Wedding Banquet Packages  |  Rehearsal Dinner Packages
Luncheon Packages | Banquet (Dinner) Packages | Bar/Bat Mitzvah Packages
Bridal or Baby Shower Packages | Cocktail Party Packages
~~~~~

Bernard’s is rated one of the Finest Restaurants in the country.
Receiving the Star Diamond Award, DiRona Distinguished Restaurants Award, Extraordinary by Zagat’s, 4 Stars by the New York Times and the Best of Award of Excellence from the Wine Spectator

Whether an intimate Wedding or a large celebration, you’ll find the elegant interior at Bernard’s perfect for your special event. An impressive grand staircase and Steinway piano adorn the entrance while several uniquely designed dining rooms provide space for 10 to 135 guests. A special Wedding garden boasts of pink and white blooms, including roses and honeysuckle cascading over a ceremonial arbor. The adjacent patio provides the perfect setting for cocktails.

Bernard’s offers a number of Private Dining Rooms

The Monkey Room - Maximum Number of guests 22
The Tea Room - Maximum Number of guests 36
The Wine Room - Maximum Number of Guests 16
The Front Room - Maximum Number of Guests 60
Entire First Floor - Maximum Number of Guests 135
Upstairs Room - Maximum Number of Guests 70

The Exclusive use of Bernard’s is also available

Menu

~ Hors d’oeuvres ~

Cold
Ratatouille and herb cheese tarts
Smoked trout with horseradish cream
Skewered grape tomatoes and Buffalo mozzarella with basil aioli dip
Chive pancakes with salmon caviar
Seared tuna with olive tapenade
Roasted pepper crostini
Pate mousse on pomme gaufrette with fried leeks
Shrimp and fennel tartlets
Curried chicken with apple and almonds
Endive leaves filled with Roquefort cheese and walnuts
Hummus in Parmesan Tuile with toasted pecan
Salmon Tartar on Pomme Maxime
Crabmeat and Mango Canapé
Lobster and Tarragon Canapé
Smoked Salmon Rosette
Oyster on the half Shell with Mignonette Sauce ($1.00 Supplement)

Hot
Baked vegetable spring rolls with sesame sauce
Peking duck with hoisin sauce
Mini filet mignon and mushroom kebabs
Crispy asparagus and prosciutto straws
Braised Short Rib and Parsnip Spring Rolls
Coconut shrimp with mango chutney
Chicken satay with peanut sauce
Crab cakes with lemon and thyme sauce
Mini leek and truffle tarts
Tuna and ginger rolls
Mini grilled vegetable pizza
Warm onion comfit tarts
Wild Mushroom Quesadillas
Basil and Parmesan Risotto Cakes with Tomato Compote
Ginger Rice Cakes with Grilled Swordfish and Mango Chutney
Sweet Potato Fritters with Grilled Lamb

~ Appetizers ~
Select One

Multi Color Tomato Salad, Herb Goat Cheese Parfait, Basil Oil,
Sherry-Shallot Vinaigrette

Crabmeat and Tabbouleh Salad, Asparagus, Citrus, Avocado,
Citrus Vinaigrette

Endive, Radicchio, Watercress and Mesclun Salad, Wild Mushroom Crepe,
Vegetable Spaghetti, Truffle Vinaigrette

Chilled Green Asparagus, Baby Greens, Brunoise of Vegetables,
Lemon Dressing

Salmon Trio:
Cured with Honey Mustard Sauce,
Smoked with Horseradish Cream, Poached with Green Sauce

Grilled Quail, Pea Greens, Pea Ravioli, Cèpe Mushrooms,
Mushroom Sauce

Artichoke Gratin, Mosaic of Vegetables, Light Saffron Sauce

Wild Mushroom Risotto, Fava Beans, Parmesan Cheese

Sautéed Shrimp, Shaved Fennel, Toasted Pine Nuts, Sun-dried Tomatoes,
Tomato Vinaigrette

Scallops, Lobster and Shrimp in a Vegetable Nage

Lobster Bisque, Lobster Flan, Golden Croutons

~ Ask about Bernard’s seasonal specialties ~

