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
We offer two different oysters nightly.
Classic cocktail sauce, horseradish sorbet,
green Tabasco granita, truffled mignonette.
Six oysters $19.95
Twelve oysters $38.95
Sautéed Oysters
Spinach, leek, Champagne cream sauce,
Chattanooga prestige caviar.
$19.95
Potato Crusted Oysters
Whipped potatoes, vodka cucumber sauce,
pickled cucumber.
$19.95
Shrimp Cocktail
Fresh poached, chilled shrimp served with a choice
of Bern’s sauces; classic cocktail,
grainy mustard remoulade or fresh ginger sauce.
$16.95
Maine Lobster Cocktail
Fresh Maine lobster tossed in citrus mayonnaise.
Micro greens, avocado, mango, gaufrette potatoes.
$18.95
Charcoal-Grilled Shrimp
Creamed corn, beurre blanc, herb oil.
$16.95
Sautéed Jumbo Shrimp
Shallots, garlic, fresh tomato and fresh basil.
$15.95
Charcoal-Grilled Day Boat Scallops
Creamed corn, beurre blanc, herb oil.
$16.95
Lump Crab Cakes
The finest lump blue crab meat.
Avocado green tomato salad,
Bern’s blend mustard butter sauce.
$17.95
Escargot
Bern’s original recipe. Served with house-made
garlic toast.
$12.95
Smoked Fish Tasting
Three lightly smoked “fishes of the day” and our
own smoked fish pâté. Toasted baguettes, three
sauces and pickled vegetables.
$12.95
Bern’s Spicy Seared Tuna
Spiced pickled shiitake, green papaya and cucum-
ber salad, sweet soy and spicy chili.
$16.95
Tuna Tartare
Sushi quality tuna, hand-diced and dressed with
Asian spices, soy wasabi dashi, wasabi tobiko,
wonton crisps.
$15.95
Lobster Surf Roll
Coconut lime ponzu, mango tobiko.
$18.95
2
BEEF
Bern’s Original Steak Tartare
Served raw, hand-chopped sirloin steak served
with classic garnishment and our own seasonings
Regular $13.45
Large $24.50
Black Truffle Tenderloin Steak Tartare
Quail eggs, garlic toast and toasted baguettes.
Regular $16.45
Large $28.50
BBQ Short Rib Potato Skins
Red wine braised short ribs, onion straws,
crème fraîche.
$14.95
Bern’s Special Châteaubriand Carpaccio
Roasted cipollini and grapes, arugula salad,
black truffle vinaigrette, shaved parmesan, cracked
pepper aioli, garlic baguettes.
$17.45 When available
Bern’s Dry Aged Short Rib Ravioli
Red wine braised Bern’s aged short ribs, arugula,
shaved parmesan, braising sauce.
$16.95
Turf Roll
Charcoal-grilled Bern’s tenderloin, carrots,
cucumbers, herbs, crispy shallots and garlic,
wasabi aïoli, sake dipping sauce.
$13.95
POULTRY
Chicken Bern
Marinated breast of chicken, dusted in ten spice
flour and sesame seeds, lightly sautéed. Crispy
mushrooms Brian, hydroponic mizuna,
Soy Armagnac sauce.
Small $11.95
Large $22.50
Duck Confit
Caramelized fingerling potatoes, wild mushrooms,
arugula, red wine balsamic sauce.
Small $15.95
Large $30.95
FOIE GRAS
Foie Gras à la Plancha
Braised shallots, wild mushrooms, toasted fig and
pistachio brioche, Port wine fig reduction.
$18.95
Foie Gras Torchon
Toasted brioche, micro arugula, rhubarb
strawberry compote, roasted macadamia nuts,
macadamia syrup, candied ginger.
$19.95
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 foie gras is prepared two distinctly different ways: seared on our La Plancha
or the savory Foie Gras Torchon, a classic French preparation.
VEGETABLES
House Potato Chips
Black truffle crème fraîche.
$8.95
Charcoal-Grilled Vegetables
Goat cheese balsamic tomato sauce.
$11.95
Goat Cheese & Portobello Ravioli
Baby arugula and pear salad, pistachio nuts,
tomato basil sauce.
$14.95
Fried Green Tomatoes & Buffalo Mozzarella
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
Wild Black Caviar
Fine jet black pearls with a hint of creamy and
smokey flavor are a charming combination that
provide an impressive indulgence.
$65.00
2. Fresh Osetra Supreme Malossol Caviar
USA farmed sturgeon, transmontanus white
sturgeon. Smooth, creamy & buttery, extremely
clean & fresh with a hint of sea salt, large succulent
pearls & a delicate nutty taste.
