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The Bernards Inn Logo

 

Spring Pea Salad

SPRING 2015
LUNCH MENU

APPETIZERS

WHITE ASPARAGUS SOUP  11.
house made chorizo, Marcona almonds,
green grapes, grilled ciabatta bread

FENNEL  12.
steamed, fried, puréed, house made gravlax,
dill, pumpernickel croutons, lemon olive oil

CHICKEN LIVER MOUSSE  8.
pickled vegetables, pistachio, crostini

ALMOND GNOCCHI  12.
fiddlehead ferns, morel mushrooms, spring herb purée

TUNA TARTAR NICOISE 12.
haricots verts, organic egg, black olive tapenade,
marinated tomato, anchovy vinaigrette

OYSTERS ON THE HALF SHELL    3.00 Each

CHILLED JUMBO GULF SHRIMP    4.00 Each


SALADS

GARDEN PEAS 11.
sugar snaps, English peas, snow peas, wild honey,
whipped burrata, Surryano ham, mint

BUTTER LETTUCE  11.
smoked salmon, crispy bacon, radish, lemon tarragon vinaigrette

BABY ORGANIC GREENS   10.
roasted asparagus, sunflower sprouts, breakfast radish,
candied sunflower seeds, organic egg, tarragon

CAESAR   10.
hearts of romaine, brioche croutons, Parmesan Reggiano

LACINATO KALE  11.
 mango, avacado, ricotta salata, red onion 
quinoa granola, roasted lemon & yogurt vinaigrette


ADD TO ANY SALAD ABOVE:

Tenderloin Beef Tips 10.
Atlantic Salmon 9.
Grilled Jumbo Shrimp 10.
Lemon-Marinated Grilled Chicken 7.

SANDWICHES

TURKEY BURGER  16.
avocado, jalapeno, cheddar jack,
chipotle ranch dressing, pickled red onion

GRILLED SIRLOIN BURGER    18.
caramelized onions, applewood smoked bacon, Vermont white cheddar,
American or Gruyere cheese

CUBAN PANNINI    14.
slow roasted pork, ham, Swiss cheese,
mustard, pickles, mojo sauce

ENTRÉES

ROASTED GRIGGSTOWN FARM CHICKEN BREAST  20.
spring onions, asparagus, toasted farro,
whole grain mustard cream sauce

BERNARDS INN CHICKEN SALAD  16.
poached chicken, light horseradish dressing, fresh melon

GRILLED SHRIMP  21.
orange & ginger glaze, roasted broccoli,
rice, grilled scallions, Thai basil

SAUTÉED CALVES LIVER    18.
Lyonnaise potatoes, crispy bacon, spinach, cremini mushroom & Madeira sauce

LOBSTER QUICHE  23.
asparagus, caramelized onion, tarragon, tomato,
guanciale, Fontina

MARYLAND CRABCAKE   23.
cabbage salad, whole grain mustard, tomato oil

ATLANTIC SALMON    23.
cauliflower couscous, sheep's milk yogurt, roasted sunchokes,
baby carrots, spring leek & garlic scape pesto

FLAT IRON STEAK  23.
hay smoked potatoes, Cabrales blue cheese, charred asparagus,
roasted garlic demi glace

STRAWBERRY LEMONADE   6.
20 ounce pitcher

BLOOD ORANGE ICED TEA    6.
20 ounce pitcher


A gratuity of 20% will be added to the check of a party of 7 or more persons.

dining