The Bernards Inn

cauliflower purée, Marcona almonds, orange essence, micro chervil

rhubard & strawberry chutney, pistachio, balsamic reduction, vanilla fleur de sel

jicama & banana pepper salad, white soy vinaigrette, mint oil, upland cress

prosciutto, frisée, poached duck egg, lemon sabayon

carrot & green cardamom purée, pickled honshemiji mushrooms, crispy ginger

English pea purée, Thai curry-peanut vinaigrette, toasted coconut

shiitake mushroom, scallion, pea shoots, ginger oil

mustard & dill vinaigrette, cucumber, carrot, red onion

smoked trout, Granny Smith apple, yellow beets, horseradish vinaigrette

Perona Farms smoked salmon, crispy bacon, lemon tarragon vinaigrette

lemon & artichoke risotto, asparagus, crispy pancetta, parmesan-tomato jus

caramelized onion, creamed spinach, potato purée, parsley butter

rosemary gnocchi, grilled baby eggplant, red pepper & black olive confit, spring garlic jus

spinach & mushroom napolean, baby round carrots, sweet onion & sherry sauce

white truffle potato purée, English peas, baby leeks, thyme jus

white asparagus, royal trumpet mushrooms, fava beans, chorizo vinaigrette

baby artichoke barigoule, carrots, pearl onions, coriander-herb broth

lemon sunchoke purée, grilled scallions, white port braised cippolini onions, basil oil

morel mushrooms, fiddlehead ferns, quinoa, aged cream sherry