Apr 15, 2016 | edocr |
In order to fully enjoy the Art of the Dining Experience, we recommend you select your wines as early as possible. Doing so will allow us to properly air, decant or chill them for you. Our Harry Waugh Dessert Room, located upstairs, offers a breathtaking selection of delectable temptations. These include Armagnacs, Brandies, Champagnes, cheese and fruit selections, chocolate creations, classic desserts, coffees, Cognacs, flaming desserts, ice creams, liqueurs, pies, ports, Scotches, and sweet innovations, among many others. For maximum enjoyment, we recommend that you reserve your dessert table in your own private “wine cask” at the start of your evening. Your waiter will be happy to do this for you. We will do our best to accommodate any diet restrictions or food related allergies. Please note that a 12% service charge will be added to your check to be given to your waiter in lieu of salary. The option of a gratuity for fine service, of course, is yours. Thank you for choosing us as your dining destination. 1 FISH AND SHELLFISH We shop the world for the finest seafood offerings that can be delivered daily to our kitchen door. In every possible instance, the fish, oyster or day boat scallop we serve you was caught or harvest- ed and shipped directly to us, no middle man, nor holding cooler in a warehouse. This allows us to, receive, handle and process your seafood selection ourselves, and to ensure its proper care and quality. For this reason, we have a changing selection of fresh fish and seafood. Please refer to our “Kitchen within a Kitchen” page at the front of the menu for tonight’s additional offerings. Important note: Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. If unsure of your risk, consult a physician. Oysters on the Half Shell We offer two different oysters nightly. Classic cocktail sauce, horseradish sorbet, green Tabasco granita, truffled mignonette. Six oysters $19.95 Twelve oysters $38.95 Sautéed Oysters Spinach, leek, Champagne cream sauce, Chattanooga prestige caviar. $19.95 Potato Crusted Oysters Whipped potatoes, vodka cucumber sauce, pickled cucumber. $19.95 Shrimp Cocktail Fresh poached, chilled shrimp served with a choice of Bern’s sauces; classic cocktail, grainy mustard remoulade or fresh ginger sauce. $16.95 Maine Lobster Cocktail Fresh Maine lobster tossed in citrus mayonnaise. Micro greens, avocado, mango, gaufrette potatoes. $18.95 Charcoal-Grilled Shrimp Creamed corn, beurre blanc, herb oil. $16.95 Sautéed Jumbo Shrimp Shallots, garlic, fresh tomato and fresh basil. $15.95 Charcoal-Grilled Day Boat Scallops Creamed corn, beurre blanc, herb oil. $16.95 Lump Crab Cakes The finest lump blue crab meat. Avocado green tomato salad, Bern’s blend mustard butter sauce. $17.95 Escargot Bern’s original recipe. Served with house-made garlic toast. $12.95 Smoked Fish Tasting Three lightly smoked “fishes of the day” and our own smoked fish pâté. Toasted baguettes, three sauces and pickled vegetables. $12.95 Bern’s Spicy Seared Tuna Spiced pickled shiitake, green papaya and cucum- ber salad, sweet soy and spicy chili. $16.95 Tuna Tartare Sushi quality tuna, hand-diced and dressed with Asian spices, soy wasabi dashi, wasabi tobiko, wonton crisps. $15.95 Lobster Surf Roll Coconut lime ponzu, mango tobiko. $18.95 2 BEEF Bern’s Original Steak Tartare Served raw, hand-chopped sirloin steak served with classic garnishment and our own seasonings Regular $13.45 Large $24.50 Black Truffle Tenderloin Steak Tartare Quail eggs, garlic toast and toasted baguettes. Regular $16.45 Large $28.50 BBQ Short Rib Potato Skins Red wine braised short ribs, onion straws, crème fraîche. $14.95 Bern’s Special Châteaubriand Carpaccio Roasted cipollini and grapes, arugula salad, black truffle vinaigrette, shaved parmesan, cracked pepper aioli, garlic baguettes. $17.45 When available Bern’s Dry Aged Short Rib Ravioli Red wine braised Bern’s aged short ribs, arugula, shaved parmesan, braising sauce. $16.95 Turf Roll Charcoal-grilled Bern’s tenderloin, carrots, cucumbers, herbs, crispy shallots and garlic, wasabi aïoli, sake dipping sauce. $13.95 POULTRY Chicken Bern Marinated breast of chicken, dusted in ten spice flour and sesame seeds, lightly sautéed. Crispy mushrooms Brian, hydroponic mizuna, Soy Armagnac sauce. Small $11.95 Large $22.50 Duck Confit Caramelized fingerling potatoes, wild mushrooms, arugula, red wine balsamic sauce. Small $15.95 Large $30.95 FOIE GRAS Foie Gras à la Plancha Braised shallots, wild mushrooms, toasted fig and pistachio brioche, Port wine fig reduction. $18.95 Foie Gras Torchon Toasted brioche, micro arugula, rhubarb strawberry compote, roasted macadamia nuts, macadamia syrup, candied ginger. $19.95 We serve only the finest chicken available, with no exceptions. Our chicken is air-chilled