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