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Bedford Village Inn

Hotel and American Restaurant

Bedford

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Bedford Village Inn

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Breakfast 4Sunday Brunch 8Lunch 7Tavern Dinner 10Dining Room 10Corks 13Dessert 2

Breakfast

Entree

Continental Breakfast

13.00

Of sliced fresh fruits and berries, assortment of pastries, homemade jams & jellies

Oliver Merrill's Local, Farm Fresh Eggs

10.00

Prepared any style with home fries & choice of pork sausage or applewood-smoked bacon

Blueberry Buttermilk Pancakes

12.00

Served with Peterson farm maple syrup & fresh strawberries

Three Egg Omelets

10.00

With choice of two fillings: cheddar cheese, fresh buffalo mozzarella, ham, bacon, sausage, spinach, tomato, sweet bell peppers served with herb roasted potatoes

Breakfast Sandwich

9.00

Farm fresh egg on your choice of English muffin, croissant, brioche or bagel with vermont cheddar and your choice of canadian bacon, applewood smoked bacon or sausage served with crispy potato pancakes

Birchermuesli

11.00

This recipe was developed by a swiss doctor in response to a European spa’s desire to create a perfectly balanced breakfast. made with oatmeal, raisins, nuts, sliced apples, strawberries, brown sugar, honey and skim milk, served with yogurt and presented chilled

Crunchy Oat Crusted Brioche French Toast

11.00

With Peterson’s farm maple syrup & honey butter

Classic Eggs Benedict

13.00

With herb roasted red bliss potatoes & chive hollandaise

Poached Eggs Over Potato Pancakes

13.00

With smoked salmon and crème fraiche, served with grapefruit & melon salad

Hash & Eggs

12.00

Mushroom, potato, corned beef & spinach hash topped with two Oliver Merrill eggs any style with vermont cheddar

Malted Belgium Waffle

10.00

With peach compote & Devonshire cream

Side Dishes

Fresh Fruits and Berries

8.00

Pork Sausage Links

5.00

Hot Cinnamon Oatmeal

4.50

NH Applewood-Smoked Bacon

4.00

Freshly Baked Muffins

4.00

Toasted Thick-Cut English Muffin

3.00

Assorted Cold Cereals with Milk

4.00

With Brown Sugar

6.00

Herbed Red Potato Home Fries

4.00

Freshly Baked Croissants

4.00

Beverages

Juice

Freshly Brewed French Roast Coffee

2.75

Cappuccino

3.75

Espresso

3.50

Skim or Whole Milk

2.75

Brewed Loose Tea Selection (2 Cup Pot)

4.00

Mocha Cappuccino

3.95

Sunday Brunch

Appetizers

Brunch Pastry Selection

7.00

Assortment of Pastries Served with HomemadeJams & Jellies

Grilled Shrimp Wraps

13.00

Sesame Orange Sauce, Napa Cabbage Slaw

Artisan Cheese Board

12.00

Chef's Selection of Three Cheeses with Fruit Compote, Local Honey & Toasted Baguette

Lobster Rangoon

14.00

Crispy Lobster & Cream Cheese Filled Dumplings, Sweet & Spicy Three Chili Dipping Sauce

Maine Jonah Crab Cakes

16.00

Grilled Pineapple, Pickled Onion Salad, CitrusAioli

Oysters on the Half Shell

3.00 each

East Coast Selection, Cocktail Sauce, Lemons, Citrus Mignonette, Fresh Horseradish

Soups & Salads

Add Salmon, Chicken or Shrimp to Any Salad for an Additional Charge

Soup of the Day

8.00

Rotating Seasonal Selection

Seasonal Artisan Greens

9.00

Mixed Field Greens, Radicchio, Mint, Apple, Jasper Hill Cheddar, Dried Cranberry, Toasted Almond, Roasted Lemon Vinaigrette

Chicken Waldorf Salad

13.00

Baby Field Greens, Toasted Walnuts, Julienne GreenApple, Mini Cream Cheese Sandwiches

