We will do our best to accommodate any diet restrictions ...

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 Charcoal-Grilled Day Boat Scallops

We offer two different oysters nightly. Creamed corn, beurre blanc, herb oil.
Classic cocktail sauce, horseradish sorbet, $16.95
green Tabasco granita, truffled mignonette.
Lump Crab Cakes
Six oysters $19.95
Twelve oysters $38.95 The finest lump blue crab meat.
Avocado green tomato salad,
Sautéed Oysters Bern’s blend mustard butter sauce.
$17.95
Spinach, leek, Champagne cream sauce,
Chattanooga prestige caviar. Escargot
$19.95
Bern’s original recipe. Served with house-made
Potato Crusted Oysters garlic toast.
$12.95
Whipped potatoes, vodka cucumber sauce,
pickled cucumber. Smoked Fish Tasting
$19.95
Three lightly smoked “fishes of the day” and our
Shrimp Cocktail own smoked fish pâté. Toasted baguettes, three
sauces and pickled vegetables.
Fresh poached, chilled shrimp served with a choice $12.95
of Bern’s sauces; classic cocktail,
Bern’s Spicy Seared Tuna
grainy mustard remoulade or fresh ginger sauce.
$16.95 Spiced pickled shiitake, green papaya and cucum-
ber salad, sweet soy and spicy chili.
Maine Lobster Cocktail $16.95

Fresh Maine lobster tossed in citrus mayonnaise. Tuna Tartare
Micro greens, avocado, mango, gaufrette potatoes.
Sushi quality tuna, hand-diced and dressed with
$18.95 Asian spices, soy wasabi dashi, wasabi tobiko,
wonton crisps.
Charcoal-Grilled Shrimp $15.95

Creamed corn, beurre blanc, herb oil.
$16.95

Sautéed Jumbo Shrimp Lobster Surf Roll

Shallots, garlic, fresh tomato and fresh basil. Coconut lime ponzu, mango tobiko.
$15.95 $18.95

2

BEEF

Bern’s Original Steak Tartare Bern’s Special Châteaubriand Carpaccio

Served raw, hand-chopped sirloin steak served Roasted cipollini and grapes, arugula salad,
with classic garnishment and our own seasonings black truffle vinaigrette, shaved parmesan, cracked
pepper aioli, garlic baguettes.
Regular $13.45 $17.45 When available
Large $24.50

Black Truffle Tenderloin Steak Tartare Bern’s Dry Aged Short Rib Ravioli

Quail eggs, garlic toast and toasted baguettes. Red wine braised Bern’s aged short ribs, arugula,
Regular $16.45 shaved parmesan, braising sauce.
Large $28.50 $16.95

BBQ Short Rib Potato Skins Turf Roll

Red wine braised short ribs, onion straws, Charcoal-grilled Bern’s tenderloin, carrots,
crème fraîche. cucumbers, herbs, crispy shallots and garlic,
$14.95 wasabi aïoli, sake dipping sauce.
$13.95

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.

Chicken Bern Duck Confit

Marinated breast of chicken, dusted in ten spice Caramelized fingerling potatoes, wild mushrooms,
flour and sesame seeds, lightly sautéed. Crispy arugula, red wine balsamic sauce.
mushrooms Brian, hydroponic mizuna, Small $15.95
Soy Armagnac sauce. Large $30.95
Small $11.95
Large $22.50

FOIE GRAS

Fresh foie gras is prepared two distinctly different ways: seared on our La Plancha
or the savory Foie Gras Torchon, a classic French preparation.

Foie Gras à la Plancha Foie Gras Torchon

Braised shallots, wild mushrooms, toasted fig and Toasted brioche, micro arugula, rhubarb
pistachio brioche, Port wine fig reduction. strawberry compote, roasted macadamia nuts,
$18.95 macadamia syrup, candied ginger.
$19.95

VEGETABLES

House Potato Chips Goat Cheese & Portobello Ravioli

Black truffle crème fraîche. Baby arugula and pear salad, pistachio nuts,
$8.95 tomato basil sauce.
$14.95
Charcoal-Grilled Vegetables
Fried Green Tomatoes & Buffalo Mozzarella
Goat cheese balsamic tomato sauce.
$11.95 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 11. Smoked Trout Caviar
Wild Black Caviar
Applewood smoked french rainbow trout caviar.
Fine jet black pearls with a hint of creamy and The trout Pearls offer a firm pop, mild flavor & a
smokey flavor are a charming combination that hint of the sea.
$30.00
provide an impressive indulgence.
$65.00 12. Fresh Alaskan Salmon Caviar

