Bernard's Mediterranean Restaurant Menu

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

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 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

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

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

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