Clam Chowder

8.00

New England Style, Chive Garnish

Classic Caesar

9.00

Chopped Romaine Hearts, Anchovy Garlic Dressing, Grated Parmesan, Herb Croutons

Asian Noodle Salad

9.00

Nappa Cabbage, Red Peppers, Carrots, Snow Peas, Ginger Lime Vinaigrette, Cashews, Crispy AsianNoodles

Grilled Steak Cobb Salad

16.00

Romaine Lettuce, Creamy Blue Cheese, Smoked Bacon, Tomato, Sliced Egg, Avocado

Sandwiches

All Sandwiches Come with French Fries and are Served on House Baked Breads

Smoked Salmon

12.00

Sliced Tomatoes, Toasted Bagel, Served with a Field Greens Salad

French Dip

13.00

Roast Beef, White Cheddar, Field Greens, Garlic Aioli, Soft Italian Roll

8 Hour Pulled Pork

12.00

House Made "Ranch" Coleslaw, Angry Pickle, Cheddar Jack Roll

Burgers

All Burgers Come with French Fries and are Served on House Baked Breads

Angus Beef Burger

14.00

1/2 Pound Char Grilled, Cheddar, Bacon, Caramelized Onions, Lettuce, Tomato, Onion Roll

Tavern Sliders

15.00

Coleslaw & House Made BBQ Sauce, Blue Cheese &Bacon, Mushrooms & Swiss

BVI Brunch Burger

13.00

Served with Applewood Smoked Bacon, Baby Lettuce, Tomato, Roasted Garlic Aioli

Blue Cheese & Mushroom Burger

15.00

1/2 Pound Char Grilled, Fourme D'Ambert Blue Cheese, Crimini Mushrooms, Crispy Onions, Onion Roll

Free Range Turkey Burger

13.00

Fresh Ground Turkey Meat, Brie Cheese, Garlic Aioli, Lettuce, Tomato, Onion Roll

Late Riser's Breakfast

Classic Eggs Benedict

13.00

Herb Roasted Red Bliss Potatoes & ChiveHollandaise

Chorizo Omelet

11.00

Spanish Chorizo, Roasted Asparagus, Pepper Jack Cheese

Crunchy Oat Crusted BriocheFrench Toast

11.00

Peterson's Farm Maple Syrup & Honey Butter

Vegetarian Omelet

11.00

Mushrooms, Spinach, Local Cheddar

Oliver Merrill's Local Farm Fresh Eggs

10.00

Prepared Any Style with Home Fries & Choice ofPork Sausage or Applewood Smoked Bacon

BVI's Afternoon Classics

Ginger Yuzu Glazed Atlantic Salmon

18.00

Asian Stir Fry, Lo Mein Noodles

Grilled Chicken

16.00

Mushroom Barley, Quinoa Salad, Baby Carrots, Lemon Herb Sauce

Chicken Fettucine Alfredo

17.00

Artisan Fettucine, Organic Chicken, Parmesan Cheese Sauce, Prosciutto, Truffle & Herbs

Steak Frites

21.00

Grilled 6 oz. Petite Sirloin, Asparagus, House French Fries

Quiche & Soup

12.00

Spinach & Tomato Quiche with your Choice ofClam Chowder or Soup of the Day

Shrimp Angel Hair

18.00

Angel Hair Pasta, Shrimp, Peppers, White Wine Butter Sauce

Beverages

Orange or Grapefruit Juice

3.50

Brewed Loose Tea Selection (2Cup Pot)

4.00

Cappuccino

3.75

Mocha Cappuccino

3.95

Tomato, Apple or Cranberry Juice

2.95

Skim or Whole Milk

2.95

Espresso

3.50

Freshly Brewed French Roast Coffee

2.95

Lunch

Appetizers

Prince Edward Island Mussels

12.00

White wine, tomatoes, herbs

Grilled Shrimp Wraps

13.00

Sesame Orange Sauce, Napa Cabbage Slaw

NH Maple Sweet Potato Fries

6.00

Served with Smoked Aioli

Oysters on the Half Shell

3.00 each

East coast selection, cocktail sauce, lemons, citrus mignonette, fresh horseradish

Lobster Rangoon

14.00

Crispy Lobster & Cream Cheese Filled Dumplings, Sweet & Spicy Three Chili Dipping Sauce

