Richard Gere's Bedford Post Inn Announces Re-Opening of Summer Patio Dining

First launched last spring, the outdoor patio and grill is an appealing al fresco option for casual dining during the warmer months, offering seasonal fare from Executive Chef Jeremy McMillan. Bedford Post will also unveil a new menu at the acclaimed Farmhouse restaurant, in addition to expanded indoor and outdoor seating for guests to enjoy an aperitif or after dinner cocktail. A newly refurbished bar with additional seating offers a cozy alternative for experiencing the full menu, while black-and-white, silent movies are available for guests to view. A communal table on the hill and an outdoor children's play area for cricket are also in development.

Based on the overwhelming community response, the grill menu will now be available 5:30-10pm Wednesday – Friday, and 3-10pm on Saturday and Sunday, during Farmhouse dining room hours. Offering a selection of Cichetti (small snacks or side dishes), including Fava Beans grilled in their pod, Grilled Ramps, and Charcoal Roasted Carrots with Cumin Vinaigrette, the menu is designed for sharing. House-made Flatbreads are also available, including Bone Marrow Flatbread with Gremolata and Parmigiano and Puglian Tomato Pizza with Shaved Garlic and Dried Oregano. Additional entrees that make the most of their char-grilled preparation include Oysters on the Half Shell, Seared Hamachi with Fermented Chilies and Cucumber, Half or Whole Lobster, and Jumbo King Crab Leg, all served hot and on a bed of rock salt.



The new Farmhouse menu features an updated design and complements a less formal ambience in The Farmhouse Dining Room, boasting family style options and a la carte specialties such as Pork Chop with Stone Fruits and Watercress; Organic Salmon with beets, poppyseeds and shellfish broth as well as the ever-popular signature dish, Johnboy's Chicken with Artichoke and White Bean Salad. Guests can enjoy classic Italian fare including Cavatelli with Sausage, Fava Beans and Ricotta and Black Linguini with King Crab and Preserved Lemon; a range of cured meats such as Seafood Sausage with Grilled Lemons and Arugula and Duck Terrine with Liver Mousse, Pickles and Mustard; as well as seasonal small bites, including Spicy Broccoli with Pine Nuts and Steamed Artichokes bagna cauda.

“We are extremely excited to introduce the new menu at The Farmhouse, and offer our guests a wider range of cuisine in a more relaxed setting, whether it is a casual meal outdoors on a Wednesday evening or a weekend night out,” states Chef McMillan. “We continue to support the local farming community and incorporate only the finest seasonal ingredients, and the new menu represents our best delivery on this promise to date.”

The tasting menu is available for $75 Wednesday-Friday, with a portion of the proceeds going directly to a local charitable organization each month.

For further information on the Bedford Post or to make reservations, please visit www.bedfordpostinn.com or call 914.234.7800 for restaurant reservations and 914.205.3773 for room reservations.

About: Bedford Post Inn