Campagna features two beautiful private dining options along with the opportunity to reserve the entire space for a seated dinner of up to 150 guests.
Located directly off the Campagna kitchen, The Blue Room features French doors that open to the ﬂag-stone patio. Cocktails may be enjoyed alfresco in warmer months. The Blue Room accommodates a maximum of 12 guests at one round table.
Book ended on either side by a stone ﬁreplace and idyllic picture window, the Library makes guests feel right at home while dining in this beautiful space. The library comfortably accommodates up to 26 guests at one long farm table, and 30 at a series of large round tables.
The entire Campagna house, can comfortably accommodate a reception and dinner for up to 150 guests, until zing the Library, the Lounge and Bar, the Main Dining room, and weather permitting, enjoying the grill side patio.
Altamarea Group and Chef Michael White, in partnership with Bedford Post Inn owner, Richard Gere, will open the property’s flagship restaurant, Campagna, this week. After undergoing some renovations and first opening the Barn and the Garden Grill, Campagna will serve Italian cuisine reflecting the beautiful country setting of the Inn and highlighting seasonal and local ingredients. Executive Chef PJ Calapa, of Altamarea Group properties Ai FIori & Costata, will oversee Campagna. The kitchen will be helmed daily by Chef di Cuisine Devin Bozkaya, formerly of the Inn at Little Washington.
“We are delighted to open Campagna in the Fall season and deepen our presence at the Bedford Post Inn. We thank Richard Gere for the confidence entrusted to us and look forward to welcoming guests and being part of the Bedford community", said Altamarea Group CEO Ahmass Fakahany.
“We at the Bedford Post are more than pleased, we are delighted to welcome Campagna to our inn. I have enormous respect for Michael White and Ahmass Fakahany and know they will take the whole Bedford Post experience to extraordinary new heights. What a wonderful addition to our community to have these world-class restaurateurs with us,” said property owner Richard Gere.
The main dining room will host guests at either the Patio or Library sections. Both areas will provide the warmth of the country setting with a subtle underlying elegance. Overall, the design changes served to invigorate the space but maintain its original essence. The redesigned Post Bar will be at the center and serve as the primary bar for all the restaurants and the Inn. Guest attire is comfortable and casual.
Campagna’s opening will introduce a fresh redesign of the food & beverage operations at the Inn. The menu will highlight the Italian core but not be limited strictly to Italian dishes or influences during the course of the year. Campagna’s relaxed atmosphere will allow for a simple weeknight dinner, a more elegant occasion or a special event. Flexibility in dining is reflected in the ease of the menu options offering a selection of antipasti, pastas, pesce, carne and vegetable contorini.. At Campagna, you should feel as if you are at someone’s home for dinner, eating food inspired by the seasonality of the local environment in the company of family and friends. In this regard, Campagna is proud to source its produce from local farms and vendors whose offerings will be highlighted on the menu.
Menu highlights include Panzanella di Passera, fluke crudo, tomato confit, castelvetrano olives and croutons, Granchio jumbo lump crab, almonds, golden raisins and crème fraiche vinaigrette, and Insalata di Astice nova scotia lobster, celery root caponata, black truffle and cervil. In typical Altamarea Group fashion, all pastas will be hand made on premise. Pasta selections include Creste Nero shrimp, squid, scallop, calabrian chile, tarragon and Rotolo Bolognese blanco, kale and parmigiano. Entrée selections include Astice lobster fricassee, hen of the woods mushrooms, parsnip, pearl onion and Pollo half chicken, pomodoro, cremini mushroom, polenta, olives and ricotta salata. Dessert selections by Pastry Chef Jim Eckler will also be reflective of the seasonality of the local area. Sample items include Crèma di Mela cinnamon custard, slow roasted apple, smoked maple gelee, honey gelato and Torta di Limon meyer lemon jelly roll, yogurt mousse, lemon confit, meyer lemon thyme sorbet.
The beverages program overseen by Wine Director Terence Miller offers highly allocated selections from Italy with complementing international company focusing on France & USA. The cocktail program is full of NYC Classics and beers from Italian and local breweries.
Campagna will be open for dinner Wednesday thru Friday from 5:30-10pm, Saturdays from 5-10pm and Sundays from 5-9pm. Reservations can be made through OpenTable or by calling 914.234.6386 directly. We look forward to welcoming you to Campagna at Bedford Post Inn.
Featuring food by Chef Michael White, Executive Chef PJ Calapa, Chef di Cusine Devin Bozkaya and the Altamarea Group, the reopening of the Barn kicks off with a fresh redesign of the space while keeping true to the rustic nature of the property. A few contemporary accents add to the warm ambiance of the all day dining restaurant showcasing Altamarea Group’s delicious food and signature hospitality. Stylistic lighting fixtures have been added which blend the modern interior with the rusticity of the property design and colonial tradition. The seating area now features rare wormy chestnut table tops and leather Girón dinner chairs by Sol & Luna. The new bar area, fashioned in white oak, also now serves as a drinking and dining area available to guests, complete with tractor seat bar stools, adding to the country-like aesthetic. Diners can also be seated in the newly expanded upstairs, a cozy nook to enjoy more private space and morning sunlight.
The Barn offers casual country chic dining with fare as simple as it sounds. It is a place to enjoy an artisanal breakfast, grab a coffee and pastry, entertain a lunch client, or have a full sit down breakfast, lunch or dinner.
Menu highlights include a dedicated “toast section” for breakfast featuring 7- Grain toast with smashed avocado, extra virgin olive oil, basil, and espelette pepper or Country White toast with smoked trout, sour cream, trout roe and dill. Baked Eggs are locally sourced hen eggs baked in house with fresh tomato sauce, parmesan cheese and grilled country bread.
Lunch selection includes freshly made Cappelletti pasta filled with ricotta & mascarpone cheese, wilted arugula and aged balsamic. Lobster Salad is served atop a bed of late summer charred corn, fennel, old bay, and buttery brioche. Dinner features Risotto with roasted mushrooms, parsley and creamy fonduta, the signature White Label Burger with bacon marmalade, pickles and American cheese as well as a whole roasted Branzino.
The Barn is now open 7 days a week serving Breakfast Monday-Friday from 8AM-10:30AM, Lunch Monday –Friday from 11AM-230PM, Dinner Sunday –Thursday 5PM - 9PM, Friday –Saturday, 5PM-10PM and Brunch Sat/Sun from 9AM-230PM. Reservations can be made through OpenTable or by calling 914.234.6386 directly.
We look forward to welcoming you to the Barn at Bedford Post Inn and seeing you at Campagna towards the end of next month.
A complete day to night transformation makes the Barn at Bedford Post, one of our most versatile large party and private dining spaces. A lush patio in the summer and cozy, rustic ﬁreplace in the winter create the perfect dining experience for any season. The barn can accommodate up to 45 guests seated, and 120 reception style.
Additionally, just upstairs, we offer a more intimate setting in the Barn loft, an ideal space for large parties of up to 26 guests, seated at one long table.
Finally, for larger events, that want to experience more of what the grounds have to offer, we recommend a full buyouts including the Barn, Barn loft, and Yoga loft. Overlooking our Zen Garden, the Yoga Loft is a stunning light-ﬁlled space. Begin the evening with cocktails on the Barn Patio, and end with s’mores in the Garden, treating your guests to a day or night they won’t soon forget.
This full buyout can accommodate seated dinners of up to 100 guests, or receptions for up to 140
To request more information, please fill out the form below and someone from our events team will be back in touch shortly.