Bernard's has an amazing Easter Sunday brunch and dinner menu. When you make your Easter reservation, mention HamletHub and you will receive a mimosa with your brunch or a glass of champagne with your dinner on the house!
Easter Sunday - April 8, Bernard's will be serving 2 Menus - Brunch & Dinner
Special Easter Sunday Brunch from 11-12:30
Brunch $45 - Appetizer, Entree, Dessert
Appetizers
- Potato Ramp Soup with Root Vegetables & Parmesan Truffle Croutons
- Bibb, Endive, Arugula & Mesclun Salad with Toasted Almonds, Dried Cherries and Hearts of Palm with Goat Cheese Cigarette & Almond Vinaigrette
- Warm Asparagus Hollandaise with Smoked Salmon
- Lobster and Vegetable Ravioli with Ramps, Asparagus & Lobster Tarragon Sauce
- Duck, Pistachio & Truffle Terrine
- Crab Cakes with Red and Yellow Pepper & Red Onion Compote & Tomato Tarragon Beurre Blanc
- Eggs
- Steak & Eggs with Fingerling Potatoes, Haricots Verts & Sautéed Spinach with Béarnaise Sauce
- Eggs Benedict with Rusti Potatoes & Fricassee of Vegetables
- Fritatta: Spinach, Asparagus, Wild Mushrooms & Goat Cheese
Entrée
- Basil Linguini with Sautéed Shrimp & Niçoise Vegetables, Tomato Sauce & Basil Oil
- Sautéed Filet of Red Snapper, Roasted Corn Polenta Cake, Asparagus, Fiddle Head Ferns, Morel Sauce
- French Cut Breast of Chicken, Spring Garlic Mashed Potatoes, Haricots Verts, Artichoke Hearts, Leek Fondue, Sage Sauce
- Beef Wellington, Baby Vegetables & Truffle Sauce
Desserts
- A Special Easter Trio of Desserts
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Dinner from 1:00 - 6:00 pm $65 Adults / Kids $30
Welcome
- Dark Brown Egg Custard with Tomato, Artichoke, Zucchini & Prosciutto
Appetizer
- Potato Ramp Soup with Root Vegetables & Parmesan Truffle Croutons
- Bibb, Endive, Arugula & Mesclun Salad with Toasted Almonds, Dried Cherries and Hearts of Palm with Goat Cheese Cigarette & Almond Vinaigrette
- Lobster Fricassee, Green Pea Ravioli, Roasted Corn, Cherry Tomatoes, Pea Greens, Lobster Tarragon Sauce
- Tuna Tartare & Taro Root Napoleon, Asparagus, Avocado, Radish, Lemon Chive Dressing
Entree
- Sautéed Filet of Red Snapper, Roasted Corn, Polenta Cake, Asparagus,
- Fiddle Head Ferns, Morel Sauce
- Connecticut Raised Roasted ½ Chicken, Spring Garlic Mashed Potatoes, Leek Fondue, Haricots Verts, Artichoke Hearts, Sage Sauce
- Roasted Loin of Lamb & Lamb Ragout, Rosemary Potato Gnocchi, Ratatouille Stuffed Tomatoes, Broccoli Rabe, Rosemary Sauce
- Beef Wellington, Baby Vegetables & Truffle Sauce
Special Easter Dessert Tasting
- Petite Fours & Coffee or Tea
For reservations click here or call 203-438-8282
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