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The Bernards Inn Logo

 

thai fries

THE LIBRARY MENU 2019

SEAFOOD AND OYSTERS

Chilled Oysters on the half shell 3.00 EA
Grilled Oysters on the half shell  3.00 EA
White Gulf Shrimp Cocktail 4.50 EA
1/2 Cold Water Lobster Tail 16
Lump Crab Cocktail 15

 

STARTERS

LOBSTER BISQUE 14
brioche crouton, fine herbs
 
SOUP DU JOUR 12
daily preparation
 
THREE LITTLE WEDGES 14
bacon, blue cheese, tarragon, pickled onion
 
LACINATO KALE 13
feta cheese, pine nuts, tomatoes, lemon vinaigrette
 
THAI FRIES 12
shallots, garlic-peanuts, sriracha, sweet soy
 
CRISPY SHISHITO PEPPERS 13
parmesan, lemon, pimentone
 
SHRIMP-N-GRITS 18
creole butter, white cheddar grits, warm andouille relish
 
MEDITERRANEAN MUSSELS 16
garlic, lemon, herbs, white wine
 
YELLOWFIN TUNA FLATBREAD 16
sesame, soy, ginger, wasabi


ENTREES

BEEF SHORT-RIB 34
bbq jus, collard greens, cornbread, honey butter

AU POIVRE BURGER 14
black pepper glaze, brandied onions, white cheddar
w/ fries $5
w/ kale salad $7
w/ caesar $6

BLUE LUMP CRABCAKE 27
old bay potatoes, watercress, sauce remoulade

SKIRT STEAK FRITES 29
french fries, bearnaise, green salade, dijon vinaigrette

GRIGGSTOWN CHICKEN 28
summer black truffle sauce, sautéed spinach, pomme puree

FRESH TOMATO CAVATELLI 13/24
heirloom tomatoes, goat butter, pecorino cheese

GARLIC SHRIMP 29
white wine, chopped herbs, asparagus, tomatoes

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

SIDES

GRILLED ASPARAGUS
TRUFFLE MASHED POTATOES
SAUTÉED SPINACH
PEAS AND BACON
FINGERLING POTATOES WITH CHORIZO
$10.00 EACH 

ADD-ONS

FOIE GRAS 18
WARM CRAB TOPPING 15
WHOLE LOBSTER TAIL 25

 

Reserve Your Table Now

EXECUTIVE CHEF: TODD MARK MILLER

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