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The Bernards Inn Logo

 

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SUMMER 2014
LUNCH MENU

APPETIZERS

"MANHATTAN" VEGETABLE CHOWDER  10.
garden herb pesto, grilled ciabatta bread, baby greens

CHILLED YELLOW TOMATO GAZPACHO  10.
roasted tomatoes, spicy tomato & lime sorbet, avocado, cucumber, cilantro

TUNA TARTAR 12.
curry, roasted yellow pepper, yogurt, crispy chickpeas, eggplant caviar

SEMOLINA CAVATELLI  10.
roasted poblanos, corn & garlic emulsion,
dandelion greens, confetti tomatoes

LOBSTER RAVIOLI 12.
pea leaves, radish, garden tomatoes, lemon & fnes herbes beurre blanc

OYSTERS ON THE HALF SHELL    3.00 Each

CHILLED JUMBO GULF SHRIMP    4.00 Each


SALADS

GRILLED STONE FRUITS 11.
baby arugula, jicama, lemon basil infused EVOO,
avocado, crispy taro root

BUTTER LETTUCE  11.
garden tomatoes, applewood smoked bacon,
blue cheese, herb crutons, chives

MIXED ORGANIC BABY GREENS   10.
white balsamic vinaigrette, toasted almonds, strawberries,
cucumber, goat cheese

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

BABY KALE & SWISS CHARD  11.
crispy chicken skins, roasted garlic vinaigrette, buttermilk ricotta,
pickled watermelon ring, tomatoes


ADD TO ANY SALAD ABOVE:

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

SANDWICHES

TURKEY BURGER  16.
Parmesan roasted tomato, applewood smoked bacon, avocado,
garden herb pesto, multigrain bun

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

GRILLED CHEESE    14.
heirloom tomatoes, Fontina cheese, Prosciutto, basil butter,
baby arugula, Brioche

LOBSTER ROLL  25.
Maine lobster, tarragon & celery mayonnaise, potato bun,
green salad, BI potato chips

ENTRÉES

ROASTED GRIGGSTOWN FARM CHICKEN BREAST  20.
buttermilk biscuit, Swiss chard, andouille sausage gravy

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

FISH-N-CHIPS   18.
sauce remoulade

GRILLED SHRIMP   20.
roasted corn grits, sweet & sour watermelon jam, sugar snaps,
succotash, cilantro

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

MARYLAND CRABCAKE   22.
cabbage salad, whole grain mustard, tomato oil

ATLANTIC SALMON    20.
broccoli rabe, summer squash & Vidalia onion "Alfredo",
tomato preserve, scallion, puffed grains

GRILLED PRIME FLAT IRON STEAK  23.
bourbon-teriyaki glaze, roasted red bliss, local spinach,
cherry tomatoes, scallions, sesame

GREEN 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.

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