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Diver Scallops 01

TASTING  MENU

SALT ROASTED BEETS

pickled cabbage, toasted rye crumble, buttermilk horseradish
Prosecco, Zardetto Brut NV, Epernay, France
Veuve Clicquot Yellow Label Brut NV, Reims, France

CRISPY SPANISH OCTOPUS

garlic, lemon verbena, caper aioli, candied lemon
Sauvignon Blanc, White Haven, Marlborough, New Zealand 2017
Furmint, Patricius Winery, Tokaj, Hungary 2015

VIKING VILLAGE SCALLOPS

cauliflower, potato emulsion, sauce americaine, tarragon
Pinot Gris "Reserve", Domaine Trimbach, Alsace, France 2013
Pinot Noir, Lyric by Etude, Santa Barbara County 2015

AU POIVRE FILET

potato confit, foraged mushrooms, madeira jus, charred onion
Cabernet Sauvignon, Jackson Estate, Anderson Valley 2013
Cum Laide, (Super Tuscan), Castello Banfi, Tuscany 2014

A SELECTION OF ARTISANAL CHEESE

Kunik Buttons - Goat & Cow's Milk, New York
Landaff - Cow's Milk, New Hampshire
Cambozola Black Label - Cow’s Milk, Germany
Grahams 10 Year Tawny Port
Grahams 30 Year Tawny Port

PECAN PIE BREAD PUDDING

roasted pecans, caramel, bourbon ice cream
Pedroncelli Port, Dry Creek Valley 2012

PER PERSON:
Without Wine - $95.  |   First Tier of Wine - $145.  |   Second Tier of Wine - $195.
 

Reserve Your Table Now

EXECUTIVE CHEF: TOOD MARK MILLER