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The Bernards Inn Logo

 

hamburger-web

WINTER 2015
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 PIZZA 18.
goat cheese, charred onions, fennel seed oil, roasted tomato

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 22.
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.
VT white cheddar, citrus cranberry sauce, applewood smoked bacon

INN TASTINGS

ROASTED GARLIC HUMMUS 9.
grilled flatbread, smoked paprika, marinated olives

DUCK CONFIT QUESADILLA  12.
smoked Gouda, lingonberries, scallion

ROASTED BABY BEETS  9.
celery root & pear salad, aged goat cheese,
blood orange

HOUSE-MADE RABBIT TORTELLINI  10.
roasted chestnuts, winter squash, elderberry

DUCK CONSOMMÉ  12.
shiitake mushroom wontons, tofu, wakame

CHICKEN POT PIE  14.
root vegetables, fingerling potatoes, thyme

FOIE GRAS MOUSSE  14.
prickly pear & citrus marmalade, Riesling gelée

FRUIT & CHEESE PLATE  17.

CRISPY PORK BELLY  12.
coconut purée, compressed pineapple, cashew, cilantro

FISH-N-CHIPS 18.
sauce remoulade

WAGYU TRI TIP 23.
scalloped Yukon gold potatoes, charred onions,
black peppercorn & bourbon cream sauce

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