APPETIZERS
- DAY BOAT SEA SCALLOPS $15.00
  
  cauliflower purée, Marcona almonds, orange essence, micro chervil
- SEARED HUDSON VALLEY FOIE GRAS $23.00
  
  rhubard & strawberry chutney, pistachio, balsamic reduction, vanilla fleur de sel
- HAMACHI SASHIMI $17.00
  
  jicama & banana pepper salad, white soy vinaigrette, mint oil, upland cress
- GREEN AND WHITE ASPARAGUS $15.00
  
  prosciutto, frisée, poached duck egg, lemon sabayon
- GRILLED LOIN OF RABBIT $17.00
  
  carrot & green cardamom purée, pickled honshemiji mushrooms, crispy ginger
- CHILLED MAINE LOBSTER $18.00
  
  English pea purée, Thai curry-peanut vinaigrette, toasted coconut

SOUPS
- CARROT & GREEN CARDAMOM SOUP $10.00
  
  shiitake mushroom, scallion, pea shoots, ginger oil
- LOBSTER BISQUE $11.00

SALADS
- MIXED ORGANIC BABY GREENS $10.00
  
  mustard & dill vinaigrette, cucumber, carrot, red onion
- WATERCRESS & ENDIVE $12.00
  
  smoked trout, Granny Smith apple, yellow beets, horseradish vinaigrette
- BUTTER LETTUCE $12.00
  
  Perona Farms smoked salmon, crispy bacon, lemon tarragon vinaigrette

ENTRÉES
- GRAIN-FED VEAL CHO $44.00
  
  lemon & artichoke risotto, asparagus, crispy pancetta, parmesan-tomato jus
- TWENTY-EIGHT DAY DRY AGED SIRLOIN $48.00
  
  caramelized onion, creamed spinach, potato purée, parsley butter
- PISTACHIO-CRUSTED RACK OF LAMB $44.00
  
  rosemary gnocchi, grilled baby eggplant, red pepper & black olive confit, spring garlic jus
- FILET MIGNON $40.00
  
  spinach & mushroom napolean, baby round carrots, sweet onion & sherry sauce
- GRIGGSTOWN FARM CHICKEN $28.00
  
  white truffle potato purée, English peas, baby leeks, thyme jus
- NORTH ATLANTIC HALIBUT $34.00
  
  white asparagus, royal trumpet mushrooms, fava beans, chorizo vinaigrette
- NEW ZEALAND PINK SNAPPER $34.00
  
  baby artichoke barigoule, carrots, pearl onions, coriander-herb broth
- SUNFLOWER & SESAME SEED CRUSTED TUNA $36.00
  
  lemon sunchoke purée, grilled scallions, white port braised cippolini onions, basil oil
- WILD PACIFIC SALMON $36.00
  
  morel mushrooms, fiddlehead ferns, quinoa, aged cream sherry

Menu for The Bernards Inn provided by Allmenus.com

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