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The Bernards Inn Logo

BLT Lobster Roll

SUMMER 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 4.5 ea.

JUMBO LUMP CRAB COCKTAIL 18.
cocktail sauce, lemon

BERNARDS INN GRILLED FLATBREAD 18.
heirloom tomatoes, garden basil, whipped burrata

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.
herb roasted tomato, mozzarella, basil pesto

HUMMUS 9.
grilled flatbread, smoked paprika, marinated olives

CHICK PEA FRIES  8.
roasted yellow pepper yogurt

SUNFLOWER SEED GUACAMOLE  11.
roasted garlic, cilantro, serrano pepper,
lime, corn tortilla chips

FISH & CHIPS  23.
crispy beer batter, old bay fries, tatar sauce, lemon
CHOICE OF HALIBUT, SHRIMP OR SALMON

GRILLED SHRIMP & BEEF TIP KABOBS  25.
couscous salad, roasted peppers, 
pickled onions, parsley chimichurri

SEAFOOD SALAD  23.
shrimp, scallops, calamari, bell peppers, 
jalapeño, avocado, cilantro

BLT LOBSTER ROLL  26.
butter lettuce, tomato jam, tarragon mayo,
bacon, New England roll

 

 

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