To be honest, the folks behind Bedford Post have passed a season or two earnestly promising that in the next couple of weeks, their premier restaurant would debut. It actually got embarrassing to keep asking. Then this announcement popped on our inbox to announce the big event….and if Chef Brian Lewis’s Dinner at the Barn is any predictor, the Farmhouse is destined for greatness. Here’s a clip from their PR:
“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 2 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, Andre 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. Now, the crown jewel of the property, The Farmhouse debuts. Using 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. Ultimately there will be a garden on the property where Chef Lewis will grow his own herbs and vegetables 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.”
We recognize some of the Farmhouse’s dishes—like the luscious soft farm egg ravioli—from our review of the Barn. Here’s a peek at the menu, which we actually can’t wait to taste:
954 Old Post Road
Bedford NY 10506
Chef Brian Lewis
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
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
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.