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The Bernards Inn Logo

 

sashimi

SPRING 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.
pancetta, Pecorino, spinach, garlic confit

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 18.
cabbage salad, whole grain mustard, tomato oil

AHI TUNA "PIZZA" 23.
sesame vinaigrette, grilled flatbread, wasabi crème frâiche

TENDERLOIN BEEF TIPS 18.
organic baby greens, cherry tomatoes, balsamic vinaigrette

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

INN TASTINGS

ROASTED GARLIC HUMMUS 8.
grilled flatbread, smoked paprika, marinated olives

PARMESAN CRUSTED ASPARAGUS  9.
lemon aioli

"ROCK" POTATOES  6.
roasted lobster vinaigrette

POACHED ORGANIC EGG  9.
curly spinach, crispy prosciutto

HOUSEMADE PRETZELS  8.
cheddar & jalapeno sauce

CAJUN FRIED CALAMARI  12.
sauce remoulade

CHICKEN LIVER MOUSSE  8.
Madeira gelee, crostini

FRUIT & CHEESE PLATE  17.

STEAMED BABY ARTICHOKES  9.
1000 island dressing

SHRIMP SHUMAI 10.
coconut, peanut, marinated cabbage

PORK BUN  5. EA.
pork belly, steamed bun, scallion, cucumber

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