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The Bernards Inn Logo

Tasting Menu at The Bernards Inn

HOLIDAY 2016
TASTING  MENU

HAMACHI SASHIMI

pickled cranberries, Asian pears, jalapenos,
tempura sesame yuzu, shiso
Zardetto Prosecco Brut NV, Conegliano Italy
Veuve Clicquot Yellow Label Brut NV, Reims France

OR

ROASTED BEETS

sheep's milk ricotta, pistachios, citrus-carrot vinaigrette,
black olive, spinach
Naveran Reserve Cava Brut, Blanc de Blanc, Cataluna, Spain
Paul Laurent Champagne Brut NV, Epernay France

SWEET POTATO RAVIOLI

eggplant purée, oregano, taggiasca olive tapenade,
roasted yellow pepper-yogurt
Wente Chardonnay, "Riva Ranch" Monterey 2014
Hamilton Russell Vineyards Chardonnay, South Africa 2014

OR

CRISPY SWEETBREADS

braised red cabbage, parsnip purée, fried shallots, 
mustard seed "caviar"
Lyric Pinot Noir by Etude, Santa Barbara County 2014
Hamilton Russell Pinot Noir, Walker Bay, South Africa 2015

AMERICAN RED SNAPPER

quinoa, toasted coconut, Thai basil, sunchokes,
pickled red onion, Meyer lemon purée
Ramey Cellars Chardonnay, Russian River Valley 2013
White Burgundy, Joseph Drouhin Meursault, Côte de Beaune 2014

OR

NEW ZEALAND KING SALMON

lemon confit & leak risotto, kabocha pumpkin,
porcini marmalade, spiced red wine
Alba Vineyards Gewürtztraminer, Warren Hills NJ  2014
Wagner Family Vineyards Conundrum White, Rutherford CA  2014

NIMAN RANCH PORK OSSO BUCCO

apple cider braised, barley risotto, spaghetti squash,
ginger, sesame & cilantro gremolata
Tamarach Cellars, "Firehouse," Red, Columbia Valley, WA 2014
Châteauneuf du Pape, "Vielilles Vignes," Domaine Roger Perrine 2014

OR

CERVENA VENISON

Swiss chard, yellow turnips, gooseberries, chestnuts,
ancho chili & chocolate sauce
Glatzer Rieden Cuvée Zweigelt, Austria 2013
Duckhorn Vineyards, "Paraduxx" Napa Valley 2012

 ◊

A SELECTION OF ARTISANAL CHEESE

Kunik Buttons - Goat & Cow's Milk, New York

Landaff - Cow's Milk, New Hampshire

Cambozola Black Label - Cow’s Milk, Germany
Grahams 10 Year Tawny Port
Grahams 40 Year Tawny Port

PUMPKIN CHEESECAKE

roasted pear, pumpkin cranberry bread, pecan pie ice cream
Gingerbread Liqueur, Hiram Walker

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