California Roll

Jumbo lump crab, snow crab, kosho aioli.

Spicy Salmon Nigiri

Smoked‎ trout caviar, spicy mayonnaise, tamarind ponzu.

Crispy Suckling Pig and Shrimp Spring Roll

Spring field greens, plum sauce, honey mustard.

Lobster Surf Roll

Passion fruit ponzu.

Sweet Pea Risotto

Roasted vegetables, pea tendrils, corn bubbles, crispy carrot threads, shaved parmesan.

Pork Tasting

Chargrilled pork chop, prosciutto wrapped pork loin, crispy pork belly, ginger sweet potatoes, melted leek, French beans, mustard muscatel reduction

Hawaiian Big Eye Tuna

Columbia River Salmon

Bahamas Yellow eye Snapper

Alaskan Halibut

Sebastian Inlet Swordfish

Chargrilled Strip Loin and Butter Poached Lobster

Sweet pea puree, asparagus, fingerlings, wild mushrooms, fava bean fricassee.

Bern’s Steak House Aged Delmonico

3 Oz of each

Filet Mignon and Mishima Ranch Wagyu Strip

3 Oz of each

Habteab Hamde

Braised Short Rib

Bacon, cabbage, gorgonzola corn bread, grilled spring onion, red wine rhubarb BBQ sauce.

St. Francis 2002 Zinfandel, Pagani Reserve, Sonoma

This medium-bodied zinfandel has a nice deep purple color with an aroma that betrays a very ‘dark wine’. Cassis, black pepper and vanilla complement the berry, cherry and raisin flavors to create a very nice spicy and robust zinfandel. This wine has a nice fruity finish with a hint of clove that can stand up to just about any dish!

Wild Boar Agnolotti and Wild Mushroom Ragu

Braised spring onions, crispy leeks, baby carrots, braising sauce.

Sequana 2008 Pinot Noir, Sundawg Ridge Vineyard

This Russian river pinot noir has complex layers of fruit and spice. The red fruit flavors of plum, cherry and strawberry are balanced with notes of sandalwood& hints of pepper, creating a perfect food pairing! This wine is full bodied with good acid and fines sea long with a nice long finish.

Jaggery Glazed Halibut

Pork belly coriander sticky rice cake, puy lentils, tangy stir fry vegetables, ramps.

Trimbach Riesling 2002, Frederic Emile

One of the best producers in Alsace, this wine has been selected later in the harvest and from vine yards that have older vines and good limestones oil. Not too sweet, but with good minerality and acid, this wine can hold up to the glaze in this dish. With a just a hint of Petrol, this wine is a perfect expression of properly aged Alsacian Riesling.

Oysters on the Half Shell

We offer two different oysters nightly, classic cocktail sauce, horseradish sorbet, green Tabasco granita, truffled mignonette.

Baked Oysters

Lump‎ crab, fennel, shallots, spinach, Hollandaise. Bern’s blend of cheeses.

Crispy Oysters

Six oysters, lightly breaded, fried crispy. Parsley bacon salad, tartar sauce Elma.

Shrimp Cocktail

Fresh poached, chilled shrimp served with a choice of Bern’s sauces; classic cocktail, grainy mustard remoulade or fresh ginger sauce.

Maine Lobster Cocktail

Fresh Maine lobster tossed in citrus mayonnaise. Micro greens, avocado, mango, gaufrette potatoes.

Charcoal-Grilled Shrimp

Spicy herb butter.

Sauteed Jumbo Shrimp

Shallots, garlic, fresh tomato and fresh basil.

Charcoal-Grilled Day Boat Scallops

Spicy herb butter.

Lump Crab Cakes

The finest lump blue crab meat. Asparagus, golden mushrooms, choron sauce.

Escargot

Bern’s original recipe. Served with house-made garlic toast.

Smoked Fish Tasting

Three lightly smoked “fishes of the day” and our own smoked fish pate. Melba toast, three sauces and pickled vegetables.

Bern’s Spicy Seared Tuna

Crispy shiitake scallion “firecrackers,” green papaya salad, spicy mango coulis.

Tuna Tartare

Sushi quality tuna, hand-diced and dressed with Asian spices, wasabi soy sauce, wasabi tobiko, wonton crisps.

Turf Roll

Charcoal-grilled Bern’s tenderloin, carrot cucumbers, herbs, crispy shallots and garlic, wasabi aïoli, sake dipping sauce.

Bern’s Original Steak Tartare

Served raw, hand chopped flank steak with red bell peppers, shallot wine, egg yolk and our own seasonings

Black Truffle Tenderloin Steak Tartare

House potato chips.

Bern’s Special Chateaubriand Carpaccio

When available. Mushroom marmalade, parsley salad, shaved reggiano parmesan, cracked pepper aioli, garlic croutes.