2. Fresh Osetra Supreme Malossol Caviar Large firm pearls, bright orange color.
“Tastes of the ocean” flavor.
USA farmed sturgeon, transmontanus white $25.00
sturgeon. Smooth, creamy & buttery, extremely
clean & fresh with a hint of sea salt, large succulent 13. Sasanian Siberian Baerii

pearls & a delicate nutty taste. Florida’s finest caviar. Medium to large firm berries
$95.00 with a smooth clean finish. Low malossol.
$115.00
3. Wild American Hackleback
Sturgeon Caviar 14. Onix Royale Osetra

Medium-sized pearls, pitch black in color. Premium selected from Siberian Sturgeon. Medium
Buttery flavor. to large firm berries. Creamy and smooth. Grey in
$55.00 color.
$120.00
4. Fresh Chattanooga Prestige Caviar
15. Wasabi Tobiko Caviar
Perhaps America’s finest fresh water caviar.
The caviar is very carefully selected. Flying fish roe, colored and flavored with
Japanese horseradish, an intense tasting
Jet black eggs with a sweet, nut-like flavor. neon green caviar.
$45.00 $22.00

5. Wild American Spoonbill Sturgeon 16. Sasanian Imperial Osetra

The spoonbill (or paddlefish) looks almost like A wonderfully dark osetra, prized for its color,
sevruga, small-grained, light to dark gray in color it is often mistaken for beluga. Nutty flavor.
$190.00
and silky flavor.
$50.00 17. Bern’s Sasanian Royal Osetra

6. Sasanian Almas (Golden) Imperial This selection is among the highest quality caviar
available in the world today. Firm pearls, medium
Rare American Wild Spoonbill, medium pearls, to large size. Golden to dark brown in color,
creamy & buttery. smooth, slightly nutty flavor that is impeccable.
$45.00 $145.00

7. American Truffled Tiger Eye 18. River Beluga - Kaluga

Golden whitefish roe cured with Large pearls, amber to golden in color,
all natural black truffles. with robust nutty flavor.
$25.00 $185.00

8. Smoked Chicago Golden Caviar 19. Sasanian Russian Sturgeon Osetra

Golden whitefish roe, Firm medium-sized pearls and smooth nutty flavor,
smoked to capture the rich aromas from this caviar is divine.
a blend of midwestern fruit and hardwoods. $95.00

$25.00 20. Elite Reserve Osetra

9. Mango Caviar Medium to large sized pearls, nearly beluga in size.
Amber to golden in color with a nutty and buttery
Fresh Florida mango is blended with crisp flavor.
whitefish roe to create a sublime tropical caviar. $175.00

$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

4

SOUPS

Bern’s Steak House Maine Lobster Bisque
French Onion Soup Au Gratin
Golden mushrooms, roasted corn,
Garlic and spelt toasts. smoked bacon, chervil oil.
$13.50
$7.50

Vichyssoise Tasting of our Three Soups

Black truffle crème fraîche, Chattanooga Prestige Served in concert, individually.
Caviar, white truffle oil, shaved fried potato. $12.95
$10.95

SALADS

Bern’s Steak House Salad Bern’s Steak House Cobb Salad

With our own Blue Cheese, Buttermilk Ranch, Organic greens, grilled asparagus,

Cabernet Sauvignon Vinaigrette, charred red onion, avocado, tomatoes,

Citrus Vinaigrette, Cleopatra (Caesar), mushrooms, black olives, chopped eggs,

Creamy White Balsamic Italian, smoked bacon, Gorgonzola, crispy onion rings,

French, Macadamia Vanilla Bean Vinaigrette, Cabernet Sauvignon vinaigrette.

Maple Dijon or Thousand Island. Plain $12.95

$7.50 Charcoal Grilled Tenderloin Tips $19.95

Caesar Salad Charcoal Grilled Organic Chicken Breast $16.95
Charcoal Grilled Jumbo Shrimp $18.95

Expertly prepared tableside, Spinach Salad
please allow 10 minutes.

$11.95 Baby spinach, crispy goat cheese, mushrooms,

Additional white anchovies $14.95 red onion, candied walnuts,

Roasted Beet & Goat Cheese Salad white balsamic bacon dressing.
$11.95

Goat cheese, baby arugula, golden raisins, Caprese Salad
black truffle vinaigrette.

