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The Bernards Inn Logo

Grilled Watermelon

AUTUMN 2016
LUNCH MENU

APPETIZERS

ROASTED BUTTERNUT SQUASH SOUP  11.
banana bread croutons, oregano,
bittersweet chocolate caramel

SWEET POTATO RAVIOLI  12.
Austrian pumpkin seeds, black truffle Pecorino,
sage & brown butter sauce

DUCK SAUSAGE  12.
lentil salad, mango, fennel, autumn spiced yogurt,
grilled scallion chimichurri

TUNA TARTAR  14.
pickled cranberries, Asian pears, jalapenos,
tempura sesame, yuzu, shiso

CHICKEN LIVER MOUSSE  10.
Madeira, crostini, house made pickles

OYSTERS ON THE HALF SHELL    3.00 Each

CHILLED JUMBO GULF SHRIMP    4.00 Each


SALADS

FIGS & PROSCIUTTO 12.
toasted quinoa, Idiazabal cheese, baby arugula, 
Marcona almonds, local honey

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

BABY ORGANIC GREENS   11.
dried cranberries, apple, candied pecans, blue cheese,
maple & balsamic vinaigrette

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

ROASTED BEETS  12.
sheep's milk ricotta, pistachios, citrus-carrot vinaigrette,
black olive, spinach


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.
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  15.
duck confit, Fontina cheese, caramelized onion, fig jam, brioche

ENTRÉES

ROASTED GRIGGSTOWN CHICKEN BREAST  24.
kohlrabi & apple gratin, five spice steel cut oats,
black strap molases & rosemary jus

DAY BOAT COD  23.
fennel sausage, thumbelina carrots, gnocchi,
broccoli rabe, parsley

SAUTÉED CALVES LIVER    18.
hash browns, caramelized onions, bacon,
apple chutney, cider reduction

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

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

VENISON "BOURGUIGNON"    25.
fingerling potatoes, pearl onions, cremini mushrooms, 
root vegetables

GRILLED SHRIMP  26.
chanterelle mushrooms, melted leeks, peanut potatoes,
corn, lemon thyme

ATLANTIC SALMON  23.
white port braised savoy cabbage, red beets, aerated grits,
hazelnut & pumpkin seed crumble, citrus glaze

FLAT IRON STEAK  24.
buttermilk smashed Yukon gold potatoes, aded English cheddar,
roasted broccoli, pearl onion, smoked garlic demi

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