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The Bernards Inn Logo

 

hamburger-web

AUTUMN 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.
Great Hill blue cheese, caramelized onion, fig jam

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

INN TASTINGS

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

SWEET POTATO RAVIOLI  10.
Austrian pumpkin seeds, sage brown butter sauce

ROASTED BEETS  9.
ruby grapefruit, mint, crispy prosciutto, baby spinach,
Feta, fennel, olive oil emulsion

KABOCHA SQUASH & CHESTNUT RISOTTO  10.
crispy pancetta, Parmesan

FOIE GRAS & APPLE BUTTER TERRINE  14.
Acacia honey, almonds, country style bread

 FRIED CALAMARI  12.
baby arugula, lemon & caper aioli

CHICKEN LIVER MOUSSE  8.
Madeira gelee, crostini

FRUIT & CHEESE PLATE  17.

PHEASANT MEATBALLS  12.
smoked gouda & black truffle sauce

FISH-N-CHIPS 18.
sauce remoulade

WAGYU TRI TIP 23.
potato purée, fricassee of spinach, onion & mushroom,
roasted garlic demi glace

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