TIMELESS BEAUTY & RUSTIC ELEGANCE

The Bedford Village Inn sets the stage for truly extraordinary weddings here in the heart of New England. Our 10-acre New Hampshire estate is impeccably landscaped, with wisteria-lined walkways and elegant fountains; choose from a range of splendid indoor and outdoor wedding venues, guaranteed to provide the perfect setting for your very special occasion. Our unparalleled service paired with the BVI’s undeniably breathtaking property and grounds will ensure an unforgettable experience for you and all of your honored guests.

Renowned wedding publications, The Knot and Wedding Wire have recognized us as a top New England wedding venue honoring us with several “Couple’s Choice”, “Bride’s Choice” and “Best Of” awards,

WINTER WEDDING PROMOTION
MONDAY – THURSDAY WEDDINGS

Lower facility & ceremony fees, complimentary heaters & fireplace on Silo Patio. Waived room block requirement, $1,500 hosted bar minimum (Reduced from $3,500), use of the discounted Woodbury Package & discounted overnight room rates.

WEDDINGS IN THE MONTH OF MARCH

Waived ceremony fee, 50% off of the facility fee, no hosted bar minimum, use of the discounted Gilded Package & discounted overnight room rates.

ALL DATES IN JANUARY, FEBRUARY & APRIL

Lower facility & ceremony fees, complimentary heaters & fireplace on Silo Patio, use of the discounted Woodbury or Gilded Packages (dependent on day) & discounted overnight room rates.

For more information and to arrange for a tour, please request more information above.
AWARD-WINNING CUISINE FROM OUR EXECUTIVE CHEF ERIK LOURENS

Included in each of our wedding packages is a server passed and attended cocktail hour filled with incredible and various hors d’oeuvres, a champagne toast for all your guests, and dessert service with table-side coffee and tea concluding dinner. You will also receive exclusive wedding rates for the 12 rooms in the Inn as well as in our newest addition, the Grand at the Bedford Village Inn, which offers 50 additional rooms. Guests staying overnight may take advantage of all of the amenities offered on property, including our Salon and Spa, Luxe.

WEDDING AMENITIES

Our experienced Bridal Team, professional staff & highly acclaimed culinary team work alongside one another to create a special day that will be long treasured by you and your guests. With our support and attention to detail, be assured the details of your wedding will unfold seamlessly. It is our goal and pleasure to provide for you a once-in-a-lifetime wedding.

Ceremony
  • On-site ceremony rehearsal the day before reception
  • Outdoor Courtyard Gardens ceremony under the bistro lights or on top of the hill at our Outdoor Barn Gardens overlooking the Original Inn & Estate
  • Indoor ceremony overlooking the Courtyard Gardens from Great Hall bow window
  • Day-of Special Event Manager coordinating the ceremony
  • Complimentary water station for outdoor ceremony
  • Fruitwood ceremony chairs
Reception
  • 6 hour reception, including the ceremony
  • Discounted overnight Room Rates
  • Complimentary post-wedding brunch
  • Wedding Tasting for two when booking the Estate Package
  • Dedicated event planner to assist during the entire planning process
  • Day-of Special Event Manager
  • Use of the Courtyard Gardens, Barn Gardens and Silo Side Patio throughout the entire evening
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On-Site Accommodations
  • Complimentary suite on the night of the wedding for the newly married couple
  • Private Getting Ready Suite
  • 12 inn rooms exclusively reserved and booked by the wedding party
  • 50 additional guest rooms at the Grand (on-site hotel, 75 yards away from the Great Hall)
  • Additional overflow lodging options less than 10 minutes away
Wedding Packages & Bar Arrangements
Wedding Packages & Bar Arrangements
  • Unlimited hors d’oeuvres for cocktail hour
  • Plated Packages available
  • Coordination with the Chef for any allergies or dietary restrictions, if needed
  • Complimentary sparkling wine toast for all guests
  • Complimentary cake cutting and serving
  • Coffee and tea service
  • Flexible bar arrangements
  • Up to two Signature Cocktails available
Dedicated Event Team
  • Experienced Wedding Planner available, in person or over the phone throughout the entire planning process, to answer all of your planning questions related to the property
  • In person meeting will be arranged 4-6 weeks prior to the wedding to thoroughly review your menu, timeline, vendors, floor plan, ceremony processional and all remaining details not previously discussed
Online Wedding Planning Portal

