The Beaumont Inn - Pełne menu

Sauteed chicken breast and wild mushrooms with marsala sauce

Sweet lump crab cake with house made sweet gherkin and caper tartar sauce

Sauteed calamari with breadcrumbs, toasted garlic, italian parsley, and fresh lemon

Chef's daily preparation

Stuffed with lemon butter oregano breadcrumbs and baked to perfection

Lemon and shaved asparagus whipped ricotta, grilled sourdough bread, calabrian chili infused olive oil

Spring mixed greens, grape tomatoes, red onion and cucumber

Pan seared 8oz. center cut filet mignon finished with demi glace

everything bagel crusted Scottish salmon, cucumber dill whipped Greek yogurt

Sauteed shrimp, toasted garlic, lemon, and white wine tossed with house made linguine

Two lump crab cakes served with house made sweet gherkin and caper tartar sauce

Roasted portobello mushroom stuffed with sauteed spinach and swiss cheese wrapped in a puff pastry and baked to perfection, finished with a wild mushroom bechamel

Layered with sauteed spinach, heirloom tomatoes, and fresh mozzarella, topped with our signature house made red sauce

18 hour smoked brisket croquettes, bourbon barbeque aioli, pickled red onion

Grilled 8oz. Elk Loin, wild mushroom burgundy reduction

Sauteed sweet italian sausage and sweet peas simmered in a boursin cheese bechamel tossed with pappardelle pasta

Almond crusted chicken, cherry vanilla coulis, crumbled goat cheese

Sauteed chicken breast with fresh garlic, lemon, parsley, and white wine sauce

Oven roasted australian rack of lamb, bluberry mint demi glace, toasted pistachio powder

Grilled 12oz. prime pork chop, brandy dijon mustard bechamel, buttermilk fried onions

Rowlands farm hydroponic grown boston bibb lettuce, macerated strawberries and Beaumont garden grown rhubarb, toasted almonds, crumbled goat cheese, vanilla blueberry vinaigrette

A ragu of wagyu beef and tomatoes, tossed with potato gnocchi, topped with provolone cheese and baked to perfection

Caramelized apricots and brie cheese wrapped in puffed pastry, baked until golden brown and finished with strawberry rhubarb compote, served with crostinis

Topped with caramelized onions, bbq aioli and cooper cheese on a toasted brioche roll

8oz wagyu beef patty cooked to your liking, topped with melted provolone cheese, confit mushrooms and onions and black garlic aioli, served on a toasted brioche bun, served with french fries

Crisp romaine hearts, shaved parmesan cheese, house made croutons, cracked black pepper, caeser dressing

A ragu of wagyu beef and tomatoes tossed with pappardella pasta then finished with shaved grana padano cheese

14oz. center cut black angus NY strip, gorgonzola cheese and balsamic reduction

Pan seared dry sea scallops, truffle pea puree, bacon balsamic glazed pearl onions