Bern's Steak House

very rare no crust

no crust. cold and raw. 4-8 seconds

very rare with crust

crust not possible for cold, thin steak. 14-21 seconds

rare cold center

only the tiniest crust is possible. cold. 19-36 seconds

rare warm center

thin crust. warm red center. 50-90 seconds

medium rare

small crust. warm red center. 2-4 minutes

medium

nice crust. warm pink center. 4-8 minutes

medium well

good crust. cooked through. 10-20 minutes

well done

sturdy little crust. no color. no juice. dried out. 20-30 minutes

very rare no crust

no crust. cold and raw. 16-34 seconds

very rare with crust

thin crust. cold center. 25-56 seconds

rare cold center

small crust. rare cold center. 2-3 minutes

rare warm center

small crust. warm red center. 5-8 minutes

medium rare

nice crust. warm red center. 8-15 minutes

medium

thick crust. hot pink center. 15-25 minutes

medium well

thick crust. no color left. cooked through. 25-45 minutes

well done

thick crust. no color. no juice. dried out. 40-55 minutes

very rare no crust

no crust. cold and raw. 2-5 minutes

very rare with crust

thin crust. cold raw center. 2-3 minutes

rare cold center

medium crust. cold center. 4-8 minutes

rare warm center

good crust. largewarm red center. 10-25 minutes

medium rare

nice crust. medium size warm red center. 18-30 minutes

medium

thick crust. hot pink center. 30-45 minutes

medium well

very thick crust. no color left. cooked through. 45-55 minutes

well done

very thick crust. no color. no juice. dried out. 55-70 minutes

very rare no crust

no crust. cold and raw. 3-10 minutes

very rare with crust

thin crust. cold raw center. 3-5 minutes

rare cold center

fairly thick crust. cold center. 8-10 minutes

rare warm center

heavy crust. largewarm red center. 25-35 minutes

medium rare

nice thick crust. nice warm red center. 30-43 minutes

medium

very thick crust. almost cooked through. small pink center. 45-60 minutes

medium well

very thick dark crust. no color. a little juice left. 55-70 minutes

well done

very thick dark crust. no color. no juice. dried out. 70-90 minutes

brazilian snow

vanilla beans, folded ground coffee

cookies and cream

oreos, vanilla beans

dark chocolate

valrhona satilia noire

graham cracker

brown sugar, molasses, cinnamon

peanut butter fudge swirl

peanut butter, valrhona chocolate fudge

vanilla bean

madagascar vanilla beans

macadamia nut

macadamia nut syrup, crushed macadamia nuts

cinnamon

ground cinnamon custard

honey thyme

honey, fresh thyme

white chocolate

valrhona ivoire

mint chip

fresh mint, mint chip

macadamia nuts

waffle cone bowl

granny smith green apple

passion fruit-mango

blackberry mint | cherry-litchi | exotic fruits | raspberry-strawberry | white peach

build your own sundae

three scoops of any ice cream or sorbet, whipped cream, dessert sauce, waffle cone bowl

hot fudge sundae

three scoops of vanilla ice cream, waffle cone bowl, whipped cream, sliced almonds, valrhona hot fudge

banana split

two scoops of any ice cream or sorbet, whipped cream, dessert sauce, cherries

peach melba

a refreshing sundae made with three scoops of homemade peaches and cream ice cream and raspberry swirl ice cream placed on a vanilla lush cake, and drizzled with raspberry sauce and fresh raspberries.

strawberry shortcake sundae

strawberries prepared two ways, vanilla lush cake strawberry ice cream, fresh whipped cream.

filet mignon

châteaubriand

strip steak

delmonico

porterhouse

t-bone

100 day dry-aged delmonico

brasstown grass-fed delmonico

brasstown grass-fed cowboy ribeye

dry-aged bison ribeye

luxe beef tasting

a5 japanese wagyu strip, filet mignon & dry-aged delmonico - 3oz of each

a la carte a5 japanese wagyu strip steak

tenderloin

truffled herb butter

crab cake, choron sauce

foie gras

oscar

shrimp

lobster

(1 lb)

french onion soup au gratin

garlic and spelt toasts.

baked potato

sweet butter, sour cream, crumbled bacon, chives.