and has been fed an all vegetable diet, free of animal by-products, steroids, or growth hormones. The air chilling adds no water to the bird, producing a distinct, noticeably better flavor, in addition to a firmer texture. Fresh foie gras is prepared two distinctly different ways: seared on our La Plancha or the savory Foie Gras Torchon, a classic French preparation. VEGETABLES House Potato Chips Black truffle crème fraîche. $8.95 Charcoal-Grilled Vegetables Goat cheese balsamic tomato sauce. $11.95 Goat Cheese & Portobello Ravioli Baby arugula and pear salad, pistachio nuts, tomato basil sauce. $14.95 Fried Green Tomatoes & Buffalo Mozzarella Arugula, pistachio pesto. $14.95 3 CAVIAR Each caviar varies in some way: size, color, style, country of origin; and of course, taste. Malossol means little salt. Sturgeon may come from almost anywhere, and the caviar will be much the same. The processing, however, will vary with the producer. Each portion of one ounce serves one to two persons. You may order your caviar with six of our own condiments or the traditional accompaniments. Both are served with fresh toasted brioche. Yukon Gold Potato Blinis (six) $6.90 The classic parings for caviar are fine quality iced Champagnes and icy-cold vodkas. 1. Bern’s Smoked American Wild Black Caviar Fine jet black pearls with a hint of creamy and smokey flavor are a charming combination that provide an impressive indulgence. $65.00 2. Fresh Osetra Supreme Malossol Caviar USA farmed sturgeon, transmontanus white sturgeon. Smooth, creamy & buttery, extremely clean & fresh with a hint of sea salt, large succulent pearls & a delicate nutty taste. $95.00 3. Wild American Hackleback Sturgeon Caviar Medium-sized pearls, pitch black in color. Buttery flavor. $55.00 4. Fresh Chattanooga Prestige Caviar Perhaps America’s finest fresh water caviar. The caviar is very carefully selected. Jet black eggs with a sweet, nut-like flavor. $45.00 5. Wild American Spoonbill Sturgeon The spoonbill (or paddlefish) looks almost like sevruga, small-grained, light to dark gray in color and silky flavor. $50.00 6. Sasanian Almas (Golden) Imperial Rare American Wild Spoonbill, medium pearls, creamy & buttery. $45.00 7. American Truffled Tiger Eye Golden whitefish roe cured with all natural black truffles. $25.00 8. Smoked Chicago Golden Caviar Golden whitefish roe, smoked to capture the rich aromas from a blend of midwestern fruit and hardwoods. $25.00 9. Mango Caviar Fresh Florida mango is blended with crisp whitefish roe to create a sublime tropical caviar. $25.00 10. Fresh Golden Whitefish Caviar Small to medium in size, with a nice crunchy texture. Beautiful golden color with a mild salty flavor. One of the tastiest affordable caviars out of Chicago. $25.00 11. Smoked Trout Caviar Applewood smoked french rainbow trout caviar. The trout Pearls offer a firm pop, mild flavor & a hint of the sea. $30.00 12. Fresh Alaskan Salmon Caviar Large firm pearls, bright orange color. “Tastes of the ocean” flavor. $25.00 13. Sasanian Siberian Baerii Florida’s finest caviar. Medium to large firm berries with a smooth clean finish. Low malossol. $115.00 14. Onix Royale Osetra Premium selected from Siberian Sturgeon. Medium to large firm berries. Creamy and smooth. Grey in color. $120.00 15. Wasabi Tobiko Caviar Flying fish roe, colored and flavored with Japanese horseradish, an intense tasting neon green caviar. $22.00 16. Sasanian Imperial Osetra A wonderfully dark osetra, prized for its color, it is often mistaken for beluga. Nutty flavor. $190.00 17. Bern’s Sasanian Royal Osetra This selection is among the highest quality caviar available in the world today. Firm pearls, medium to large size. Golden to dark brown in color, smooth, slightly nutty flavor that is impeccable. $145.00 18. River Beluga - Kaluga Large pearls, amber to golden in color, with robust nutty flavor. $185.00 19. Sasanian Russian Sturgeon Osetra Firm medium-sized pearls and smooth nutty flavor, this caviar is divine. $95.00 20. Elite Reserve Osetra Medium to large sized pearls, nearly beluga in size. Amber to golden in color with a nutty and buttery flavor. $175.00 4 Bern’s Steak House French Onion Soup Au Gratin Garlic and spelt toasts. $7.50 Vichyssoise Black truffle crème fraîche, Chattanooga Prestige Caviar, white truffle oil, shaved fried potato. $10.95 Maine Lobster Bisque Golden mushrooms, roasted corn, smoked bacon, chervil oil. $13.50 Tasting of our Three Soups Served in concert, individually. $12.95 Bern’s Steak House Salad With our own Blue Cheese, Buttermilk Ranch, Cabernet Sauvignon Vinaigrette, Citrus Vinaigrette, Cleopatra (Caesar), Creamy White Balsamic Italian, French, Macadamia Vanilla Bean Vinaigrette, Maple Dijon or Thousand Island. $7.50 Caesar Salad Expertly prepared tableside, please allow 10 