A.O.C. Bedford

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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