$95.00
3. Wild American Hackleback
Sturgeon Caviar
Medium-sized pearls, pitch black in color.
Buttery flavor.
$55.00
4. Fresh Chattanooga Prestige Caviar
Perhaps America’s finest fresh water caviar.
The caviar is very carefully selected.
Jet black eggs with a sweet, nut-like flavor.
$45.00
5. Wild American Spoonbill Sturgeon
The spoonbill (or paddlefish) looks almost like
sevruga, small-grained, light to dark gray in color
and silky flavor.
$50.00
6. Sasanian Almas (Golden) Imperial
Rare American Wild Spoonbill, medium pearls,
creamy & buttery.
$45.00
7. American Truffled Tiger Eye
Golden whitefish roe cured with
all natural black truffles.
$25.00
8. Smoked Chicago Golden Caviar
Golden whitefish roe,
smoked to capture the rich aromas from
a blend of midwestern fruit and hardwoods.
$25.00
9. Mango Caviar
Fresh Florida mango is blended with crisp
whitefish roe to create a sublime tropical caviar.
$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
11. Smoked Trout Caviar
Applewood smoked french rainbow trout caviar.
The trout Pearls offer a firm pop, mild flavor & a
hint of the sea.
$30.00
12. Fresh Alaskan Salmon Caviar
Large firm pearls, bright orange color.
“Tastes of the ocean” flavor.
$25.00
13. Sasanian Siberian Baerii
Florida’s finest caviar. Medium to large firm berries
with a smooth clean finish. Low malossol.
$115.00
14. Onix Royale Osetra
Premium selected from Siberian Sturgeon. Medium
to large firm berries. Creamy and smooth. Grey in
color.
$120.00
15. Wasabi Tobiko Caviar
Flying fish roe, colored and flavored with
Japanese horseradish, an intense tasting
neon green caviar.
$22.00
16. Sasanian Imperial Osetra
A wonderfully dark osetra, prized for its color,
it is often mistaken for beluga. Nutty flavor.
$190.00
17. Bern’s Sasanian Royal Osetra
This selection is among the highest quality caviar
available in the world today. Firm pearls, medium
to large size. Golden to dark brown in color,
smooth, slightly nutty flavor that is impeccable.
$145.00
18. River Beluga - Kaluga
Large pearls, amber to golden in color,
with robust nutty flavor.
$185.00
19. Sasanian Russian Sturgeon Osetra
Firm medium-sized pearls and smooth nutty flavor,
this caviar is divine.
$95.00
20. Elite Reserve Osetra
Medium to large sized pearls, nearly beluga in size.
Amber to golden in color with a nutty and buttery
flavor.
$175.00
4
Bern’s Steak House
French Onion Soup Au Gratin
Garlic and spelt toasts.
$7.50
Vichyssoise
Black truffle crème fraîche, Chattanooga Prestige
Caviar, white truffle oil, shaved fried potato.
$10.95
Maine Lobster Bisque
Golden mushrooms, roasted corn,
smoked bacon, chervil oil.
$13.50
Tasting of our Three Soups
Served in concert, individually.
$12.95
Bern’s 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.
$7.50
Caesar Salad
Expertly prepared tableside,
please allow 10 minutes.
$11.95
Additional white anchovies $14.95
Roasted Beet & Goat Cheese Salad
Goat cheese, baby arugula, golden raisins,
black truffle vinaigrette.
$10.95
Aged Balsamic-Glazed Tomato Salad
Chef’s choice, vine-ripe tomatoes
glazed with 12 year-old balsamic vinegar,
organic basil.
$10.95
With buffalo mozzarella, Gorgonzola,
or goat cheese.
$12.95
Bern’s 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 $12.95
Charcoal Grilled Tenderloin Tips $19.95
Charcoal Grilled Organic Chicken Breast $16.95
Charcoal Grilled Jumbo Shrimp $18.95
Spinach Salad
Baby spinach, crispy goat cheese, mushrooms,
red onion, candied walnuts,
white balsamic bacon dressing.
$11.95
Caprese Salad
Tomatoes, buffalo mozzarella, pesto, fresh basil,
pine nuts and toasted garlic.
$11.50
Sliced Vine-Ripe Tomatoes
Sea salt tasting.
$8.95
5
SALADS
SOUPS
6
POTATOES
Steak House Baked Potato
$4.95
Twice Baked Potato
$5.95 (with entree $1.95)
Hawaiian Red Salt Baked
Okinawan Sweet Potato
Candied ginger, macadamia butter.
$9.95 (when available)
Pommes Frites
$7.95