minutes. $11.95 Additional white anchovies $14.95 Roasted Beet & Goat Cheese Salad Goat cheese, baby arugula, golden raisins, black truffle vinaigrette. $10.95 Aged Balsamic-Glazed Tomato Salad Chef’s choice, vine-ripe tomatoes glazed with 12 year-old balsamic vinegar, organic basil. $10.95 With buffalo mozzarella, Gorgonzola, or goat cheese. $12.95 Bern’s Steak House Cobb Salad Organic greens, grilled asparagus, charred red onion, avocado, tomatoes, mushrooms, black olives, chopped eggs, smoked bacon, Gorgonzola, crispy onion rings, Cabernet Sauvignon vinaigrette. Plain $12.95 Charcoal Grilled Tenderloin Tips $19.95 Charcoal Grilled Organic Chicken Breast $16.95 Charcoal Grilled Jumbo Shrimp $18.95 Spinach Salad Baby spinach, crispy goat cheese, mushrooms, red onion, candied walnuts, white balsamic bacon dressing. $11.95 Caprese Salad Tomatoes, buffalo mozzarella, pesto, fresh basil, pine nuts and toasted garlic. $11.50 Sliced Vine-Ripe Tomatoes Sea salt tasting. $8.95 5 SALADS SOUPS 6 POTATOES Steak House Baked Potato $4.95 Twice Baked Potato $5.95 (with entree $1.95) Hawaiian Red Salt Baked Okinawan Sweet Potato Candied ginger, macadamia butter. $9.95 (when available) Pommes Frites $7.95 Crisp Hash Browns $8.95 Garlic Fried Potatoes $8.95 Truffled Fried Potatoes $10.95 Garlic Chive Mashed Potatoes $6.95 PASTAS AND GRAINS Wild Rice Pilaf $6.95 Wild Mushroom Risotto $18.95 White Truffle Macaroni & Cheese $18.95 MUSHROOMS Steak House Mushrooms $7.95 Crispy Shiitake Mushrooms Brian $7.95 Creamy Truffled Wild Mushrooms $10.95 VEGETABLES Vegetable Tasting of the Evening Complimentary with dinner Black Truffle Creamed Corn $9.95 Grilled Asparagus Au Poivre $8.95 Steak House Creamed Spinach Leeks, parmesan, pancetta and roasted garlic. $8.95 Steamed Broccoli $8.95 Carrot Frites Hand-cut, lightly seasoned and fried. $7.95 Steak House Onion Rings Regular $4.95 Large $7.95 ALL ENTRÉES INCLUDE Bern’s Steak House French Onion Soup Au Gratin Garlic and spelt toasts. Steak House Salad With our own Blue Cheese, Buttermilk Ranch, Cabernet Sauvignon Vinaigrette, Citrus Vinaigrette, Cleopatra (Caesar), Creamy White Balsamic Italian, French, Macadamia Vanilla Bean Vinaigrette, Maple Dijon, or Thousand Island. Steak House Baked Potato Sweet butter, sour cream, crumbled bacon, chives. Steak House Onion Rings Crisply fried. Vegetable Tasting of the Evening From Bern’s Farm when available. À LA CARTE VEGETABLES All of our vegetables are fresh and many are grown organically at our farm. Canned or frozen vegetables are never used. We use organic vegetables whenever possible. Sometimes our vegetables are harvested in small quantities depending on the season and are only served with our vegetar- ian dinners or by request. Every day we prepare two vegetables that accompany your entrée at no extra charge. We refer to them as Vegetables of the Evening. 7 FILET MIGNON Filet Mignon is a boneless cut of beef that is also the most tender cut of steak. Ours is spe- cifically selected for us from heavy U.S. tender- loins. CHÂTEAUBRIAND Châteaubriand and Filets are both tender and both come from the tenderloin, the long tender part next to the Strip. The difference is that Filets are generally cut smaller and broiled with the grain running up and down; heating through easier and broiling faster. The Châteaubriand is a larger cut of tenderloin and is broiled laying down with the grain running horizontally against the heat. It is more difficult for the heat to penetrate and it results in a better crust with a nice pink or red warm center. Chateaubriand takes longer than other steaks of equal thickness to broil but achieves greater charcoal flavor. Your waiter will carve your steak our way, in two. SPECIAL CHÂTEAUBRIAND Loin-aged, cut and trimmed to order. Five to 14 oz., but please allow a 1-2 oz. variable. STRIP SIRLOIN Strip Sirloin or New York Strip, is very popular because of its flavor. If you like rare to medium-rare steaks, we highly recommend that your party order a Strip for two or more. You’ll get far more flavor from the slower, lon- ger exposure to the coals. We remove the regular “tail” of flank, and replace it with a lean slice of tenderloin. This gives you two “pieces” but it is far better eating. If instead of our boneless Strip, you’d prefer your Strip with the bone left in, order your steak BONE-IN (Kansas City Strip). Broiling with the bone retains more juice. Ex- cept with our beef, after the meat is aged and trimmed, there isn’t much “bone” left. Same prices. The Porterhouse end of all Strips con- tains the beginning of the Sirloin steak, and this is connected by a seam. We try to remove this seam when we serve medium and medium- well strips – again, to give you better eating. DELMONICO Delmonico is the eye of the rib (called “Rib-Eye” in meat