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The Bernards Inn Logo

 

summer-pizza

SUMMER 2014
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.
heirloom tomatoes, fresh mozzarella, garden basil

BERNARDS INN CHICKEN SALAD 15.
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 20.
organic baby greens, cherry tomatoes, balsamic vinaigrette

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

TURKEY BURGER 16.
Parmesan roasted tomato, avocado, bacon, herb pesto

INN TASTINGS

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

LOBSTER RAVIOLI  12.
pea leaves, garden tomato, lemon & fine herbes beurre blanc

GRILLED STONE FRUITS  8.
baby arugula, jicama, avocado, lemon basil, crispy taro root

DUCK CONFIT SQUASH BLOSSOMS  12.
sour cherry chutney, anise hyssop

SEMOLINA CAVATELLI  10.
roasted poblanos, corn & garlic emulsion, dandelion greens

 FRIED CALAMARI  12.
spicy tomato preserve

CHICKEN LIVER MOUSSE  8.
Madeira gelee, crostini

FRUIT & CHEESE PLATE  17.

LOBSTER ROLL  25.
tarragon & celery mayonnaise, potato bun

FISH-N-CHIPS 18.
sauce remoulade

GRILLED PRIME FLAT IRON STEAK 23.
Bourbon-teriyaki glaze, roasted red bliss, local spinach

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