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The Bernards Inn Logo

Avocado Toast 01

WINTER 2018
LUNCH MENU

COLD

SALT ROASTED BEETS  12.
horseradish crème fraiche, red cabbage, heirloom apples

LOBSTER ROLL 28.
fresh lobster, citrus mayonnaise, toasted brioche roll, chips

AVOCADO TOAST  12.
multigrain bread, tomato, corn succotash, cilantro
add an egg  3.

BABY ARUGULA  12.
green beans, bacon, blue cheese, radish, sherry vinaigrette

TRADITIONAL CAESAR   10.
hearts of romaine, brioche croutons, Parmesan Reggiano

LACINATO KALE  12.
feta cheese, toasted pine nuts, heirloom tomato, 
roasted lemon vinaigrette

OYSTERS ON THE HALF SHELL    3.00 Each

CHILLED JUMBO GULF SHRIMP    4.50 Each

ADDITIONS:

Atlantic Salmon 9.
Grilled Jumbo Shrimp 15.
 Grilled Chicken 7.
Slab Bacon  8.
Brown Egg  3.

HOT

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

FRESH CARROT & APPLE SOUP   12.
vadouvan curry emulsion, roasted apple, fresh chives

DRY-AGED BRISKET BURGER  18.
caramelized onions, applewood smoked bacon, white cheddar cheese

CHICKEN PAILLARD  24.
crispy fingerling potatoes, arugula greens, baked lemon

FISH & CHIPS  23.
beer battered cod, old bay fries, tartar sauce

SAUTÉED CALVES LIVER    18.
hash browns, caramelized onions, bacon,
apple chutney, cider reduction

ATLANTIC SALMON  23.
smoked yogurt, english cucumbers, toasted farro, curry

CAVATELLI BOLOGNESE  24.
parmesan reggiano, spicy capocolla, extra virgin olive oil

WARM MULLED APPLE CIDER   6.
20 ounce pitcher

BLOOD ORANGE ICED TEA    6.
20 ounce pitcher


Reserve Your Table Now

A gratuity of 20% will be added to the check of a party of 7 or more persons.

dining