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The Bernards Inn Logo

Ahi Tuna Foie Gras Website

HOLIDAY 2016
DINNER MENU

APPETIZERS

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

SEARED FOIE GRAS  25.
pickled apple, miso caramel, hazelnut crumble,
tarragon-apple gelée

SWEET POTATO RAVIOLI  16.
Austrian pumpkin seeds, black truffle Pecorino,
sage & brown butter sauce

HAMACHI SASHIMI  18.
pickled cranberries, Asian pears, jalapenos,
tempura sesame, yuzu, shiso

BAKED CAPE MAY OYSTERS  18.
pancetta, garlic, lemon, oregano, panko breadcrumbs

 

SOUPS

ROASTED BUTTERNUT SQUASH SOUP  12.
banana bread croutons, oregano,
bittersweet chocolate caramel

LOBSTER BISQUE 14.
brioche crouton, fines herbes

SALADS

BABY ORGANIC GREENS 12.
dried cranberries, apple, candied pecans,
blue cheese, maple & balsamic vinaigrette

HARVEST SALAD 14.
Serrano ham, roasted cauliflower, carrots, kale,
pomegranate, puff wild rice, sunflower seeds

ROASTED BEETS  14.
sheep's milk ricotta, pistachios, citrus-carrot vinaigrette,
black olive, spinach

ENTRÉES

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

NIMAN RANCH PORK OSSO BUCCO  36.
apple cider braised, barley risotto, spaghetti squash,
ginger, sesame & cilantro gremolata

CERVENA VENISON  44.
Swiss chard, yellow turnips, gooseberries, chestnuts,
ancho chili & chocolate sauce

GRIGGSTOWN CHICKEN  28.
roasted breast, red wine braised thigh, lardons, 
creminis, carrots, potatoes, pearl onions

DRY-AGED SIRLOIN  54.
cauliflower & blue cheese gratin, crispy onions, sauce au poivre

NEW ZEALAND KING SALMON  36.
lemon confit & leek risotto, kabocha pumpkin, 
porcini marmalade, spiced red wine

MAINE 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

AHI TUNA & FOIE GRAS  40.
roasted purple cauliflower, beets, golden raisin & caper purée,
hazelnuts, tamari reduction

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

Celebrating 100 Years of Gracious Hospitality
dining