Crisp Hash Browns
$8.95
Garlic Fried Potatoes
$8.95
Truffled Fried Potatoes
$10.95
Garlic Chive Mashed Potatoes
$6.95
PASTAS AND GRAINS
Wild Rice Pilaf
$6.95

Wild Mushroom Risotto
$18.95
White Truffle Macaroni & Cheese
$18.95
MUSHROOMS
Steak House Mushrooms
$7.95
Crispy Shiitake Mushrooms Brian
$7.95
Creamy Truffled Wild Mushrooms
$10.95
VEGETABLES
Vegetable Tasting of the Evening
Complimentary with dinner
Black Truffle Creamed Corn
$9.95
Grilled Asparagus Au Poivre
$8.95
Steak House Creamed Spinach
Leeks, parmesan, pancetta and roasted garlic.
$8.95
Steamed Broccoli
$8.95
Carrot Frites
Hand-cut, lightly seasoned and fried.
$7.95
Steak House Onion Rings
Regular $4.95
Large $7.95
ALL ENTRÉES INCLUDE
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.
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.
7
FILET MIGNON
Filet Mignon is a boneless cut of beef that is
also the most tender cut of steak. Ours is spe-
cifically selected for us from heavy U.S. tender-
loins.
CHÂTEAUBRIAND
Châteaubriand 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 Châteaubriand 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 CHÂTEAUBRIAND
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 more.
You’ll get far more flavor from the slower, lon-
ger 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. Ex-
cept with our beef, after the meat is aged and
trimmed, there isn’t much “bone” left. Same
prices.

The Porterhouse end of all Strips con-
tains 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 great-
er 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. Re-
member also, that this popular steak may have
one or two tougher bites because the true sir-
loin 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.
*Consuming raw or undercooked meats, poultry,
seafood, shellfish, or eggs may increase your risk
of foodborne illness, especially if you have certain
medical conditions
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.
8
Steak
Thickness
Med. - Med.Well
Thickness
Rare - Med. Rare
Weight
Serves
Price
FILET MIGNON

CHÂTEAUBRIAND
SPECIAL
CHÂTEAUBRIAND
Loin-aged, cut
and trimmed to order.
Five to 14 oz.,
but please allow a
1-2 oz. leeway.
$1.00 per ounce additional.
(When Available)
STRIP SIRLOIN
DELMONICO

PORTERHOUSE
T-BONE
1”
1 1/4”
1 p”
2”
2”
2”
2”
2 4”
2 4”
2 2”
2 p”
2 2 to 3”
3”
2 2 to 3”
2 2 to 3”
2 2 to 3 4”
2 2 to 3 4”
2 2 to 3 4”
2 2 to 3 4”
p”
1”
1 1/4”
1 4”
1 1/2”
1 p”
2”
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”

p”
c”
1 8”
1 4”

