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The Bernards Inn Logo

AUTUMN 2016

BRUNCH

SOMERSET MORNING BASKET  9.
seasonal fresh fruit, fresh-baked pastries, jams & jellies

HOUSE MADE GRANOLA  8.5
organic vanilla yogurt, cashew, almonds, coconut, dried fruit

BUTTERMILK PANCAKES  9.
blueberry maple syrup

BRIOCHE FRENCH TOAST 9.
apple cider braised apples, autumn spice

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  3.5

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

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

FIGS & PROSCIUTTO 11.
toasted quinoa, Idiazabal cheese, baby arugula,
Marcona almonds, local honey

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

ADD

TENDERLOIN BEEF TIPS 10.
LEMON-MARINATED GRILLED CHICKEN 7.
GRILLED JUMBO SHRIMP 15.

 

SOUPS

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

LOBSTER BISQUE 12.
brioche crouton, fines herbes

 

BURGERS & SANDWICHES

TURKEY BURGER  16.
Vermont white cheddar, citrus cranberry sauce,
crispy bacon, multigrain bun

TAMARIND BRAISED LAMB  18.
olive bread, herb goat cheese, 
pickled red onion, watercress

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  24.
sautéed spinach, crispy onions, 
sauce au poivre

GRILLED SHRIMP  25.
lemon confit & leek risotto, kabocha pumpkin, 
black trumpet mushrooms, spiced red wine

JUMBO LUMP CRAB CAKE  23.
cabbage salad, whole grain mustard, tomato oil

REFRESHMENTS

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. 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