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The Bernards Inn Logo

New Zealand King Salmon Website

SPRING 2016
DINNER MENU

APPETIZERS

CHILLED JUMBO LUMP CRAB 18.
marinated beets, asparagus, horseradish,
chick pea crumble

SEARED TORCHON OF FOIE GRAS  21.
brioche crostini, pistachio,
green strawberry & basil marmalade

CRISPY PORK BELLY  18.
organic egg yolk ravioli, dandelion greens,
lemon ricotta, maple glaze

GARGANELLI PASTA  18.
fried bone marrow, escargot, arugula, Pecorino,
sundried tomato, fava beans, lemon confit, 

GARDEN PEA RISOTTO  15.
Brie, radish, pea tendrils, snap pea purée

 

SOUPS

CARROT & GINGER SOUP  12.
tempura sesame seeds, chevre, shiso

LOBSTER BISQUE 14.
brioche crouton, fines herbes

ENGLISH PEA VICHYSOISSE 14.
shaved spring vegetables, rabbit confit,
avocado, smoked crème fraiche

SALADS

MIXED ORGANIC BABY GREENS 11.
pickled garden vegetables, hardboiled egg,
green goddess dressing

LACINATO KALE 12.
carrot, cabbage, celery root, walnuts, 
golden raisins, citrus & mustard vinaigrette

WARM MUSHROOMS  14.
roasted cauliflower, red miso, 
smoked guancale, Marcona almonds

ENTRÉES

ROASTED VEAL & BRAISED CHEEKS  44.
spicy creamy polenta, crushed fennel, fava beans,
sweet & sour oranges, oregano jus

LAMB PORTERHOUSE  40.
asparagus, aligot potatoes, taggiasca olives,
pine nuts, garlic confit, mint pesto

LONG ISLAND DUCK BREAST  36.
leg confit, freekeh, green beans, black berry jam,
white port & lemon balm

GRIGGSTOWN CHICKEN  28.
broccoli gratin, red onion marmalade, 
baby carrots, bbq leg

DRY-AGED SIRLOIN  54.
creamed greens, roasted potatoes, 
caramelized onions, sauce béarnaise

NEW ZEALAND KING SALMON  36.
"everything" crusted, lemon crème fraiche, quinoa,
pickled bulbs, fiddle head ferns

MAINE LOBSTER 44.
fried broccoli, potato & leek soup, applewood smoked bacon,
sugar snaps, rosemary

ROASTED HALIBUT 36.
farro & herb salad, baby artichokes, Treviso,
morel mushrooms, cream sherry

WHOLE RAINBOW TROUT  34.
fingerling potatoes, grilled romaine, sweet onion, 
almond purée, mustard vinaigrette

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

Celebrating 100 Years of Gracious Hospitality
dining