A.O.C. Bedford
Restaurant Menu
STARTERS
SOUP 9
Changes Daily.
BEETS 11
“Two Ways”, Roasted, Feta Cheese Cream, Walnut vinaigrette
DUCK 15
Braised shredded Duck, in "Brick Dough", Butternut squash Puree.
OCTOPUS 13
In "Carpaccio" extra virgin olive oil, D.O. dry red pepper, A.O.C fleur de sel.
SHRIMP 16
"A La Plancha", A.O.C Pimento d'Espelette, Safaina.
EGGPLANT 14
Steamed, A.O.C. Goat Cheese, Calamata Olive Puree,
Smoked Sweet Corn Sauce.
LETTUCE 12
Crispy, Baby Green Romaine, Caesar dressing, D.O.C. Parmesan.
SERRANO 16
Hand Carved, D.O Navidul Ham, House Tomato
Confit, D.O.C. Modena Vinegar.
FOIE GRAS 22
“Terrine Demi-Cuit”, D.O Sherry reduction,
A.O.C. fleur de sel.
ENTREES
GNOCCHI 21
Yukon Potato, D.O Cabrales Sauce
SCALLOPS 23
“Dry”, Onions and Tomato Confit, Crustaces Emulsion.
PAELLA MARINERA 28/pp allow 30 min.
In our way, Seafood D.O Saffron, D.O Calasparra Rice.
Min 2 persons.
MARKET FISH
Fresh Catch, Seasonal.
SUCKLING PIG 32/pp allow 45 min
Leg, Slow-Confit, Dates, Braised Endive. Min 2 persons.
LAMB 29
Free-Range and Natural, Herb-Crusted rack, Potato cake, Natural juices.
BEEF M.P.
Tenderloin, A.O.C Dijon Mustard Spaetzle, Pinot Noir Sauce.
DUCK 26
Crispy Breast, Bosc pear, Vanilla potato puree.
CHICKEN 24
Slow-cooked Breast, Yam purée, Roasted shallots, Mole sauce
CHEESE SELECTION 4.50 / piece
PRIX-FIXE
Three Course Menu
5.30pm to 7.00pm (not available with BYOW)
$32
Choice of:
OCTOPUS
In “Carpaccio” extra virgin olive oil, D.O dry red pepper, A.O.C fleur de sel.
SOUP
Change Daily.
DUCK
Braised shredded Duck, in "Brick Dough", Butternut squash Puree.
&
SCALLOPS
"Dry', Onions and Tomato Confit, Crustaces emulsion.
GNOCCHI
D.O Cabrales sauce.
DUCK
Crispy Breast, Bosc Pear, Vanilla Potato pureé.
&
SORBET
CRÈPE SUZETTE
CRÈME BRULÈE
PLEASE NOTE: All menu items and prices are subject to change.
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