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The Bernards Inn Logo

 

artichoke-salad

SPRING 2014
LUNCH MENU

APPETIZERS

SPRING CAULIFLOWER SOUP  10.
white cheddar, spring leek & garlic scape pesto, almonds, toasted baguette

CHICKEN LIVER & MOREL AGNOLOTTI  12.
sugar snap peas, pea purée, preserved lemon, nasturtiums, ramps

SHRIMP SHUMAI 10.
coconut, peanut, marinated cabbage

PARMESAN CRUSTED ASPARAGUS  12.
whipped lemon ricotta, Saba, micro arugula,
soft poached egg, roasted bell peppers

TUNA SASHIMI 12.
coriander, baby spring vegetables, garden herbs,
dashi vinaigrette, nori seasoned crisps

OYSTERS ON THE HALF SHELL    3.00 Each

CHILLED JUMBO GULF SHRIMP    4.00 Each


SALADS

ORGANIC HEIRLOOM BEETS 11.
raw organic honey, feta cheese, pistachio crumble
curly spinach, beet chips

BUTTER LETTUCE  11.
oven-dried cherry tomatoes, gorgonzola dolce, fried prosciutto,
chives, buttermilk ranch dressing 

MIXED ORGANIC BABY GREENS   10.
mixed radishes, cucumber, celery leaf,
pumpernickel croutons, blue cheese vinaigrette

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

BABY ARTICHOKES  11.
roasted, pickled & shaved, Pecorino,
fennel & raisin relish, sunflower seed tuille


ADD TO ANY SALAD ABOVE:

Tenderloin Beef Tips 9.
Atlantic Salmon 8.
Grilled Jumbo Shrimp 9.
Lemon-Marinated Grilled Chicken 6.

SANDWICHES

PORK BUNS  15.
pork belly, steamed buns, scallion, pickled cucumber

GRILLED SIRLOIN BURGER    17.
caramelized onions, applewood smoked bacon, Vermont white cheddar,
American or Gruyere cheese

GRILLED CHICKEN WRAP    14.
spring onion pesto, aged cheddar, butter lettuce, roasted peppers,
herb wrap, Bernards Inn potato chips

LOBSTER CROQUE MONSIEUR  20.
brioche, garden herbs, Virginia ham, Gruyere cheese, tarragon mayonnaise


ENTRÉES

GRILLED SHRIMP 20.
angel hair pasta, pancetta, spinach, Pecorino, garlic confit,
fine herbes, lemon butter  

BERNARDS INN CHICKEN SALAD  15.
poached chicken, light horseradish dressing, fresh melon

ROASTED GRIGGSTOWN FARM CHICKEN BREAST   20.
creamy herb polenta, mushrooms, asparagus, Madeira jus

SAUTÉED CALVES LIVER    18.
"rock" potatoes, caramelized onions, applewood smoked bacon,
apple cider demi-glace

MARYLAND CRABCAKE   20.
cabbage salad, whole grain mustard, tomato oil

ATLANTIC SALMON    20.
baby artichoke barigoule, new potatoes, smoked mussels,
pickled bulbs, saffron rouille

GRILLED PRIME FLAT IRON STEAK  20.
mashed potatoes, chives, aged cheddar,
haricots verts, roasted Vidalia onion jus


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