SUMMER 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.

ROASTED GARLIC HUMMUS  6.

grilled flatbread, smoked paprika, cucumber salad

FRIED SHISHITO PEPPERS  7. 
fleur de sel, ponzu dipping sauce

BERNARDS INN CHICKEN SALAD  14. 
poached chicken, light horseradish dressing, fresh melon

BERNARDS INN GRILLED PIZZA  16.
house-cured pepperoni, heirloom tomatoes,
garden basil, fresh mozzarella

HEIRLOOM TOMATO QUICHE  15.
gruyere, bacon, caramelized onion

LOBSTER ROLL 23.

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”

GARDEN HEIRLOOM TOMATOES   9.
rosemary focaccia, fresh mozzarella, balsamic reduction,
five basils

RATATOUILLE TORTELLINI  9.
lemon confit, black olive, sauce mariniere

GARDEN BEAN SALAD  8.
candy-striped beets, frisée, garden radish,
dill & buttermilk vinaigrette

ROASTED YELLOW TOMATO GAZPACHO  10.
avocado ice cream, smoked tomato jam, cilantro, chive oil

TAMARIND-GLAZED GRILLED SHRIMP  10.
corn purée, scallion pancake, kimchi

FRIED MOZZARELLA  9.
spicy eggplant, lemon basil pesto

CRAB-STUFFED SQUASH BLOSSOM   12.
garden radish salad, mustard & dill vin blanc

WILD ALASKAN HALIBUT  18.
porcini mushroom marmalade, summer truffle,
Bollinger potatoes, Jersey corn soubise

DAY BOAT SEA SCALLOPS  17.
ratatouille, black olive crouton, lemon confit,
garden basil, sauce mariniere

LONG ISLAND DUCK BREAST  18.
donut peaches, chanterelle mushrooms, hazelnut spätzle, rainbow chard, chamomile jus

GRILLED HANGER STEAK  21.
panzanella salad, goat cheese-stuffed tomato, salsa verde

EXECUTIVE CHEF: COREY W. HEYER
CHEF de CUISINE: CRAIG POLIGNANO
WINE DIRECTOR: MS. TERRI A. BALDWIN