Soup or Salad
If You Decide to Offer Both, Please Add $5.00 Per Person

~ Soups: ~
Tomato, Cucumber, Roasted Corn, Asparagus, Potato and Leek, Sweet Pea,
(Can Be Served Hot or Cold)

Lobster Bisque, Fish Soup à la Provençal, Lobster Consommé

~ Salads: ~
Endive, Watercress, Radicchio, Arugula, Shallot Vinaigrette

Tomato and Mesclun Greens, Banyuls Vinegar Dressing

Romaine Lettuce, Golden Croutons, Anchovy and Parmesan Cheese Dressing

~ Main Courses ~
Select Two

Grilled Tournedo of Salmon, Wild Rice,
Vegetable Confetti, Lemon Chive Sauce

Portobello Crusted Filet of Halibut,
Wild Mushroom Risotto,
Asparagus, Balsamic Mushroom Sauce

Grilled Swordfish, Celery Root Puree,
Sugar Peas, Pepper-Vinegar Sauce

Vegetable Fricassee, Truffle Sauce

Grilled Filet Mignon of Beef,
Potato Gratin, Mixed Baby Vegetables, Red Wine Shallot Sauce

Roasted French Cut Breast of Chicken,
Sautéed Yukon Gold Potatoes, Pearl Onions, Haricots Vert,
Thyme Sauce

Roasted Loin of Veal Stuffed with Wild Mushrooms,
Sautéed Spinach, Asparagus, Cipollini Onions, Potato Tower
Port Wine Sauce

Game in Season

Roasted Herb Crusted Rack of Lamb,
Herb Couscous, Niçoise Vegetables, Thyme Sauce $7.00 supplement

~ Dessert ~

Wedding Cake
Wedding cake is plated with fresh berries,
Crème Anglaise and Tuille and Sorbet

Made by our own Pastry Chef designed how you would like
in a variety of flavors

~ Wedding Package Prices ~

Option 1

Six Passed Hors d’oeuvres, (In the Garden, Weather Permitting)
One Hour Deluxe Open Bar
House Red and White wine with dinner
Champagne Toast - House Sparkling
(Champagne Selection available starting at $6.50 supplement per person)
Four Course Meal
(Appetizer, Soup or Salad, Entrée, Cake or Dessert, Coffee or Tea)
$125.00 per person

Option 2

Six Passed Hors d’oeuvres, (In the Garden, Weather Permitting)
Five Hours Deluxe Open Bar
House Red and White Wine with dinner
Champagne Toast - House Sparkling
(Champagne Selection available starting at $6.50 supplement per person)
Four Course Meal
(Appetizer, Soup or Salad, Entrée, Cake or Dessert, Coffee or Tea)
$155.00 per person

~

For Exclusive use of Bernard’s on Saturday Nights a minimum Food and Beverage cost of $18,000.00 is required.

~ Rehearsal Dinner Package Prices ~

Option #1

Four Passed Hors d’oeuvres, (In the Garden, Weather Permitting)
Three Course Dinner
(Appetizer, Entrée and dessert and coffee)
$75.00 per person

Option #2

Four Passed Hors d’oeuvres, (In the Garden, Weather Permitting)
One Hour Deluxe Open Bar
Four Course Dinner
(Appetizer, Soup or Salad, Entrée, Dessert, Coffee or Tea)
$90.00 per person

Option #3

Four Passed Hors d’oeuvres, (In the Garden, Weather Permitting)
One Hour Deluxe Open Bar
House Red and White Wine with Dinner
Four Course Dinner
(Appetizer, Soup or Salad, Entrée, Cake or Dessert, Coffee or Tea)
$105.00 per person

Option #4

Six Passed Hors d’oeuvres, (In the Garden, Weather Permitting)
Four Hours Deluxe Open Bar
House Red and White Wine with Dinner
Four Course Dinner
(Appetizer, Salad or Soup, Entrée, Cake or Dessert, Coffee or Tea)
$135.00 per person

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

A Twenty Five Percent Deposit is required to Secure the Reservation, Refundable Only if the Date is Rebooked By a Comparable Sized Party.
Gratuity is Twenty Percent and Tax is Six Percent

~ ADDITIONAL OPTIONS ~

In addition to our house wine selections an extensive Wine List is available.

