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The Bernards Inn Logo

 

Long Island Duck Breast

WINTER 2015
DINNER MENU

APPETIZERS

Lobster Salad  21.

house-cured bacon, radicchio, shaved celery,
grapes, maple foam, "old bay" aioli

House-Made Rabbit Tortellini  16.

ricotta, roasted chestnuts, winter squash puree,
elderberry, rabbit jus

Hudson Valley Foie Gras Duo  23.

seared, prickly pear & citrus marmalade, foie gras mousse,
Riesling gelée, pickled vegetables, crostini

Fried Veal Sweetbreads  16.

buttermilk biscuit, Surryano ham,
quince & cranberry chutney, sauce béarnaise

Crispy Coconut Shrimp  18.

parsnip purée, snow pea & shoots salad, radish,
toasted sesame, spicy clementine vinaigrette

Spice Rubbed Venison Carpaccio  18.

baby beets, aged goat cheese,
celery root & pear salad, blood orange emulsion


SOUPS

Roasted Mushroom  11.

puffed barley, fennel cream, fried herbs

Lobster Bisque 14.

brioche crouton, fines herbes

SALADS

Mixed Organic Baby Greens 11.

pear, hazelnuts, Comte, Banyuls vinaigrette

Tuscan Kale 11.

aged pecorino, dried cranberries, preserved lemon, almonds,
roasted garlic & black peppercorn emulsion

Endive & Watercress  13.

crispy duck confit, marcona almonds, fried shallots,
blue cheese, apple & truffle vinaigrette

 

ENTRÉES

Long Island Duck Breast  36.

maple glazed thigh, celery root purée, dandelion greens,
pomegranate molasses, seared foie gras jus

Rack of Lamb  46.

braised shoulder, cranberry beans, cremini mushroom & escarole ragout,
parley purée, natural jus

Griggstown Chicken 28.

roasted breast, pot pie, root vegetables,
pearl onions, thyme

Milk-Fed Slow Cooked Suckling Pig  36.

crispy belly, coconut purée, compressed pineapple,
semolina polenta, cilantro, cashews, pork jus

Dry Aged Sirloin  50.

scalloped Yukon gold, gruyere, charred onions, green beans,
black peppercorn & bourbon cream sauce

Seared Ahi Tuna Loin  36.

shiitake mushroom wontons, braised collard greens, tofu,
wakame, duck consommé, hot & sour sauce

Crispy Arctic Char  34.

braised red cabbage, spaetzle, apple & rosemary purée,
mustard seed caviar, Port reduction

Poached Maine Lobster  42.

grilled claw, organic egg pappardelle, preserved lemons,
shaved Brussels sprouts, fines herbs, uni butter

Day Boat Scallops & Grilled Octopus  36.

red quinoa, sunchoke & Meyer lemon purée,
grilled spinach, chorizo vinaigrette

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

Celebrating 100 Years of Gracious Hospitality
dining