbed Buffalo Strip Steak  46.

toasted rye berries, Pecorino, charred tomato & sweet onion sofrito,
avocado purée, parsley chimichurri

Long Island Duck  36.

confit leg, fava beans & leaves, maitake mushrooms,
garden herb purée, blackberry & foie gras glace

Griggstown Chicken  28.

smoked cremini sausage, creamed onions, broccoli purée,
fried potato raviolis, whole grain mustard

Dry Aged Sirloin  54.

scalloped potatoes, asparagus, smoked cheddar-ale sauce

New Zealand King Salmon  36.

ratatouille stuffed squash blossom, tahini, Swiss chard,
black eyed peas, lemon basil

Crispy Halibut  36.

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

 American Red Snapper 36.

crab beignets, corn pudding, pickled bell pepper relish, garden beans,
buttermilk emulsion

Sea Scallops  36.

toasted Kaniwa, chanterelles, white eggplant, crispy yucca,
smoked tomato & jalapeño marmalade

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

Celebrating 100 Years of Gracious Hospitality
dining