If you have any questions or would like to schedule a time to visit Bernard’s please Contact:

Sarah Bouissou – Owner / Events Coordinator
sarah@bernardsridgefield.com
203-438-8282  |  fax 203-431-3614

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Option #1
Three Course Luncheon
Selection of 1 Appetizer, 2 Main Courses and 1 Dessert
$39.00 per person

Option #2
Three Course Luncheon + 2 Passed Hors d’oeuvres
Selection of 2 Appetizers, 3-4 Main Courses and 1 Dessert
$44.00 per person

Option #3
Luncheon + Wine Package
2 Passed Hors d’oeuvres
Selection of 2 Appetizers, 3-4 Main Courses and Dessert Trio
House Red and White Wine served with Lunch
Cocktails before a la carte
$52.00 per person

All menu selections to be chosen from our a la carte lunch menu

$4.00 Supplement for Tuna Tartar
$10.00 Supplement for Crabmeat Salad
$12.00 Supplement for Lobster Salad
Filet Mignon and Rack of Lamb available with a supplement TBD

A twenty five percent deposit is required to secure the reservation. This is refundable only if the date is rebooked by a comparable size party. Gratuity is twenty percent and tax is six percent.

~ ADDITIONAL OPTIONS: ~

Passed hors d’oeuvres selection, (see below)
Stationary hors d’oeuvres available
Deluxe open bar $15.00 per hour, per person
Champagne Punch Bowl - $7.50 per person
House Red and White Wines begin at $30.00 per bottle
House Sparkling Wine $40.00 per bottle
Children menu available

~ Hors d’oeuvres List ~

If you have any questions or would like to schedule a time to visit Bernard’s please Contact:

Sarah Bouissou – Owner / Events Coordinator
sarah@bernardsridgefield.com
203-438-8282 fax 203-431-3614

Return to top of page

Bernard’s offers a number of Private Dining Rooms

The Monkey Room - Maximum Number of guests 22
The Tea Room - Maximum Number of guests 36
The Wine Room - Maximum Number of Guests 16
The Front Room - Maximum Number of Guests 60
Entire First Floor - Maximum Number of Guests 135
Upstairs Room - Maximum Number of Guests 80

The Exclusive use of Bernard’s is also available

The Menu

~ Hors d’oeuvres ~

Cold

Ratatouille and herb cheese tarts
Smoked trout with horseradish cream
Skewered grape tomatoes and Buffalo mozzarella with basil aioli dip
Chive pancakes with salmon caviar
Seared tuna with olive tapenade
Roasted pepper crostini
Pate mousse on pomme gaufrette with fried leeks
Shrimp and fennel tartlets
Curried chicken with apple and almonds
Endive leaves filled with Roquefort cheese and walnuts
Hummus in Parmesan Tuile with toasted pecan
Salmon Tartar on Pomme Maxime
Crabmeat and Mango Canapé
Lobster and Tarragon Canapé
Smoked Salmon Rosette
Oyster on the half Shell with Mignonette Sauce ($1.00 Supplement)

Hot

Baked vegetable spring rolls with sesame sauce
Peking duck with hoisin sauce
Mini filet mignon and mushroom kebabs
Crispy asparagus and prosciutto straws
Braised Short Rib and Parsnip Spring Rolls
Coconut shrimp with mango chutney
Chicken satay with peanut sauce
Crab cakes with lemon and thyme sauce
Mini leek and truffle tarts
Tuna and ginger rolls
Mini grilled vegetable pizza
Warm onion comfit tarts
Wild Mushroom Quesadillas
Basil and Parmesan Risotto Cakes with Tomato Compote
Ginger Rice Cakes with Grilled Swordfish and Mango Chutney
Sweet Potato Fritters with Grilled Lamb

~ Appetizers ~
Select One

Multi Color Tomato Salad, Herb Goat Cheese Parfait, Basil Oil,
Sherry-Shallot Vinaigrette

Crabmeat and Tabbouleh Salad, Asparagus, Citrus, Avocado,
Citrus Vinaigrette

