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The Bernards Inn Logo

Chilled Jumbo Lump Crab

SPRING 2016
TASTING  MENU

ENGLISH PEA VICHYSOISSE

shaved spring vegetables, rabbit confit,
avocado, smoked crème fraiche
Zardetto Prosecco Brut NV, Conegliano Italy
Veuve Clicquot Yellow Label Brut NV, Reims France

OR

CHILLED JUMBO LUMP CRAB

marinated beets, asparagus, horseradish, chick pea crumble
Naveran Reserve Cava Brut, Blanc de Blanc, Cataluna, Spain
Paul Laurent Champagne Brut NV, Epernay France

CRISPY PORK BELLY

egg yolk ravioli, dandelion greens, 
lemon ricotta, maple glaze
Carl Graff Riesling "Kabinett" Mosel-Saar-Ruwer 2014
Hermann Wiemer Dry Riesling, Finger Lakes NY 2014

OR

GARGANELLI PASTA

fried bone marrow, esgargot, arugula, sundried tomato,
fava beans, lemon confit, Pecorino
Da Vinci Chianti, Tuscany 2014
Brunello di Montalcino, "Il Colle," Tuscany 2008

ROASTED HALIBUT

farro & herb salad, baby artichokes, Treviso, 
morel mushrooms, cream sherry
Wente Chardonnay, "Riva Ranch" Monterey 2014
Ramey Cellars Chardonnay, Russian River Valley 2012

OR

NEW ZEALAND KING SALMON

"everything" crusted, lemon crème fraiche, quinoa, 
pickled bulbs, fiddle head ferns
Lyric Pinot Noir by Etude, Santa Barbara County 2014
Domaine Drouhin Pinot Noir, Willamette Valley OR 2013

LAMB PORTERHOUSE

asparagus, aligot potatoes, taggiasca olives,
garlic confit, mint pesto
Klinker Brick Winery Old Vines Zinfandel, Lodi 2012
Green & Red Zinfandel "Chiles Mill Vineyard" Napa Valley 2013

OR

LONG ISLAND DUCK BREAST

leg confit, freekeh, green beans, black berry jam,
white port & lemon balm
Pellegrini Cabernet Franc, North Fork Long Island 2008
Duckhorn Vineyards, "Paraduxx C Blend" Napa Valley 2011

 ◊

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

CARROT CAKE

carrot-coconut sorbet, praline cremeux, roasted pineapple
Blandy's Malmsey 15 Year Old Madiera

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