SPRING 2013

SUNDAY BRUNCH

Somerset Morning Basket 9.

seasonal fresh fruit, fresh-baked pastries, jams & jellies

House Made Granola 8.50

organic vanilla yogurt, cashew, almonds, coconut, dried fruit

Buttermilk Pancakes 9.00

Warm strawberries & bananas

Brioche French Toast 9.00.

rhubarb compote, warm maple syrup

PASTURE EGGS

Two Uncle Bill's Eggs Any Style 11.50

multi-grain toast, hash browns, applewood smoked bacon or link sausage

Three Egg Omelet 10.00

multi-grain toast, hash browns, Vermont white cheddar, Brie, Gruyere, mushrooms, scallions, ham, bacon, bell peppers, garden tomatoes, garden herbs

Eggs Benedict 15.00

English Muffin, Canadian bacon, poached eggs, sauce hollandaise

SIDES

Crispy Bacon Or Sausage Links 3.50

Hash Browns 2.

House Made Muffin 2.50

Croissant 2.50

White Or Multi-Grain Toast 1.25

Fresh Seasonal Fruit 5.00

Stonyfield Organic Yogurt 3.

Assorted Flavors

 

FROM THE GARDEN

Butter Lettuce Salad 10.

smoked salmon, red radish, crispy bacon, lemon tarragon vinaigrette

Mixed Organic Baby Greens 10.

grilled asparagus, garden radish, buttermilk & herb vinaigrette

Marinated Baby Beets 11.

frisée, fresh goat cheese, spiced candied walnuts, beet reduction

Caesar Salad 10.

hearts of romaine, brioche croutons, Parmesan Reggiano

Add

Tenderloin beef tips 9.
lemon-marinated grilled chicken 6.
Grilled jumbo shrimp 9.

 

SOUPS

White Asparagus Soup 10.

muscat grapes, micro sorrel, black truffle purée, hazelnuts

Lobster Bisque 12.

brioche croutons, fines herbes

 

BURGERS

Turkey Burger 16.

Smoked gouda, grilled scallion pesto, avocado, piquillo peppers, whole grain bun

Lobster Sliders 21.

tarragon & cucumber mayonnaise, pea tendrils, mini brioche buns

Grilled Chicken 14.

toasted ciabatta, walnut mayonnaise, Granny Smith apple, celery, grapes, butter lettuce

Grilled Sirloin Burger 17.

caramelized onions, applewood smoked bacon, Vermont white cheddar, American or Gruyere cheese
Add an Egg 3.

 

GOOD AFTERNOON

Bernards Inn Chicken Salad 14.

poached chicken, light horseradish dressing, fresh melon

Lobster Pot Pie 23.

fennel, carrot, sweet corn, thyme, Yukon gold potatoes, puff pastry   

Grilled Flat Iron Steak 20.

asparagus, cremini mushrooms, potato purée, red wine & shallot sauce

Sautéed Calves Liver 18.

Arborio risotto, spring peas, pea tendrils, caramelized onions, bacon, fines herbes sauce

Maryland Crabcake 20.

cabbage salad, whole grain mustard, tomato oil

REFRESHMENTS

Strawberry and Lemon Balm Lemonade 6.

20 ounce pitcher

Blood Orange Iced Tea 6.

20 ounce pitcher

 

A gratuity of 20% will be added to the check of a party of 7 or more persons. As a courtesy to our other guests, the use of a cell phone or other electronic device is discouraged in the dining room and at the bar.