Bern’s Dry Aged Short Rib Ravioli

Red wine braised Bern’s aged short rib.

BBQ Short Rib Potato Skin

Chicken Bern

Marinated, breast of chicken dusted in flour and sesame seeds, lightly sauteed. Crispy mushrooms Brian, hydroponic mizuna, soy armagnac sauce.

Chilled Indonesian Chicken Curry Salad

Baked‎ chicken with our special seasoning, hand shredded and blended with mild curry, celery, pecans, served on Belgian endive.

Foie Gras a la Plancha

Truffle roasted wild mushrooms, toasted brioche, napa valley merlot reduction.

Foie Gras Torchon

Toasted brioche, micro arugula, pickled pineapple, roasted macadamias, candied ginger.

House Potato Chips

Black truffle creme fraiche.

Charcoal-Grilled Vegetables

White truffle cracked pepper aioli.

Goat Cheese Ravioli

Wilted hydroponic arugula, balsamic glazed portobellos, sundried tomato nectar.

Grilled Portobello Mushroom

Arugula, red wine balsamic reduction.

Yukon Gold Potato Blinis

Six pcs, the classic parings for caviar are fine quality iced champagnes and icy-cold vodkas.

Bern’s Smoked American

Wild black caviar fine jet black pearls with a hint a creamy and smokey flavor are a charming combination that provide an impressive indulgence.

California White Sturgeon Caviar

Also known as transmontanus sturgeon, this caviar is medium to large in size, with a beautiful dark Grey to jet black color, and has an extremely smooth flavor and mild texture.

Wild American Hackleback

Sturgeon caviar medium-size pearls, pitch black in color. A buttery flavor.

Fresh Chattanooga Prestige Caviar

Perhaps America’s finest fresh water caviar. The caviar is very carefully selected. Jet black eggs with sweet, nut-like flavor.

Wild American Spoonbill Sturgeon

The spoonbill (or paddle fish) looks almost like sevruga, small-grained, light to dark gray in color and silky flavor.

Wild American Bowfin Caviar

From an ancient fish even older than, but related to the sturgeon. Sevruga in size and brown to gray-black in color. Slightly saltier.

American Truffled Tiger Eye

Golden whitefish roe cured with all natural black truffles.

Smoked Chicago Golden Caviar

Golden whitefish roe, smoked to capture the rich aromas from a blend of Midwestern fruit and hardwoods.

Mango Caviar

Fresh Florida mango is blended with crisp whitefish roe to create a sublime tropical caviar.

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.

Smoked Alaskan Salmon Berries

Caviar‎ salmon roe cold-smoked with apple wood, hickory and maple. Buttery with a delicious smoky finish.

Fresh Alaskan Salmon Caviar

Large firm pearls, bright orange color. “Tastes of the ocean” flavor.

Siberian Sturgeon Osetra

Florida’s finest caviar. Medium to large firm berries with a smooth clean finish. Low malossol.

Venezia Sturgeon Osetra

White sturgeon is of a medium size, producing roe with a very rich nutty taste.

Wasabi Tobiko Caviar

Flying fish roe, colored and flavored with Japanese horseradish, an intense tasting neon green caviar.

Imperial Osetra Caviar, Fancy

A wonderfully dark osetra, prized for its color, it is often mistaken for beluga. Nutty flavor low malossol.

Bern’s Royal Russian Osetra

This selection is of the highest quality caviar available in the world today. Firm pearl, medium to large size. Golden to dark brown in color, smooth, slightly nutty flavor that is impeccable.

River Beluga - Kaluga

Large pearls, amber to golden in color, with robust nutty flavor.

Royal Osetra

Medium to large in size, with amber colored pearls. Mild and buttery flavor. A well rounded caviar.

Bern’s Steak House

French onion soup au gratin garlic and spelt toasts.

Vichyssoise

Black truffle creme fraiche, osetra caviar, white truffle oil, shaved fried potato.

Maine Lobster Bisque

Golden mushrooms, roasted corn, smoked bacon, chervil oil.

Tasting of Our Three Soups

Served in concert, individually.

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.

Caesar Salad

Expertly prepared tableside, please allow 10 minutes.

Caesar Salad

With white anchovies

Roasted Beet and Goat Cheese Salad

Goat cheese, baby arugula, golden raisins, shaved parmesan, black truffle vinaigrette.

Aged Balsamic-Glazed Tomato Salad

Chef’s choice, vine-ripe tomatoes glazed with 12 year-old balsamic vinegar and Hydroponically-grown opal basil.

Aged Balsamic-Glazed Tomato Salad

With‎ buffalo mozzarella, gorgonzola, or goat cheese.

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

Charcoal Grilled Tenderloin Tips

Charcoal Grilled Organic Chicken Breast

Charcoal Grilled Jumbo Shrimp

Spinach Salad

Baby spinach, goat cheese croutons, mushrooms, red onion, candied walnuts, warm white balsamic bacon dressing.