circles). It is known, generally, for its richness; because of the great- er quantity of fine fat grains – especially in the outer part of the eye and when cut nearer to the chuck end. Some people mistake this outer section for “tail” or flank, but it is absolutely the sweetest and juiciest of beef eating (in our opinion) in the world. “Prime Rib,” refers to beef which is roasted as a whole and then sliced – unlike steak, which is trimmed of fat first, and then broiled. Prime Rib may be any grade of beef. PORTERHOUSE Porterhouse is sort of “two steaks in one”: an aged-on-the-loin Filet (better because of longer dry aging) and a Strip. The Porterhouse is the most aged steak we have and should be ordered only if you like well aged steak. Re- member also, that this popular steak may have one or two tougher bites because the true sir- loin begins here and is connected with a seam that we do our best to remove. T-BONE T-Bone is the same as Porterhouse, except with a smaller filet. This is the only steak not practical to serve fresh because it’s in the center of the loin and would necessitate cutting a fresh loin in two. It is generally not quite as aged as the Porterhouse. *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions FINAL TOUCHES Enhance your steak with one of these delicious accompaniments. Blue Cheese $3.95 Caramelized Red Onion $3.95 Roasted Garlic $3.95 Oscar - asparagus, lump crab, hollandaise $8.95 Crab Cake $8.95 Foie Gras $9.95 WHAT KIND OF SAUCE WOULD YOU LIKE? Au Poivre, Béarnaise, Creamy Horseradish, Gorgonzola Fondue, Green Peppercorn, Red Wine Balsamic, Pinot Noir Reduction, Port Wine Mustard, Port Wine Cream, Shiitake Sauce Diane, Soy Armagnac $4.25 each For more information about our sauces, please refer to Notes About Our Sauces on page 10. 8 Steak Thickness Med. - Med.Well Thickness Rare - Med. Rare Weight Serves Price FILET MIGNON CHÂTEAUBRIAND SPECIAL CHÂTEAUBRIAND Loin-aged, cut and trimmed to order. Five to 14 oz., but please allow a 1-2 oz. leeway. $1.00 per ounce additional. (When Available) STRIP SIRLOIN DELMONICO PORTERHOUSE T-BONE 1” 1 1/4” 1 p” 2” 2” 2” 2” 2 4” 2 4” 2 2” 2 p” 2 2 to 3” 3” 2 2 to 3” 2 2 to 3” 2 2 to 3 4” 2 2 to 3 4” 2 2 to 3 4” 2 2 to 3 4” p” 1” 1 1/4” 1 4” 1 1/2” 1 p” 2” 1 2 to 3” 1 2 to 3” 1 2 to 3” 1 2 to 3” 1 2 to 3” 1 2 to 3” 1 2 to 3” 1 2 to 3” 1 2 to 3” 1 2 to 3” p” c” 1 8” 1 4” 1 p” 2” 1” 1 8” 1 4” 1 2” 2” 1” 1 4” 1 p” 2” 6 oz 8 oz 10 oz 12 oz 7 oz 9 oz 11 oz 13 oz 14 oz 17 oz 20 oz 22 oz 25 oz 28 oz 30 oz 34 oz 38 oz 42 oz 48 oz 8 oz 10 oz 12 oz 14 oz 16 oz 19 oz 22 oz 24 oz 27 oz 30 oz 32 oz 36 oz 40 oz 45 oz 48 oz 54 oz 60 oz 8 oz 10 oz 12 oz 14 oz 16 oz 18 oz 17 oz 21 oz 25 oz 30 oz 36 oz 15 oz 19 oz 28 oz 32 oz 1 1 1 1 1 1 1 1 2 2 2 3 3 3 4 4 4 5 6 1 1 1 1 2 2 2 3 3 3 4 4 4 5 6 6 6 1 1 1 1 2 2 1 1 1 2 2 1 1 2 2 $ 34.00 39.70 45.40 51.10 $ 36.80 42.50 48.20 53.90 73.60 82.20 90.70 113.30 121.80 130.40 152.90 164.30 175.70 204.00 237.90 $ 36.92 41.92 46.92 51.92 73.72 81.22 88.72 110.62 118.12 125.62 147.42 157.42 167.42 196.82 221.12 236.12 251.12 $ 37.74 42.94 48.14 53.34 75.34 80.54 $ 56.78 66.18 75.58 104.28 118.28 $ 52.16 61.56 99.56 108.96 1” 1 8” 1 2” 2” 1 to 12” 1 to 1 p” 1 4 to 2” 1 4 to 2” 1 2 to 2” 1 2 to 2 4” 1 2 to 2 2” 1 2 to 2 2” 1 2 to 2 p” 1 p to 3” 2 to 3” 2 to 3” 2 to 3 4” 2 to 3 4” 2 to 3 4” p” 1” 1 8” 1 4” 1 4” 1 2” 2” 1 2 to 3” 1 2 to 3” 1 2 to 3” 1 2 to 3” 1 2 to 3” 1 2 to 3” 1 2 to 3” 1 2 to 3” 1 2 to 3” 1 2 to 3” p” c” 1” 1 8” 1 4” 1 2” 1” 1 8” 1 4” 1 2” 2” 1” 1 4” 1 p” 2” How would you like your steak broiled? Please refer to the chart on the following page. 9 Aged meat is already tender (and never bloody). You can order it cooked less done than you would fresh meat. In fact, fresh meat is cooked well done to tenderize it, and aged meat be- comes tougher the longer you cook it. You can also combine two adjacent degrees of doneness in one thicker steak (please refer to our chart below). If you want your steak broiled medium rare and your guest prefers medium, for exam- ple, we generally can accomplish this. If you prefer rare, and your guest likes well done, we will gladly cut your steak and cook your halves separately, even “butterflying” the well done to avoid excess shrinkage. Just tell your waiter. Or... you may also order your steak broiled between two degrees of doneness. Per- haps between medium rare and medium, for example. Or, even on “the rare side of medium rare.” Exactly the way you’d like it broiled. Prefer fresh steak? Other than T-bone, we can cut your steak any way you wish un- aged, since we cut your steak after you order anyway. No extra charge. No problem, just tell your waiter. Our beef is the most beautiful and most costly in America. However, in order to be beautiful, it must be well-fed. And this is the problem: what to do with the excess fat. We remove it (and the gristle, too, where possible) even though it gives you a less-perfect looking steak. It’s our weight loss. But we want you to know that we cut our steaks to give you good eating, not necessarily good looking. (If you tour our kitchen, you’ll see why we buy 3-4 pounds of beef in order to give you one pound of steak.) HOW DO YOU LIKE YOUR STEAK BROILED? THIN MEDIUM THICK THICK VERY THICK 1" thick or less 11/4" thick to 13/4 " thick 2" to 23/4 " thick over 3" thick VERY RARE No Crust VERY RARE With Crust RARE Cold Center RARE Warm Center MEDIUM RARE MEDIUM MEDIUM WELL WELL DONE No Crust. Cold And Raw. 4-8 Seconds No Crust. Cold And Raw. 16-34 Seconds Thin Crust. Cold Center. 