$10.95 Tomatoes, buffalo mozzarella, pesto, fresh basil,

Aged Balsamic-Glazed Tomato Salad pine nuts and toasted garlic.
$11.50

Chef’s choice, vine-ripe tomatoes Sliced Vine-Ripe Tomatoes
glazed with 12 year-old balsamic vinegar,

organic basil. Sea salt tasting.

$10.95 $8.95

With buffalo mozzarella, Gorgonzola,

or goat cheese.

$12.95

5

ALL ENTRÉES INCLUDE

Bern’s Steak House Steak House Baked Potato
French Onion Soup Au Gratin
Sweet butter, sour cream,
Garlic and spelt toasts. crumbled bacon, chives.

Steak House Salad Steak House Onion Rings

With our own Blue Cheese, Buttermilk Ranch, Crisply fried.
Cabernet Sauvignon Vinaigrette,
Vegetable Tasting of the Evening
Citrus Vinaigrette, Cleopatra (Caesar),
Creamy White Balsamic Italian, From Bern’s Farm when available.

French, Macadamia Vanilla Bean Vinaigrette,
Maple Dijon, or Thousand Island.

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.

POTATOES MUSHROOMS
Steak House Baked Potato Steak House Mushrooms

$4.95 $7.95

Twice Baked Potato Crispy Shiitake Mushrooms Brian

$5.95 (with entree $1.95) $7.95

Hawaiian Red Salt Baked Creamy Truffled Wild Mushrooms
Okinawan Sweet Potato
$10.95
Candied ginger, macadamia butter.
$9.95 (when available) VEGETABLES
Vegetable Tasting of the Evening
Pommes Frites
Complimentary with dinner
$7.95
Black Truffle Creamed Corn
Crisp Hash Browns
$9.95
$8.95
Grilled Asparagus Au Poivre
Garlic Fried Potatoes
$8.95
$8.95
Steak House Creamed Spinach
Truffled Fried Potatoes
Leeks, parmesan, pancetta and roasted garlic.
$10.95 $8.95

Garlic Chive Mashed Potatoes Steamed Broccoli

$6.95 $8.95

PASTAS AND GRAINS Carrot Frites
Wild Rice Pilaf
Hand-cut, lightly seasoned and fried.
$6.95 $7.95

Wild Mushroom Risotto Steak House Onion Rings

$18.95 Regular $4.95
Large $7.95
White Truffle Macaroni & Cheese

$18.95

6

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.

FILET MIGNON The Porterhouse end of all Strips con-
Filet Mignon is a boneless cut of beef that is tains the beginning of the Sirloin steak, and
also the most tender cut of steak. Ours is spe- this is connected by a seam. We try to remove
cifically selected for us from heavy U.S. tender- this seam when we serve medium and medium-
loins. well strips – again, to give you better eating.

CHÂTEAUBRIAND DELMONICO
Châteaubriand and Filets are both tender and Delmonico is the eye of the rib (called
both come from the tenderloin, the long “Rib-Eye” in meat circles). It is known,
tender part next to the Strip. The difference is generally, for its richness; because of the great-
that Filets are generally cut smaller and broiled er quantity of fine fat grains – especially in the
with the grain running up and down; heating outer part of the eye and when cut
through easier and broiling faster. nearer to the chuck end. Some people
The Châteaubriand is a larger cut of mistake this outer section for “tail” or flank,
tenderloin and is broiled laying down with the but it is absolutely the sweetest and juiciest of
grain running horizontally against the heat. It beef eating (in our opinion) in the world.
is more difficult for the heat to penetrate and
it results in a better crust with a nice pink or “Prime Rib,” refers to beef which is
red warm center. Chateaubriand takes longer roasted as a whole and then sliced – unlike
than other steaks of equal thickness to broil steak, which is trimmed of fat first, and then
but achieves greater charcoal flavor. broiled. Prime Rib may be any grade of beef.
Your waiter will carve your steak our way, in
two. PORTERHOUSE
Porterhouse is sort of “two steaks in one”:
SPECIAL CHÂTEAUBRIAND an aged-on-the-loin Filet (better because of
Loin-aged, cut and trimmed to order. Five to longer dry aging) and a Strip. The Porterhouse
14 oz., but please allow a 1-2 oz. variable. is the most aged steak we have and should be
ordered only if you like well aged steak. Re-
STRIP SIRLOIN member also, that this popular steak may have
Strip Sirloin or New York Strip, is very one or two tougher bites because the true sir-
popular because of its flavor. If you like rare loin begins here and is connected with a seam
to medium-rare steaks, we highly recommend that we do our best to remove.
that your party order a Strip for two or more.
You’ll get far more flavor from the slower, lon- T-BONE
ger exposure to the coals. T-Bone is the same as Porterhouse, except with
a smaller filet. This is the only steak not
We remove the regular “tail” of flank, practical to serve fresh because it’s in the
and replace it with a lean slice of tenderloin. center of the loin and would necessitate
This gives you two “pieces” but it is far cutting a fresh loin in two. It is generally not
better eating. If instead of our boneless Strip, quite as aged as the Porterhouse.
you’d prefer your Strip with the bone left in,
order your steak BONE-IN (Kansas City Strip). *Consuming raw or undercooked meats, poultry,
Broiling with the bone retains more juice. Ex- seafood, shellfish, or eggs may increase your risk
cept with our beef, after the meat is aged and of foodborne illness, especially if you have certain
trimmed, there isn’t much “bone” left. Same medical conditions
prices.

