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The Bernards Inn Logo

 

rabbit tortellini squash chestnut

WINTER 2015
LUNCH MENU

APPETIZERS

ROASTED MUSHROOM SOUP  11.
puffed barley, fennel cream, fried herbs

FOIE GRAS MOUSSE  14.
prickly pear & citrus marmalade, pickled vegetables,
Riesling gelée, toasted crostini

CRISPY COCONUT SHRIMP 12.
parsnip purée, snow pea & shoots salad, radish,
toasted sesame, spicy clementine vinaigrette

SWEETBREADS  12.
buttermilk biscuit, Surryano ham, quince & cranberry chutney, sauce béarnaise

TUNA TARTAR  12.
Sriracha mayonnaise, sesame-yuzo vinaigrette, scallion,
pickled cucumber, gaufrette potatoes

OYSTERS ON THE HALF SHELL    3.00 Each

CHILLED JUMBO GULF SHRIMP    4.00 Each


SALADS

ROASTED BABY BEETS 11.
watercress, aged goat cheese, celery root & pear salad,
blood orange emulsion

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

MIXED ORGANIC BABY GREENS   10.
pear, hazelnuts, Comté, Banyuls vinaigrette

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

TUSCAN KALE  11.
aged pecorino, dried cranberries, lemon confit,
almonds, roasted garlic & black peppercorn emulsion


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

MONTE CRISTO    14.
Prosciutto, provolone, piquillo peppers, rosemary

ENTRÉES

ROASTED GRIGGSTOWN FARM CHICKEN BREAST  20.
cranberry beans, cremini mushroom and escarole ragout, thyme jus

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

GULF OF MEXICO SHRIMP  21.
angel hair pasta, radicchio, sundried tomato,
lemon beurre blanc, fines herbes

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    23.
braised red cabbage, spaetzle, apple & rosemary purée, 
mustard seed caviar, Port reduction

WAGYU TRI-TIP STEAK  23.
scalloped Yukon gold, gruyere, charred onions, green beans,
black peppercorn & bourbon cream sauce

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