house salad

housemade dressings: blue cheese, buttermilk ranch, cabernet sauvignon vinaigrette, french, maple dijon, macadamia vanilla bean vinaigrette, thousand island, white balsamic italian

onion rings

crisply fried.

vegetable of the evening

from bern's farm when available.

baked potato

steak house mushrooms

twice baked potato

black truffle creamed corn

pommes frites

grilled asparagus

garlic chive mashed potatoes

creamed spinach

leeks, parmesan, pancetta and roasted garlic.

winter squash risotto

broccoli | steamed | sauteed

white truffle macaroni & cheese

onion rings

granny smith apple pie

a caramelized apple filling wrapped in a sweet buttery dough and served with a caramel sauce and cinnamon ice cream.

strawberry key lime tart

graham cracker crust, key lime creme, fresh strawberries, graham cracker ice cream.

exotic vanilla

vanilla bean cheesecake, mini vanilla creme brulee tart, vanilla bean mousse with exotic fruit creme, passion fruit sauce and exotic fruit sorbet made with mango, pineapple, passion fruit, and banana.

crème brûlée

classic vanilla bean custard.

banana bread bread pudding

toasted banana pecan bread baked in banana custard, dulce de leche, banana caramel ice cream.

the roasted pineapple

warm pineapple upside down cake, roasted pineapple ice cream, rum sauce.

crème brûlée

vintage chocolate lush sundae

bananas foster

banana caramel | cinnamon | brown brazilian snow | dark chocolate | macadamia nut | peaches & cream | raspberry swirl | roasted pineapple | strawberry | vanilla bean

brown sugar

a trio of cookie inspired treats- chocolate chip cookie dough cheesecake, cookies & cream ice cream sandwich, & a warm brown sugar blondie

nostalgic chocolate cake

valrhona milk chocolate icing, chocolate almond cake, valrhona hot fudge.

s'mores cheesecake

chocolate cheese cake, graham cracker crust, toasted vanilla marshmallow creme.

chocolate peanut butter truffle

creamy peanut butter cream, milk chocolate mousse, layered with crunchy peanut praline, rich chocolate brownie crust.

espresso brownie

espresso infused brownie, rich chocolate espresso creme, and our famous brown brazilian snow ice cream.

ice cream sandwich

banana caramel ice cream, chocolate wafer, fresh bananas, hot fudge, toasted banana pecan crumbles.

salted caramel

fleur de sel, valrhona dulcey creme, caramel infused brownie.

framboise macadamia decadence

a vintage bern's recipe. bern created 100's of versions of this classic, to bring you this dense, creamy, smooth chocolate creation baked in a macadamia nut crust, chocolate raspberry cream, fresh raspberries.

vintage chocolate lush sundae

our incredibly dense, flourless chocolate lush cake with vanilla bean ice cream, fresh whipped cream, chocolate shavings and hot fudge.

banana cheese pie

the classic. a banana cream cheese mousse in an almond praline crust with fresh bananas and whipped cream.

cheesecake gert

gert's favorite recipe on a vanilla citrus biscotti crust, fresh strawberries, whipped cream and strawberry coulis.

chocolate cheese pie

bern's favorite recipe of a chocolate cream cheese mousse with chocolate chips in a chocolate cookie crumb crust. served with fresh whipped cream and chocolate shavings.

chocolate-chocolate-chocolate, classic

layers of our chocolate cheese pie, chocolate cheesecake, and milk chocolate mousse on a dense chocolate crust. served with fresh whipped cream and milk chocolate shavings.

king midas

a signature recipe of rich and moist carrot nut cake served with macadamia nut ice cream and hot fudge. a bern's original.

macadamia nut sundae

the best sundae in the world. a house-made waffle cone bowl filled with our extraordinary macadamia nut ice cream covered in hot fudge, whipped cream and roasted macadamias.

bern's baked alaska

a retro revisit to a decadent combination of our vanilla lush cake, macadamia nut ice cream, italian meringue, and blended flaming liqueurs.

taste of bern's

sample size portions of the following signature desserts: macadamia decadence cake, king midas, banana cheese pie, chocolate cheese pie, and vanilla cheesecake

flambé dessert

minimum order of two. please allow 20 minutes.

bananas foster

bananas prepared tableside in a caramelized sauce made with banana liqueur, rum and brandy. served with vanilla bean ice cream.

bananas foster

bananas prepared tableside in a caramelized sauce made with banana liqueur, rum and brandy. served with vanilla bean ice cream.