7

Steak Thickness Thickness Weight Serves Price
FILET MIGNON
Med. - Med.Well Rare - Med. Rare 6 oz 1 $ 34.00
CHÂTEAUBRIAND 8 oz 1 39.70
SPECIAL 1” 1” 10 oz 1 45.40
CHÂTEAUBRIAND 1 8” 1 /41 ” 12 oz 1 51.10
Loin-aged, cut 1 2” 1 p” 1
and trimmed to order. 7 oz 1 $ 36.80
Five to 14 oz., 2” 2” 9 oz 1 42.50
but please allow a 11 oz 1 48.20
1-2 oz. leeway. 1 to 12” 2” 13 oz 2 53.90
$1.00 per ounce additional. 1 to 1 p” 2” 2 73.60
(When Available) 1 4 to 2” 2” 14 oz 2 82.20
1 4 to 2” 2 4” 17 oz 3 90.70
STRIP SIRLOIN 20 oz 3
1 2 to 2” 2 4” 22 oz 3 113.30
1 2 to 2 4” 2 2” 25 oz 4 121.80
1 2 to 2 2” 2 p” 28 oz 4 130.40
30 oz 4 152.90
1 2 to 2 2” 2 2 to 3” 34 oz 5 164.30
1 2 to 2 p” 3” 38 oz 6 175.70
42 oz 204.00
1 p to 3” 2 2 to 3” 48 oz 237.90

2 to 3” 2 2 to 3” 8 oz 1 $ 36.92
2 to 3” 2 2 to 3 4” 10 oz 1 41.92
2 to 3 4” 2 2 to 3 4” 12 oz 1 46.92
14 oz 1 51.92
2 to 3 4” 2 2 to 3 4” 16 oz 2 73.72
2 to 3 4” 2 2 to 3 4” 19 oz 2 81.22
22 oz 2 88.72
p” p” 24 oz 3 110.62
1” 1” 27 oz 3 118.12
1 8” 1 1/4” 30 oz 3 125.62
1 4” 1 4” 32 oz 4 147.42
1 4” 1 1/2” 36 oz 4 157.42
1 2” 1 p” 40 oz 4 167.42
2” 2” 45 oz 5 196.82
1 2 to 3” 48 oz 6 221.12
1 2 to 3” 1 2 to 3” 54 oz 6 236.12
1 2 to 3” 1 2 to 3” 60 oz 6 251.12
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”
1 2 to 3” 1 2 to 3”

1 2 to 3”
1 2 to 3”
1 2 to 3”

DELMONICO p” p” 8 oz 1 $ 37.74
PORTERHOUSE c” c” 10 oz 1 42.94
T-BONE 1” 1 8” 12 oz 1 48.14
1 8” 1 4” 14 oz 1 53.34
16 oz 2 75.34
1 4” 1 p” 18 oz 2 80.54
1 2” 2” 17 oz 1 $ 56.78
21 oz 1 66.18
1” 1” 25 oz 1 75.58
1 8” 1 8” 30 oz 2 104.28
1 4” 1 4” 36 oz 2 118.28

1 2” 1 2” 15 oz 1 $ 52.16
2” 2” 19 oz 1 61.56
28 oz 2 99.56
1” 1” 32 oz 2 108.96
1 4” 1 4”

1 p” 1 p”
2” 2”

How would you like your steak broiled? Please refer to the chart on the following page.

8

HOW DO YOU LIKE YOUR STEAK BROILED?

