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The Bernards Inn Logo

AUTUMN 2014

SUNDAY 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.

blueberry, ginger & lemon compote

Winter Spiced French Toast  9.

cinnamon roasted pears, warm maple syrup

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  2.50
Croissant  2.50
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

Mixed Organic Baby Greens 10.

pickled cranberries, candied walnuts, green apple,
apple cider vinaigrette

Tuscan Kale 11.

roasted kabocha squash, red cabbage, Parmesan,
crispy onions, Madeira & honey 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

Roasted Autumn Squash  11.

smoked brisket, jalapeno & bourbon caramel, pecan & fig granola

Lobster Bisque 12.

brioche crouton, fines herbes

 

BURGERS & SANDWICHES

Turkey Burger  16.

Vermont white cheddar, citrus cranberry sauce,
crispy bacon, multigrain bun

Grilled Cheese 14.

duck confit, Fontina cheese, black truffle, tomato jam, brioche

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

Wagyu Tri-Tip Steak  23.

potato purée, fricassee of spinach, onion & mushroom,
roasted garlic demi glace

Lobster Pot Pie  25.

Maine lobster, tarragon, fennel, celery root,
potato, puff pastry

Maryland Crabcake  23.

cabbage salad, whole grain mustard, tomato oil

REFRESHMENTS

Warm Mulle 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