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The Bernards Inn Logo

 

thai fries

THE LIBRARY MENU 2019

SEAFOOD

DAILY OYSTERS 3 ea
tomato-jalapeno migonette
 
CHILLED SHRIMP COCKTAIL 4.5 ea
wasabi cocktail sauce
 
1/2 CHILLED LOBSTER 14
fresh lemon, cocktail sauce
 
CHILLED CRAB COCKTAIL 15
extra virgin olive oil, fresh basil
 
SPICY GARLIC PRAWNS 18
white wine, calabrian chilis, fresh basil
 
STEAMED HOLLANDER MUSSELS 17
garlic, herbs, toasted bread
 
YELLOWFIN TUNA FLATBREAD 16
sesame, soy, ginger, wasabi
 
BLUE LUMP CRAB CAKE 27
old bay potatoes, watercress, sauce remoulade
 
LOBSTER BISQUE 14
brioche crouton, fine herbs, lobster meat

 

STARTERS

FARMER'S WEDGE SALAD 13
bacon, buttermilk dressing, soft egg, pickled vegetables
 
KALE AND QUINOA SALAD 14
feta cheese, heirloom tomato, lemon vinaigrette
 
GREEK CUCUMBER SALAD 13
lebnah, shaved red onion, sumac, toasted pita
 
CRISPY MAITAKE MUSHROOMS 14
soy tempura, celery root, veal reduction
 
TEMPURA SHISHITO PEPPERS 12
parmesan, saffron aioli, fresh lemon
 
AROMATIC FINGERLING POTATOES 10
artichokes, caper and anchovy dip
 
THAI FRIES 12
choice of: thai or parmesan-truffle
 
BENTON'S HAM PLATE 18
grilled bread, house pickles, whole grain mustard
 
DAILY SOUP 11
chef's daily preparation
 

ENTREES

MISO ROASTED SALMON 28
sweet potato, crispy wonton, sesame soy flavors

CAVATELLI 16
heirloom tomatoes, goat butter, pecorino cheese

ROASTED GRIGGSTOWN CHICKEN 28
wild mushrooms, cipollini onions, potatoes, truffle jus

BURGER AU TRUFFLE 16
black truffle aioli, brandy onions, truffle cheddar
w/ fries $5
w/ kale salad $7
w/ caesar $6
 

PARISIAN GNOCCHI 16
seasonal preparation

BEEF TENDERLOIN TIPS 34
baby carrot, pearl onion, caesar salad

CHAR-GRILLED SKIRT STEAK 29
french fries, salade, chive bearnaise

SIDES

SAUTEED SPINACH 10
fresh garlic, virgin olive oil

STEAMED ASPARAGUS 10
lemon-truffle vinaigrette, parmesan, fresh chives

TRUFFLE MASHED POTATOES 12
black truffle, chives

ROASTED BRUSSEL SPROUTS 10
bacon and roasted shallots

BAKED SWEET POTATO 10
bourbon glaze, smoked marshmellow

 GLAZED CARROTS 10
rosemary, citrus, sea salt
 
 

Reserve Your Table Now

EXECUTIVE CHEF: TODD MARK MILLER

dining