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The Bernards Inn Logo

Wagyu Beef Hot Dog

SPRING 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.

JUMBO LUMP CRAB COCKTAIL 18.
cocktail sauce, lemon

BERNARDS INN GRILLED FLATBREAD 18.
Rabiola, maitake mushrooms, grilled artichokes, roasted garlic

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.
avocado, arugula pesto, roasted pepper relish

INN TASTINGS

HUMMUS 9.
grilled flatbread, smoked paprika, marinated olives

PIERRE ROBERT  12.
strawberry marmalade, toasted pecan bread

WAGYU BEEF HOT DOG  10.
whole grain mustard, sweet & sour cabbage,
poppyseed bun

SHRIMP TOSTADA  12.
crispy tortilla, pepper jack cheese,
avocado, salsa verde

"STEAK CUT" FRIES  8.
Old Bay seasoning, sauce bernaise

CHICKEN LIVER MOUSSE  8.
Madeira, crostini, pcikled vegetables

SPICY ROASTED GREEN BEANS  8.
bacon candy

BONELESS BUTTERMILK FRIED CHICKEN  12.
Sriracha spiked ranch dressing

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