25-56 Seconds Small Crust. Rare Cold Center. 2-3 Minutes Small Crust. Warm Red Center. 5-8 Minutes Small Crust. Warm Red Center. 2-4 Minutes Nice Crust. Warm Red Center. 8-15 Minutes Thick Crust. Hot Pink Center. 15-25 Minutes Thick Crust. Hot Pink Center. 30-45 Minutes Very Thick Crust. Almost Cooked Through. Small Pink Center. 45-60 Minutes Nice Crust. Warm Pink Center. 4-8 Minutes Good Crust. Cooked Through. 10-20 Minutes Thick Crust. No Color Left. Cooked Through. 25-45 Minutes Sturdy Little Crust. No Color. No Juice. Dried Out. 20-30 Minutes Thick Crust. No Color. No Juice. Dried Out. 40-55 Minutes Very Thick Crust. No Color Left. Cooked Through. 45-55 Minutes Very Thick Dark Crust. No Color. A Little Juice Left. 55-70 Minutes Nice Crust. Medium Size Warm Red Center. 18-30 Minutes Nice Thick Crust. Nice Warm Red Center. 30-43 Minutes Good Crust. LargeWarm Red Center. 10-25 Minutes Heavy Crust. LargeWarm Red Center. 25-35 Minutes Thin Crust. Cold Raw Center. 2-3 Minutes Medium Crust. Cold Center. 4-8 Minutes Fairly Thick Crust. Cold Center. 8-10 Minutes Thin Crust. Cold Raw Center. 3-5 Minutes No Crust. Cold And Raw. 2-5 Minutes No Crust. Cold And Raw. 3-10 Minutes Very Thick Crust. No Color. No Juice. Dried Out. 55-70 Minutes Very Thick Dark Crust. No Color. No Juice. Dried Out. 70-90 Minutes Crust Not Possible For Cold, Thin Steak. 14-21 Seconds Only The Tiniest Crust Is Possible. Cold. 19-36 Seconds Thin Crust. Warm Red Center. 50-90 Seconds 1 2 3 4 5 6 inches 10 All our Strips, Delmonicos, Porterhouses and T-Bones are U.S. Prime only, and all of these steaks are aged 5-8 weeks. They are trimmed and cut after you order, and broiled over real charcoal. A thick steak for two is always better than two single steaks - when broiled rare or medium rare. Individual steaks are better for medium well or well done. A thick steak gives you much greater charcoal flavor. And there’s nothing quite like a beautiful, dark brown char- coal crust over a juicy red or pink center. Chanc- es are, you will enjoy half of a 16 oz. steak for two much more than you will enjoy an individ- ual 8 oz. steak. Except if you prefer your steak medium well or well done. In that case, order thin steaks. You’ll have much less shrinkage. If you’d like a larger steak broiled medium well or well done, we recommend that you have it “butterflied” or opened up and cut almost in two. You’ll get more to eat that way, and it won’t be so heavily crusted or as dried out. Do not over order. Don’t order a 16 oz. Strip, for example, in order to get 10 ounces of steak; order 10 ounces. Because we try to trim away what you cannot enjoy, the ined- ible, fatty tail is replaced with a cut of tender- loin. The fat is reduced to the minimum that will enhance your steak flavor. On Delmonico steaks, the ribeye is opened and the fat and gristle are removed and replaced with Filet where necessary. On T-Bone and Porterhouse steaks, some of the bone is even removed. Also, even with a fairly small steak, you will generally have more than enough to eat; please don’t order too large a steak unless you are exceptionally hungry. If you order a Filet, 8 ounces is more than enough for the average person; 6 ounces may be enough for many. Why do we “age” steaks? When you con- sider the cost, the work, and the waste, is it really worthwhile to age beef a long time? Most people and most eating places say beef is aged when it is one or two weeks old. We have found that extra-extra quality beef continues to improve for five, six, sev- en, eight weeks. Like great wines that im- prove for 50 years, great beef gets sweeter, more tender, and acquires a taste that can- not be duplicated, except with proper age. This is our kind of beef and it’s extreme- ly expensive. We pay more in the begin- ning and we throw away more in the end. And the meat, in the meantime, demands very special care. Each piece must be stored at exacting temperatures, with controlled humidity, and exceptionally fine circulation. It has already been paid for, and it keeps shrinking all the time. Why do we “age” steaks so long? We