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WINTER 2010
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 2.50 ea. Beau Soleil: New Brunswick, Canada, Wellfleet: Massachusetts, Blue Point: New York
JUMBO SHRIMP COCKTAIL 3. ea.
HOUSE-CURED OLIVES 8. Marcona almonds, Arbequina olive oil
GUINESS-BATTERED ONION RINGS 9. horseradish & black truffle mayonnaise
BERNARDS INN CHICKEN SALAD 14. poached chicken, light horseradish dressing, fresh melon BRAISED LAMB PITA 16. butter lettice, pickled red onion, yogurt, cucumber, mint
LOBSTER ROLL 23. one pound lobster, celery, butter lettuce, potato bun, BI potato chips
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”
MUSHROOM BOUILLON 9. charred scallop, foie gras and oxtail ravioli, scallion
MARINATED BABY BEETS 9. frisée, fresh goat cheese, spiced walnuts
SAUTÉED LAUGHING BIRD SHRIMP 12. Ancho chllies, cinnamon, garlic, grilled bread
GRILLED LAMB SAUSAGE 10. white truffle potato pureé, baby fennel, rosemary jus
HOUSE-MADE CHARCUTERIE PLATE 17. house-pickled vegetables, violet mustard
BLACK TRUFFLE MACARONI & CHEESE 15. pheasant meatballs, marjoram
GRILLED PORTUGUESE OCTOPUS 9. chick pea salad, espelette, mint, shaved fennel, preserved lemon, celery
BIG-EYE TUNA 18. soy-glazed pork belly, baby bok choy, round carrots, pickled crosnes, sunchoke pureé, yuzu confit
GRILLED SWORDFISH 17. crispy polenta, bacalao fritter, black garlic, preserved lemon, olive tapenade, fennel pollen
PAINTED HILLS HANGER STEAK 24. Guiness-battered onion rings, grilled spinach, foie gras Bordelaise
BRAISED VENISON SHANK 18. wheat berries, black currants, baby turnips, braised greens, orange and juniper reduction
EXECUTIVE CHEF: COREY W. HEYER CHEF de CUISINE: CRAIG POLIGNANO WINE DIRECTOR: MS. TERRI A. BALDWIN
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