Maine Jonah Crab Cakes

16.00

Grilled Pineapple, pickled Onion Salad, Citrus Aioli

Artisan Cheese Board

12.00

Chef’s selection of three cheeses with fruit compote, local honey and toasted baguette

Soup & Salads

Clam Chowder

8.00

New England style, chive garnish

Classic Caesar

9.00

Chopped romaine hearts, anchovy garlic dressing, grated parmesan, herb croutons

Hot House Tomato Salad

10.00

Fresh herbs, mozzarella, balsamic reduction

Grilled Steak Cobb Salad

16.00

Romaine lettuce, creamy blue cheese, smoked bacon, tomato, sliced egg, avocado

Soup of the Day

8.00

Rotating seasonal selection

Artisan Greens

10.00

House mixed baby greens, assorted berries, toasted almonds, feta cheese

Chicken Waldorf Salad

13.00

Baby field greens, toasted walnuts, julienne green apple, mini cream cheese sandwiches

Pizza

Margherita

12.00

Tomato, buffalo mozzarella, extra virgin olive oil, fresh basil

BBQ Short Rib

13.00

Pickled jalapeno, bacon, Vermont cheddar, mozzarella, caramelized onion

Southwest Taco

13.00

Southern spiced roasted chicken, cheddar jack cheese, shredded lettuce, tomatoes, sour cream, tortilla strips

Roasted Corn

13.00

Bacon, pepper jack cheese, sour cream

Burgers

All burgers come with French fries and are served on house baked breads .

Blue Cheese and Mushroom Burger

15.00

½ Pound char grilled, Fourme d’Ambert blue cheese, crimini mushrooms, crispy onions, onion roll

Free Range Turkey Burger

13.00

Fresh ground turkey, Brie cheese, garlic aioli, lettuce, tomato, onion roll

Angus Beef Burger

14.00

½ Pound char grilled, cheddar, bacon, caramelized onions, lettuce, tomato, onion roll

Tavern Sliders

15.00

Coleslaw & house made BBQ sauce, blue cheese & bacon, mushroom & swiss

Sandwiches

All sandwiches come with French fries or side salad and are served on house baked breads .

French Dip

13.00

Roast beef, white cheddar, field greens, garlic aioli, soft Italian roll

Grilled Chicken Breast

12.00

Bacon, cheddar cheese, chipotle aioli

Turkey Club

11.00

Thin sliced turkey layered with tomatoes, lettuce, bacon, avocado, garlic aioli

Open Face Soft Shell Crab BLT

16.00

Fried soft shell crab, toasted brioche, candied bacon, lemon aioli, soft Italian roll

Entrees

Seared Atlantic Salmon

18.00

Warm roasted corn salad, cherry tomatoes, red onion, feta cheese, parsley pistou

Steak Frites

21.00

Grilled 6 oz. petite sirloin, asparagus, house french fries

Roasted Young Chicken

16.00

Mushroom barley, quinoa salad, baby carrots, lemon herb sauce

Truffle Mac & Cheese

14.00

Torchio pasta, truffle cheese sauce, toasted bread crumbs

Shrimp and Scallop Bamboo Steamer

18.00

Shrimp and scallops steamed with nappa cabbage, lo mein noodles, and sweet chili sauce

New England Clam Angel Hair

18.00

White wine, herbs, red pepper, bacon

Quiche and Soup

12.00

Spinach & tomato quiche with your choice of clam chowder or soup of the day

Chicken Fettucine Pesto

17.00

Artisan fettucine, organic chicken, basil pesto cream, tomatoes

Tavern Dinner

Appetizers

Baked New England Oysters

14.00

Garlic aioli, panko breadcrumbs, pancetta, herbs

House Grilled Flat Bread

9.00

Fig, arugula, blue cheese, pulled pork, pepper jack cheddar, angry pickles

Prince Edward Island Mussels

12.00

White wine, tomato, herbs

Corks' Fried Olives

9.00

Sausage and fontina stuffed, garlic aioli

Lobster Rangoon

14.00

Crispy lobster & cream cheese filled dumplings, sweet & spicy three chili dipping sauce

