Richard Gere’s Bedford Post Farmhouse Is Open
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.
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.
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