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The Bernards Inn Logo

Venison 01

WINTER 2018
DINNER MENU

APPETIZERS

BEEF TENDERLOIN TARTAR 18.
chinese artichokes, smoked marrow aioli, fresh chive

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

SPANISH OCTOPUS  18.
eggplant miso, puffed rice, yuzu aioli

BUTTERNUT SQUASH & ROSEMARY SOUP  12.
brown butter & ginger snap crumble, nutmeg crème fraîche,
brussels sprout leaves

LOBSTER BISQUE 14.
brioche crouton, fines herbes

SALT ROASTED BEETS 14.
horseradish crème fraiche, red cabbage, heirloom apples

CAESAR  12.
endive, white anchovy, parmesan

WEDGED LITTLE GEM  14.
preserved vegetables, cambozola blue cheese, buttermilk dressing, soft egg

ENTRÉES

PETIT FILET  45.
herbed parmesan crust, onion soubise, creamed spinach, madeira jus

GRIGGSTOWN PHEASANT  34.
butternut squash, tomatillo, crumbled mole

CERVENA VENISON  46.
red cabbage, caraway seed, shaved chestnuts, quince

FAROE ISLAND SALMON  32.
fennel barigoule, flageolet beans, olive oil, garlic

MAINE LOBSTER "POT PIE" 40.
paddlefish caviar, baby turnips, heirloom carrots, smoked paprika

LONG ISLAND DUCK BREAST 36.
hibiscus, roasted beet, white corn emulsion, roasted chili oil

PAN ROASTED DIVER SCALLOPS 36.
puy lentils, savoy cabbage, charred Brussels sprouts, cider jus

MUSHROOM CAVATELLI 28.
asparagus, fresh thyme, parmesan, lacinato kale

Reserve Your Table Now

A gratuity of 20% will be added to checks of parties of 7 or more persons.

 

Celebrating over 100 Years of Gracious Hospitality
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