Aged meat is already tender (and never bloody). Or, even on “the rare side of medium
You can order it cooked less done than you rare.” Exactly the way you’d like it broiled.
would fresh meat. In fact, fresh meat is cooked
well done to tenderize it, and aged meat be- Prefer fresh steak? Other than T-bone,
comes tougher the longer you cook it. we can cut your steak any way you wish un-
aged, since we cut your steak after you order
You can also combine two adjacent anyway. No extra charge. No problem, just tell
degrees of doneness in one thicker steak your waiter.
(please refer to our chart below).
Our beef is the most beautiful and most
If you want your steak broiled medium costly in America. However, in order to be
rare and your guest prefers medium, for exam- beautiful, it must be well-fed. And this is the
ple, we generally can accomplish this. problem: what to do with the excess fat.
If you prefer rare, and your guest likes well We remove it (and the gristle, too, where
done, we will gladly cut your steak and cook possible) even though it gives you a less-perfect
your halves separately, even “butterflying” the looking steak. It’s our weight loss. But we want
well done to avoid excess shrinkage. Just tell you to know that we cut our steaks to give
your waiter. you good eating, not necessarily good looking.

Or... you may also order your steak (If you tour our kitchen, you’ll see why
broiled between two degrees of doneness. Per- we buy 3-4 pounds of beef in order to give you
haps between medium rare and medium, for one pound of steak.)
example.

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. No Crust. No Crust. No Crust.
Cold And Raw. Cold And Raw. Cold And Raw. Cold And Raw.
No Crust 16-34 Seconds 3-10 Minutes
4-8 Seconds 2-5 Minutes

VERY RARE Crust Not Possible Thin Crust. Thin Crust. Thin Crust.
For Cold, Thin Steak. Cold Center. Cold Raw Center. Cold Raw Center.
With Crust 25-56 Seconds
14-21 Seconds 2-3 Minutes 3-5 Minutes

RARE Only The Tiniest Crust Small Crust. Medium Crust. Fairly Thick Crust.
Is Possible. Cold. Rare Cold Center. Cold Center. Cold Center.
Cold Center 19-36 Seconds 4-8 Minutes 8-10 Minutes
2-3 Minutes

RARE Thin Crust. Small Crust. Good Crust. Heavy Crust.
Warm Red Center. Warm Red Center.
Warm Center LargeWarm Red Center. LargeWarm Red Center.
50-90 Seconds 5-8 Minutes 10-25 Minutes 25-35 Minutes
MEDIUM RARE
Small Crust. Nice Crust. Nice Crust. Nice Thick Crust.
MEDIUM Warm Red Center. Warm Red Center. Medium Size Nice Warm Red Center.
Warm Red Center.
MEDIUM WELL 2-4 Minutes 8-15 Minutes 18-30 Minutes 30-43 Minutes

WELL DONE Nice Crust. Thick Crust. Thick Crust. Very Thick Crust.
Warm Pink Center. Hot Pink Center. Hot Pink Center. Almost Cooked Through.
15-25 Minutes 30-45 Minutes
4-8 Minutes Small Pink Center.
Thick Crust. Very Thick Crust. 45-60 Minutes
Good Crust. No Color Left. No Color Left. Very Thick
Cooked Through. Cooked Through. Cooked Through.
10-20 Minutes 25-45 Minutes 45-55 Minutes Dark Crust. No Color.
Very Thick Crust. A Little Juice Left.
Sturdy Little Crust. Thick Crust. 55-70 Minutes
No Color. No Juice. No Color. No Juice. No Color. No Juice. Very Thick
Dried Out.
Dried Out. Dried Out. Dark Crust. No Color.
20-30 Minutes 40-55 Minutes 55-70 Minutes No Juice. Dried Out.
70-90 Minutes

