Bernards Inn

Pumpernickel, gruyere crisp, red cabbage, pickled heirloom apples

Roasted apple, amaretto, sherry syrup

Shallots, mustard, cornichons, toasted bread

Quince, pear, grapefruit, fennel

Ginger oil, tempura shiitake mushrooms, dashi broth

Hickory mushroom and roasted shallot fricassee

Orange crème, gingersnap crumble, basil

Feta cheese, pine nuts, tomatoes, lemon vinaigrette

Parmesan, lemon, pimentone

Garlic, lemon, herbs, white wine

Wild mushrooms, gruyere cheese, smoked onion marmalade

French fries, béarnaise, green salade, dijon vinaigrette

Heirloom tomatoes, goat butter, pecorino cheese

Japanese sweet potato, crispy wonton, sesame soy flavors

Feta cheese, pine nuts tomato, roasted lemon vinaigrette

Sesame, soy, ginger, wasabi

Fresh lobster, citrus mayonnaise, toasted brioche roll, chips

Cocktail sauce

Baby carrot – orange crème fraiche – petite basil

Fresh torn herbs, white wine, grilled bread, garlic aioli

Duck confit, house kraut, gruyere, 1000 island, cornichons

Pancetta, red chili, basil, parmesan

Caramelized onions, applewood smoked bacon, white cheddar cheese

Lavender sponge cake, pistachio crumble, local honey ice cream

Valrhona Manjari 64% chocolate mousse, flourless chocolate cake, caramelized bananas

Produced from Aquitaine, France. Beneath its amber, mold-dappled rind lies an ivory paste that is both slightly granular & very rich, boasting toasted wheat aromas and nutty, grassy-sweet flavors. The unctuous sheep's milk curds are warmed before being pressed into wheels. Its pious origins (often made by monks in the western Pyrenees) ensure the high quality of the entire cheese making process

Landaff was developed by Doug after studying with the Vermont Institute for Artisan Cheese & making Caephilly with the Duckett Family of Somerset, England. Landaff has a natural ring & semi-firm paste with subtle aromas of cave and grass. Its balanced complexity harmonizes a bright buttermilk tang & savory brown butter notes

Gracias Adios Mezcal, spicy honey/ginger syrup, pineapple Egg white or aquafaba, lemon

Prairie Organic Gin infused with butterfly pea flower, Dry Vermouth, limoncello, fresh lemon

Avua Cachaca Amburana, Cherry Heering, house lime cordial, orange, key lime foam

Koval Bourbon, Amaro Montenegro, figs & smoky maple syrup, lemon, fig bitters, candied bacon

Hop-forward with piney & citrus notes moderate bitterness & crisp finish

Fine malt presence, herbal hops balance, touch of fruity yeast

Assorted berries, toasted coconut, granola

Blackberry & ginger chutney

Ham, bacon, white cheddar, fried brown egg, red pepper ketchup

Multi-grain toast, breakfast potatoes, choice of three fillings-Vermont white cheddar, Brie, Gruyere, mushrooms, scallions, ham, bacon, bell peppers, heirloom tomatoes, fresh herbs, asparagus, spinach

Feta cheese, toasted pine nuts, heirloom tomato, roasted lemon vinaigrette

Brioche crouton, fines herbes

Caramelized onions, applewood smoked bacon, Vermont white cheddar cheese

Basil aioli, watercress, pickled cherry tomatoes, snap peas

Crispy fingerling potatoes, arugula greens, grilled lemon

Multi-grain toast, hash browns, choice of crispy bacon or sausage links

Assorted berries, toasted coconut, granola

Multigrain bread, tomato, succotash, cilantro

Hash browns, multi-grain toast, choice of three fillings: Vermont white cheddar, brie, gruyere, forest mushrooms, scallions, ham, bacon, red bell peppers, grape tomatoes, asparagus, broccoli, spinach

Almonds, coconut, dried or fresh fruit