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The Bernards Inn Logo

Nova Scotia Halibut 01

SPRING DINNER MENU 2019

 

 TO START

SHRIMP -N- GRITS 18
creole butter, white cheddar grits, warm andouille relish

SALT ROASTED BEETS 16
goat cheese, preserved mission figs, honey, pistachios

CAESAR SALAD 13
anchovy, garlic crouton, parmesan

FOIE GRAS FRENCH TOAST  25
roasted apple, amaretto, sherry syrup

BIG EYE TUNA TARTAR 18
corn chip, mango, chili, lime pearls, cilantro

STK TARTAR  18
shallots, mustard, cornichons, toasted bread

 

ENTRÉES

FILET OF BEEF 42
ramps, fingerling potatoes, pancetta, smoked crème fraiche

LONG ISLAND DUCK 32
char siu flavors, long beans, lap cheong rice, "everything" crunch

MAINE DIVER SCALLOPS 34
saffron, mussels, calamari, chorizo, wild greens

WILD HALIBUT 36
bloomsdale spinach, sunchokes, artichokes, sorrento lemon

LOBSTER PRIMAVERA 40
spaghetti nero, spring vegetables, lobster emulsion

40 DAY DRY-AGED RIBEYE 60
hickory mushroom and roasted shallot fricassee


Reserve Your Table Now

A gratuity of 20% will be added to checks of parties of 6 or more persons.

Celebrating over 100 Years of Gracious Hospitality

 

 

 

 

 

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