Bernard's Mediterranean Restaurant
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Intimate Mediterranean-Inspired Dining
valutazione
Recensioni
fotografia
menù
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 harm 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
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
Fettuccine 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
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