1 p”
2”
1”
1 8”
1 4”
1 2”
2”
1”
1 4”
1 p”
2”
6 oz
8 oz
10 oz
12 oz
7 oz
9 oz
11 oz
13 oz
14 oz
17 oz
20 oz
22 oz
25 oz
28 oz
30 oz
34 oz
38 oz
42 oz
48 oz
8 oz
10 oz
12 oz
14 oz
16 oz
19 oz
22 oz
24 oz
27 oz
30 oz
32 oz
36 oz
40 oz
45 oz
48 oz
54 oz
60 oz
8 oz
10 oz
12 oz
14 oz
16 oz
18 oz
17 oz
21 oz
25 oz
30 oz
36 oz
15 oz
19 oz
28 oz
32 oz
1
1
1
1
1
1
1
1
2
2
2
3
3
3
4
4
4
5
6
1
1
1
1
2
2
2
3
3
3
4
4
4
5
6
6
6
1
1
1
1
2
2
1
1
1
2
2
1
1
2
2
$ 34.00
39.70
45.40
51.10
$ 36.80
42.50
48.20
53.90

73.60
82.20
90.70
113.30
121.80
130.40

152.90
164.30
175.70

204.00
237.90
$ 36.92
41.92
46.92
51.92

73.72
81.22
88.72
110.62
118.12
125.62
147.42
157.42
167.42
196.82
221.12
236.12
251.12
$ 37.74
42.94
48.14
53.34
75.34
80.54
$ 56.78
66.18
75.58
104.28
118.28
$ 52.16
61.56
99.56
108.96
1”
1 8”
1 2”
2”
1 to 12”
1 to 1 p”
1 4 to 2”
1 4 to 2”
1 2 to 2”
1 2 to 2 4”
1 2 to 2 2”
1 2 to 2 2”
1 2 to 2 p”
1 p to 3”
2 to 3”
2 to 3”
2 to 3 4”
2 to 3 4”
2 to 3 4”
p”
1”
1 8”
1 4”
1 4”
1 2”
2”
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”
p”
c”
1”
1 8”
1 4”
1 2”
1”
1 8”
1 4”
1 2”
2”
1”
1 4”
1 p”
2”
How would you like your steak broiled? Please refer to the chart on the following page.
9
Aged meat is already tender (and never bloody).
You can order it cooked less done than you
would fresh meat. In fact, fresh meat is cooked
well done to tenderize it, and aged meat be-
comes tougher the longer you cook it.
You can also combine two adjacent
degrees of doneness in one thicker steak
(please refer to our chart below).

If you want your steak broiled medium
rare and your guest prefers medium, for exam-
ple, we generally can accomplish this.
If you prefer rare, and your guest likes well
done, we will gladly cut your steak and cook
your halves separately, even “butterflying” the
well done to avoid excess shrinkage. Just tell
your waiter.

Or... you may also order your steak
broiled between two degrees of doneness. Per-
haps between medium rare and medium, for
example.

Or, even on “the rare side of medium
rare.” Exactly the way you’d like it broiled.

Prefer fresh steak? Other than T-bone,
we can cut your steak any way you wish un-
aged, since we cut your steak after you order
anyway. No extra charge. No problem, just tell
your waiter.

Our beef is the most beautiful and most
costly in America. However, in order to be
beautiful, it must be well-fed. And this is the
problem: what to do with the excess fat.
We remove it (and the gristle, too, where
possible) even though it gives you a less-perfect
looking steak. It’s our weight loss. But we want
you to know that we cut our steaks to give
you good eating, not necessarily good looking.

