| Appetizers |
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| Shrimp Cocktail |
Tiger Prawns poached in Citron served with Cocktail Sauce and garnished with Hass Avocados, Horseradish Infused Celery |
10
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| Hawaiian Poke |
Big Eye Tuna flown in fresh, served with Ginger, Cucumber and Yellow Beets with Hiwa Kai Sea Salt and Micro Greens |
12
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| Calamari |
Whole cut Calamari, flash fried with Rice Flower and served with Spicy Aioli |
9
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| Beef Carpaccio |
Shaved Tenderloin of Beef served with Fried Capers, Shallots, Parsley, Shaved Reggiano Parmesan and Mustard Vinaigrette with Garlic Crostini |
10
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| Bruschetta |
(2 each) - traditional Tomato Bruschetta and Seasonal Mushroom Bruschetta, marinated in Herbs, Agrumato, Garlic, Shallots and Lemon Juice served with Pecorino Cheese |
8 |
| Salads |
Dressing Selections: Ranch, Caesar, Sage Derby, White Balsamic Vinaigrette, Russian and Maytag Bleu Cheese |
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| Warm Spinach |
Baby Spinach lightly warmed with Caramelized Shallots, Pancetta, Strawberries and Candied Pecans with a Warm Balsamic Vinaigrette |
10
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| Chopped Salad |
Chopped Iceberg Lettuce with Diced Tomatoes, Hearts of Palm, Maytag Bleu Cheese, Hard Boiled Egg, Bacon, Avocados, Smoked Turkey Breast with Sage Derby Dressing |
10 |
| *Big Eye |
Sesame Crusted Ahi Tuna served rare over Asian Field Greens with Soba Noodles, Micro Beets, Tomatoes, Cucumbers and Pickled Ginger, tossed in a Wasabi and Cilantro Vinaigrette |
13 |
| The Caprese |
Vine Ripened Tomatoes, Homemade Mozzarella, Basil and White Balsamic Dressing with Cracked Pepper and Sea Salt |
8
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| Homemade Pastas |
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| Papperdelle |
Italian flat Papperdelle pasta with Pancetta, Mushrooms, Vine Ripened Tomatoes, Pine Nuts and Chopped Basil, tossed in Tomato Sauce |
18 |
| Gnocchi |
Handmade Goat Cheese Gnocchi, Pancetta, Walnuts, and Sage tossed in an Arugula and Sundried Tomato Sauce topped with Reggiano Parmesan and Agrumato Olive Oil |
16 |
| Spaghetti and Meatballs |
Homemade Italian Meatballs, Tomato Sauce and Fresh Basil |
14 |
| Entrées |
Served with choice of House or Caesar Salad and two sides |
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| Lamb |
Rack of Lamb with a Port Wine Gastrique |
23 |
| Filet |
Grilled Choice Angus Filet |
26 |
| Angus Strip Steak |
Pan seared and served with Fried Red Onions and Cognac Peppercorn Demi |
19 |
| Chicken |
Boursin Stuffed Chicken Breast with Champagne Cream Tomato Sauce |
18 |
| Pork Tenderloin |
Oven roasted and served with a Marsala Demi Sauce |
18 |
| Wild Salmon |
Served with Sage, Cranberries, Portabellas and Madeira Wine Butter Sauce |
18 |
| Sablefish |
Oven Roasted Black Cod Served with White Soy Butter Sauce |
18 |
| Scallops |
Pan Seared Diver Scallops with Oregano, Tomatoes, Olives, Pancetta and Roasted Garlic Fondue |
20 |
| Sides |
Sides are also available a la carte $4 ea |
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| Mushrooms and Onions |
Seasonal Mushrooms with Cippolini Onions, Beef Jus, Thyme |
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| Asparagus |
Served with Chopped Eggs, Chives, Shallots, Garlic, Truffle Oil, Sea Salt and Peppercorns |
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| Steamed Broccoli |
Finished with Sea Salt and Peppercorns |
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| Mashed Potatoes |
Roasted Garlic Mashed Potato |
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| Wild Rice |
Served as Pilaf |
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| Potatoes Lyon |
Fingerling Potatoes, Pancetta, Cippolini Onions and Chives |
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| Couscous |
Toasted Israeli Couscous with Sundried Tomatoes, Cherry Peppers and Herbs |
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Bernard's proudly provides menu items that may be prepared as Vegetarian or Gluten Free
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