WINTER 2012

THE LIBRARY BAR MENU

CHILLED SEAFOOD

littleneck clams, oysters, shrimp cocktail, lobster, tuna tartare, seaweed salad, assorted sauces
platter for two 35. for four 70.

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.

Serrano ham, Manchego cheese, radicchio, piquillo peppers, basil

ROASTED GARLIC HUMMUS 8.

grilled flatbread, smoked paprika, marinated olives

BERNARDS INN CHICKEN SALAD 14.

poached chicken, light horseradish dressing, fresh melon

BUFFALO SHRIMP 15.

celery root remoulade, blue cheese, celery leaves

MOROCCAN SPICED LAMB SLIDERS 15.

cucumber & mint yogurt, pickled red onion, brioche buns

THE BERNARDS BURGER 17.

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

MISO BUTTER POACHED OYSTERS  12.

yuzu tapioca, compressed cucumber, tamari reduction, white soy emulsion, micro shiso

BEEF TARTARE 12.

watercress & frisée, salad, pickled parsnips, shaved Parmesan, jalapeno vinaigrette

RADICCHIO & ENDIVE  9.

bruléed grapefruit, pine nuts, brioche croutons, golden raisins, kalamata olives, mint, jalapeno, honey

LITTLE GEM LETTUCE 9.

shaved fennel, Manchego cheese, grilled croutons, pomegranate seeds, garlic-crème fraiche dressing

GRILLED OCTOPUS 10.

fried potato skins, saffron aioli, piquillo peppers, parsley, black olive oil, capers

BACON WRAPPED PEANUT BUTTER STUFFED DATES 10.

SWEET POTATO RAVIOLI 10.

black truffle Pecorino, toasted pumpkin seeds, sage brown butter

PAN ROASTED SKATE 15.

roasted baby beets, melted leeks, goat cheese, fingerling potatoes, horseradish crème fraiche, brown butter

PACIFIC KING SALMON 18.

braised red cabbage, green apple, whole grain mustard spaetzle, apricot purée, bacon & hazelnut vinaigrette

GRILLED PRIME FLAT IRON STEAK 20.

black truffle potato purée, spinach, Madeira & mushroom sauce

BRAISED LAMB SHEPARD’S PIE   18.

root vegetables, garlic confit, rosemary jus

EXECUTIVE CHEF: COREY W. HEYER

CHEF de CUISINE: JOSEPH D'ANGELO

WINE DIRECTOR: MS. TERRI A. BALDWIN