to snack on taste indulge

fava bean dip: parsley, lemon, harissa flatbread (V) 6

deviled eggs: hot sauce and powdered bacon 1.5 ea.
pimento spread w/ wisconsin cheddar and grilled sourdough (V) 7
hand cut frites with béarnaise (V) 5
fried chicken wings: ramp buffalo sauce and house buttermilk ranch 8
duck liver mousse: whole grain mustard, pickles, caper berries and brioche 11

from the soil

bedford cobb: baby iceberg, bacon, radish, pickled mushrooms, 4yr. cheddar, 9 15
creamy spring onion dressing (V)
today’s seasonal soup... always vegetarian, often vegan 6
panzanella salad: sourdough crouton, shaved spring vegetables, goat cheese 10
and lemon viniagrette (V)
heirloom asparagus: house cured duck ham, 4 minute egg, parmesan 12
spinach salad: candied nuts, blue cheese, smoked chicken, roasted mushroom, 11
warm honey vinaigrette

from the sea

six oysters: the old fashioned way... lemon and mignonette 2 ea.
hand harvested scallops: leek and mushroom ragout, pickled fennel, 7 15
fennel frond pesto
bedford fish fry: crispy skinned whitefish, minty pea puree, curried yogurt, 12 20
pea tendril salad
mussels: steamed with chilies, garlic, spring onions, Schlitz and a touch of cream... 8 14
served with crusty bread
pan roasted halibut cheeks: ragout of bacon, fava bean and spring garlic, 23
herb and olive tapenade

from the pasture

roasted organic chicken breast: braised and shredded leg and thigh, 20
wilted spring greens, grainy mustard pan jus
grilled pork tenderloin: english pea gremolata, apricot mustard 12 21
pan seared flank steak: blue cheese creamed chard, housemade tater tots, 13 24
red wine syrup
duck confit: grits, poached egg, salsa verde 18
pork and veal meatballs: chive spatzle, sauerkraut cream, pickled lingonberry 10 17

on bread
the grilled cheese: toasty dark rye, onion jam, roth kase gruyere and aged cheddar 10
midwest po’ boy: hoagie, fried whiting, LTO, pickles, remoulade 11
bedford burger: hand packed patty, brioche bun, canadian bacon and blue cheese slaw, 13
sunnyside egg
like it plain? add gruyere, blue or cheddar? no big deal. 9

from the creamery

three artisan cheeses: with walnut currant baguette, frisee salad and candied nuts (V) 12

(V) is or can be made vegetarian