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The Bernards Inn Logo

Grilled Watermelon

SUMMER 2016
LUNCH MENU

APPETIZERS

ROASTED CORN CHOWDER  11.
chanterelle mushrooms, cherry tomatoes, 
jalapeño corn bread, lemon thyme

CHILLED YELLOW TOMATO GAZPACHO  12.
roasted tomatoes, spicy tomato & lime sorbet,
avocado, cucumber, cilantro

SUNFLOWER SEED GUACAMOLE  11.
roasted garlic, cilantro, serrano pepper,
lime, corn tortilla chips

GRILLED WATERMELON  12.
whipped burrata, beirloom tomatoes, garden basil,
pine nuts, aged balsamic, micro arugula

JUMBO LUMP CRAB COCKTAIL  18.
cocktail sauce, lemon

OYSTERS ON THE HALF SHELL    3.00 Each

CHILLED JUMBO GULF SHRIMP    4.00 Each


SALADS

CHOPPED GARDEN VEGETABLES 12.
beans, beets, bacon, radishes, blue cheese, tomatoes,
organic egg, grilled crutons

BUTTER LETTUCE  12.
smoked salmon, crispy bacon, radish, lemon tarragon vinaigrette

BABY ORGANIC GREENS   11.
stone fruits, garden mint, almonds, 
local honey & white balsamic vinaigrette

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

LACINATO KALE  11.
roasted beets, whipped goat cheese, pistachios, orange vinaigrette


ADD TO ANY SALAD ABOVE:

Tenderloin Beef Tips 10.
Atlantic Salmon 9.
Grilled Jumbo Shrimp 15.
Lemon-Marinated Grilled Chicken 7.

SANDWICHES

TURKEY BURGER  16.
herb roasted tomato, mozzarella, basil pesto

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

BLT LOBSTER ROLL    26.
butter lettuce, tomato jam, tarragon mayonnaise, 
Applewood smoked bacon, New England roll

PORTOBELLO GRILLED CHEESE  14.
provolone cheese, sundried tomato & black olive tapenade,
basil, garden salad, chips

ENTRÉES

EGGS BENEDICT  15.
English muffin, Canadian bacon, hollandaise, home fries
replace bacon with:  SMOKED SALMON  6.
replace bacon with:  MAINE LOBSTER  13.

GRILLED SHRIMP & BEEF TIP KABOBS  25.
couscous salad, roasted peppers, 
pickled onions, parsley chimichurri

SAUTÉED CALVES LIVER    18.
crispy potatoes, bacon, grilled spinach, 
caramelized onions, red wine demi-glace

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

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

SEAFOOD SALAD    23.
shrimp, scallops, calamari, bell peppers, jalapeño,
avocado, cilantro, lemon olive oil

FISH & CHIPS  23.
crispy beer batter, old bay fries, tatar sauce, lemon
CHOICE OF HALIBUT, SALMON OR SHRIMP

CARDAMOM & MINT 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