Endive, Radicchio, Watercress and Mesclun Salad, Wild Mushroom Crepe,
Vegetable Spaghetti, Truffle Vinaigrette

Chilled Green Asparagus, Baby Greens, Brunoise of Vegetables,
Lemon Dressing

Salmon Trio:
Cured with Honey Mustard Sauce,
Smoked with Horseradish Cream, Poached with Green Sauce

Grilled Quail, Pea Greens, Pea Ravioli, Cèpe Mushrooms,
Mushroom Sauce

Artichoke Gratin, Mosaic of Vegetables, Light Saffron Sauce

Wild Mushroom Risotto, Fava Beans, Parmesan Cheese

Sautéed Shrimp, Shaved Fennel, Toasted Pine Nuts, Sun-dried Tomatoes,
Tomato Vinaigrette

Scallops, Lobster and Shrimp in a Vegetable Nage

Lobster Bisque, Lobster Flan, Golden Croutons

~ Ask about Bernard’s seasonal specialties ~

~ Soup or Salad ~
If You Decide to Offer Both, Please Add $5.00 Per Person

Soups:
Tomato, Cucumber, Roasted Corn, Asparagus, Potato and Leek, Sweet Pea,
(Can Be Served Hot or Cold)

Lobster Bisque, Fish Soup à la Provençal, Lobster Consommé

Salads:
Endive, Watercress, Radicchio, Arugula, Shallot Vinaigrette

Banquet Package page 4

Tomato and Mesclun Greens, Banyuls Vinegar Dressing

Romaine Lettuce, Golden Croutons, Anchovy and Parmesan Cheese Dressing

~ M ain Courses ~
Select Two

Grilled Tournedo of Salmon, Wild Rice,
Vegetable Confetti, Lemon Chive Sauce

Portobello Crusted Filet of Halibut,
Wild Mushroom Risotto,
Asparagus, Balsamic Mushroom Sauce

Grilled Swordfish, Celery Root Puree,
Sugar Peas, Pepper-Vinegar Sauce

Vegetable Fricassee, Truffle Sauce

Grilled Filet Mignon of Beef,
Potato Gratin, Mixed Baby Vegetables, Red Wine Shallot Sauce

Beef Wellington,
Assorted Baby Winter Vegetables and Truffle Sauce

Roasted French Cut Breast of Chicken,
Sautéed Yukon Gold Potatoes, Pearl Onions, Haricots Vert,
Thyme Sauce

Roasted Loin of Veal Stuffed with Wild Mushrooms,
Sautéed Spinach, Asparagus, Cipollini Onions, Potato Tower
Port Wine Sauce

Game in Season
Breast of Pheasant stuffed with Foie Gras and wrapped in Puff Pastry,
Assorted Baby Vegetables and Truffle Sauce

Venison Medallion and Chop
Sautéed Spinach, Chestnut Croquette, Lady Apples Stuffed with Cranberry Chutney and Grand Veneur Sauce

Roasted Herb Crusted Rack of Lamb,
Herb Couscous, Niçoise Vegetables, Thyme Sauce $7.00 supplement

Dessert

A special cake or dessert for the occasion
Cakes are plated with fresh berries, Crème Anglaise and Tuille and Sorbet

Made by our own Pastry Chef designed how you would like in a variety of flavors

~ Banquet Package Prices ~

Option #1

Four Passed Hors d’oeuvres, (In the Garden, Weather Permitting)
Three Course Meal
(Appetizer, Entrée and dessert and Coffee)
$75.00 per person

Option #2

Four Passed Hors d’oeuvres, (In the Garden, Weather Permitting)
One Hour Deluxe Open Bar
Four Course Meal
(Appetizer, Soup or Salad, Entrée, Dessert, Coffee or Tea)
$90.00 per person

Option #3

Four Passed Hors d’oeuvres, (In the Garden, Weather Permitting)
One Hour Deluxe Open Bar
House Red and White Wine with Dinner
Four Course Meal
(Appetizer, Soup or Salad, Entrée, Cake or Dessert, Coffee or Tea)
$105.00 per person

Option #4

Six Passed Hors d’oeuvres, (In the Garden, Weather Permitting)
Four Hours Deluxe Open Bar
House Red and White Wine with Dinner
Four Course Meal
(Appetizer, Salad or Soup, Entrée, Cake or Dessert, Coffee or Tea)
$135.00 per person

For Exclusive use of Bernard’s on Saturday Night a minimum Food and Beverage cost of $18,000 is required.

A Twenty Five Percent Deposit is required to Secure the Reservation, Refundable Only if the Date is Rebooked By a Comparable Sized Party.