To help alleviate the stresses of wedding planning, we offer a custom online planning portal, specifically tailored to each couple. Here you will find sample timelines, updated menus and packages, frequently asked questions, sample floor plan with dimensions and endless photos

Day-of Coordination
  • Day-of Special Event Manager to help execute your perfect day. Special Event Manager is in charge of set up and tear down the day of (including all wedding decor), assisting with the ceremony processional and coordinating with vendors to follow your planned timeline
  • Day-of Bridal Attendant included to ensure you both are fully enjoying the evening. Bridal Attendant will be in charge of providing beverages and hors d’oeuvres to the entire bridal party during cocktail hour in addition to serving the two of you for the remainder of the evening
KIND WORDS FROM OUR COUPLES
GREAT HALL WEDDINGS

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NEW YEAR’S EVE

FOUR-COURSE PRE-FIXE DINNER

$110++

SPECIAL FEATURES

Champagne - Korbel Brut, California - 17.

Chocolate Espresso Martini - 13.

Vodka, Espresso, Chocolate Liqueur, Coffee Liqueur

CHEF’S SELECTION

APPETIZERS

SMOKED SALMON MOUSSE

Crispy Capers, Dill, Shallot, Pumpernickel Crostini, Lemon

WAGYU BEEF TARTAR

Dijon Aioli, Cornichons, Crispy Shallots, Herbs, Brioche

NEW HAMPSHIRE CHEESE BOARD

Brookford Farm Gouda, Bell & Goose Camembert, Local Honey, Fig & Apple, Walnuts, Crostini

STUFFED QUAHOG CLAMS

Corn Bread, Chorizo, Peppers, Scallion, Tomato Butter

ROASTED TOMATO RISOTTO

Basil Pistou, Crispy Artichoke Hearts

DUNK'S MUSHROOM BISQUE

Crème Fraîche, Pancetta Bread Crumbs

SALADS

RED LITTLE GEM

Roasted Squash, Toasted Pepitas, Ricotta Salata, Dried Cherries, Green Goddess Dressing

WATERCRESS & SORREL

Fennel, Winter Citrus, Toasted Cashews, Aleppo & Sesame Vinaigrette

ENTRÉES

GRILLED FILET MIGNON

Sour Cream & Chive Whipped Potato, Shaved Brussel Sprots with Bacon, Truffle Butter, Black Pepper Crispy Onions, Red Wine Demi-Glace

Cabernet Sauvignon – Daou , Pasa Robles 6oz. 17

PAN SEARED NEW BEDFORD SEA SCALLOPS

Anson Mills Polenta, Charred Corn, Braised Kale, House Bacon, Cipollini Onions

Sauvignon Blanc – Craggy Range, Martinborough 6oz. 15

CIDER BRAISED VOLCANO PORK SHANK

Kabocha Squash Purée, Haricot Verts, Apple, Cider Jus

Rosé – Miraval “Studio”, Provence 6oz. 17

ICELANDIC COD LOIN

Miso Dashi Broth, Basmati Rice, Snow Peas, Bell Pepper, Carrot, Edamame, Hon Shimeji Mushrooms, Radish, Chive Oil

Chardonnay – Ferrari- Carano, Alexander Valley 6oz. 16

TEA SMOKED LONG ISLAND DUCK BREAST

Brown Butter Sweet Potato, Dunks Mushrooms, Asparagus, Bergamot Gastrique

Zinfandel – Seghesio, Sonoma County 6oz. 15

EGGPLANT NAPOLEAN

Crispy Eggplant, Spinach, Tomato, Ricotta, Pomodoro Sauce, Basil, Arugula, Parmesan

