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The Bernards Inn Logo

SPRING 2015

BRUNCH

Somerset Morning Basket  9.

seasonal fresh fruit, fresh-baked pastries, jams & jellies

House Made Granola  8.50

organic vanilla yogurt, cashew, almonds, coconut, dried fruit

Buttermilk Pancakes  9.

strawberry confiture

Winter Spiced French Toast  9.

bananas Foster

PASTURE EGGS

Two Organic Eggs Any Style 11.50

multi-grain toast, hash browns, applewood smoked bacon or link sausage

Three Egg Omelet 10.

multi-grain toast, hash browns, Vermont white cheddar, Brie, Gruyere, mushrooms, scallions, ham, bacon, bell peppers, garden tomatoes, garden herbs, asparagus, spinach

Eggs Benedict 15.

English Muffin, Canadian bacon, poached eggs, sauce hollandaise

SIDES

One Organic Egg-Any Style  3.
Crispy Bacon Or Sausage Links  3.50
Hash Browns  2.50
House Made Muffin  2.75
Croissant  2.75
White Or Multi-Grain Toast  1.25
Fresh Seasonal Fruit  5.
Stonyfield Organic Yogurt  3.
Assorted Flavors

 

FROM THE GARDEN

Butter Lettuce Salad 11.

smoked salmon, crispy bacon, radish, lemon tarragon vinaigrette

Baby Organic Greens 10.

roasted asparagus, sunflower sprouts, breakfast radish,
candied sunflower seeds, organic egg tarragon

Tuscan Kale 11.

mango, avacado, ricotta salata, red onion, quinoa granola,
roasted lemon & yogurt vinaigrette

Caesar Salad 10.

hearts of romaine, brioche croutons, Parmesan Reggiano

Add

Tenderloin Beef Tips 10.
Lemon-Marinated Grilled Chicken 7.
Grilled Jumbo Shrimp 10.

 

SOUPS

White Asparagus  11.

house made chorizo, Marcona almonds,
green grapes, grilled ciabatta bread

Lobster Bisque 12.

brioche crouton, fines herbes

 

BURGERS & SANDWICHES

Turkey Burger  16.

avocado, jalapeno cheddar jack, chipotle ranch dressing,
pickled red onion

Cuban Pannini  14.

slow roasted pork, ham, Swiss cheese, mustard,
pickles, mojo sauce

Grilled Sirloin Burger 18.

caramelized onions, applewood smoked bacon,
Vermont white cheddar, American or Gruyere cheese
Add an Egg 3.

GOOD AFTERNOON

Bernards Inn Chicken Salad  16.

poached chicken, light horseradish dressing, fresh melon

Flat Iron Steak  23.

hay smoked potatoes, Cabrales blue cheese, charred asparagus,
roasted garlic demi glace

Lobster Quiche  23.

asparagus, caramelized onion, tarragon, tomato,
guanciale, Fontina

Maryland Crabcake  23.

cabbage salad, whole grain mustard, tomato oil

REFRESHMENTS

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. As a courtesy to our other guests, the use of a cell phone or other electronic device is discouraged in the dining room and at the bar.

dining