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The Bernards Inn Logo

 

hamburger-web

SUMMER 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.
smoked mozzarella, heirloom tomatoes, charred corn,
pickled red onion, garden arugula, basil pesto

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.
Parmesan roasted tomato, applewood smoked bacon,
avocado, garden herb pesto, multigrain bun

INN TASTINGS

HUMMUS 9.
grilled flatbread, smoked paprika, marinated olives

LACINATO KALE  8.
summer melon, smoked mozzarella, pickled ramp bulbs,
shaved almonds, agave vinaigrette

GRILLED WATERMELON  8.
whipped burrata, heirloom tomatoes, aged balsamic,
pine nuts, garden basil & arugula

CHICKEN & SMOKED MUSHROOM SAUSAGE  10.
creaned onions, broccoli, mustard seed caviar

CHILLED YELLOW TOMATO GAZPACHO  8.
spicy tomato & lime sorbet, avocado, cilantro

CORN AGNOLOTTI  12.
chanterelle mushrooms, lemon thyme, wilted arugula,
black truffle emulsion

FRIED SQUASH BLOSSOMS  10.
ratatouille, ricotta, lemon basil pesto

FRUIT & CHEESE PLATE  17.

FRIED HOUSE MADE MOZZARELLA  12.
smoked tomato & jalapeño jam, baby arugula

LOBSTER ROLL  28.
New England bun, tarragon & celery mayonnaise

FLAT IRON STEAK 23.
scalloped potatoes, asparagus, smoked cheddar-ale sauce

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