inches 1 2 3 4 5 6

9

NOTES ABOUT OUR STEAKS

All our Strips, Delmonicos, Porterhouses and generally have more than enough to eat; please
T-BonesareU.S.Primeonly,andallofthesesteaks don’t order too large a steak unless you are
are aged 5-8 weeks. They are trimmed and cut exceptionally hungry. If you order a Filet, 8
after you order, and broiled over real charcoal. ounces is more than enough for the average
person; 6 ounces may be enough for many.
A thick steak for two is always better than
two single steaks - when broiled rare or Why do we “age” steaks? When you con-
medium rare. Individual steaks are better for sider the cost, the work, and the waste, is it
medium well or well done. A thick steak gives really worthwhile to age beef a long time?
you much greater charcoal flavor. And there’s Most people and most eating places say beef
nothing quite like a beautiful, dark brown char- is aged when it is one or two weeks old.
coal crust over a juicy red or pink center. Chanc-
es are, you will enjoy half of a 16 oz. steak for We have found that extra-extra quality
two much more than you will enjoy an individ- beef continues to improve for five, six, sev-
ual 8 oz. steak. Except if you prefer your steak en, eight weeks. Like great wines that im-
medium well or well done. In that case, order prove for 50 years, great beef gets sweeter,
thin steaks. You’ll have much less shrinkage. more tender, and acquires a taste that can-
not be duplicated, except with proper age.
If you’d like a larger steak broiled medium well
or well done, we recommend that you have it This is our kind of beef and it’s extreme-
“butterflied” or opened up and cut almost in ly expensive. We pay more in the begin-
two. You’ll get more to eat that way, and it ning and we throw away more in the end.
won’t be so heavily crusted or as dried out.
And the meat, in the meantime, demands
Do not over order. Don’t order a 16 oz. very special care. Each piece must be stored
Strip, for example, in order to get 10 ounces at exacting temperatures, with controlled
of steak; order 10 ounces. Because we try to humidity, and exceptionally fine circulation.
trim away what you cannot enjoy, the ined- It has already been paid for, and
ible, fatty tail is replaced with a cut of tender- it keeps shrinking all the time.
loin. The fat is reduced to the minimum that
will enhance your steak flavor. On Delmonico Why do we “age” steaks so long?
steaks, the ribeye is opened and the fat and
gristle are removed and replaced with Filet We think it’s all worthwhile when one single
where necessary. On T-Bone and Porterhouse customer tells us he’s eaten “everywhere”
steaks, some of the bone is even removed. and ours is the “best.” It’s all in the taste.
Also, even with a fairly small steak, you will

NOTES ABOUT OUR SAUCES

Our dry-aged steaks are so flavorful they re- These steaks are revered for their texture more

quire no sauce. Really. But with the differences than anything and considering that they are

that each cut of steak has in flavor and tex- cooked differently, Filet is cooked with the

ture, a great sauce will only enhance what is grain and Châteaubriand is cooked against the

already there, a great steak. And each cut may grain to develop a deeper, more robust flavored

be enhanced by decidedly different sauces. For crust, you may find your preference in saucing

example, Filet Mignon and Châteaubriand are these steaks may be different from each other.

both cut from the tenderloin. With little or no To that end, we offer you our sauces for your

fat, the flavor is different from say, a Delmonico steak eating pleasure. One sauce is usually

steak, that is marbled throughout. Classically, enough for two steaks and of course, they are

for this reason, Filets and Châteaubriands are all made from scratch in our kitchen. None of

often served with butter-rich Béarnaise sauce. our sauces or soups contain thickening agents.

10

BEEF

Châteaubriand Tips Charcoal-Grilled Chopped Steak

The same beef as our Châteaubriand, Beef selected for the most flavor is coarse ground to
charcoal-grilled. your order and charcoal-grilled. Served with garlic
6 oz. $28.60 mashed potatoes.
8 oz. $32.80 Plain 11 oz. $24.91
10 oz. $37.00 Sauteed onions and peppers $26.91
Steak House Mushrooms $27.91
Shiitake mushroom port sauce $28.91
Wild truffled mushrooms $31.91

LAMB

Pinot Noir reduction, mint jelly upon request.

Lamb T-Bones Rack of Lamb

3 chops $36.95 4 bones $45.95
4 chops $42.95 6 bones $58.95

VEAL

Port wine mustard reduction.

Chop Strip

14 oz. $42.95 11 oz. $34.95

17 oz. $46.95

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.

Fresh Charcoal-Grilled Chicken Chicken Gert

Boneless, single breast Pan-roasted breast of chicken stuffed with
$28.95 roasted garlic rosemary butter. Served with
wild mushroom risotto, broccoli rabe
Chicken Bern and tomato emulsion.
$31.95
Marinated, breast of chicken dusted in ten spice,
flour & sesame seeds, lightly sautéed. Served with Duck Confit

wild rice pilaf, farm mizuna, crispy shiitake Caramelized fingerling potatoes, wild mushrooms,
mushrooms Brian, and Soy Armagnac sauce. arugula, red wine balsamic sauce.
$38.95
$32.95