Maine Jumbo Crab Cakes

16.00

Grilled pineapple, pickled onion salad

Grilled Shrimp Wraps

12.00

Sesame orange sauce, napa cabbage slaw

Oysters on the Half Shell

3.00 each

East coast selection, cocktail sauce, lemon, citrus mignonette, horseradish

Cheese Selection

Per Ounce

3.00

Chef's Full Cheese Board

33.00

"Small Batch" & Artisan Soda

Tavern Draught Flight

Market

Try them all a 5 oz pull of 4 different taps

"Small Batch" & Artisan Soda: The Other Guys

Simpson Spring Cream Soda

3.00

Capt’n Eli's Root Beer

3.00

Coca-Cola (Mexican Bottling)

3.00

Simpson Spring White Birch

3.00

Stewart's Root Beer

3.00

Soup & Salad

Soup of the Day

8.00

Rotating seasonal selection

Mixed Berry Salad

10.00

House mixed baby greens, assorted berries, toasted almonds, feta cheese

Grilled Corn & Shrimp Salad

14.00

Avacado, cherry tomatoes, bacon, romaine, lettuce, ranch dressing

Grilled Steak Cobb Salad

16.00

Romaine lettuce, creamy blue cheese, smoked bacon, tomatoes, sliced egg, avocado

Clam Chowder

8.00

New England Style, Chive Garnish

Classic Caesar Salad

9.00

Chopped romaine hearts, anchovy garlic dressing, grated parmesan, herb croutons

Chicken Waldorf Salad

13.00

Baby field greens, toasted walnuts, julienne green apple, mini cream cheese sandwiches

Hot House Tomato Salad

Fresh Herbs, mozzarella, balsamic reduction

Sandwiches

All sandwiches come with French fries and are served on house baked breads.

Free Range Turkey Burger

13.00

Fresh ground turkey meat, brie cheese, garlic aioli, lettuce, tomato, onion roll

Angus Beef Burger

14.00

1/2 pound char grilled, cheddar, bacon, caramelized onions, lettuce, tomato, onion roll

Tavern Sliders

15.00

Coleslaw & house made BBQ sauce, blue cheese & bacon, mushroom & swiss

French Dip

13.00

Roast beef, white cheddar, field greens, garlic aioli, soft Italian roll

Open Face Soft Shell Crab BLT

18.00

Fried soft shell crab, toasted brioche, candied bacon, lemon aioli, tomato, lettuce

Pizza

Margherita

13.00

Tomatoes, buffalo mozzarella, extra virgin olive oil, fresh basil

BBQ Short Rib

13.00

Pickled jalapeno, bacon, Vermont cheddar, mozzarella, caramelized onions

Sausage & Creamy Salsa Verde

13.00

Tomatoes, cheddar, mozzarella, angry pickles

Southwest Taco

13.00

Southern spiced roasted chicken, cheddar jack cheese, shredded lettuce, tomatoes, sour cream, tortilla strips

Roasted Corn & Bacon

13.00

Bacon, pepper jack cheese, sour cream

Entrees

Seared Atlantic Salmon

22.00

Warm roasted corn salad, cheery tomatoes, red onion, feta cheese, parsley pistou

Chicken Fettucine Pesto

16.00

Artisan fettucine, organic chicken, basil pesto cream, tomatoes

New England Clam Angel Hair

18.00

White wine, herbs, red pepper, bacon

Truffled Mac & Cheese

14.00

Torchio pasta, creamy truffled cheese sauce, toasted bread crumbs

Torchio All'Amatriciana

16.00

Pancetta, red pepper flakes, chunky tomato sauce

Roasted Atlantic Sole

23.00

Toasted cornbread, brown butter sauce, bacon, haricot vert

Roasted Pork Loin

20.00

Peppers, zuchini, summer squash, black olives, tzatziki sauce, Isreali cous cous

Organic Roasted Young Chicken

23.00

Mushroom barley, quinoa salad, baby carrots, lemon herb sauce

Shrimp & Scallops Bamboo Steamer

23.00

Shrimp & Scallops, steamed with nappa cabbage, lo mein noodles & sweet chili sauce`

House Cuts

Accompanied by the chefs daily selection of seasonal starch and vegetables

12 Oz. Center Cut Sirloin

38.00

8 Oz. Filet Mignon

38.00

Topped with blue cheese butter and fried onions

12 Oz. Blackened Ribeye

38.00

Dining Room

Cheese Selection

Served with house made baguette, new Hampshire wildflower honey, grapes, black pepper walnuts

