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The Bernards Inn Logo

Deviled Eggs 002

WINTER 2018
THE LIBRARY BAR MENU

LITTLENECK CLAMS
on the half shell 1.75 ea.

CHILLED OYSTERS
on the half shell 3.00 ea.

Beau Soleil: New Brunswick, Canada

Wellfleet: Massachusetts, Blue Point: New York

JUMBO SHRIMP COCKTAIL 4.5 ea.
cocktail sauce, horseradish, lemon

JUMBO LUMP CRAB COCKTAIL 18.
cocktail sauce, horseradish, lemon

MAINE LOBSTER COCKTAIL 27.
cocktail sauce, horseradish, lemon

BERNARDS INN CHICKEN SALAD 16.
poached chicken, light horseradish dressing, fresh melon

CHOPPED KALE & QUINOA 12.
feta cheese, toasted pine nuts, heirloom tomato, 
roasted lemon vinaigrette

DEVILED EGGS 8.
golden raisin relish, shaved radish, madras curry

THE BERNARDS BURGER 18.
caramelized Vidalia onion, applewood smoked bacon,
choice of Vermont white cheddar, American or Gruyere cheese

BRAISED TENDERLOIN TIPS 23.
crème fraiche, leeks, celery root, aromatic potatoes

HUMMUS 9.
grilled flatbread, smoked paprika, marinated olives

FISH & CHIPS  23.
halibut, old bay fries, tartar sauce

LOBSTER ROLL  28.
1# lobster, New England roll, 
cucumber & tarragon mayo, chips

Reserve Your Table Now

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