Gratuity is Twenty Percent and Tax is Six Percent

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

The Monkey Room
Maximum Number of guests 22- Saturday Night Minimum $1400
The Tea Room
Maximum Number of guests 36- Saturday Night Minimum $2100
The Wine Room
Maximum Number of Guests 16- Saturday Night Minimum $1100
The Front Room
Maximum Number of Guests 50 – Saturday Night Minimum $5400
Entire Downstairs
Maximum Number of Guests 135–Saturday Night Minimum$12,000
Upstairs Room
Maximum Number of Guests 80 – Saturday Night Minimum $2800

If you have any questions or would like to schedule a time to visit Bernard’s please Contact:
Sarah Bouissou – Owner / Events Coordinator
sarah@bernardsridgefield.com
203-438-8282 | fax 203-431-3614

Return to top of page

Bernard’s offers a number of Private Dining Rooms

The Monkey Room - Maximum Number of guests 22
The Tea Room - Maximum Number of guests 36
The Wine Room - Maximum Number of Guests 16
The Front Room - Maximum Number of Guests 60
Entire First Floor - Maximum Number of Guests 135
Upstairs Room - Maximum Number of Guests 70

The Exclusive use of Bernard’s is also available

~ The Adult’s Menu ~

Hors d’oeuvres: Cold

Ratatouille and herb cheese tarts
Smoked trout with horseradish cream
Skewered grape tomatoes and Buffalo mozzarella with basil aioli dip
Chive pancakes with salmon caviar
Seared tuna with olive tapenade
Roasted pepper crostini
Pate mousse on pomme gaufrette with fried leeks
Shrimp and fennel tartlets
Curried chicken with apple and almonds
Endive leaves filled with Roquefort cheese and walnuts
Hummus in Parmesan Tuile with toasted pecan
Salmon Tartar on Pomme Maxime
Crabmeat and Mango Canapé
Lobster and Tarragon Canapé
Smoked Salmon Rosette
Oyster on the half Shell with Mignonette Sauce ($1.00 Supplement)

Hors d’oeuvres: Hot
Baked vegetable spring rolls with sesame sauce
Peking duck with hoisin sauce
Mini filet mignon and mushroom kebabs
Crispy asparagus and prosciutto straws
Braised Short Rib and Parsnip Spring Rolls
Coconut shrimp with mango chutney
Chicken satay with peanut sauce
Crab cakes with lemon and thyme sauce
Mini leek and truffle tarts
Tuna and ginger rolls
Mini grilled vegetable pizza
Warm onion comfit tarts
Wild Mushroom Quesadillas
Basil and Parmesan Risotto Cakes with Tomato Compote
Ginger Rice Cakes with Grilled Swordfish and Mango Chutney
Sweet Potato Fritters with Grilled Lamb

Appetizers
Select One
Multi Color Tomato Salad, Herb Goat Cheese Parfait, Basil Oil,
Sherry-Shallot Vinaigrette

Smoked Salmon Rosette and Tabbouleh Salad, Asparagus, Citrus, Avocado,
Citrus Vinaigrette

Endive, Radicchio, Watercress and Mesclun Salad, Wild Mushroom Crepe,
Vegetable Spaghetti, Truffle Vinaigrette

Chilled Green Asparagus, Baby Greens, Brunoise of Vegetables,
Lemon Dressing

Salmon Trio:
Cured with Honey Mustard Sauce,
Smoked with Horseradish Cream, Poached with Green Sauce

Grilled Quail, Pea Greens, Pea Ravioli, Cèpe Mushrooms,
Mushroom Sauce

Artichoke Gratin, Mosaic of Vegetables, Light Saffron Sauce
Wild Mushroom Risotto, Fava Beans, Parmesan Cheese

Bernard’s Homemade Smoked Fish Plate:
Salmon, Trout, Swordfish and Cod served
with Horseradish Cream and Micro Greens

Sautéed Shrimp, Shaved Fennel, Toasted Pine Nuts, Sun-dried Tomatoes,
Tomato Vinaigrette

Scallops, Lobster and Shrimp in a Vegetable Nage Lobster Bisque, Lobster Flan, Golden Croutons

Ask about Bernard’s seasonal specialties

Soup or Salad
If You Decide to Offer Both, Please Add $5.00 Per Person

Soups:
Tomato, Cucumber, Roasted Corn, Asparagus, Potato and Leek, Sweet Pea,
(Can Be Served Hot or Cold) Lobster Bisque, Fish Soup à la Provençal, Lobster Consommé

Salads:
Endive, Watercress, Radicchio, Arugula, Shallot Vinaigrette