think it’s all worthwhile when one single customer tells us he’s eaten “everywhere” and ours is the “best.” It’s all in the taste. NOTES ABOUT OUR STEAKS NOTES ABOUT OUR SAUCES Our dry-aged steaks are so flavorful they re- quire no sauce. Really. But with the differences that each cut of steak has in flavor and tex- ture, a great sauce will only enhance what is already there, a great steak. And each cut may be enhanced by decidedly different sauces. For example, Filet Mignon and Châteaubriand are both cut from the tenderloin. With little or no fat, the flavor is different from say, a Delmonico steak, that is marbled throughout. Classically, for this reason, Filets and Châteaubriands are often served with butter-rich Béarnaise sauce. These steaks are revered for their texture more than anything and considering that they are cooked differently, Filet is cooked with the grain and Châteaubriand is cooked against the grain to develop a deeper, more robust flavored crust, you may find your preference in saucing these steaks may be different from each other. To that end, we offer you our sauces for your steak eating pleasure. One sauce is usually enough for two steaks and of course, they are all made from scratch in our kitchen. None of our sauces or soups contain thickening agents. 11 Châteaubriand Tips The same beef as our Châteaubriand, charcoal-grilled. 6 oz. $28.60 8 oz. $32.80 10 oz. $37.00 Charcoal-Grilled Chopped Steak Beef selected for the most flavor is coarse ground to your order and charcoal-grilled. Served with garlic mashed potatoes. Plain 11 oz. $24.91 Sauteed onions and peppers $26.91 Steak House Mushrooms $27.91 Shiitake mushroom port sauce $28.91 Wild truffled mushrooms $31.91 BEEF Lamb T-Bones 3 chops $36.95 4 chops $42.95 Rack of Lamb 4 bones $45.95 6 bones $58.95 LAMB Pinot Noir reduction, mint jelly upon request. Chop 14 oz. $42.95 Strip 11 oz. $34.95 17 oz. $46.95 VEAL Port wine mustard reduction. Fresh Charcoal-Grilled Chicken Boneless, single breast $28.95 Chicken Bern Marinated, breast of chicken dusted in ten spice, flour & sesame seeds, lightly sautéed. Served with wild rice pilaf, farm mizuna, crispy shiitake mushrooms Brian, and Soy Armagnac sauce. $32.95 Macadamia Nut Encrusted Chicken Breast Wild rice, arugula orange salad, Florida orange sauce, Macadamia nut syrup. $33.95 Chicken Gert Pan-roasted breast of chicken stuffed with roasted garlic rosemary butter. Served with wild mushroom risotto, broccoli rabe and tomato emulsion. $31.95 Duck Confit Caramelized fingerling potatoes, wild mushrooms, arugula, red wine balsamic sauce. $38.95 POULTRY We serve only the finest chicken available with no exceptions. Our chicken is air-chilled and has been fed an all vegetable diet, free of animal by-products, steroids, or growth hormones. The air chilling adds no water to the bird, producing a distinct, noticeably better flavor, in addition to a firmer texture. 12 Pink Peppercorn & Ginger Crusted Salmon Asparagus, fingerling potatoes, shallots, preserved lemon mustard vinaigrette. (When Available) Market Price American Red Snapper à la Plancha Potato purée, baby arugula, golden mushrooms, white truffle beurre blanc. $41.95 Chargrilled Swordfish Lyonnaise potatoes, French beans, anchovy caper butter sauce. $39.95 Spicy Seared Tuna Wasabi fried potatoes, wilted field greens, crispy ginger, Soy Armagnac sauce. Market Price Fresh Catch En Papillote Fresh vegetables, white wine, saffron curry butter. $39.95 FRESH FISH LIVE LOBSTER Please refer to our “Kitchen within a Kitchen” page at the front of the menu for tonight’s entire offerings. We can charcoal-grill your selection for a robust flavor, sauté it for a delicate texture, or we can prepare it on our “la plancha” for a golden crust and a pure seared flavor. What Kind of Sauce Would You Like With Your Fish? When choosing a sauce for your selection, you may want to consider how you are having it prepared and what that preparation brings to the dish. You also may want to consider the type of fish, oil content, or tightness of the grain in making your decision. For example, to truly enjoy the deep red color of salmon and its luscious full flavor, you may want to consider a sauce that will cut through that richness and offer a counterpoint to it, say a vinaigrette, because the acid- ity of the vinaigrette will do just the job required. To that end, we offer you our sauces that best complement seafood. One sauce is usually enough for two entrées and of course, they are all made from scratch in our kitchen. Béarnaise, Hollandaise, Shiitake Sauce Diane, Spicy Herb Butter, Tartar Sauce Elma, White Truffle Beurre Blanc $4.25 each Two to three pounds (up to 5 pounds with a 48-hour notice). Lobsters are partially steamed, then lightly roasted with sweet butter, in or out of the