Macadamia Nut Encrusted Chicken Breast

Wild rice, arugula orange salad, Florida orange
sauce, Macadamia nut syrup.
$33.95

11

FRESH FISH

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

Pink Peppercorn & Ginger Crusted Salmon Spicy Seared Tuna

Asparagus, fingerling potatoes, shallots, Wasabi fried potatoes, wilted field greens,
preserved lemon mustard vinaigrette. crispy ginger, Soy Armagnac sauce.
(When Available) Market Price Market Price

American Red Snapper à la Plancha Fresh Catch En Papillote

Potato purée, baby arugula, golden mushrooms, Fresh vegetables, white wine, saffron curry butter.
white truffle beurre blanc. $39.95
$41.95

Chargrilled Swordfish

Lyonnaise potatoes, French beans,
anchovy caper butter sauce.
$39.95

LIVE LOBSTER

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)

SHELLFISH

Charcoal-Grilled Shrimp Crab Stuffed Baked Jumbo Shrimp

Our shrimp is the freshest we can get. Jumbo lump crab meat, bacon, fingerling

Creamed corn, beurre blanc, herb oil. potatoes, French beans, Dijon white wine cream

$38.95 sauce.

Sautéed Jumbo Shrimp $38.95

Shallots, garlic, fresh tomato and fresh basil. Lump Crab Cakes

$36.95 The finest lump blue crab meat.

Charcoal-Grilled Day Boat Scallops Avocado green tomato salad, Bern’s blend mustard
butter sauce.

Creamed corn, beurre blanc, herb oil. $38.95

$38.95

VEGETABLES

Charcoal-Grilled or Steamed Vegetables Goat Cheese & Portobello Ravioli

A myriad selection usually including, Baby arugula and pear salad, pistachio nuts,

but not limited to, an array of root vegetables, tomato basil sauce.

mushrooms, squash, eggplant, tomatoes, $32.95

onions, sweet peppers and wild rice pilaf.

Goat Cheese Balsamic Tomato Sauce.

$33.95

12



e learned early that if you want to be the We make garlic butter for your steak
best at something, you can’t worry about the the old-fashioned way, by peeling lots of garlic
cost or the trouble. We do things differently, and blending it with 100% sweet cream butter.
and we do them with great pride and passion.
We use hundreds of pounds of 93 score
Our waiters train one year with AA unsalted fresh creamery butter weekly in
us, working at almost every station in the the kitchen.
restaurant, in our workshops, and on the
farm. They then train for another 8 to 12 We prepare all our vegetables either to
weeks in the dining rooms before they wait on your order or in very small quantities.
you by themselves. And they continue to wear
burgundy ties for perhaps a year before we feel We bake your potato to order (and
that they are fully knowledgeable to answer all throw it out if it is baked a shade too long).
your questions properly.
We prepare your onion rings so that
We devote space equivalent to 100 they are ready when your steak comes off the
dining seats just to offer you the widest grill.
selection of wines in the world.
We hand-sort our green coffee beans
We use only freshly-squeezed juices to eliminate every single defect before we roast
and the highest quality liquors to prepare your them (up to eight different beans separately),
cocktail. and then blend our American and Turkish
coffee beans each day in our kitchen.
We fly in fresh caviar regularly.
Our seafood is flown here daily so that we can We use three separate grinders so that
offer the freshest product from all over the each of our distinct coffees and blends are
world. freshly ground only to your order. We also
brew your coffee strong and believe that only
We buy veal bones to help us make heavy whipping cream is good enough for it.
better onion soup, even though we have (and
use) hundreds of pounds of our own beef We use organically grown spelt and
bones. whole wheat flour for our freshly-baked breads
and toasts.
We sprout organic land cress seeds
in our kitchen, just to add one small flavor We make all our own ice creams,
ingredient to your salad. sherbets, pies, pastries, hot fudge, whipped
cream, breads, crackers, etc. ourselves, so
We marinate our olives for at least one that we might use more exciting ingredients
month in pure olive oil, herbs and spices, even throughout.
though you may scarcely notice one on your
salad. We grow what we can on our own farm, We import specialty and hard-to-find
organically, without pesticides or other toxic products like chocolate, rare liqueurs and
materials, and pick your vegetables ripe and flavors from all over the world just to
fresh as frequently as possible. produce a unique dessert.

We peel your tomato before serving it. Perhaps you begin to see, we really do
We age your steak as long as we do for things differently here.
the best flavor.
We broil your steak with far-healthier We mean it when we say we want you
lump hardwood charcoal instead of super- to have a most memorable evening when you
convenient briquettes. dine with us, tonight and each time you come.
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).