Per ounce - 3.00

Chef’s full cheese board - 33.00

Cheese Selection: Cow

Jasper Hill

Vermont, firm, medium-sharp

Shelburne Farms Farmhouse Cheddar

Vermont, firm, sharp

Spring Brook Farm Tarentaise

Vermont, medium, earthy

Red Leicester

England, firm, nutty

Landaff

New Hampshire, mild, semi-firm, buttery

Moses Sleeper

Vermont, creamy, medium

Woodcock Farm, Assorted Seasonal

Vermont, soft, rich

Cheese Selection: Blue

Bayley Hazen Blue

Jasper hill, vermont, buttery, nutty

Fourme D’Ambert

France, firm, rich

Cheese Selection: Goat

Bonne Bouche

Vermont, soft, mild

Lazy Lady, Assorted Seasonal

Humboldt Fog

California, soft, medium

Cheese Selection: Sheep

Bianco Sardo

Italy, hard, sweet/nutty

Abbaye De Bel’Loc

France, firm, rich, dense

Charcuterie Selection

Prosciutto San Danielle

6.00

Finocchiona

6.00

Coppa

6.00

Calabrese Salame

6.00

Rosette De Lyon

6.00

Appetizers

Clam Chowder

8.00

BVI signature recipe

Chick Pea Crusted Soft Shell Crab

18.00

Tomato salad, herbed aioli, dried black olives

Molinari Dried Aged Coppa

12.00

Truffled arancini, curried cauliflower, spicy house pickle

Roasted Garlic Shrimp

14.00

Toasted cornbread, tomato jam, tarragon butter

Caesar Salad

10.00

Petit romaine, housemade focaccia crouton, parmesan anchovy dressing

Maine Jonah Crab Cakes

16.00

Grilled pineapple, pickled onion salad, citrus aioli

Mixed Berry Artisan Greens

11.00

House mixed baby greens, assorted berries, toasted almonds

Herbed House Agnolotti

13.00

Pancetta, asparagus, shitake mushroom, miso, pickled onion

Entrees

Pan Roasted Atlantic Salmon

29.00

Yukon mille-feuille, assiette of carrot, caraway tuile

House Made Gnocchi

27.00

Snow pea, English pea, cherry tomato, fava bean, baby carrot

New England Lobster

37.00

Butter poached lobster, corn, potato and chorizo hash, foamed bearnaise

All Natural Bell & Evans Chicken Breast

28.00

Roasted baby vegetables, pommes puree

Roasted Hudson Valley Duck Breast

30.00

Cherry brussel sprout, parsnip puree, lentil, long pepper demi

Lemon sole

28.00

Handcrafted gnocchi, mushroom, corn, spinach, tomato sherry vinaigrette

Cuts

Brandt New York Sirloin

38.00

Corn fed, all natural, haricot vert, cherry tomato, pommes puree

Blackened Ribeye

38.00

Haricot vert, cherry tomato, pommespuree

Center Cut Filet Mignon

39.00

Blue cheese butter, crispy onion, haricot vert, cherry tomato, pommes puree

Corks

Cheese

Served with house made baguette, New Hampshire wildflower honey, grapes, black pepper walnuts

