AOC Bedford
Restaurant Menu
APPETIZERS
SOUP 9Green Squash.
BEETS 10“Two Ways”, Roasted, Feta Cheese Cream, Walnut vinaigrette
DUCK 11Country Style House Pate’, Apple Compote.
ARTICHOKES 11Fresh and Raw, Baby Arugula and D.O Manchego Salad.
OCTOPUS 12In "Carpaccio" extra virgin olive oil, D.O dry red pepper, A.O.C fleur de sel.
SHRIMP 15"A La Plancha", A.O.C Pimento d'Espelette, Squash Couscous.
EGGPLANT 14 Roasted, A.O.C Goat Cheese, Calamata Olive Puree, Smoked Sweet Corn Sauce.
LETTUCE 12Crispy, Baby Green Romaine, Caesar dressing, D.O.C Parmesan.
SERRANO 13D.O Ham, House Tomato Confit, D.O.C Modena Vinegar.
FOIE GRAS 22“Terrine Demi-Cuit”, D.O Sherry reduction, Figs Compote,
A.O.C fleur de sel. ENTREES
GNOCCHI 20Yukon Potato, D.O Cabrales Sauce SCALLOPS 23“Dry”, Onions and Tomato Confit, Crustaces Emulsion. PAELLA MARINERA 26/pp allow 30 min.In our way, Seafood D.O Saffron, D.O Calasparra Rice.Min 2 persons. MARKET FISHFresh Catch, Seasonal. SUCKLING PIG 32/pp allow 45 minLeg, Slow-Confit, Dates, Braised Endive. Min 2 persons. LAMB 28Free-Range and Natural, Herb-Crusted rack, Potato cake, Natural juices. BEEF 30Tenderloin, A.O.C Dijon Mustard Spaetzle, Pinot Noir Sauce. DUCK 25Crispy Breast, Bosc pear, Vanilla potato puree. CHEESE SELECTION 4/piece
PRIX-FIXE
Three Course Menu 5.30pm to 7.00pm$29
Choice of:
OCTOPUSIn “Carpaccio” extra virgin olive oil, D.O dry red pepper, A.O.C fleur de sel.
SOUPGreen Squash.
DUCKCountry Style House Pate’, Apple Compote.
&
SCALLOPS“Dry”, Onions and Tomato Confit, Crustaces emulsion.
GNOCCHID.O Cabrales sauce.
DUCKCrispy Breast, Bosc Pear, Vanilla Potato pureé.
&
SORBET
CRÈPE SUZETTE
CRÈME BRULÈE
PLEASE NOTE: All menu items and prices are subject to change.
Sign up for our newsletter !