Roger Pigozzi

Executive Chef

Heriberto Sanchez

Bernard's Chef

Albert Cruz

Pastry Chef

Charles Golff

Bernard's Manager

Dinner Menu

SOUPS

Roasted Summer Vegetable Soup

six dollars

Oysters & Spinach Chowder

six dollars

Chilled Soup of the Day

five dollars

Cold Appetizers

Carpaccio of Ahi Tuna with Soy. Wasabe Mayonnaise

eighteen dollars

Maryland Blue Crab Salad with Sweet Peppers,

Sun Dried Tomato & Baby Corn

fifteen dollars

Westcott Bay Oysters Sampler (6) Shallot Vinaigrette, Saffron,

Horseradish, and Cockatail Sauce

fifteen dollars

Smoked Norwegian Salmon with a Black Pepper Crust,

Potato Galette and Creme Fraiche

thirteen dollars

Tiger Prawns, Steamed and Chilled, Cocktail Sauce

twenty dollars

Beluga Caviar Malossol

1 oz.

seventy -five dollars

1/2 oz.

forty-five dollars

WARM APPETIZERS

Foie Gras on Walnut Toast with Pomegranate with Wild Honey Caramel

twenty one dollars

Escargot and Roasted Garlic Ravioli with Scampi Butter

twelve dollars

Maryland Blue Crab Cakes with Fresh Cream and Mustard Sauce

eighteen dollars

Tiger Prawns, Spinach and Potato Souffle, Chervil Butter

fifteen dollars

SALADS

Ceasar Salad, Prepared Tableside

twelve dollars

Seasonal Field Greens with Marinated Pear & Maui Onion

nine dollars

Fresh Seasonal Prawns with Arugula, Asparagus and Avocado

twelve dollars

Kentucky Limestone Lettuce, Maui Onions, Tear Drop Tomatoes,

Raspberries and Roquefort Cheese; Raspberry Vinaigrette

ten dollars

SEAFOOD

Trio of Fish: Swordfish, Salmon and Tuna, Grilled;

Artichokes, Caramelized Onion and Sun Dried Tomatoes

twenty five dollars

Blackened Swordfish with Homemade Green Curry

twenty five dollars

Whole Dover Sole, Sauteed; Forest Musrhooms and Asparagus

thirty five dollars

Grilled Norwegian Salmon with Farfalle, Eggplant and Tomatoes

twenty three dollars

Steamed Whole Main Lobster with Apsaragus and Spaghetti;

Asparaugs and Bell Pepper Sauces

forty five dolalrs

Orange Roughy Wrapped in Golden Potatoes, Pan Fried;

Sweet and Sour Vine Ripe Tomato Sauce

twenty three dollars

Pacific Sand Dab with Artichokes, Sauteed in Caper Butter

eighteen dollars

SPECIALITIES

Dry Aged New York Steak Rubbed with Dijon Mustard

and Green Peppercorns

thirty five dollars

Rotisseried Duck with Rhubarb

twenty four dollars

Filet Mignon, Grilled with Spring Onion Sauce

twenty seven dollars

"Tian" of Pork Tenderloin with Chanterelles and Spinach

twenty four dollars

Sauteed Free Range Chicken Breast with Italian Parsley,

Garlic and Rosemary

twenty four dollars

Oven Roasted Rack of Domestic Lamb with Potato Charlotte

thirty four dollars

7/96

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