Chef’s Full Cheese Board - 33

Cheese: Cow

Jasper Hill

3 per ounce

Vermont, firm, medium-sharp

Shelburne Farms Farmhouse Cheddar

3 per ounce

Vermont, firm, sharp

Spring Brook Farm Tarentaise

3 per ounce

Vermont, medium, earthy

Red Leicester

3 per ounce

England, firm, nutty

Landaff

3 per ounce

New Hampshire, mild, semi-firm, buttery

Moses Sleeper

3 per ounce

Vermont, creamy, medium

Cloud Nine, Woodcock Farm

3 per ounce

Vermont, soft, rich

Cheese: Blue

Bayley Hazen Blue

3 per ounce

Jasper hill, vermont, buttery, nutty

Fourme D’Ambert

3 per ounce

France, firm, rich

Cheese: Goat

Bonne Bouche

3 per ounce

Vermont, soft, mild

Lazy Lady, Assorted Seasonal

3 per ounce

Vermont

Humboldt Fog

3 per ounce

California, soft, medium

Cheese: Sheep

Bianco Sardo

3 per ounce

Italy, hard, sweet/nutty

Abbaye De Bel’Loc

3 per ounce

France, firm, rich, dense

Meat

Served with mustard & cornichons

Finocchiona

8.00

Rosette De Lyon

8.00

Calabrese Salame

8.00

Coppa

8.00

Prosciutto San Daniele

8.00

Cruvinet

2011 Capiaux “Widdoes Vineyard” Pinot Noir, Sonoma Coast

7.00 - 22.00

2009 Kosta Browne Pinot Noir, Sonoma Coast

9.00 - 26.00

2009 Zenato Amarone, Valpolicella

9.00 - 26.00

2010 Domaine du Vieux Télégraphe, Châteauneuf-du-Pape

9.00 - 26.00

2010 Switchback Ridge Petite Sirah, Napa Valley

9.00 - 26.00

2011 Turley “Old Vines” Zinfandel, California

7.00 - 21.00

2010 Antinori “Tignanello”, Tuscany

7.00 - 26.00

2010 Caymus Cabernet Sauvignon, Napa Valley

9.00 - 26.00

2010 Justin “Isosceles” Cabernet, Paso Robles

7.00 - 22.00

2008 Shafer “One Point Five” Cabernet, Napa Valley

9.00 - 26.00

2011 Mollydooker “Blue Eyed Boy” shiraz, Barossa

9.00 - 26.00

2008 Pierre André Hospices de Beaune, Corton Grand

9.00 - 26.00

Beer: On Tap

Please ask your server for our ever changing draught selections.

Weihenstephaner Heffe-Weissbier, Germany

4.50

Lindemans “Cuvee Rene” Gueuze, Belgium

9.50

Victory Golden Monkey, Pennsylvania

4.50

Brewdog “Tokyo” Imperial Stout, Scotland

21.00

Sixpoint “3Beans”, New York

6.50

Firestone “ Union Jack” IPA, California

6.00

Gulden Draak Flemish Strong Dark Ale, Belgium

7.00

Lindemans Frambois (Raspberry) Lambic, Belgium

5.50

Brewdog Paradox, Scotland

14.00

Tuckerman's Headwall Alt, New Hampshire

4.50

Duvel, Belgium

6.50

Innis & Gunn “Rum Cask” Oak Aged Ale, Scotland

5.50

Martinis

Pink Prozac

Grey goose citrus vodka, lime, grapefruit and cranberry juice

30 Day Barrel Aged Manhattan

Whistle pig rye whiskey, formula antica sweet vermouth, bitters, bing cherries

Hotter & Dirtier

Gin or vodka, dry vermouth, olive juice, pepperoncini juice, jalapeno & blue cheese stuffed olives

"Spritz & Giggles"

Chronic Cellars, Spritz & Giggles Sparkling, House Made Ginger Simple Syrup, Satsuma

L’Impulsion Du Moment Aq.

Two glasses of sparkling wine and an overnight stay for two in one of our luxury suites and breakfast for two in our dining room. (Subject to availability)

Sparkling Pear

Grey goose la poire, st. germain, splash of cranberry with a float of prosecco

Bartender's Mood

Always changes. Works every time.

Winter "Mojito"

Citroc Snap Frost Vodka, Lime, Simple Syrup, Fresh Herbs, club soda

Flight

The Great Whiskey Debate

21.00

A tasting of three distinctly different representations of the famous brown liquid from around the world. The dabate ends with your preference

Thin Skin

15.00

Pinot noir gets its light color from its relatively thin skin.

Bliss in a Bottle Re-Loaded

13.00

The bliss is back and refreshing as ever...Elvio Tintero, moscato d”asti J.J. Prum kabinett riesling, Germany Champalou “cuvee des Fondreaux”, vouvray

Drinking the Stars

16.00

Legend has it that upon Mr. Dom Perignon’s first taste of champagne he exclaimed “come brothers, i am drinking the stars!” a bold statement indeed. what would he have thought if we added three different flavored sparkling wines into the mix? what would you say 3 glasses of sparkling wine, each with a different twist!

