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The Bernards Inn Logo

 

hamburger-web

WINTER 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. ea.

BERNARDS INN GRILLED FLATBREAD 18.
sautéed mushrooms, goat cheese,
spinach, garlic oil

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.
Vermont white cheddar, citrus cranberry sauce,
crispy bacon, muligrain bun

INN TASTINGS

HUMMUS 9.
grilled flatbread, smoked paprika, marinated olives

HEIRLOOM CARROT SALAD  8.
goat cheese fondant, dill, cara cara oranges,
fennel, almond streusel

PEANUT BUTTER STUFFED DATES  10.
WRAPPED IN BACON

PHEASANT TERRINE  12.
Anjou pear, winter greens, black truffle,
apricot mustardo, pistachio

MUSHROOM STRUDEL  12.
grilled spinach, cipollini onions,
beets, foie gras sauce

PARMESAN & HERB "STEAK CUT" FRIES  8.
black truffle mayonnaise

CHICKEN LIVER MOUSSE  10.
Madeira, crostini, housemade pickles

PRINCE EDWARD ISLAND MUSSELS  10.
onion & fennel, apple cider vinegar, banana peppers,
Thai basil, cara cara oranges

SQUID INK RISOTTO  12.
mussels, clams, shrimp, lemon aioli, garlic chips

BAKED CAMEMBERT  17.
kumquat chutney, date purée, crostini

GRILLED AMERICAN WAGYU FLANK STEAK 25.
crushed rutabaga, grilled leeks, horseradish,
onion & garlic crumble, herb butter

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