The Bernards Inn - Menu completo

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

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

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

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

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

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 someti

topped with fresh marshmallow, candied pecans, vermont maple syrup

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

anise fig macaroons

grand marnier crèpe, whipped cream

brioche crouton, fines herbes

chestnuts, black trumpet mushrooms, five spice crème fraîche

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

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

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

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

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

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

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

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

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

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

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

honey whiskey ice cream

pumpkin seed florentine

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

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

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

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

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

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