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The Bernards Inn Logo

 

grilled watermelon

SUMMER 2015
LUNCH MENU

APPETIZERS

ROASTED EGGPLANT SOUP  11.
rosemary yogurt, eggplant croutons, 
roasted red peppers, kale chips

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

CHICKEN & SMOKED MUSHROOM SAUSAGE  10.
creamed onions, broccoli purée,
mustard seed caviar

CORN AGNOLOTTI  12.
chanterelle mushrooms, lemon thyme,
wilted arugula, black truffle emulsion

FRIED HOUSE MADE MOZZARELLA 12.
basil pesto, smoked tomato & jalapeño marmalade,
garden arugula

OYSTERS ON THE HALF SHELL    3.00 Each

CHILLED JUMBO GULF SHRIMP    4.00 Each


SALADS

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

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

BABY ORGANIC GREENS   10.
grilled summer squash, sweet corn, confetti tomatoes,
pickled red onion, goat cheese, radish, herb vinaigrette

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

LACINATO KALE  11.
summer melon, smoked mozzarella, pickled ramp bulbs,
shaved almonds, agave 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.
Parmesan roasted tomato, applewood smoked bacon,
avocado, garden herb pesto, multigrain bun

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

LOBSTER ROLL    28.
New England bun, tarragon & celery mayonnaise,
garden salad, BI chips

GRILLED CHEESE    14.
heirloom tomato jam, smoked cheddar, bacon,
basil butter, baby arugula, country bread

ENTRÉES

ROASTED GRIGGSTOWN FARM CHICKEN BREAST  20.
cauliflower, cheddar & habanero emulsion, kohlrabi slaw,
soft cornbread, Carolina BBQ sauce

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

GRILLED SHRIMP  26.
charred corn, jalapeño, roasted cherry tomatoes,
cilantro, lime

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

FISH & CHIPS  21.
sauce remoulade

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

ATLANTIC SALMON    23.
ratatouille stuffed squash blossom, tahini, Swiss chard,
black eyed peas, lemon basil

FLAT IRON STEAK  23.
scallped potatoes, asparagus, smoked cheddar-ale sauce

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.

dining