(If you tour our kitchen, you’ll see why
we buy 3-4 pounds of beef in order to give you
one pound of steak.)
HOW DO YOU LIKE YOUR STEAK BROILED?
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
VERY RARE
With Crust
RARE
Cold Center
RARE
Warm Center
MEDIUM RARE
MEDIUM
MEDIUM WELL
WELL DONE
No Crust.
Cold And Raw.
4-8 Seconds
No Crust.
Cold And Raw.
16-34 Seconds
Thin Crust.
Cold Center.
25-56 Seconds
Small Crust.
Rare Cold Center.
2-3 Minutes
Small Crust.
Warm Red Center.
5-8 Minutes
Small Crust.
Warm Red Center.
2-4 Minutes
Nice Crust.
Warm Red Center.
8-15 Minutes
Thick Crust.
Hot Pink Center.
15-25 Minutes
Thick Crust.
Hot Pink Center.
30-45 Minutes
Very Thick Crust.
Almost Cooked Through.
Small Pink Center.
45-60 Minutes
Nice Crust.
Warm Pink Center.
4-8 Minutes
Good Crust.
Cooked Through.
10-20 Minutes
Thick Crust.
No Color Left.
Cooked Through.
25-45 Minutes
Sturdy Little Crust.
No Color. No Juice.
Dried Out.
20-30 Minutes
Thick Crust.
No Color. No Juice.
Dried Out.
40-55 Minutes
Very Thick Crust.
No Color Left.
Cooked Through.
45-55 Minutes
Very Thick
Dark Crust. No Color.
A Little Juice Left.
55-70 Minutes
Nice Crust.
Medium Size
Warm Red Center.
18-30 Minutes
Nice Thick Crust.
Nice Warm Red Center.
30-43 Minutes
Good Crust.
LargeWarm Red Center.
10-25 Minutes
Heavy Crust.
LargeWarm Red Center.
25-35 Minutes
Thin Crust.
Cold Raw Center.
2-3 Minutes
Medium Crust.
Cold Center.
4-8 Minutes
Fairly Thick Crust.
Cold Center.
8-10 Minutes
Thin Crust.
Cold Raw Center.
3-5 Minutes
No Crust.
Cold And Raw.
2-5 Minutes
No Crust.
Cold And Raw.
3-10 Minutes
Very Thick Crust.
No Color. No Juice.
Dried Out.
55-70 Minutes
Very Thick
Dark Crust. No Color.
No Juice. Dried Out.
70-90 Minutes
Crust Not Possible
For Cold, Thin Steak.
14-21 Seconds
Only The Tiniest Crust
Is Possible. Cold.
19-36 Seconds
Thin Crust.
Warm Red Center.
50-90 Seconds
1
2
3
4
5
6
inches
10
All our Strips, Delmonicos, Porterhouses and
T-Bones are U.S. Prime only, and all of these steaks
are aged 5-8 weeks. They are trimmed and cut
after you order, and broiled over real charcoal.
A thick steak for two is always better than
two single steaks - when broiled rare or
medium rare. Individual steaks are better for
medium well or well done. A thick steak gives
you much greater charcoal flavor. And there’s
nothing quite like a beautiful, dark brown char-
coal crust over a juicy red or pink center. Chanc-
es are, you will enjoy half of a 16 oz. steak for
two much more than you will enjoy an individ-
ual 8 oz. steak. Except if you prefer your steak
medium well or well done. In that case, order
thin steaks. You’ll have much less shrinkage.
If you’d like a larger steak broiled medium well
or well done, we recommend that you have it
“butterflied” or opened up and cut almost in
two. You’ll get more to eat that way, and it
won’t be so heavily crusted or as dried out.
Do not over order. Don’t order a 16 oz.
Strip, for example, in order to get 10 ounces
of steak; order 10 ounces. Because we try to
trim away what you cannot enjoy, the ined-
ible, fatty tail is replaced with a cut of tender-
loin. The fat is reduced to the minimum that
will enhance your steak flavor. On Delmonico
steaks, the ribeye is opened and the fat and
gristle are removed and replaced with Filet
where necessary. On T-Bone and Porterhouse
steaks, some of the bone is even removed.
Also, even with a fairly small steak, you will
generally have more than enough to eat; please
don’t order too large a steak unless you are
exceptionally hungry. If you order a Filet, 8
ounces is more than enough for the average
person; 6 ounces may be enough for many.
Why do we “age” steaks? When you con-
sider the cost, the work, and the waste, is it
really worthwhile to age beef a long time?
Most people and most eating places say beef
is aged when it is one or two weeks old.
We have found that extra-extra quality
beef continues to improve for five, six, sev-
en, eight weeks. Like great wines that im-
prove for 50 years, great beef gets sweeter,
more tender, and acquires a taste that can-
not be duplicated, except with proper age.
This is our kind of beef and it’s extreme-
ly expensive. We pay more in the begin-
ning and we throw away more in the end.
And the meat, in the meantime, demands
very special care. Each piece must be stored
at exacting temperatures, with controlled
humidity, and exceptionally fine circulation.
It
has
