Bernard's Mediterranean Restaurant

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