Bern's Steak House

preserved lemon aioli

nutmeg, pancetta

cane syrup, black pepper

macadamia, ginger butter

black truffle, parmesan, herbs

goat cheese

port cream

bacon, garlic, herbs

white cheddar, comté, garlic crumbs

quail eggs, toasted crostini

when available

when available

roasted grapes, mimolette, sauce ravigote, crostini

quail eggs, toasted crostini

quail eggs, toasted crostini

black truffle crème fraîche, salt & vinegar chips

classic garnishment & our own seasoning, sunflower rye

classic garnishment & our own seasoning, sunflower rye

olives, caperberry, tomato, tonnato sauce

roasted grapes, mimolette, sauce ravigote, crostini

basil, parmesan, almond pesto, crispy ciabatta

rhubarb gastrique, strawberry, pistachio, rosemary

lemon, chive, osetra caviar

harissa, whipped feta, apricot, pita

gochujang aioli, black vinegar, cucumber, pickled peppers

king crab, lobster, scallops, shrimp, oysters, crab cocktail, ceviche, mussels, smoked salmon rillette (serves 4-5 people)

shrimp, oysters, lobster, mussels, ceviche, smoked salmon rillette (serves 2-3 people)

old bay court bouillon, classic cocktail, ginger cocktail

truffle mignonette, classic cocktail sauce

truffle mignonette, classic cocktail sauce, osetra caviar

tuna sashimi, wagyu tartare, osetra caviar, bluegrass soy

large, bright pearls, very rich flavor

This rare caviar comes from American-farmed purebred Beluga sturgeon. Its large, firm, light gray pearls are packed with an exquisitely buttery, nutty taste, and full-flavored finish

This rare caviar comes from American-farmed purebred Beluga sturgeon. Its large, firm, light gray pearls are packed with an exquisitely buttery, nutty taste, and full-flavored finish

large, firm beads, silky, earthy, luxurious

15g of each - Classic Ossetra / Crown Ossetra / Gold Ossetra

firm, medium pearls, dark amber color, nutty flavor

crunchy texture, golden color, mild salinity

small firm grains, earthy, nutty

amber pearls, nutty, creamy

firm grains, rich, buttery, decadent

firm golden pearls, delicate, clean

firm golden brown egg, creamy buttery finish

delicate, complet, savory

dark pearls, smooth, nutty, ocean brine

delicate pearls, smooth, creamy, buttery, robust finish

large pearls, grey to black in color, creamy

firm bronze beads, creamy, rich

medium pearls, rich, earthy

20g each - Paddlefish / Premium Sturgeon / Royal Osetra

dark, medium pearls, creamy, nutty flavor

applewood smoked, firm pop, mild flavor

small gray beads, intense briny finsh

paddlefish, light to dark gray, silky

cow, goat and sheep's milk, spain, tangy

goat's milk, holland, dense, brown butter

cow's milk, iowa, crystalline, fruity

cow's milk, oregon, pear washed

cow's milk, france, decadent, creamy

cow's milk, switzerland, savory, earthy

yamaroku soy butter

4oz of each: tenderloin, strip, sirloin cap

4oz of each: dry-aged tenderloin, dry-aged beef rib, 100 day dry-aged delmonico, dry-aged strip loin

yamaroku soy butter

tenderloin, strip, sirloin cap

roasted garlic rosemary butter

rosemary, vanilla, peppercorn

preserved lemon aioli

dry-aged tenderloin, dry-aged beef rib, 100 day-aged delmonico, dry-aged strip loin

field peas, zucchini, pepper jelly vinaigrette

potato fondue, marinated roe, horseradish, lemon vinaigrette

sweet potato dumplings, watercress, hot and sour mushroom broth

asparagus, leeks, radish, saffron mustard

ricotta salata, artichokes, peas, braising jus

crab, asparagus, béarnaise

18 people maximum at 2 parallel tables (12 max at one table). Food and beverage minimum required. Space fee may apply.

40 people maximum at 4 parallel tables (32 people maximum at one long table). Food and beverage minimum. Space fee may apply.

10 guests max (at one long table). Food and beverage minimum required. Space fee may apply.

24 people maximum at 3 parallel tables (20 people maximum at one long table). Food and beverage minimum required. Space fee may apply.

5PM - 11PM

Closed

5PM - 10PM

5PM - 10PM

bone marrow chimichurri

bone marrow chimichurri

dry-aged

All steak entrées include: french onion soup, house salad, baked potato, onion rings and the vegetable of the evening.

All steak entrées include: french onion soup, house salad, baked potato, onion rings and the vegetable of the evening.

All steak entrées include: french onion soup, house salad, baked potato, onion rings and the vegetable of the evening.

All steak entrées include: french onion soup, house salad, baked potato, onion rings and the vegetable of the evening.

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. We continue to build on my father’s commitment to serving the finest beef by complementing our in-house aging program with offerings of luxurious Wagyu beef from Japan, Grass-Fed, and other unique selections. Our obsession with quality is not limited to our steaks; from boutique oysters from Prince Edward Island, wild mushrooms from Oregon, lettuce from a local farm, or Red Snapper from the gulf waters, we’ll go to any length to offer our clients the freshest and finest ingredients available. 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. -Dav...

Serves 4-5 people king crab, lobster, scallops, shrimp, oysters, crab cocktail, ceviche, mussels, smoked salmon rillettes

Serves 2-3 people. shrimp, oysters, lobster, mussels, ceviche, smoked salmon rillette

parmesan, lemon, anchovy, olive oil

parmesan, lemon, anchovy, olive oil, white anchovies

Housemade dressings: Blue Cheese, Buttermilk Ranch, Cabernet Sauvignon Vinaigrette, French, Maple Dijon, Macadamia Vanilla Bean Vinaigrette, Thousand Island, Tuscan Herb Vinaigrette, Cleopatra, Balsamic Roasted Garlic

bacon marmalade, heirloom tomato, gorgonzola dolce, buttermilk dressing

buffalo mozzarella, tomato croutons, balsamic

service for two, please allow for additional time

garlic and spelt toasts

orzo, egg, dill, olive oil

lobster meat, bacon, fines herbes

individual servings of french onion, lobster bisque, and vichyssoise

green asparagus, watercress, black truffle

macadamia, ginger butter