already been paid
for,
and
it
keeps
shrinking
all
the
time.
Why do we “age” steaks so long?
We think it’s all worthwhile when one single
customer tells us he’s eaten “everywhere”
and ours is the “best.” It’s all in the taste.
NOTES ABOUT OUR STEAKS
NOTES ABOUT OUR SAUCES
Our dry-aged steaks are so flavorful they re-
quire no sauce. Really. But with the differences
that each cut of steak has in flavor and tex-
ture, a great sauce will only enhance what is
already there, a great steak. And each cut may
be enhanced by decidedly different sauces. For
example, Filet Mignon and Châteaubriand are
both cut from the tenderloin. With little or no
fat, the flavor is different from say, a Delmonico
steak, that is marbled throughout. Classically,
for this reason, Filets and Châteaubriands are
often served with butter-rich Béarnaise sauce.
These steaks are revered for their texture more
than anything and considering that they are
cooked differently, Filet is cooked with the
grain and Châteaubriand is cooked against the
grain to develop a deeper, more robust flavored
crust, you may find your preference in saucing
these steaks may be different from each other.
To that end, we offer you our sauces for your
steak eating pleasure. One sauce is usually
enough for two steaks and of course, they are
all made from scratch in our kitchen. None of
our sauces or soups contain thickening agents.
11
Châteaubriand Tips
The same beef as our Châteaubriand,
charcoal-grilled.
6 oz. $28.60
8 oz. $32.80
10 oz. $37.00
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. $24.91
Sauteed onions and peppers $26.91
Steak House Mushrooms $27.91
Shiitake mushroom port sauce $28.91
Wild truffled mushrooms $31.91
BEEF
Lamb T-Bones
3 chops $36.95
4 chops $42.95
Rack of Lamb
4 bones $45.95
6 bones $58.95
LAMB
Pinot Noir reduction, mint jelly upon request.
Chop
14 oz. $42.95
Strip
11 oz. $34.95
17 oz. $46.95
VEAL
Port wine mustard reduction.
Fresh Charcoal-Grilled Chicken
Boneless, single breast
$28.95
Chicken Bern
Marinated, breast of chicken dusted in ten spice,
flour & sesame seeds, lightly sautéed. Served with
wild rice pilaf, farm mizuna, crispy shiitake
mushrooms Brian, and Soy Armagnac sauce.
$32.95
Macadamia Nut Encrusted Chicken Breast
Wild rice, arugula orange salad, Florida orange
sauce, Macadamia nut syrup.
$33.95
Chicken Gert
Pan-roasted breast of chicken stuffed with
roasted garlic rosemary butter. Served with
wild mushroom risotto, broccoli rabe
and tomato emulsion.
$31.95
Duck Confit
Caramelized fingerling potatoes, wild mushrooms,
arugula, red wine balsamic sauce.
$38.95
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.
12
Pink Peppercorn & Ginger Crusted Salmon
Asparagus, fingerling potatoes, shallots,
preserved lemon mustard vinaigrette.
(When Available) Market Price
American Red Snapper à la Plancha
Potato purée, baby arugula, golden mushrooms,
white truffle beurre blanc.
$41.95
Chargrilled Swordfish
Lyonnaise potatoes, French beans,
anchovy caper butter sauce.
$39.95
Spicy Seared Tuna
Wasabi fried potatoes, wilted field greens,
crispy ginger, Soy Armagnac sauce.
Market Price
Fresh Catch En Papillote
Fresh vegetables, white wine, saffron curry butter.
$39.95
FRESH FISH
LIVE LOBSTER
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
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)
Charcoal-Grilled Shrimp
Our shrimp is the freshest we can get.
Creamed corn, beurre blanc, herb oil.
$38.95
Sautéed Jumbo Shrimp
Shallots, garlic, fresh tomato and fresh basil.
$36.95
Charcoal-Grilled Day Boat Scallops
Creamed corn, beurre blanc, herb oil.
$38.95
Crab Stuffed Baked Jumbo Shrimp
Jumbo lump crab meat, bacon, fingerling
potatoes, French beans, Dijon white wine cream
sauce.
$38.95
Lump Crab Cakes
The finest lump blue crab meat.
Avocado green tomato salad, Bern’s blend mustard
butter sauce.
$38.95
SHELLFISH
Charcoal-Grilled or Steamed Vegetables
A myriad selection usually including,
but not limited to, an array of root vegetables,
mushrooms, squash, eggplant, tomatoes,
onions, sweet peppers and wild rice pilaf.
Goat Cheese Balsamic Tomato Sauce.
$33.95
Goat Cheese & Portobello Ravioli
Baby arugula and pear salad, pistachio nuts,
tomato basil sauce.
$32.95
VEGETABLES
14
e learned early that if you want to be the
best at something, you can’t worry about the
cost or the trouble. We do things differently,
and we do them with great pride and passion.