Tomato and Mesclun Greens, Banyuls Vinegar Dressing
Romaine Lettuce, Golden Croutons, Anchovy and Parmesan Cheese Dressing

Main Courses
Select Two
Grilled Tournedo of Salmon, Wild Rice,

Vegetable Confetti, Lemon Chive Sauce

Portobello Crusted Filet of Halibut, Wild Mushroom Risotto,
Asparagus, Balsamic Mushroom Sauce

Grilled Swordfish, Celery Root Puree, Sugar Peas, Pepper-Vinegar Sauce

Vegetable Fricassee, Truffle Sauce

Grilled Filet Mignon of Beef, Potato Gratin," Mixed Baby Vegetables, Red Wine Shallot Sauce

Roasted French Cut Breast of Chicken,
Sautéed Yukon Gold Potatoes, Pearl Onions, Haricots Vert,
Thyme Sauce

Roasted Loin of Veal Stuffed with Wild Mushrooms,
Sautéed Spinach, Asparagus, Cipollini Onions, Potato Tower
Port Wine Sauce

Game in Season

Roasted Herb Crusted Rack of Lamb,
Herb Couscous, Niçoise Vegetables, Thyme Sauce
$7.00 supplement

Dessert
A special cake or dessert for the occasion
Cakes are plated with fresh berries, Crème Anglaise and Tuille and Sorbet Made by our own Pastry Chef designed how you would like in a variety of flavors

~ The Children’s Menu~

Kid’s hors d’oeuvres
(Choose 4)
Hot
Pigs in Blankets
Baked Vegetable Spring Rolls- Sesame Dipping Sauce
Coconut Shrimp with Mango Chutney
Chicken Satay with Peanut Sauce
Mini Pizzas
Mini Grilled Cheese Sandwiches
Peking Duck with Hoisin Sauce

Cold
Skewered Tomato Mozzarella with Basil Dip
Mini Fruit Kebabs
California Rolls
Tortilla Cups filled with Tomato and Avocado Salsa

Appetizer
(Choose 1)
Mixed Green Salad with Creamy Parmesan Dressing
Cheese Ravioli with Tomato Sauce and Basil Oil
Fruit Salad
Tomato Mozzarelle

Main Course
(Choose 1)
Grilled Filet Mignon with French Fried Potatoes and Brocolli
French Cut Chicken Breast with Mashed Potatoes and Haricot Vert
Chicken Parmesan
Additional Options available upon request

Dessert
(Choose 1)
Bar/Bat Mitzvah Cake served with Ice Cream
Brownie Sundae

~ Daytime Bar Mitzvah Package Prices ~
Option #1
Four Passed Hors d’oeuvres,
(In the Garden, Weather Permitting)
Three Course Meal
(Appetizer, Entrée and dessert)
$65.00 per person

Option #2
Four Passed Hors d’oeuvres,
(In the Garden, Weather Permitting)
One Hour Deluxe Open Bar
Three Course Meal
(Appetizer, Entrée, Dessert, Coffee or Tea)
$80.00 per person

Option #3
Six Passed Hors d’oeuvres,
(In the Garden, Weather Permitting)
One Hour Deluxe Open Bar
House Red and White Wine with Dinner
Four Course Meal
(Appetizer, Soup or Salad, Entrée, Cake or Dessert, Coffee or Tea)
$100.00 per person

Children 13 and Under
Four Passed Hors d’oeuvres,
Three Course Meal
(Appetizer, Entrée, Dessert and Sodas)
$45.00 per person

~ Evening Bar Mitzvah Package Prices ~

Option #1
Four Passed Hors d’oeuvres,
(In the Garden, Weather Permitting)
Three Course Meal
(Appetizer, Entrée and dessert)
$75.00 per person

Option #2
Four Passed Hors d’oeuvres,
(In the Garden, Weather Permitting)
One Hour Deluxe Open Bar
Three Course Meal
(Appetizer, Entrée, Dessert, Coffee or Tea)
$90.00 per person

Option #3
Six Passed Hors d’oeuvres,
(In the Garden, Weather Permitting)
One Hour Deluxe Open Bar
House Red and White Wine with Dinner
Four Course Meal
(Appetizer, Soup or Salad, Entrée, Cake or Dessert, Coffee or Tea)
$105.00 per person

Children 13 and Under
Four Passed Hors d’oeuvres,
Three Course Meal
(Appetizer, Entrée, Dessert and Sodas)
$60.00 per person

For Exclusive use of Bernard’s on Saturday Night a minimum Food and Beverage cost of $18,000 is required.
Saturday Lunch, a minimum food and beverage cost of $6000 is required

A Twenty Five Percent Deposit is required to Secure the Reservation, Refundable Only if the Date is Rebooked By a Comparable Sized Party.
