Bernard's Easter Sunday Brunch and Dinner

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

~~~~~~~~~~~~~~

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

R
Submitted by Ridgefield, CT

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