EXPLORE THE MENU
Where every plate tells a story, and every moment is savored.
The Menu
At our restaurant, we cherish the importance of supporting our local community. That's why we proudly source ingredients locally whenever possible—from small, family-run farms to the bustling docks of Marblehead. By collaborating closely with New England producers, we are dedicated to upholding the highest standards of quality and sustainability, ensuring that each dish reflects the vibrant flavors of our region.
Our menu is a celebration of the seasons, so while you might find a dish that catches your eye, we ask that you remember our offerings continually evolve based on the freshest ingredients delivered by our local partners.
SAMPLE MENU
Dine With Us
Bernadette’s menu highlights French-inspired dishes crafted from the freshest local ingredients, celebrating seasonal flavors with a refined yet approachable touch. Each dish reflects a farm-to-table philosophy, bringing the best of nearby farms straight to your plate. Please note, our menu (including price) may fluctuate based on partnerships with producers and the market.
Apéro
Beet & Nicoise Olive Tapenade
Chèvre, Crudités, Socca | 13
gf, veg, df*, vn*
Dressed Lucky Lip Oysters
Trout Roe, Blood Orange Mignonette | 24
gf, df
Barbajuan
Swiss chard, Ricotta, marjoram | 13
veg
Tarte Flambée
Pancetta, Vidalia Onions, Crème Fraîche, add truffle +15 | 19
veg*
Roasted Bone Marrow
Shallot Compote, Sourdough Bread | 28
df
Hors d'oeuvres
Salade Endive
Beets, Roquefort, Macoun Apple, Walnut | 16
gf, veg, df*, vn*
Wild Kampachi
Celery, Bergamot, Ginger, Dill | 23, add caviar +20
gf, df
Marshall Cove Moules Marinières
Shallots, White Wine, Crème Fraîche | 21
gf*
Salade Frisée
Hen Egg, Pork Lardons, Fingerlings, Sourdough Crouton | 19
gf*, df
Duck Liver Pâté
Fig Chutney, Pommery Mustard, Brioche | 21
gf*
PLATES
Jerusalem Artichoke Risotto
Chestnut Mushroom, Truffle Cream, Parmesan | 31, add truffle +15
gf*, veg, df*, vn*
King Salmon
Beluga Lentils, Holland Leeks, Fennel, Vermouth Velouté | 38
gf, df*
Brandt Beef Cheek Bourguignon
Pomme Purée, Spinach | 48
gf*, df*
Blanquette de Veau
Braised Veal Shoulder, Tortiglione, Crème Fraîche | 42
Roast Poulet Rouge
Swiss Chard, Sauce Chasseur | 35
gf, df*
Niman Ranch Cotes de Porc
Tuscan Kale, Haricot Blanc, Pork Jus | 43
gf, df*
Accompaniments
Pomme Frites
Garlic Aioli | 11
veg, df*, vn*
Cauliflower Gratin
Comté, Sourdough Breadcrumb | 13
gf*, veg
Duck Fat Brussels
Pistachio | 12
gf, df
Salad
Herbs, Sherry | 9
gf, veg, df, vn
Desserts
Mille Feuille
Brown Butter Diplomat, Quince, Pistachio Crumble | 12
Paris Brest
Coffee Mousseline, Chocolate Chantilly, Walnut Praline | 12
Sorbet
Pear & Rosemary | 6
gf, veg, df, vn
DIETARY ACCOMODATIONS
(gf) gluten-free | (v) vegetarian | (df) dairy free | (vn) vegan
(*) can be modified to meet dietary needs