shell - your preference. Select your own if you like. (Market Price) Charcoal-Grilled Shrimp Our shrimp is the freshest we can get. Creamed corn, beurre blanc, herb oil. $38.95 Sautéed Jumbo Shrimp Shallots, garlic, fresh tomato and fresh basil. $36.95 Charcoal-Grilled Day Boat Scallops Creamed corn, beurre blanc, herb oil. $38.95 Crab Stuffed Baked Jumbo Shrimp Jumbo lump crab meat, bacon, fingerling potatoes, French beans, Dijon white wine cream sauce. $38.95 Lump Crab Cakes The finest lump blue crab meat. Avocado green tomato salad, Bern’s blend mustard butter sauce. $38.95 SHELLFISH Charcoal-Grilled or Steamed Vegetables A myriad selection usually including, but not limited to, an array of root vegetables, mushrooms, squash, eggplant, tomatoes, onions, sweet peppers and wild rice pilaf. Goat Cheese Balsamic Tomato Sauce. $33.95 Goat Cheese & Portobello Ravioli Baby arugula and pear salad, pistachio nuts, tomato basil sauce. $32.95 VEGETABLES 14 e learned early that if you want to be the best at something, you can’t worry about the cost or the trouble. We do things differently, and we do them with great pride and passion. Our waiters train one year with us, working at almost every station in the restaurant, in our workshops, and on the farm. They then train for another 8 to 12 weeks in the dining rooms before they wait on you by themselves. And they continue to wear burgundy ties for perhaps a year before we feel that they are fully knowledgeable to answer all your questions properly. We devote space equivalent to 100 dining seats just to offer you the widest selection of wines in the world. We use only freshly-squeezed juices and the highest quality liquors to prepare your cocktail. We fly in fresh caviar regularly. Our seafood is flown here daily so that we can offer the freshest product from all over the world. We buy veal bones to help us make better onion soup, even though we have (and use) hundreds of pounds of our own beef bones. We sprout organic land cress seeds in our kitchen, just to add one small flavor ingredient to your salad. We marinate our olives for at least one month in pure olive oil, herbs and spices, even though you may scarcely notice one on your salad. We grow what we can on our own farm, organically, without pesticides or other toxic materials, and pick your vegetables ripe and fresh as frequently as possible. We peel your tomato before serving it. We age your steak as long as we do for the best flavor. We broil your steak with far-healthier lump hardwood charcoal instead of super- convenient briquettes. We then cut and trim and weigh your steak only after you have placed your order (with 62 choices to cut, a bit more labor is required than if we just served you several pre-cut steaks). We make garlic butter for your steak the old-fashioned way, by peeling lots of garlic and blending it with 100% sweet cream butter. We use hundreds of pounds of 93 score AA unsalted fresh creamery butter weekly in the kitchen. We prepare all our vegetables either to your order or in very small quantities. We bake your potato to order (and throw it out if it is baked a shade too long). We prepare your onion rings so that they are ready when your steak comes off the grill. We hand-sort our green coffee beans to eliminate every single defect before we roast them (up to eight different beans separately), and then blend our American and Turkish coffee beans each day in our kitchen. We use three separate grinders so that each of our distinct coffees and blends are freshly ground only to your order. We also brew your coffee strong and believe that only heavy whipping cream is good enough for it. We use organically grown spelt and whole wheat flour for our freshly-baked breads and toasts. We make all our own ice creams, sherbets, pies, pastries, hot fudge, whipped cream, breads, crackers, etc. ourselves, so that we might use more exciting ingredients throughout. We import specialty and hard-to-find products like chocolate, rare liqueurs and flavors from all over the world just to produce a unique dessert. Perhaps you begin to see, we really do things differently here. We mean it when we say we want you to have a most memorable evening when you dine with us, tonight and each time you come. I like to think that my father’s passion or some say, obsession, for quality and freshness was handed down to me. He was painstakingly committed to serving only the very, very best, even if it meant more work and time for preparation, or a higher price paid to begin with the best raw products. I am proud and excited to carry on his passion. My father always believed in evolving, growing, and learning more. He knew that in this business he was a student for life. If the most important factor in a successful restaurant is consistency, then the second