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BEDFORD
POST
"THE FARMHOUSE" |
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"It is the rhythms of the
seasons that will shape our American Farmhouse Cuisine. We are committed to
seeking the finest ingredients in the world, always using natural hormone
free meat and poultry, our dairy, cheese and produce all sourced from small
family farms both locally and nationwide." ~
Chef Brian Lewis
Recommended articles and reviews:
The
Fabulous Food Babe /
John Mariani
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The Rye Record /
Martha
Stewart / New York Times
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NEW YORK TIMES |
GAYOT |
FORBES TRAVEL GUIDE |
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EXCELLENT |
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Dinner Only
Tuesday to Sunday
5:30 p.m. to 10:00 p.m.
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Sample menus:
Dinner
Desserts
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Address:
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Bedford Post
954 Old Post Road
Bedford, New York 10506
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Phone: |
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(914) 234 7800 |
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Fax: |
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(914) 234 7857 |
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Email: |
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info@bedfordpostinn.com |
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Executive Chef: |
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Brian Lewis |
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Chef de Cuisine: |
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Pastry
Chef: |
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Jessica Haight |
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General
Manager & Beverage Director: |
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Elyse Keller |
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Owners:
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Richard Gere, Carey Lowell, Russell Hernandez |
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Official Site: |
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[website] |
“The plans for the 14 acres of wooded bliss became
reality in 2008 and piece by piece Bedford Post is completing its mission. First
on board was chef Brian Lewis, who hails from Westchester to head the two
restaurants on the property. Chef Lewis has made his way through the food scenes
of Washington DC, New York City, London and San Francisco by working under such
acclaimed chefs as Jean-Louis Palladin, Marco Pierre White, André Soltner and
Andy D'Amico, and was most recently chef of Vu in Scottsdale Arizona. The first
opening in February was aptly named The Barn a casual café and bakery, and the
yoga loft for area residents to commune.
 The crown jewel of the property, The Farmhouse debuted
in early 2009. Utilizing what is available
from the farms in the area, and making everything else on the menu from scratch
the 60-seat venue is the ultimate dining experience showcasing Chef Lewis' vast
culinary talents. There is also a garden on the property where Chef
Lewis will grow his own herbs and vegetables in season--so he only has to look outside the
window to
see what is fresh daily. Side by side with the chef is general manager
Christopher Tunnah whose previous credits include Gramercy Tavern and Craft.”
DINNER MENU - Tuesday September 22, 2009
FIRST COURSES
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Citrus Cured Atlantic Sardines Sott'Olio |
16. |
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santa barbara uni, yuzu, asian pear |
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Roots, Shoots, Fruits & Leaves |
16. |
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goat's cheese, medjool dates, ice wine-almond
oil vinaigrette |
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Crudo of Japanese Hamachi & Bluefin
Tuna |
18. |
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yuzu, oickled daikon, avocado, soy
caramel |
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Flashed Scottish Langoustines |
17. |
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uni butter, espelette pepper |
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HANDMADE PASTA
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Soft Farm Egg Ravioli |
17. |
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sheep's milk ricotta, burgundy, spinach, sage crumbs |
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Farfalloni ai Ricci di Mare |
18. |
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sea urchin, italian parsley,
botarga di tonno |
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Hand Rolled Garganelli |
16. |
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heirloom tomatoes, torn basil,
garlic crumbs |
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Risotto Nero |
17. |
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sepia, calabrian chilis |
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MAIN COURSES
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Wild European Turbot |
39. |
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porcini - shallot confit, sunchokes, syrah |
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Maine Halibut Roasted with Prosciutto
di Parma |
39. |
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butternut squash, fuji apple,
walnut |
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Long Island Black Bass |
36. |
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eggplant aioli, tomato raisins,
lime - saffron vinaigrette |
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Confit of Berkshire Pork |
34. |
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bacon & eggs, melted leeks, grain
mustard viennoise |
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Roasted John Boy's Chicken |
35. |
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mascarpone risotto, chanterelles |
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Wagyu Beef Tenderloin in Amontillado Sherry |
45. |
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salt cured foie gras, almond - fig
crouquant |
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CHEF'S SIGNATURE TASTING MENU
A selection of Chef Brian Lewis' signature dishes.
$95.00 per guest
Soft Farm Egg
porcini mushrooms, robbiolla fondutta
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Hudson Valley Foie Gras.......... Hot & Cold
fuji apple, tokai bacon, beluga lentils
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Flashed Scottish Langoustines
uni butter, espelette pepper
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Smoked Hand-Cut Pasta
salt cured egg, guanciale, pecorino fiore
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Wild European Turbot
porcini - shallot confit, sunchokes, syrah
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Basil Crusted Colorado Lamb
fennel, black olive basil, tomato
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Espoisses de Bourgogne
fig jam, spiced marcona almonds
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Warm Peanut Butter Mousse
bittersweet chocolate gelato
Tasting menus are best enjoyed by the entire table
DESSERTS
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$9.00 EACH
Key Lime Tart
walnut - graham cracker sable, coconut gelato
Warm Peanut Butter Mousse
bittersweet chocolate gelato
Espresso Creme Brulee
cinnamon sugared churros
Warm Flourless Chocolate Cake
burnt orange, fiore de latte, bing cherries
Warm Pecan Caramel Tart
praline gelato
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