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The Bernards Inn Logo

lamb

SAMPLE SUNDAY SUPPER MENU

This seasonal menu changes weekly and features new dishes
as well as selections from our regular menu.

FEATURED COCKTAIL

Aperol Spritz

Aperol, sparkling wine,
orange juice, grenadine
  15.

RED WINE BY THE GLASS

Ehler's Estate Winery Merlot

St. Helena, Napa Valley 2011
21.75

WHITE WINE BY THE GLASS

Stonestreet "Bear Point" Chardonnay

Alexander Valley 2010
23.75

APPETIZERS

Duck Egg Farfalle
runny yolks, morel mushrooms, arugula, shaved asparagus,
garlic scapes, maple cured bacon
Lacinato Kale

mango, avocado, ricotta salata, red onions, 
quinoa granola, roasted lemon & yogurt vinaigrette

White Asparagus Soup

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

 

ENTRÉE

Grilled Wagyu Tri-Tip

hay smoked potatoes, charred asparagus, shallot demi

Pan Roasted Swordfish

pappardelle, shaved brussels, baby carrots, pickled cauliflower,
crispy sunchoke, brown butter sauce

Pan Roasted Chicken Breast

red beans & rice, roasted broccoli, bourbon glaze

DESSERTS

Berry Lime Parfait

cheesecake mousse, key lime custard,
blueberry cake donuts

Housemade Ice Creams & Sorbets

 

$45 PER PERSON

Tax and Gratuity will be Automatically Added to Check
Vegetarian Option Available.

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