Richard Gere’s Bedford Post Farmhouse Is Open

December

Westchester magazine’s Eater blog is reporting that Bedford Post’s main dining room, “The Farmhouse,” is open. The blog has part of the press release, which calls The Farmhouse “the crown jewel of the property.” Westchester Eater also has a copy of the menu, which I’ll repost here, after the jump.

The 411 on Bedford Post.

First Courses
Local Cabbage Hill Lettuces 9.
marcona almonds, dill banyuls vinaigrette

Jerusalem Artichoke Soup 10.
cipolinni fonduta, fontina val d’aosta toasts

Roots, Shoots, Fruits & Leaves 13.
goat’s cheese, medjool dates, ice wine vinaigrette

Trio of Japanese Hamachi 16.
blood orange confit, milk-poached fennel, asian pear

Chioggia Beet Salad 15.
american osetra caviar, horseradish yogurt, sorrel
Meyer Lemon Glazed Red King Crab 17.
cauliflower, preserved meyer lemon, curried crab beignet
Handmade PASTA
Soft Farm Egg Ravioli 15.
sheep’s milk ricotta, spinach, guanciale

Agnolotti dal Plin 16.
sugo of veal, robbiola rochetta, hazelnuts

Spaghetti alla Chitarra 16.
mojamo, crisp garlic, calabrian chili oil

Creamy Heirloom Polenta 16.
wild mushrooms, ossau iraty

Saffron Risotto 18.
scottish langostino, black olive, pine nuts

Main courses

Wild Striped Bass Saltimbocca 32.
kabocha squash, green apple butter, prosciutto di parma

Madeira Glazed Black Cod 29.
celery root moussseline, porcini, balsamic brown butter

Crisp Black Bass 35.
fennel confit, citrus, black olive

Trio of Berkshire Pork 31.
pickled chanterelles, vanilla-scented quince, red swiss chard

Strip Loin of Pastured Beef 37.
black trumpet red wine fonduta, crisp & creamy potatoes

MacFarlane Farms Pheasant 32.
parsnips, chestnuts, red cabbage

five Course Tasting Menu

Chef and his team offer a daily and spontaneous tasting menu, inspired by the rhythms of the season and the family farmers who support us.

$85.00 per guest
$140.00 with wine pairing

Tasting menus are best enjoyed by the entire table.

This entry was posted on Thursday, December 4th, 2008 at 4:04 pm by Liz Johnson.
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