
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