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The Bernards Inn Logo

New Zealand King Salmon

SUMMER 2016
DINNER MENU

APPETIZERS

TUNA SASHIMI TART 18.
puff pastry, lemon crème fraiche, cucumber,
fennel, radish, garden herbs

SEARED FOIE GRAS  25.
Marcona almond, nectarine,
apricot puree, financier cake

GRILLED OCTOPUS  18.
eggplant purée, oregano, taggiasca olive tapenade,
roasted yellow pepper-yogurt

MUSHROOM TORTELLINI  18.
crispy duck confit, wilted arugula, pickled watermelon rind,
carrot & ginger purée, shiitake

GRILLED WATERMELON  14.
whipped burrata, heirloom tomoatoes, garden basil,
pine nuts, aged balsamic, micro arugula

 

SOUPS

ROASTED CORN CHOWDER  12.
chanterelle mushrooms, cherry tomatoes, 
jalapeño corn bread, lemon thyme

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.
stone fruits, garden mint, almonds, 
local honey & white balsamic vinaigrette

LACINATO KALE 12.
roasted beets, whipped goat cheese,
pistachios, orange vinnaigrette

CHOPPED GARDEN VEGETABLES  12.
beans, beets, bacon, radishes, blue cheese,
tomatoes, organic egg, grilled crutons

ENTRÉES

BERKSHIRE PORK TENDERLOIN  36.
bacon, cannellini beans, broccoli rabe,
vinegar bell peppers, savory jus

BUFFALO SIRLOIN  45.
roasted garlic polenta, succotash, parsley chimichurri

BRAISED SHORT RIBS & GRILLED SHRIMP  40.
buttermilk grits, fried green tomatoes, 
royal trumpet mushrooms, spicy remoulade

GRIGGSTOWN CHICKEN  28.
glazed thigh, rye spaetzle, 
celery root slaw, dill jus

DRY-AGED SIRLOIN  54.
chick pea fries, grilled spinach, smoked tomato jam

NEW ZEALAND KING SALMON  36.
black truffle braised sunchokes, baby beets, 
horseradish, sour dough crumble

MAINE LOBSTER 40.
quinoa, shredded green mango & carrot salad, egg cashews,
Thai basil, green curry sauce

CRISPY HALIBUT 36.
cauliflower purée, honshimeji mushrooms, fava beans,
summer squash, lemon & caper sauce

DAY BOAT SCALLOPS  34.
shrimp, mussels, fennel, herb & pine nut rouille,
preserved lemon, fregola sarda, saffrom broth

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

Celebrating 100 Years of Gracious Hospitality
dining