Gratuity is Twenty Percent and Tax is Six Percent
ADDITIONAL OPTIONS: In addition to our house wine selections an extensive Wine List is available. Supplemental Stationary Hors d’oeuvres (see Selection)
Additional Hors d’oeuvres $2.00 each, per person
First Hour of Deluxe Open Bar $19.50 per person
Open Bar, each additional Hour $12.00 per person
Children’s Frozen Drink Bar $10.00 per person
Valet Parking
For 40/80/120 Guests $150.00/$300.00/$450.00
Coat check (seasonal) $90.00
Bath Room Attendant $90.00
this is required for ALL Bar/Bat Mitzvah with more that 25 children
Ceremony Set-up and Breakdown $200.00
($4.00 per Chair rental fee required for more than 35 guests)
Parquet Dance Floor 12 x12 - $250.00 12 x18-$450.00
Band Members/Photographers’ Meal $30.00 per person

If you have any questions or would like to schedule a time to visit Bernard’s please Contact:

Sarah Bouissou – Owner / Events Coordinator
sarah@bernardsridgefield.com

Bernard’s
203-438-8282 | fax 203-431-3614

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Bernard’s has three private dining rooms to offer:

The Monkey Room which can accommodate up to 15
The Tea Room which can accommodate up to 25
Upstairs Dining Room which can accommodate up to 65

Menu

~ Appetizer ~
Butternut Squash Soup with Toasted Pecans and Parmesan Twist

Mesclun and Bibb Lettuce, Toasted Pumpkin Seeds Goat Cheese Cigarette with Apple Cider and Maple Syrup Vinaigrette

~ Entrée ~
Grilled Marinated Chicken Cutlet Salad, Asparagus, Arugula, Hearts of Palm, Baby Artichokes and Truffle Vinaigrette
Roasted Red Kuri Squash, Chanterelle and Parmesan Ravioli, Sautéed Spinach and Pecan Brown Butter
Basil Linguini with Sautéed Shrimp, Niçoise Vegetables, Tomato Sauce
Potato Crusted Salmon Tournedo, Braised Savoy Cabbage, Orange and Purple Sweet Yucca and Lemon Ginger Sauce
Roasted, Half Free Range Chicken, Truffle Mashed Potatoes, Acorn Squash, Sautéed Spinach and Asparagus and Thyme Sauce

Braised Veal Breast Stuffed with Wild Mushrooms, Endive Meuniere, Butternut Squash, Parsnips and Chanterelles

~ Dessert ~
Special Cake for the Occasion
Choice of 1 appetizer, 3 entrees and 1 dessert
$35.00 per person

~ ADDITIONAL OPTIONS: ~

Passed hors d’oeuvres selection, (see below)
Stationary hors d’oeuvres available
Deluxe open bar $15.00 per hour, per person
Champagne Punch Bowl - $7.50 per person
House Red and White Wines begin at $30.00 per bottle
House Sparkling $40.00 per bottle
Children menu available

A twenty five percent deposit is required to secure the reservation. This is refundable only if the date is rebooked by a comparable size party. Gratuity is twenty percent and tax is six percent.

