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Home > Restaurants > A.O.C. Bedford
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| Soup leeks & cawliflower | 9 | |||
|---|---|---|---|---|
| Beets "two ways", roasted, feta cheese cream, walnut vinaigrette | 11 | |||
| Duck braised shredded duck, in"brick dough", butternut squash puree | 15 | |||
| Artichokes slowly poach, d.o cepes infuse olives oil | 14 | |||
| Octopus in "carpaccio" extra virgin olive oil, d.o dry red pepper, a.o.c fleur de sel | 13 | |||
| Shrimp "a la plancha", a.o.c piment d'espelette, safaina couscous | 15 | |||
| Eggplant steam, a.o.c goat cheese, calamata olive puree, smoked sweet corn sauce | 14 | |||
| Lettuce crispy, baby green romaine, caesar dressing, d.o.c parmesan | 12 | |||
| Serrano d.o navidul ham, hand carved, house tomato confit, d.o.c modena vinegar | 16 | |||
| Foie Gras "terrine demi-cuit", d.o sherry reduction, a.o.c fleur de sel | 22 | |||
a.o.c in france, d.o.c in italy, and d.o in spain are terms used to designate products, which exhibit the finest qualities and characteristics of the geographical area, including natural and human factors, and its use is strictly regulated
| Gnocchi home made dumplings potato, d.o cabrales sauce | 21 | |||
|---|---|---|---|---|
| Scallops "dry", onions and tomato confit, crustaces emulsion | 23 | |||
| Paella Marinera (min 2 persons) in our way, seafood d.o saffron and d.o calasparra rice, allow 30 min | 26/pp | |||
| Market Fish fresh catch, seasonal | ||||
| Suckling Pig (min 2 persons) leg, slow-confit, dates and braised endive, allow 50 min | 32/pp | |||
| Lamb free-range and natural, herb-crusted rack, potato cake, natural juices | 29 | |||
| Beef free-range tenderloin, spaetzle, pinot noir sauce | mp | |||
| Duck crispy breast, bosc pear, vanilla potato puree | 25 | |||
menu changes seasonally
| Cheese Selection | 4/piece | |||
|---|---|---|---|---|
(5:30-7Pm) Three Course Menu $32
| appetizer | ||||
|---|---|---|---|---|
| Octopus in "carpaccio" extra virgin olive oil, d.o dry red pepper, a.o.c fleur de sel | ||||
| Soup leeks | ||||
| Duck braised shredded duck, in "brick dough", butternut squash puree | ||||
| entree | ||||
| Scallops "dry", onions and tomato confit, crustaces emulsion | ||||
| Gnocchi d.o cabrales sauce | ||||
| Duck crispy breast, bosc pear, vanilla potato pureé | ||||
| dessert | ||||
| Sorbet | ||||
| Crèpe Suzette | ||||
| Crème Brulèe | ||||
B.y.o.w Is Not Available With the Prix Fixe Menu
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