Bernard's Grove

Crisp chopped romaine hearts with our classic dressing and freshly grated parmigiano reggiano

Littleneck clams, steamed in a saffron tomato-basil broth with Israeli cous-cous.

Served in a browned butter and shiitake mushroom sauce with crushed walnuts and basil.

Wrapped in applewood bacon with feta cheese served on a bed of sauteed spinach.

Finished in a sherry wine lemon-butter sauce.

Corn meal dusted calamari tossed with crispy pepperoncini oven roasted garlic aioli.

Served with spicy horseradish chili sauce.

Mango-jalapeno chutney served with creole remoulade.

Classic Stuffed baked clams w/bacon cheese & breadcrumbs.

Classic Provence Style Seafood Stew: lobster tail, clams, mussels, shrimp, squid, red bell peppers and fennel in a tomato-leek broth.

Applewood smoked bacon and gorgonzola crusted with whipped Yukon Gold potato and fresh vegetables. Red wine demi-glace.

On a bed of forbidden black rice, tossed with shiitake mushrooms and edamame.

Shrimp, clams & mussels sauteed in Maderia wine & Spicy Marinara sauce over linguine.

Served with natural cut pomme frites and crispy shaved onions.

Rotation of Chef's favorite Prep & delicious accompanied sides.

Egg dipped & cooked in our Savory lemon butter wine sauce, served over angel hair pasta.

Served with whipped Yukon Gold potato and fresh vegetables.

Fresh Haddock- Broiled, Panko or Beer Battered, Served with Fresh Coleslaw & Fries Tartar & Lemon wedge

Vegan pasta & sauteed fresh vegetables tossed in Garlic Oil sauce