strawberry ice box pie

made with splenda and fresh strawberries in a flaky crust, accompanied with strawberry creme cheese mousse, and fresh berries.

chocolate mousse

a sugarless chocolate mousse, infused with fresh raspberries, served with fresh berries.

louis xiii rare cask 43.8

has a bouquet of wild mushrooms, a hint of lifted underwood tones arise, followed by spice notes, honey, gingerbread, nuts, fresh mint and candied fruit.

louis xiii rare cask 42.6

affirms its distinction with notes of plum and date, mingling with flavours of gingerbread and prune stone, punctuated with a touch of tobacco leaf.

royal tokaji essencia

essencia is not just the rarest of all hungarian tokaji wines, it is one of the most exclusive wines in the world. this free-run juice takes 4 years to ferment. essencia's concentration and intensity of flavors of honey and spiced ginger are unequalled.

hardy, rare cognac flight

.5oz ea. of perle 10yr, noce d'or 50yr & diamant 60yr

remy martin flight

.5oz ea. of vsop, xo & louis xiii

inniskillin icewine flight

1oz ea. of vidal, riesling, gold & cabernet franc

taylor-fladgate 100 years of taylor flight

1oz ea. of 10yr, 20yr, 30yr, 40yr

around the world flight

.5oz ea. of 12yr yamazaki, tullamore d.e.w., hudson baby bourbon & 14yr glenfiddich

japanese flight

.5oz ea. of japanese harmony, kaiyo mizunara oak, 12yr hakushu & 18yr yamazaki

the macallan flight

.5oz ea. of the macallan amber, the double oak, 15yr fine oak

dave pickerell in flight

.5oz ea. of 10yr whistlepig, 12yr bespoke blend, 15yr whistlepig & 12yr bern's 2018 bespoke blend

the horse soldier & truffle flight

1oz ea. of the straight & the cask strength & the small batch *accompanied by four assorted truffles

strip sirloin | 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, 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.

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

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)

benziger 2020, cabernet sauvignon, sonoma

l. martini 2019, cabernet sauvignon, sonoma coast

justin 2020, cabernet sauvignon, paso robles

mollydooker 2020, "the maitre d," cabernet, mclaren vale, australia

kendall jackson 2019, cabernet sauvignon, grand reserve, sonoma

daou 2021, cabernet sauvignon, reserve, paso robles, california

robert mondavi 2019, cabernet sauvignon, napa valley

goldschmidt 2019, "hilary," cabernet sauvignon, oakville, napa

shelter by bob foley 2016, "butcher," cabernet sauvignon, napa valley

crossbarn by paul hobbs 2018, cabernet sauvignon, napa valley

clos du val 2021, cabernet sauvignon, napa valley

turnbull 2019, cabernet sauvignon, napa valley

crown point 2019, "relevant", cabernet sauvignon, santa barbara

zd 2019, cabernet sauvignon, napa valley

caravan by darioush 2019, cabernet sauvignon, napa valley

duckhorn 2020, cabernet sauvignon, napa valley

honig 2019, cabernet sauvignon, napa valley

silverado 2018, cabernet sauvignon, napa valley

groth 2019, cabernet sauvignon, oakville, napa valley

maison rouge vsop

camus vs

hardy vsop, organic

bisquit dubouché vsop

hardy legend

courvoisier vsop

hine signatory

kelt vsop

martell vsop

mumm's cordon rouge

otard prince de polignac

pierre ferrand 1840

prince hubert de polignac

salignac vsop

d'ussé vsop

marnier-lapostolle

baron otard vsop

b. robertin

leyrat fine champagne

jean danflou

delamain pale dry

comte gaston

moyet fine champagne

prince de polignac

jean claude robin

remy martin

tesseron lot n°29

leyrat napoleon

louis royer grand classique

moyet extra

moyet grand cru

hennessy vsop

remy martin vsop

jules duret petit champagne

frapin

hine rare vsop

surrene galtaud

de fussigny heritage

moses sleeper

vermont, cow's milk, hay, buttery

caña de cabra

spain, goat's milk, lemony, creamy

lamb chopper

netherlands, sheep's milk, caramel, nutty

whitney

vermont, cow's milk, wine-washed, savory

flagship reserve

washington, cow's milk, vegetal, earthy

rogue river blue

oregon, cow's milk, dense, vegetal, smoky

honeycomb

white truffle honey

olives

châteaubriand

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. takes longer than other steaks of equal thickness to broil but achieves greater charcoal flavor.

filets

are generally cut smaller and broiled with the grain running up and down; heating through easier and broiling faster.

