SPRING 2013
THE LIBRARY BAR MENU

CHILLED SEAFOOD
littleneck clams, oysters, shrimp cocktail, lobster, tuna tartare, seaweed salad, assorted sauces
platter for two 35.
platter 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.
whole milk mozzarella, fennel sausage,
marinated tomatoes, spring garden herb pesto

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

BERNARDS INN CHICKEN SALAD 15.
poached chicken, light horseradish dressing, fresh melon

TURKEY BURGER  16.
smoked gouda, grilled scallion pesto,
avocado, piquillo peppers

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

GRILLED OCTOPUS  10.
white eggplant “tartar”, tomato confit,
preserved lemon, rhubarb, avocado gazpacho

CRAB STUFFED SQUASH BLOSSOMS  12.
crushed fennel, dill vin blanc

CHILLED WHITE & GREEN ASPARAGUS  10.
crispy prosciutto, fried Uncle Bill’s Farm egg, lemon sabayon

BUTTERMILK FRIED CALAMARI  10.
spicy chipotle mayonnaise

FROGS LEGS  12.
fricassee of English peas, spiced ricotta gnocchi,
ramp pistou, pearl onions, chicharron

RICOTTA & TARRAGON TORTELLINI 12.
green & white asparagus, house made chorizo,
roasted lobster & carrot emulsion

CHARCUTERIE PLATE  17.
pickled vegetables, red onion marmalade, whole grain mustard

BLACK BASS  17.
artichokes, fingerling potatoes, oyster escabeche,
pickled ramps, white grapes, oyster & herb vinaigrette

GRILLED PRIME FLAT IRON STEAK 20.
potato purée, asparagus,
cremini mushrooms, red wine sauce

LOBSTER SLIDERS  21.
tarragon & cucumber mayonnaise,
pea tendrils, mini brioche buns

FILET MIGNON SLIDERS  21.
brioche toast, caramelized onions,
sautéed mushrooms, lobster fondue

ARTISANAL CHEESE

raisin pecan bread, quince paste
selection of three: 12.
four: 15.
five: 18.

EXECUTIVE CHEF: COREY W. HEYER

CHEF de CUISINE: JASON RAMOS

WINE DIRECTOR: MS. TERRI A. BALDWIN