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The Bernards Inn Logo

 

SPICE RUBBED VENISON CARPACCIO

SPRING 2015
TASTING  MENU

OYSTERS ON THE HALF SHELL

cucumber & horseradish granita, lemon gelée,
salmon roe, chervil
Zardetto Prosecco Brut NV, Conegliano Italy
Veuve Clicquot Yellow Label Brut NV, Reims France

OR

CHILLED CHARRED CARROT SOUP

turmeric, raw baby carrot salad, chioggia beets,
fermented habanero, agave, goat crème fraîche
Naveran Reserve Cava Brut, Blanc de Blanc, Cataluna, Spain
Paul Laurent Champagne Brut NV, Epernay France

FENNEL

steamed, fried, purèed, house-made gravlax,
dill, pumpernickel croutons, lemon olive oil
Carl Graff Riesling "Kabinett" Mosel-Saar-Ruwer 2013
Herman Wiemer Dry Riesling, Finger Lakes, NY 2013

OR

GARDEN PEAS

sugar snaps, English peas, snow peas, wild honey,
whipped burrata, Surryano ham, mint
Oro de Castilla Verdejo, Rueda Spain 2011
White Haven Sauvignon Blanc, Marlborough New Zealand 2014

CRISPY BLACK BASS

pea purèe, white asparagus, sugar snaps, cavatelli,
manila clams, capers, parsley, lemon confit
La Caña Albariño, Rias Baixas Spain 2013
Domaine Trimbach Pinot Gris Reserve, Alsace France 2011

OR

New ZEALAND KING SALMON

cauliflower couscous, sheep's milk yogurt, roasted sunchokes,
baby carrots, spring leeks & garlic scape pesto
Lyric Pinot Noir by Etude, Santa Barbara County 2013
Domaine Drouhin Pinot Noir, Willamette Valley OR 2013

LAMB CHOP

toasted farro, pickled ramps, asparagus compote,
lamb neck marmalade, orange & oregano jus
Klinker Brick Winery Old Vines Zinfandel, Lodi 2012
Green & Red Zinfandel "Chiles Mill Vineyard" Napa Valley 2012

OR

DRY-AGED SIRLOIN

hay-smoked potates, Cabrales blue cheese, charred asparagus,
roasted garlic & bone marrow
Pellegrini Cabernet Franc, North Fork Long Island 2007
   Duckhorn Vineyards, "Paraduxx C Blend" Napa Valley 2011

 ◊

A SELECTION OF ARTISANAL CHEESE

Midnight Moon - Goat's Milk, California

Cremont - Goat & Cow's Milk, Greensboro, Vermont

Blue D'Auvergne - Cow’s Milk, France
Grahams 10 Year Tawny Port
Grahams 40 Year Tawny Port

STRAWBERRY RHUBARB SHORTCAKE

poppy seed, honey butter ice cream, crème Chantilly
Brachetto "Rosa Regale" Castello Banfi, Piedmont 2013

PER PERSON: WITHOUT WINE - $95.
FIRST TIER OF WINE - $145.
SECOND TIER OF WINE - $195.
 
EXECUTIVE CHEF: COREY W. HEYER
WINE DIRECTOR: MS. TERRI A. BALDWIN
 
dining