Caprese Salad

Tomatoes, buffalo mozzarella, pesto, fresh basil, parmesan, pine nuts and toasted garlic.

Sliced Vine-Ripe Tomatoes

Sea salt.

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.

Steak House Baked Potato

Twice Baked Potato

Hawaiian Red Salt Baked Okinawan Sweet Potato

Candied ginger macadamia butter. (When available)

Pommes Frites

Crisp Hash Browns

Garlic Fried Potatoes

Truffled Fried Potatoes

Garlic Chive Mashed Potatoes

Wild Rice Pilaf

Wild Mushroom Risotto

White Truffle Macaroni and Cheese

Steak House Mushrooms

Crispy Shiitake Mushrooms Brian

Creamy Truffled Wild Mushrooms

Vegetable Tasting of the Evening

Complimentary‎ with dinner

Black Truffle Creamed Corn

Grilled Asparagus Au Poivre

Steak House Creamed Spinach

Leeks, parmesan, pancetta and roasted garlic.

Steamed Broccoli

Carrot Frites

Hand-cut,‎ lightly seasoned and fried.

Steak House Onion Rings

Blue Cheese

Caramelized Red Onion

Roasted Garlic

Oscar

Asparagus, lump crab, Hollandaise

Crab Cake

Au Poivre

4.25 Each

Bearnaise

4.25‎ Each

Creamy Horseradish

4.25 Each

Gorgonzola Fondue

4.25 Each

Green Peppercorn

4.25 Each

Pinot Noir Reduction

4.25 Each

Shiitake Sauce Diane

4.25 Each

Soy Armagnac

4.25‎ Each

Filet Mignon

Filet mignon is a boneless cut of beef that is also the most tender cut of steak. Ours is specifically selected for us from heavy U.S. tenderloins. Aging makes this filet more flavorful and sweeter than the usual filet.

Chateaubriand

Chateaubriand‎ 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 chateaubriand 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 Chateaubriand

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 three or more. You’ll get far more flavor from the slower, longer 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. Except with our beef, after the meat is aged and trimmed, there isn’t much “bone” left. Same prices. The porterhouse end of all strips contains 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 greater 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. Remember also, that this popular steak may have one or two tougher bites because the true sirloin 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.

Chateaubriand Tips

The same beef as our chateaubriand, charcoal-grilled.

Short Rib Risotto

Red wine braised Bern’s aged short rib.

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.

Sauteed Onions and Peppers

Steak House Mushroom

Shiitake Mushroom Port Sauce

Wild, Truffled Mushrooms

Lamb T-Bones

Rack of Lamb

Chop

14 Oz.

Strip

Pork Tenderloin

Center Cut Pork Chop

12 Oz.

Fresh Charcoal-Grilled Chicken

Boneless, single breast

Chicken Bern

Marinated, breast of chicken dusted in flour and sesame seeds, lightly sauteed. Served with wild rice pilaf, farm mizuna, crispy shiitake mushrooms Brian, and soy armagnac sauce.

Chicken Gert

Pan-roasted breast of chicken stuffed with roasted garlic rosemary butter. Served with wild mushroom risotto, broccoli rabe and tomato emulsion.

Crisp Roasted Duckling

Semi-boneless, half duck. Guava orange macadamia sauce and green peppercorn sauce.

4.25 Each

Bearnaise

Choron

Hollandaise

Lobster Vinaigrette

Shiitake Sauce Diane

Spicy Herb Butter

Tartar Sauce Elma

White Truffle Beurre Blanc

Charcoal-Grilled Wild King Salmon

(When available) Hash browns, asparagus, lobster vinaigrette.

Yellowtail Snapper a la Plancha

Potato‎ puree, organic arugula, golden mushrooms, white truffle beurre blanc.

Chargrilled Swordfish

Lyonnaise potatoes, French beans, anchovies, caper butter sauce.

Spicy Seared Tuna

Wasabi fried potatoes, wilted field greens, crispy ginger, soy armagnac sauce.

Fresh Catch En Papillote

Lobster,‎ shrimp, lump crab, day boat scallops, celery root, apples, curry, kaffir lime.

Charcoal-Grilled Shrimp

Our‎ shrimp is the freshest we can get. Spicy herb butter.

Sauteed Jumbo Shrimp

Shallots, garlic, fresh tomato and fresh basil.

Jumbo Shrimp Angels

Jumbo shrimp stuffed with lump crab, prosciutto wrap, sweet potato frites and tomato balsamic sauce.

Charcoal-Grilled Day Boat Scallops

Spicy herb butter.

Lump Crab Cakes

The‎ finest lump blue crab meat. Pommes frites, asparagus, golden mushrooms, choron sauce.