Pinot Noir – Leese-Fitch, California 6oz. 12

DESSERTS

GINGERBREAD BREAD PUDDING

Orange Ice Cream, Chantilly, Cranberry Coulis, Candied Cranberries

WHITE CHOCOLATE PEPPERMINT MOUSSE

Chocolate Cookie Soil, Toasted Meringue, Crushed Peppermint, Hot Fudge

VANILLA BEAN CRÈME BRÛLÉE

Shortbread Cookie, Caramel Mousse

TIRAMISU BOMBE

Traditional Filling, Sponge Cake, Coffee Syrup, Chocolate Sauce, Coffee Anglaise,

 Chocolate Garnish

APPLE TART

Spiced Apple Filling, Caramel Sauce, Chantilly

CHRISTMAS EVE

FOUR-COURSE PRE-FIXE DINNER

$125++ Per Adult, $75++ Per Child 10 & Under

AMUSE-BOUCHE

CHEF’S SELECTION

APPETIZERS

FRIED TOMATO NAPOLEAN

Basil Pesto, Whipped Ricotta, Crispy Pancetta, Frisée

LOBSTER & PEA RISOTTO

Herbed Parmesan Frico, Prosciutto

TEMPURA OCTOPUS

Fingerling Potato, Pickled Peppers, Castelvetrano Olives, Basil Aioli, Arugula

ASPARAGUS BISQUE

Crème Fraîche, Chives

DUCK RILLETTE

Figs, Apple, Brioche, House Dijon

BLACK GARLIC FRENCH ONION SOUP

Gruyère, Focaccia Croutons, Chive

SALADS

LOCAL KALE

Delicata Squash, Pomegranate Seeds, Toasted Pistachio, Chèvre, Red Wine Vinaigrette

ARUGULA & FRISÉE

Black Pepper Brioche Croutons, Herbs, Lemon Parmesan Dressing

ENTRÉES

GRILLED FILET MIGNON

Roasted Garlic Pommes Purée, Broccolini, Watercress Red Wine Demi-Glace, Herb Butter

NORTH COUNTRY SMOKE HOUSE HAM

Bourbon Glaze, Sweet Potato Purée, Ham Hock Braised Collard Greens

HERB GRILLED SWORDFISH LOIN

Roasted Cauliflower, Sundried Tomato, Toasted Farro, Lemon Caper Butter

PORT BRAISED SHORT RIB

Fontina Polenta, Dunks Mushrooms, Haricot Verts, Port Wine Jus

RICOTTA CAVATELLI

Romanesco Sauce, Wild Mushrooms, Roasted Garlic, Hazelnuts, Basil

NEW ENGLAND SEAFOOD POT-AU-FEU

Jumbo Shrimp, New Bedford Sea Scallops, Maine Dutch Style Mussels, Whitefish, Tomato Saffron Broth, Shaved Fennel Salad

DESSERTS

GRAND DESSERT BUFFET IN THE GREAT HALL

THANKSGIVING DAY DINNER MENU

FOUR-COURSE PRE-FIXE DINNER

$110++ for Adults and $65++ for Children 10 and under

AMUSE-BOUCHE

CHEF’S SELECTION

APPETIZERS

CAPE COD OYSTERS

Blood Orange Mignonette, Chive, Citrus

MAPLE BROOK FARM BURRATA

Grilled Focaccia, Fig, Walnuts, Mizuna, Balsamic Reduction, Basil

CELERIAC BISQUE

Black Pepper Hazelnuts, Celery Leaves, Smoked Olive Oil

MAPLE GLAZED PORK BELLY

Sea Island Rice Peas, Savory Pork Broth, Dunks Mushrooms, Scallions

SWISS CHARD GNUDI

Brown Butter, Cider, Fennel & Apple, Crispy Benton’s Ham

CHICKEN LIVER MOUSSE

Sourdough, Pickled Shallots, Herbs, House Dijon, Pomegranate Seeds

SALADS

HARVEST SALAD

Red Watercress, Radicchio, Spinach, Roasted Squash, Local Beets, Walnuts, Cider Vinaigrette

