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The Bernards Inn Logo

Spanish Octopus 01

WINTER 2018
TASTING  MENU

BUTTERNUT SQUSH & ROSEMARY SOUP

brown butter & ginger snap crumble, nutmeg crème fraîche,
Brussels sprout leaves
Naveran Reserve Cava Brut, Blanc de Blanc, Cataluna, Spain
Paul Laurent Champagne Brut NV, Epernay France

SPANISH OCTOPUS

eggplant miso, puffed rice, yuzu ailo
Carl Graff Riesling "Kabinett" Mosel-Saar-Ruwer, Germany 2015
Boutari Winery Moschofilero, Peloponnese Greece 2015

PAN ROASTED DIVER SCALLOPS

puy lentils, savoy cabbage, charred Brussels sprouts, cider jus
Alba Vineyards Gewürtztraminer, Warren Hills New Jersey 2014
Wagner Family Vineyards, Conundrum White, Rutherford 2014

PETIT FILET 

blue crab fondue, fresh corn sauce, ekerton farms heirloom tomatoes
Jackson Estate Pinot Noir, Anderson Valley 2015
Hamilton Russell Pinot Noir, Walker Bay, South Africa 2015

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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 40 Year Tawny Port

PUMPKIN SPICE CHEESECAKE

pumpkin spice bread, salted caramel, candied pecans
Pumpkin Spice Cream Liqueur

PER PERSON: WITHOUT WINE - $95.
FIRST TIER OF WINE - $145.
SECOND TIER OF WINE - $195.
 

Reserve Your Table Now

EXECUTIVE CHEF: TOO MARK MILLER
WINE DIRECTOR: MS. TERRI A. BALDWIN
 
dining