Chicken Picatta -19
Seasoned Basmati Rice and Vegetable du Jour. Chicken Breast Francese with Artichoke Hearts, Capers, white wine, lemon and butter
Crab Cakes -19
Seasoned Basmati Rice and Vegetable du Jour
Bernie’s Signature Quiche -18
with Organic Spinach, Applewood Smoked Bacon and Cheddar Served with Fresh Fruit Garnish Artisan Greens
Southern French Dip Sandwich -20
Grilled Pork Tenderloin, Caramelized Vidalia Onions and Provolone with an Apricot au Jus -Fresh Fruit Garnish & Potato Salad
Beef Bourguignon -22
Beef Tenderloin Tips sauteed with Button & Portobello Mushrooms, Garlic, Herbs and Red-Wine Demi Glace - Seasoned Basmati Rice and Vegetable du Jour
Grilled Salmon -21
on Organic Spinach Entree Salad with Chef Monda’s Honey-Ginger Glaze
Organic Carrot and Thyme
Artisan greens with caramelized onions, walnuts and sweet petite pois = French vinaigrette
This is a New Year and a New Beginning for Bernie's!
For those of you who have been our long time patrons you will notice that the website has been changed, we are also enhancing our way of booking our Guest Rooms. Please click away and see what enhancements have been made.
Guest Rooms at Bernie's - We have updated pictures of our rooms and you can now conveniently book with the click of a button! This feature is also available on our Facebook page.
Other features I would like to point out are....
Weddings/Events - this is where you can get information about prices and inclusions for Weddings and Receptions and our Elopement package. We also do Bridal luncheons, Engagement parties, Anniversary parties, Birthday parties, Rehearsal Dinners..... You get the idea ANY Occasion where a party is called for!
Special packages and Add-ons. This is a NEW feature to go hand in hand with our Guest Rooms, when you want a little something extra.
Restaurant. This has information and Menus for both Signature Lunch and Signature Dinner menus as well as Bernie's Valley Tapas Events available for viewing. Please CALL (706) 878-3830 for Restaurant Reservations, Group Events for 10+, and to book a special occasion party.
We hope you enjoy our NEW Website and look forward to seeing you soon.
Yours in Service,
Chef Monda Dodge
A Menu to put you in the mood for love……
Created especially for you by Chef Monda
Tuesday February 14, 2017
Limited Seating from 5:30 - 8:30
Reservations Only Available by Phone (706) 878-3830
Featuring Live Entertainment of Easy listening Jazz
by The Ripcords
Oyster Rockefeller on Heart Shaped Fleuron
Roasted Grape Crostini with Lemon Ricotta & Honey
Baby Greens Pine Nuts & Chevre - Pomegranate Vinaigrette
Roasted Cornish Hens
Basmati Rice Ambrosia Tri-Color Peppercorn Beurre Blanc
Cocoa Rubbed Filet Mignon
served with Port Wine Gastrique
On Herbed Risotto with a Saffron Drizzle
Bone-In Veal Chop
Classic pan seared and oven roasted Sauce Armagnac
Vegetarian and Gluten-Free Options are Available Upon Request at time of Booking
Four Courses $55.00 per person
Beverages, tax and gratuities not included
Casual Dining & Exceptional Quality
2220 Hwy 17 - Sautee - (706) 878-3830 - letsgotobernies.com
Serving the heart of the valley since 1989
Bernie's Restaurant is open to the general public for lunch and dinner - Catering is also available
Keep Bernie's in mind for all your Special Events
BIG and SMALL
For Reservations and booking Information PLEASE CALL (706) 878-3830
Wednesday - Saturday Signature Lunch Menu 11:30 - 2:30
Wednesday Evening Signature Dinner Menu 5:30 - 8:00
Thursday Evening Blackboard Italian 5:30 - 8:00
Friday and Saturday Signature Dinner Menu 5:30 - 8:00
Restaurant will be OPEN on Sunday January 15th for Dinner 5:30 - 8:00 for Martin Luther King Jr. holiday weekend
* Take note we often have private events booked that change public dining hours
PLEASE CALL (706) 878-3830 ahead, Bernie posts our current weekly hours on our Voice Greeting Message, and our menus are available for viewing/printing on this website under the "RESTAURANT' tab above. We don't like to disappoint ANYONE who would like to dine with us, so give a call before you meander our way!
Here's to another DELICIOUS year.....
Yours in Service,
Chef Monda Dodge