BOSTON BIBB

Cherry Tomato, Cucumber, Pickled Red Onion, Herbed Boule Crumbs, Chervil Yogurt

ENTRÉES

MISTY KNOLL FARMS TURKEY

Free Range Turkey, Sausage Stuffing, Cranberry Sauce, Mashed Yukon Gold Potatoes,
Butternut Squash, Giblet Gravy

GRILLED FILET MIGNON

Mashed Yukon Gold Potatoes, Asparagus, Sundried Tomato Butter, Red Wine Demi-Glace, Watercress

ICELANDIC COD LOIN

Herb Roasted Fingerling Potatoes, Garlic Haricot Verts, Puttanesca Sauce

SMOKED DUROC PORK LOIN

Spinach Spaetzle, Cider Braised Local Cabbage, Pickled Citrus, Sorrel

SQUASH RISOTTO

Roasted Delicata Squash, Lacinato Kale, Fontina Cheese, Toasted Sunflower Seed Pesto, Crispy Sage

PAN ROASTED ARTIC CHAR

Herbed Quinoa, Golden Raisins, Pine Nuts, Haricot Vert, Blood Orange Beurre Blanc, Shaved Fennel & Citrus Salad

DESSERTS

PUMPKIN BREAD PUDDING

Pumpkin Bread, Custard, Spiced Ice Cream, Vanilla Anglaise

MAPLE CRÈME BRÛLÉE

Candied Pecans, Chantilly

NEW ENGLAND APPLE PIE

Spice Apple Filling, Brown Butter Oat Crumble, Vanilla Ice Cream, Caramel Sauce

FLOURLESS CHOCOLATE CAKE

Pomegranate Mousse, Pomegranate Seeds, Chantilly

BOURBON POACHED PEAR

Vanilla Bourbon Syrup, Mascarpone Cream, Oat Granola, Cherry

EASTER DINNER

THREE-COURSE PRE-FIXE DINNER

$79++ for Adults and $42++ for Children 12 and Under

FIRST COURSE

LOCAL POTATO & LEEK SOUP

Chive Oil, Crème Fraîche, Chervil

NEW ENGLAND CLAM CHOWDER

Traditional Recipe, Chives

POACHED PEAR SALAD

Arugula, Red Watercress, Crumbled Buttermilk Blue Cheese, Black Pepper Walnuts, Lemon Honey Vinaigrette

CRISPY TOMATO NAPOLEON

Herbed Ricotta, Arugula Pesto, Crispy Pancetta, Basil

ENTRÉES

GRILLED TOURNEDOS OF BEEF

Roasted Garlic Pommes Purée, Spring Asparagus, Watercress, Crispy Onion, Red Wine Demi-Glace

NOVA SCOTIA DAY BOAT HALIBUT

Spring Pea Purée, Potato Latkes, Herb Roasted Baby Carrots, Tarragon Cream

SMOKED NORTH COUNTRY HAM

Green Bean Casserole, Potato Gratin, Golden Raisin Sauce, Herb & Cheddar Biscuit

BRAISED LAMB SHANK

Anson Mills Creamy Polenta, Dunk’s Mushrooms, English Peas, Mint Gremolata, Celery Leaves

VERNON FARMS STATLER CHICKEN

Cornbread & Andouille Stuffing, Dried Cranberry, Scallions, Haricot Verts, Glace de Poulet

HERB ROASTED CAULIFLOWER "STEAK"

Eggplant Caponata, Red Pepper Coulis, Asparagus, Kalamata Olives, Toasted Almonds

DESSERT

CARROT CAKE

Brown Butter Cream Cheese Frosting, Caramel Sauce, Candied Carrot

LAVENDER CRÈME BRÛLÉE

Lemon Curd Cookie, Chantilly

CRÊPES SUZETTE

Blood Orange Marmalade, Mascarpone Filling, Hot Fudge

CHOCOLATE LAVA CAKE

Raspberry Mousse, Raspberries, Chocolate Curls

PEAR CRISP

Brown Butter Oat Topping, Cardamom Anglaise, Chantilly