Bernard's Mediterranean Restaurant

A fresh filet of salmon, baked and served over a bed of spinach with a lemon, caper, and basil sauce.

Shrimp, scallops, mussels, and crawfish tails sauteed in a light tomato basil cream sauce and served over linguine with kalamata olives.

Fettucine noodles topped off with creamy alfredo sauce.

Tenderloin of beef diced and sauteed with caramelized onions, mushrooms, and herb seasoning, served on a bed of Fettuccine Alfredo.

Cheese-filled tortellini, mixed with fresh garden vegetables, then served in a sun-dried tomato pesto sauce.

Our old country recipe.

Breast of chicken rolled with smoked ham and provolone cheese, baked and served with a mushroom and scallion cream sauce.

Pan-seared breast of chicken topped with Boursin Cheese and a puff pastry, baked, and served with a white wine, lemon, and butter sauce.

Grilled chicken breast served over spinach with fresh seasonal vegetables.

Veal cutlets pan-seared, topped with artichoke hearts, and served with a white wine butter sauce.

Fresh made, chef's pick of soup of the day. Served with a house salad with house made creamy Italian dressing.

Marinated in provincial herbs and garlic butter sauce.

Young brie folded in pastry puff, baked and served with a bechamel sauce.

Nova Scotia salmon served with toast and garnish.

Stuffed with crab meat and herb seasoning topped with lobster sauce.

Breaded and fried, served with marinara sauce.

Combination of crab, feta cheese and herb seasoning blended together, served on a pastry shell with lobster sauce.

Served with spicy garlic creole mustard and basil aioli.

Fettuccine served in a rich creamy parmesan.

Combination of cannelloni, manicotti, and pasta shell with pesto.

Cheese ravioli served in a sundried tomato sauce with baby shrimp and crab meat.

Penne pasta sauteed with salmon and green onions in a creamy vodka sauce topped with caviar.

Meat sauce, marinara, pesto, garlic oil.

Fresh little neck clams sauteed in white wine garlic sauce.

Fresh vegetables sauteed in olive oil, garlic, basil and fresh plum tomatoes.

Old country recipe.

Shrimp, scallops, clams and mussels steamed in a white wine sauce with garlic, fresh basil, tomato, and oregano.

Tortellini pasta blended in a light cream sauce with fresh mushrooms and ham.

Sauteed in a light lemon butter and caper sauce.

Sauteed with mushrooms and marsala wine.

Sauteed with garlic and lemon butter sauce.

Veal topped with prosciutto ham and sauteed in a light wine sauce.

Veal scallopine stuffed with ham and cheese, served with a creamy mushroom sauce.

Served with toasted bread and swiss cheese.

Breast of chicken stuffed with mushroom, baked in a pastry puff and served in a mushroom sauce.

Breast of chicken stuffed with spinach and mozzarella cheese served in a red wine demi-glaze sauce.

Breast of chicken sauteed with mushrooms and Marsala wine.

Breast of chicken sauteed in a lemon butter sauce with capers, served on a bed of spinach.

Blackened in provencal herbs and served on a bed of green onions with a mushroom sauce.

Tenderloin marinated in mustard, bread crumbs and herb seasoning, baked and sliced, served in a mustard peppercorn sauce.

8 oz. to 9 oz. filet served on a bed of crisp onions with Bearnaise sauce.

12 oz. New York Strip served in a peppercorn sauce.

The best center cut served in a brown sauce with mushrooms.