~ Hors d’oeuvres List ~

Bernard’s also offers Beautiful Gardens for Cocktails or for an Outdoor Luncheon weather permitting

If you have any questions or would like to schedule a time to visit Bernard’s Please Contact:

Sarah Bouissou – Owner / Events Coordinator
sarah@bernardsridgefield.com

203-438-8282 | fax 203-431-3614

Return to top of page

~ Hors d’oeuvres List ~

Cold
Ratatouille and herb cheese tarts
Smoked trout with horseradish cream
Skewered grape tomatoes and Buffalo mozzarella with basil aioli dip
Chive pancakes with salmon caviar
Seared tuna with olive tapenade
Roasted pepper crostini
Pate mousse on pomme gaufrette with fried leeks
Shrimp and fennel tartlets
Curried chicken with apple and almonds
Endive leaves filled with Roquefort cheese and walnuts
Hummus in parmesan Tuile with toasted pecan
Salmon Tartar on Pomme Maxime
Crabmeat and Mango Canapé
Lobster and Tarragon Canapé
Oyster on the half Shell with Mignonette Sauce

Hot
Baked vegetable spring rolls with sesame sauce
Peking duck with hoisin sauce
Mini filet mignon and mushroom kebabs
Crispy asparagus and prosciutto straws
Coconut shrimp with mango chutney
Chicken satay with peanut sauce
Crab Cakes with lemon and thyme sauce
Mini leek and truffle tarts
Tuna and ginger rolls
Mini grilled vegetable pizza
Warm onion confit tarts
Wild Mushroom Quesadillas
Basil and Parmesan Risotto Cakes with Tomato Compote
Ginger Rice Cakes with Grilled Swordfish and Mango Chutney
Sweet Potato Fritters with Grilled Lamb

~ Stationary Hors d’oeuvres ~
(Choose 2)

Cheese and Crudités Station
Crudités served with gorgonzola and chive dip
Assorted vegetable chips, roasted red pepper dip
Platter of assorted cheese and fruit

Assorted Charcuterie and Homemade Pates
A selection of Bernard’s Homemade Pates: Duck, Pistachio and Truffle Terrine, Wild Boar and Morel Terrine, Duck Rillette, Pheasant, Foie Gras and Cepe Terrine. And a selection from his homemade charcuterie: Prosciutto, Coppa, Brasiole and Pancetta, served with French Bread, Cranberry Chutney, Mustard and Cornichon

Sliced Steak au Poivre
Served with Crostini and Peppercorn Sauce

Bruschetta Station
Grilled crusty Tuscan bread with Bruschetta,
White Bean Purée with roasted Garlic and olive oil
Parmesan bread sticks and Olives

Salmon Station I
Filet of Salmon in Puff Pastry
Served with Chanterelle Mushrooms and Leeks
In a Chanterelle Sauce

Salmon Station II
Cold Poached Salmon with Green Sauce and Sauce Vierge

Pasta Station
Choice of pasta (Penne, Bowtie, Rigatoni, Fusilli)
Served with Choice of Rustica Sauce, Three Cheese Sauce,
Alfredo Sauce, Roasted Pepper and Sausage Sauce, or Pesto Sauce

Other Pasta Station Choices:
Green Pea Ravioli with Cèpe Mushroom Sauce

Celery Root and Truffle Ravioli with Truffle Sauce

Mini French Cheese Ravioli with Chicken and Fines Herbes Sauce

Lobster Ravioli with Lobster Sauce

Mushroom Risotto or Seafood Risotto

Lamb Station
Roast Leg of Lamb sliced and served with Cumin Sauce

~ Deluxe Stations ~

Baby Lamb Chops
served with Cumin Sauce and Thyme Sauce
($5.00 per person supplement)

Seafood Bar
Shrimp Cocktail, Oysters, Clams, Crab Claws, Muscles,
Lobster, Calamari Ceviche, Marinated Scallops.
All served on Ice
($15.00 per person supplement)

Caviar Station I
American Sturgeon Caviar served with Blini, Toast and Condiments
($8.00 per person supplement)

Deluxe Caviar Station
Osetra Caviar ($40.00 per ounce)

Package Price

Eight Passed Hors d’oeuvres,
(In the Garden, Weather Permitting)
Two Hors d’oeuvres Stations
Two Hours Deluxe Open Bar (Cordials not included)
A selection of Petit Fours, Brownies, Cookies and Tarts
Coffee and Tea Station

$75.00 per person, Plus Tax and Gratuity

~ ADDITIONAL OPTIONS ~

In addition to our house wine selections an extensive Wine List is available.

Additional Hors d’oeuvres Station  $6.00 per person
Additional Hors d’oeuvres  $2.00 each, per person
Additional Hour of Deluxe Open Bar  $12.00 per person
Valet Parking (If over 50 guests)   $90.00
Valet Parking for use of entire Inn   $250.00
Coat check (seasonal)  $90.00
Ladies Room Attendan  t $90.00

For Exclusive Use of Bernard’s on Tuesday, Wednesday or Thursday a minimum Food and Beverage Cost of $8,000.00 is required
Friday is $12,000.00 and $18,000.00 for Saturday Night

A Twenty Five Percent Deposit is required to secure the Reservation,
Refundable Only if the Date is rebooked by a Comparable Sized Party
Gratuity is Twenty percent and Tax is Six Percent

If you have any questions or would like to schedule a time to visit Bernard’s please Contact:

Sarah Bouissou – Owner / Events Coordinator
sarah@bernardsridgefield.com

Bernard’s
203-438-8282 | fax 203-431-3614

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