Our waiters train one year with
us, working at almost every station in the
restaurant, in our workshops, and on the
farm. They then train for another 8 to 12
weeks in the dining rooms before they wait on
you by themselves. And they continue to wear
burgundy ties for perhaps a year before we feel
that they are fully knowledgeable to answer all
your questions properly.

We devote space equivalent to 100
dining seats just to offer you the widest
selection of wines in the world.

We use only freshly-squeezed juices
and the highest quality liquors to prepare your
cocktail.

We fly in fresh caviar regularly.
Our seafood is flown here daily so that we can
offer the freshest product from all over the
world.

We buy veal bones to help us make
better onion soup, even though we have (and
use) hundreds of pounds of our own beef
bones.

We sprout organic land cress seeds
in our kitchen, just to add one small flavor
ingredient to your salad.

We marinate our olives for at least one
month in pure olive oil, herbs and spices, even
though you may scarcely notice one on your
salad. We grow what we can on our own farm,
organically, without pesticides or other toxic
materials, and pick your vegetables ripe and
fresh as frequently as possible.

We peel your tomato before serving it.

We age your steak as long as we do for
the best flavor.

We broil your steak with far-healthier
lump hardwood charcoal instead of super-
convenient briquettes.

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).


We make garlic butter for your steak
the old-fashioned way, by peeling lots of garlic
and blending it with 100% sweet cream butter.

We use hundreds of pounds of 93 score
AA unsalted fresh creamery butter weekly in
the kitchen.

We prepare all our vegetables either to
your order or in very small quantities.

We bake your potato to order (and
throw it out if it is baked a shade too long).

We prepare your onion rings so that
they are ready when your steak comes off the
grill.

We hand-sort our green coffee beans
to eliminate every single defect before we roast
them (up to eight different beans separately),
and then blend our American and Turkish
coffee beans each day in our kitchen.

We use three separate grinders so that
each of our distinct coffees and blends are
freshly ground only to your order. We also
brew your coffee strong and believe that only
heavy whipping cream is good enough for it.

We use organically grown spelt and
whole wheat flour for our freshly-baked breads
and toasts.

We make all our own ice creams,
sherbets, pies, pastries, hot fudge, whipped
cream, breads, crackers, etc. ourselves, so
that we might use more exciting ingredients
throughout.

We import specialty and hard-to-find
products like chocolate, rare liqueurs and
flavors from all over the world just to
produce a unique dessert.

Perhaps you begin to see, we really do
things differently here.

We mean it when we say we want you
to have a most memorable evening when you
dine with us, tonight and each time you come.

I like to think that my father’s passion or
some say, obsession, for quality and freshness
was handed down to me. He was painstakingly
committed to serving only the very, very
best, even if it meant more work and time for
preparation, or a higher price paid to begin
with the best raw products. I am proud and
excited to carry on his passion. My father
always believed in evolving, growing,
and learning more. He knew that in this
business he was a student for life. If the most
important factor in a successful restaurant is
consistency, then the second is probably the
willingness to push yourself to do things
better, healthier and tastier.

