Fall 2013 Menu


SMALL PLATES

House Made Pate Plate
Duck mousse, tomato jam, olives, pickles and toast
10.00

Guacamole
Avocado, goat cheese and crab blended with lime chilies and cilantro
11.50

Ribs
Salt and pepper crusted with sweet and sour glaze and napa slaw
10.50

Pepperoni Bread
Atop arugula, roasted tomatoes, aged balsamic, & shaved Pecorino
8.50

Crab Artichoke
Dip with grilled flat bread
11.50

Shrimp & Grits
Prawns sautéed with andouille, peppers over aged cheddar grits
11.50

Potato Sticks
Crisp fried with rosemary, onions, parmesan cheese and truffle oil
7.50

Roasted Asparagus
Topped with chili-pepper relish and citrus oil
9.50

 




SOUPS

French Onion Soup
Topped with herb croutons and Gruyere cheese
$7.50

Soup of the Day
Cup - $5.50 • Bowl - $6.50





SALADS


Chicken Caesar

Marinated grilled chicken, fresh chopped romaine tossed with parmesan, house made croutons and Caesar dressing
13.50 Sub Crab or Tuna

The Bertram
Chopped lettuce with bacon, chopped egg, tomatoes, red onion, cucumbers, mozzarella and cheddar cheeses with grilled chicken
$13.50

Salad Nicoise
Seared sushi grade tuna, tomatoes, onions, olives, green beans and egg, with lemon-tarragon vinaigrette
$
14.50

Panzanella
Crisp warm baguette with buffalo mozzarella, red onion, yellow peppers and salami tossed in balsamic
$
11.50

Shrimp Salad
Baby mixed greens, tomatoes, cucumbers, bacon, toasted sunflower seeds and crostini
$
10.50

Wedge Salad
Romaine wedge with caramelized onion, toasted walnuts, egg wedges, tomatoes and cheddar cheese
$
10.50





SANDWICHES
(
Served with house fries)

Bertram Bacon Double
Two beef patties, grilled and seasoned to perfection, with apple smoked bacon, cheese (your choice), lettuce and tomato slice
10.50

The Vegetarian
Beefsteak tomatoes, buffalo mozzarella, red onion, crispy shiitakes and drizzled with balsamic on an oat bun
9.50

Corned Beef Reuben
Swiss cheese, sauerkraut, thousand island dressing on thick rye (Sub turkey or “Philly”-style)
9.50

Crab Burger
Sautéed Maryland style lump crab cake topped with roasted tomato-caper aioli with lettuce tomato and onion on brioche bun
12.50

Pulled Pork Sandwich
Topped with cheddar cheese and coleslaw
10.50

Shrimp Club
Shrimp salad on a toasted baguette with avocado, smoked bacon, lettuce and tomato
10.50


PIZZAS

(Small 13.50 - Large 17.50)

Iris
Shiitake mushroom, garlic, onion, pesto, goat cheese and truffle oil

Pepperoni
House made pizza sauce, pepperoni and mozzarella cheese

Bertram Barbecue
Pulled pork, red onion, bacon, mozzarella & cheddar cheeses and house made barbecue sauce

Bertram Barbecue Chicken
Smoked chicken, red onion, bacon, cheddar cheese and house made barbecue sauce

Meat Lovers
Sausage, duck meatballs, salami and pork confit

Three Cheese
Shredded mozzarella, Asiago and provolone cheese and house made pizza sauce
Small 9 - Large 13



SIDES

House Fries
2.50

Sauteed Mushrooms
3.00

Loaded Hash Browns
3.00

Sweet Potato Tots
3.50

Sauteed Onions
3.50

House Salad or Caesar Salad
5.00



ENTREES
(All entrees served with vegetable and starch of the day)



Grilled 8 oz Filet Mignon

With whipped potatoes, chef’s choice of vegetable & house made demi
32.00

Steak & Potatoes
Seared flat iron steak, topped with tomato-olive tapenade and garlic wedges
18.50

Chicken and Waffles
Crispy southern fried chicken over a Belgian waffle with scallion slaw,
drizzled with honey tobasco
16.50

Pan Seared Salmon
With lemon, fennel and onion relish
21.50

Cajun Seared Tuna
Wasabi soy glaze, scallion marmalade and soba salad
23.50

Fish of the Day
Market Fresh
changes daily

Barbecue Duck
Slow roasted with, duck meatballs, grits and garlicky cabbage
19.50

Roasted Amish Half Chicken
With spinach, dates, hummus dressing and fire grilled naan
17.50

Skillet Hash
Crisped potatoes, caramelized onions, pork confit and farm fresh egg
16.50

Pasta Pappardelle
Pork confit, duck meat balls, charred onions, tomatoes and spinach
17.50

Vegetarian Pappardelle
Sautéed shiitake mushrooms, charred onion, tomatoes and spinach
15.50

 






Consuming raw or undercooked foods may increase your risk of food borne illness, especially if you have certain medical conditions.Thorough cooking of foods including beef, poultry or seafood reduces the risk of illness.

20% gratuity will be added to parties of 8 or more.To provide the highest quality standards, The Bertram Inn & Conference Center purchases only the highest quality beef raised in the United States.