Oct 20: Autumn Harvest Dinner

Oct 20: Autumn Harvest Dinner – The nights are getting chilly so we are looking for some hardier foods.  This menu is focused on fall flavors and also on how we work the plate combining colors, textures and geometry while seeking perfection through simplicity. The flavors of the foods also offer contrasts in texture, tastes and appearance.

Oct 20: Autumn Harvest Dinner

The nights are getting chilly so we are looking for some hardier foods.  This menu is focused on fall flavors and also on how we work the plate combining colors, textures and geometry while seeking perfection through simplicity. The flavors of the foods also offer contrasts in texture, tastes and appearance. We hope you enjoy this creative yet delicious evening.  Dinner and wines are $89.00 per person, plus tax and gratuity.

Aperitif: Duck Comfit Egg Rolls with House Made Warm Mirin Glaze, Glass of Beechwood Inn Wine

Appetizer: Baked Grits with Goat Cheese and Spicy Cream Sauce with Smoked Ham and Local Mushrooms, Glass of 2015 Chateau d’Oupia VdP L’Herault Les Heretiques

Salad: House-made Pickles, Organic Micro-Greens, Candied Pecans, Dried Cranberries with Aged Balsamic

Entrée: Three Pepper Organic Painted Hills Tenderloin Medallions,  With Merlot Red Onion Jam, Garlic Mashed Potatoes, Roasted Autumn Vegetables, Glass of 2012 Apaltagua Envero Gran Reserva Carmenere, Colchagua Valley, Chile

Vini de Meditazione: Glass of Library Wine Selection with Aged Cheese, Mugolio Pine Cone Bud Syrup

Dessert: Rose Scented Chocolate Pots du Crème, Fresh Brewed Coffee and Herb Teas

Oct 20: Autumn Harvest Dinner

Beechwood Inn offers Farm to Table Dinners and seeks to reconnect food to its origins and people to their food by serving local, seasonal, and sustainable food for breakfast, at our nightly wine-thirty, and for our Saturday Chef’s Table-Style Dinners. To further enhance our diner’s farm to table experience we operate Grow, Cook, Eat – Culinary Garden, an organic vegetable, herb and edible flower farm in Rabun County. Our Chefs may have sown the seed for your dinner back in March, observed the sprouts coming out of the ground, tended them, admired them as they pulled them from the soil, and finally they put the finishing touches on the whole project by preparing it for your plate.

Our farmers collaborate closely with the kitchen to grow heirloom and native landrace crops, expanding even more the potential for our kitchen to provide an outstanding dining experience. We proudly farm organically, and utilize a broad array of heirloom and native varieties grown in this region for centuries. These landraces create a biodiverse, sustainable and flavorful alternative to everyday foods.

Learn more about the best “Farm to Table Restaurants in Georgia.