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.

delmonico | rib-eye

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.

special châteaubriand

loin-aged, cut and trimmed to order. five to 14 oz., but please allow a 1-2 oz. variable.

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. tender-loins.

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.

bottle 3138

glass 53138

bottle 2550

glass 52550

bottle 1866

glass 51866

ignon

fruit pies

put it down close in a stone pot, and it will keep good three or four months. when you make your pies, take a little dish, somewhat larger than a soup-plate, lay a very thin crust all over it; then a layer of citron, cut very thin, then a layer of mince-meat, and a layer of meat, and that a little meat, squeeze half the juice of a fine seville orange or lemon, lay on your crust, and bake it nicely. these pies eat very fine cold. if you make them in little patties, mix your meat and sweetmeats accordingly. if you choose meat in your pies, parboil a neat's tongue, peel it, and chop the meat as fine as possible, and mix with the rest; or two pounds of the inside of a firloin of beef boiled. but when you use meat, the quantity of fruit must be doubled.

artichoke pie

boil twelve artichokes, break off the leaves and chokes, and take the bottoms clear from the stalks. make a good puff-paste crust, and lay a quarter of a pound of fresh butter all over the bottom of your pie. then lay a row of artichokes, strew a little pepper, salt, and beaten mace over them, then another row, strew the rest of your spice over them, and put in a quarter of a pound more butter cut in little bits. take half an ounce of truffles and morels, and boil them in a quarter of a pint of water. pour the water into the pie, cut the truffles and morels very small, and throw them all over the pie. pour in a gill of white wine, cover your pie, and bake it. when the crust is done the pie will be enough.

vermicelli pie

season four pigeons with a little pepper and falt, stuff them with a piece of butter, a few crumbs of bread,

tart de moi

put round your dish a puff paste, and then a layer of biscuit; then a layer of butter and marrow, another of all sorts of sweetmeats, or as many as you have, and thus proceed till your dish is full. then boil a quart of cream, thicken it with eggs, and put in a spoonful of orange flower water. sweeten it with sugar to your taste, and pour it over the whole. half an hour will bake it.

orange and lemon tarts

take six large oranges or lemons, rub them well with salt, and put them into water, with a handful of salt in it, for two days. then change them every day with fresh water, without salt for a fortnight. boil them till they are tender, and then cut them into half-quarters corner-ways as thin as possible. take six pippins pared, cored, and quartered, and put them into a pint of water. let them boil till they break,

baron de castarede 1911

château de laubade 1910

larressingle reserve 1900

baron de castarede 1900

de montal 1904

château de laubade 1908

janneau grande armagnac 1904

janneau grande armagnac 1903

baron de castarede 1904

château de laubade 1904

labiette castille 1951

domaine des persanades vieille 1893

baron de sigognac bas 1893

baron de castarede 1890

baron de castarede 1881

goat brie

canada, goat, triple cream, buttery, slight tang

mt. tam

california, cow, soft, buttery, earthy & reminiscent of white mushroom

comeback cow

illinois, cow, soft, sweet, buttery notes of mushroom & almond

red hawk

california, cow, soft, notes of pasture grasses & herbs

marieke foenegreek

wisconsin, cow, raw, semi-soft, hints of walnut, maple & fenugreek

benning goat gouda

holland, goat, semi-firm, creamy, smooth, pleasantly mild

cantalet

france, cow, raw, semi-firm, buttery & complex

appenzeller

switzerland, cow, raw, firm, tangy with herbal notes

idiazabal

spain, sheep, hard, hints of caramel & smoke

moliterno al tartufo

italy, sheep & goat, firm, notes of pasture grasses, slight tang, assertive truffle

moon rabbit

wisconsin, cow, semi-firm, smooth with hints of clove, citrus, rosemary & thyme

hab's cheddar

vermont, cow, semi-firm, slight cheddar bite with spicy harissa

cabrales

spain, cow, goat & sheep, raw, acidic & sharp

blue shropshire

united kingdom, cow, semi-soft, smooth texture, sharp & robust flavor