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MY FATHER’S PASSION

I like to think that my father’s passion or To showcase a product’s true flavor,
some say, obsession, for quality and freshness we cook several items on a “La Plancha” or
was handed down to me. He was painstakingly chromium griddle and use all-stainless steel
committed to serving only the very, very cookware. Stainless steel cookware is non-
best, even if it meant more work and time for reactive, allowing us to sear our seafood,
preparation, or a higher price paid to begin foie gras – anything – at a high temperature
with the best raw products. I am proud and without fear of the pan imparting any flavor.
excited to carry on his passion. My father
always believed in evolving, growing, With both, all you taste is the authentic
and learning more. He knew that in this flavor of the food. If it sounds like I share my
business he was a student for life. If the most father’s obsession for quality, you are right.
important factor in a successful restaurant is Because of this, we will continue to ensure that
consistency, then the second is probably the every detail of your dining experience is perfect
willingness to push yourself to do things – from the minute you speak to our Maître d’
better, healthier and tastier. to the time you put down your
napkin.
Oyster lovers will be thrilled to find a
variety of this succulent shellfish on the menu My father’s passion and commitment
as well. Whether it is Snowcreeks, Kuma- led him to develop the fine art of steak. Today,
motos, or Olympias, our oysters are bagged as we strive to maintain my father’s standards
straight from aquaculture oyster beds and and feel his continued inspiration, we find
flown overnight to our kitchen. ourselves developing the fine art of the dining
experience, the natural progression of my
Like my father, I am a great believer in father’s life’s work. We hope you know that it
farm-fresh organic produce. That is why we is all for you.
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.

15

HOW WE DO THINGS DOWN ON THE FARM

Like everything else at Bern’s, our enhance our products. And, in general, bugs
farm is far from an ordinary commercial and disease stay away.
establishment. It exists solely to grow farm-
fresh, pesticide and chemical-free herbs, salad Depending on the season and the
greens and vegetables for our restaurant – and weather, we try to serve what we grow on
for your pure dining pleasure. We’ve done it our farm daily to our customers. (The only
this way from the very beginning, because we exception is our land cress sprouts which are
feel strongly that the best tasting vegetables are grown in our kitchen). Our goal is to offer
those that are grown naturally, with no poison you one or two farm-fresh vegetables at no
sprays or harmful chemicals. charge. Want seconds or thirds? We consider
it a compliment and will be happy to serve
Organic? Yes. In the truest sense of the you more – again at no charge. Just ask your
word. We use compost, sea weeds and crushed waiter.
rocks, mother nature’s food, to nurture and

A WINE SELECTION THAT WOULD MAKE BACCHUS PROUD

Bacchus, the Greek god of wine, would Again, your sommelier will be happy
gladly pull up stakes and make his home right to assist you with your wine selection. He is
here in our cellar. And who could blame him? here every evening to do just that.
After all, we’ve accumulated the largest variety With all these choices at hand, it is no wonder
of wines ever assembled in the world so that people across the globe come here to dine with
you can indulge in any wine, from practically us.
any part of the world. From simple everyday
wines to rare, hard-to-find vintages, we’ve put Our cellars are very cool, so when
together an extraordinary selection at very fair ordering a fine wine, we urge you to tell us as
prices. soon as possible so we may bring it to room
temperature, open it to air, or decant it. It will
We want you to feel comfortable also allow us to chill your wine properly, if
choosing and drinking our wines. Should needed.
a wine be drunk before it is properly aged?
Should it be drunk before it has had time to Please be assured we are here to help
mature? Can you fully enjoy a young, hard you enjoy the unique dining experience of
wine that has not had time to properly show Bern’s Steak House. All you have to do is ask.
its best? If you have questions, please feel free
to ask one of our sommeliers. Please Note: Our wine cellars are set at the
optimum temperature to store wines. At
Maybe you prefer a wine that needs no this setting, our wines mature more slowly,
aging like some whites, most rosés and simple resulting in younger releases that may be a
Beaujolais. Or how about a wine that’s had bit tannic. If you would like a red wine with
time to grow or develop into what it should your meal, we suggest a wine with some bottle
taste like? We also have nearly 150 wines by age. Their complexity and smooth tannins are
the glass (and over 80 in our Harry Waugh superb matches with our
Dessert Room upstairs). Why not treat yourself aged steaks.
and choose a different glass of wine for each
course?

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