Oyster lovers will be thrilled to find a
variety of this succulent shellfish on the menu
as well. Whether it is Snowcreeks, Kuma-
motos, or Olympias, our oysters are bagged
straight from aquaculture oyster beds and
flown overnight to our kitchen.

Like my father, I am a great believer in
farm-fresh organic produce. That is why we
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.

To showcase a product’s true flavor,
we cook several items on a “La Plancha” or
chromium griddle and use all-stainless steel
cookware. Stainless steel cookware is non-
reactive, allowing us to sear our seafood,
foie gras – anything – at a high temperature
without fear of the pan imparting any flavor.

With both, all you taste is the authentic
flavor of the food. If it sounds like I share my
father’s obsession for quality, you are right.
Because of this, we will continue to ensure that
every detail of your dining experience is perfect
– from the minute you speak to our Maître d’
to the time you put down your
napkin.

My father’s passion and commitment
led him to develop the fine art of steak. Today,
as we strive to maintain my father’s standards
and feel his continued inspiration, we find
ourselves developing the fine art of the dining
experience, the natural progression of my
father’s life’s work. We hope you know that it
is all for you.
MY FATHER’S PASSION
15
16

Like everything else at Bern’s, our
farm is far from an ordinary commercial
establishment. It exists solely to grow farm-
fresh, pesticide and chemical-free herbs, salad
greens and vegetables for our restaurant – and
for your pure dining pleasure. We’ve done it
this way from the very beginning, because we
feel strongly that the best tasting vegetables are
those that are grown naturally, with no poison
sprays or harmful chemicals.

Organic? Yes. In the truest sense of the
word. We use compost, sea weeds and crushed
rocks, mother nature’s food, to nurture and
enhance our products. And, in general, bugs
and disease stay away.

Depending on the season and the
weather, we try to serve what we grow on
our farm daily to our customers. (The only
exception is our land cress sprouts which are
grown in our kitchen). Our goal is to offer
you one or two farm-fresh vegetables at no
charge. Want seconds or thirds? We consider
it a compliment and will be happy to serve
you more – again at no charge. Just ask your
waiter.
HOW WE DO THINGS DOWN ON THE FARM
A WINE SELECTION THAT WOULD MAKE BACCHUS PROUD

Bacchus, the Greek god of wine, would
gladly pull up stakes and make his home right
here in our cellar. And who could blame him?
After all, we’ve accumulated the largest variety
of wines ever assembled in the world so that
you can indulge in any wine, from practically
any part of the world. From simple everyday
wines to rare, hard-to-find vintages, we’ve put
together an extraordinary selection at very fair
prices.

We want you to feel comfortable
choosing and drinking our wines. Should
a wine be drunk before it is properly aged?
Should it be drunk before it has had time to
mature? Can you fully enjoy a young, hard
wine that has not had time to properly show
its best? If you have questions, please feel free
to ask one of our sommeliers.

Maybe you prefer a wine that needs no
aging like some whites, most rosés and simple
Beaujolais. Or how about a wine that’s had
time to grow or develop into what it should
taste like? We also have nearly 150 wines by
the glass (and over 80 in our Harry Waugh
Dessert Room upstairs). Why not treat yourself
and choose a different glass of wine for each
course?

Again, your sommelier will be happy
to assist you with your wine selection. He is
here every evening to do just that.
With all these choices at hand, it is no wonder
people across the globe come here to dine with
us.

Our cellars are very cool, so when
ordering a fine wine, we urge you to tell us as
soon as possible so we may bring it to room
temperature, open it to air, or decant it. It will
also allow us to chill your wine properly, if
needed.

Please be assured we are here to help
you enjoy the unique dining experience of
Bern’s Steak House. All you have to do is ask.
Please Note: Our wine cellars are set at the
optimum temperature to store wines. At
this setting, our wines mature more slowly,
resulting in younger releases that may be a
bit tannic. If you would like a red wine with
your meal, we suggest a wine with some bottle
age. Their complexity and smooth tannins are
superb matches with our
aged steaks.
02/15