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The Bernards Inn Logo

 

BI website menu kale salad

AUTUMN 2014
LUNCH MENU

APPETIZERS

ROASTED AUTUMN SQUASH SOUP  11.
smoked brisket, jalapeno & bourbon caramel, pecan & fig granola

FOIE GRAS & APPLE BUTTER TERRINE  14.
Acacia honey, almonds, country-style bread

TUNA TARTAR 12.
honey crisp apple, kohlrabi slaw, kimchi fermented vegetables, hazelnut paper

PHEASANT MEATBALLS  12.
smoked gouda & black truffle sauce

SWEET POTATO RAVIOLI 10.
Austrian pumpkin seeds, black truffle Pecorino, sage & brown butter sauce

OYSTERS ON THE HALF SHELL    3.00 Each

CHILLED JUMBO GULF SHRIMP    4.00 Each


SALADS

ROASTED BEETS 11.
ruby grapefruit, mint, crispy Prosciutto, baby spinach,
Feta, fennel, olive oil emulsion

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

MIXED ORGANIC BABY GREENS   10.
pickled cranberries, candied walnuts, green apple,
apple cider vinaigrette

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

TUSCAN KALE  11.
roasted kabocha squash, red cabbage, Parmesan, crispy onions,
Madeira & honey 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.
Vermont white cheddar, citrus cranberry sauce, crispy bacon, multigrain bun

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

GRILLED CHEESE    14.
duck confit, Fontina cheese, black truffle, tomato jam, brioche

ENTRÉES

ROASTED GRIGGSTOWN FARM CHICKEN BREAST  20.
sweet potato, bacon & Brussels sprouts hash, thyme jus

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

FISH-N-CHIPS   18.
sauce remoulade

GRILLED SHRIMP   20.
chestnut & butternut squash risotto, sage, crispy pancetta,
Parmesan, broccoli rabe gremolata

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

LOBSTER POT PIE   25.
Maine lobster, tarragon, fennel, celery root, potato, puff pastry

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

ATLANTIC SALMON    20.
Borscht, Yukon gold potatoes, Savoy cabbage, 
horseradish espuma, dill

WAGYU TRI-TIP STEAK  23.
potato purée, fricassee of spinach, onion & mushroom,
roasted garlic demi glace

WARM MULLED APPLE CIDER    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