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The Bernards Inn Logo

TunaPizza

AUTUMN 2016
THE LIBRARY BAR MENU

CHILLED SEAFOOD
littleneck clams, oysters, shrimp cocktail, lobster, tuna tartare, seaweed salad, assorted sauces
platter for two 48.
platter for four 96.

LITTLENECK CLAMS
on the half shell 1.75 ea.

CHILLED OYSTERS
on the half shell 3.00 ea.

Beau Soleil: New Brunswick, Canada

Wellfleet: Massachusetts, Blue Point: New York

JUMBO SHRIMP COCKTAIL 4.5 ea.

JUMBO LUMP CRAB COCKTAIL 18.
cocktail sauce, lemon

BERNARDS INN GRILLED FLATBREAD 18.
sheep's milk ricotta, black mission figs, caramelized onions

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

THE BERNARDS BURGER 18.
caramelized Vidalia onion, applewood smoked bacon,
choice of Vermont white cheddar, American or Gruyere cheese

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

AHI TUNA "PIZZA" 23.
sesame vinaigrette, grilled flatbread, wasabi crème frâiche

TENDERLOIN BEEF TIPS 21.
organic baby greens, cherry tomatoes, balsamic vinaigrette

MARINATED GRILLED CHICKEN 16.
romaine, marinated artichokes, croutons, Caesar dressing

TURKEY BURGER 16.
citrus cranberry sauce, Vermont cheddar, bacon

HUMMUS 9.
grilled flatbread, smoked paprika, marinated olives

SWEET POTATO RAVIOLI  10.
Austrian pumpkin seeds, black truffle Pecorino,
brown butter & sage sauce

AUTUMN GUACAMOLE  12.
pomegranate, pepitas, sage, bacon, pumpkin

FISH & CHIPS  23.
crispy beer batter, old bay fries, tatar sauce, lemon
CHOICE OF HALIBUT, SHRIMP OR SALMON

DUCK WINGS  12.
pomegranate & habanero glaze

CHICKEN LIVER MOUSSE  10.
Madeira, crostini, pickled vegetables

FLAT IRON STEAK  24.
spinach, crispy Vidalia onions, sauce au poivre

 

 

EXECUTIVE CHEF: COREY W. HEYER
WINE DIRECTOR: MS. TERRI A. BALDWIN
dining