Three Kings

16.00

Cabernet has long been regarded as the “king” of red wines. If that is true, there are certainly a lot of kings out there! Try these three from all over the world and decide if they deserve the thrown.

Blue Chips

26.00

That’s right folks the big dogs…all of these producers make arguably some of the best cabernet in california and are distinctly different in style.

Save a Tree

15.00

Chardonnay gets its toasty flavor from oak barrels in which it is aged. Two of the chardonnays below have seen the inside of an oak barrel while the mer soleil has not.

Build Your Own Cruvinet Flight

26.00

Choose a 2oz. pour of your choice of three wines from our Cruvinet system. Fill in the blanks!

Glass Wines: White & Pink

2012 Miraval Rose, Provence

6.00 - 12.00

2009 La Cana Albarino, Rias Baixas

4.00 - 8.00

2009 Borgo Maddallena Pinot Grigio, Venezia

4.00 - 8.00

2010 Kim Crawford Sauvignon Blanc, Marlborough

6.00 - 12.00

2009 Charles Smith “Kung Fu Girl” Riesling, Washington

4.00 - 8.00

2006 Cakebread Chardonnay, Napa Valley

9.00 - 18.00

2007 Joh. Jos. Prum Riesling Kabinett, Mosel

5.50 - 11.00

2008 Alphonse Dolly “Cuvee Silex”, Sancerre

5.50 - 11.00

2009 Ferrari Carano Chardonnay, Sonoma

7.00 - 14.00

2009 Sonoma Cutrer Chardonnay, Sonoma

5.00 - 11.00

2010 Adelsheim Pinot Gris, Oregon

5.00 - 10.00

2010 Champalou “Cuvee Des Fondraux”, Vouvray

5.50 - 11.00

Red

2008 Ramon Bilbao Crianza, Rioja

5.00 - 10.00

2009 Frescobaldi “Castiglione” Chianti, Tuscany

4.00 - 8.00

2010 Benmarco Malbec, Argentina

5.50 - 11.00

2007 Quinta Do Crasto, Portugal

4.25 - 8.50

2009 Garnet Pinot Noir, Carneros

6.00 - 12.00

2011 Chronic Cellars “Dead Nuts”, Paso Nobles

6.00 - 12.00

2006 Oberon “Hillside Reserve”

6.00 - 12.00

Cabernet sauvignon, napa valley

2008 Polkura Syrah, Chile

5.00 - 10.00

2009 Teira Merlot, Sonoma County

4.50 - 9.00

2010 Jim Barry “the Lodge Hill” Shiraz, Australia

5.00 - 10.00

2010 Puydeval, Languedoc

4.50 - 9.00

2009 Seghesio Zinfandel, Sonoma

6.00 - 12.00

2008 Ruffino “Modus”, Super Tuscan

7.00 - 14.00

2008 Nita, Priorat

5.50 - 11.00

2009 Vina Cobos “Felino” Cabernet Sauvignon, Mendoza

6.00 - 12.00

2009 Twenty Bench Cabernet Sauvignon, Napa Valley

6.00 - 12.00

2007 Joseph Drouhin, Chorey Les Beaune

5.50 - 11.00

Dessert

Chocolate Fondant Square

9.00

Banana pastry cream, coconut snow, caramel sauce, vanilla ice cream

Lemon Almond Tart

9.00

Citrus salad, mandarin ginger sorbet, mandarin sauce, almond croquant

Homemade Sorbets & Ice Cream

9.00

Chocolate Bag

14.00

White & dark chocolate mousses, assortment of berries, chambord sponge cake

Vanilla Crème Brulee

9.00

Red fruit salad, strawberry foam, pistachio ice cream

Financier

9.00

Passion fruit mango sorbet, caramelized banana, white chocolate powder, passion fruit

The Coffee Collection

9.00

Seasonally inspired assortment of cookies, biscotti & pastries

Seasonal Souffle

12.00

Homemade ice cream

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Bedford Village Inn

Breakfast

Sunday Brunch

Lunch

Tavern Dinner

Dining Room

Corks

Dessert

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