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The Bernards Inn Logo

 

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SPRING 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 FLATBREAD 18.
house made guanciale, ricotta, roasted asparagus, organic egg yolk

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.
avocado, jalapeno cheddar jack, chipotle ranch dressing,
picklet red onion

INN TASTINGS

 HUMMUS 9.
grilled flatbread, smoked paprika, marinated olives

LACINATO KALE  8.
mango, avocado, ricotta salata, red onion,
quinoa granola, roasted lemon & yogurt vinaigrette

GARDEN PEAS  8.
fresh peas, wild honey, whipped burrata,
Surryano ham

CHICKEN LIVER MOUSSE  8.
pickled vegetables, pistachio, crostini

CHILLED CHARRED CARROT SOUP  8.
raw baby carrot salad, chioggia beets,
fermented habanero, goat crème fraîche

ALMOND GNOCCHI  12.
fiddlehead ferns, morel mushrooms, spring herb purée

STEAMED ARTICHOKE LEAVES  8.
saffron rouille

FRUIT & CHEESE PLATE  17.

DUCK EGG FARFALLE  12.
shaved asparagus, morel mushrooms, maple cured bacon

LOBSTER SPRING ROLLS  14.
pea tendrils, Thai basil, red miso

FLAT IRON STEAK 23.
hay smoked potatoes, Cabrales blue cheese, charred asparagus,
roasted garlic & bone marrow

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