The Bernards Inn Restaurant

Yellowfin Tuna Sashimi

garden beets, plums, pine nut-cocoa nib streusel, pickled ginger, baby arugula, “borscht” vinaigrette

• 18

Sweet Potato Ravioli

black truffle pecorino, toasted austrian pumpkin seeds, sage & brown butter sauce

• 15

Seared Hudson Valley Foie Gras

fig tart tatin, cippolini onion brulée, goat cheese fondant, minus 8 vinegar

• 23

Pork Belly

roasted endive, surryano ham, gorgonzola dolce, braised chestnut, olive & pear vinaigrette

• 15

Wagyu Beef Tartar

garlic aioli, preserved lemon, capers, olive bread, anchovy butter, watercress, parmesan

• 18

Smoked Baby Caribbean Shrimp

persimmon, puffed rice, grains of paradise, lime & cilantro vinaigrette, purslane

• 16

Roasted Butternut Squash

chestnuts, black trumpet mushrooms, five spice crème fraîche

• 10

Lobster Bisque

brioche crouton, fines herbes

• 12

Mixed Organic Baby Greens

local apples, grapes, celery leaves, creamy champagne & honey vinaigrette

• 11

Autumn Vegetable Salad

sunchokes, autumn squashes, chestnut crumble, green apple gelée, manchego, walnut vinaigrette

• 12

Roasted Cauliflower

lamb pancetta, romanesco, cepes, caper-raisin purée, wild arugula, pine nuts, spiced cider vinaigrette

• 12

Roulade Of Griggstown Pheasant

black tea spaetzle, spiced cranberries, quince, turnip boulangere, foie gras, black truffle, marjoram jus

• 38

Cervena Venison

roasted kabocha squash, baby beets, sunchoke purée, sautéed chicory, huckleberries, coffee bean

• 44

Buttermilk Poached Griggstown Chicken

crispy leg, anson mills cheddar grits, cabbage fondue, porcini, bacon & black pepper jus

• 28

Crispy Slow-cooked Suckling Pig

mcintosh apple purée, bacon-wrapped peanut butter stuffed dates, baby turnips, black cardamom jus

• 36

Dry-aged Sirloin

aligot potato, bone marrow, cippolini onion soubise, whole grain mustard, warm spinach salad

• 48

Maine Lobster

caramelized sweet potato, autumn spice, boar bacon, brussels sprouts, pomegranate, maitake mushrooms

• 40

Golden Tilefish

spaghetti squash, corn, yucca, house made pancetta, razor clams, shiitakes, coconut & shellfish broth

• 34

Grilled Swordfish

creamed parsley & leeks, brussels sprout leaves, sea beans, grilled parsnips, mission figs, sauce diable

• 34

New Zealand King Salmon

crushed fennel, parsley root, oysters, lacinato kale, fingerling potatoes, black truffle pesto, chowder sauce

• 36

P’tit Basque

a french sheep’s milk cheese aged for a minimum of seventy days. mild with a soft moist texture, it is creamy on the tongue. brown butter and caramel aromas are coupled with a sweet, salty flavor

Moses Sleeper

a bloomy-rind, pasteurized cow’s milk cheese produced by jasper hill farm in vermont. the triple-cream cheese oozes a soft, fragrant paste with a milky, slightly grassy taste

Cabbot Clothbound Cheddar

cabot has selected all the milk used in this old-world bandaged cheese from kempton farm in peacham, vermont. it is aged for 10-15 months and has a tangy, caramel-sweet, nutty flavor with a savory, crumbly texture

Coupole

this pasteurized goat cheese with a bloomy- white coat is made by the vermont butter & cheese company. the texture is dense and very creamy, and the rind is sweet with a yeast flavor, that increases as the cheese ages

Bayley Hazen Blue

a buttery, natural-rind cow’s milk blue cheese made with whole raw milk by the kehler family in greensboro, vermont. primarily created from morning milk, the cheese is drier than most blues and has an array of flavors that hint at nuts, grasses and sometimes licorice

Warm Caramel Apple Pudding Cake

honey whiskey ice cream

• 10

Sweet Potato Pie

topped with fresh marshmallow, candied pecans, vermont maple syrup

• 11

Banana Crème Brûlée

anise fig macaroons

• 11

Chocolate Pistachio Torte

roasted pear marscapone filling, poached pear, pear sorbet, sabayon

• 11

Fresh Berries

grand marnier crèpe, whipped cream

• 10

Hazelnut White Chocolate Pumpkin Cheesecake

pumpkin seed florentine

• 11

House Made Ice Creams Or Sorbets

• 9