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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
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