is probably the willingness to push yourself to do things better, healthier and tastier. Oyster lovers will be thrilled to find a variety of this succulent shellfish on the menu as well. Whether it is Snowcreeks, Kuma- motos, or Olympias, our oysters are bagged straight from aquaculture oyster beds and flown overnight to our kitchen. Like my father, I am a great believer in farm-fresh organic produce. That is why we grow what we can on our own farm, organically, without pesticides or other toxic materials. Whether it is from our own farm or another established place, from greens to carrots to cherry tomatoes, you can taste the freshness with every bite. To showcase a product’s true flavor, we cook several items on a “La Plancha” or chromium griddle and use all-stainless steel cookware. Stainless steel cookware is non- reactive, allowing us to sear our seafood, foie gras – anything – at a high temperature without fear of the pan imparting any flavor. With both, all you taste is the authentic flavor of the food. If it sounds like I share my father’s obsession for quality, you are right. Because of this, we will continue to ensure that every detail of your dining experience is perfect – from the minute you speak to our Maître d’ to the time you put down your napkin. My father’s passion and commitment led him to develop the fine art of steak. Today, as we strive to maintain my father’s standards and feel his continued inspiration, we find ourselves developing the fine art of the dining experience, the natural progression of my father’s life’s work. We hope you know that it is all for you. MY FATHER’S PASSION 15 16 Like everything else at Bern’s, our farm is far from an ordinary commercial establishment. It exists solely to grow farm- fresh, pesticide and chemical-free herbs, salad greens and vegetables for our restaurant – and for your pure dining pleasure. We’ve done it this way from the very beginning, because we feel strongly that the best tasting vegetables are those that are grown naturally, with no poison sprays or harmful chemicals. Organic? Yes. In the truest sense of the word. We use compost, sea weeds and crushed rocks, mother nature’s food, to nurture and enhance our products. And, in general, bugs and disease stay away. Depending on the season and the weather, we try to serve what we grow on our farm daily to our customers. (The only exception is our land cress sprouts which are grown in our kitchen). Our goal is to offer you one or two farm-fresh vegetables at no charge. Want seconds or thirds? We consider it a compliment and will be happy to serve you more – again at no charge. Just ask your waiter. HOW WE DO THINGS DOWN ON THE FARM A WINE SELECTION THAT WOULD MAKE BACCHUS PROUD Bacchus, the Greek god of wine, would gladly pull up stakes and make his home right here in our cellar. And who could blame him? After all, we’ve accumulated the largest variety of wines ever assembled in the world so that you can indulge in any wine, from practically any part of the world. From simple everyday wines to rare, hard-to-find vintages, we’ve put together an extraordinary selection at very fair prices. We want you to feel comfortable choosing and drinking our wines. Should a wine be drunk before it is properly aged? Should it be drunk before it has had time to mature? Can you fully enjoy a young, hard wine that has not had time to properly show its best? If you have questions, please feel free to ask one of our sommeliers. Maybe you prefer a wine that needs no aging like some whites, most rosés and simple Beaujolais. Or how about a wine that’s had time to grow or develop into what it should taste like? We also have nearly 150 wines by the glass (and over 80 in our Harry Waugh Dessert Room upstairs). Why not treat yourself and choose a different glass of wine for each course? Again, your sommelier will be happy to assist you with your wine selection. He is here every evening to do just that. With all these choices at hand, it is no wonder people across the globe come here to dine with us. Our cellars are very cool, so when ordering a fine wine, we urge you to tell us as soon as possible so we may bring it to room temperature, open it to air, or decant it. It will also allow us to chill your wine properly, if needed. Please be assured we are here to help you enjoy the unique dining experience of Bern’s Steak House. All you have to do is ask. Please Note: Our wine cellars are set at the optimum temperature to store wines. At this setting, our wines mature more slowly, resulting in younger releases that may be a bit tannic. If you would like a red wine with your meal, we suggest a wine with some bottle age. Their complexity and smooth tannins are superb matches with our aged steaks. 02/15
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