June 8: Spring Mediterranean Dinner

June 8: Spring Mediterranean Dinner: The days are getting longer and the gardens are in full bloom with spring flowers.  Provence is the golden corner of France. Stretching from the Alps to the Mediterranean, and the Rhone to the Italian border, it is a rich study in diversity.  This is the land of flowering Thyme and fragrant Lavender. Join us at the Beechwood Inn for a romantic evening with cuisine from Provence matched to some wonderful regional wines.

June 8: Spring Mediterranean Dinner

Fine Dining in North Georgia: Beechwood Inn offers fine dining in North Georgia almost every Saturday featuring Chef’s Tasting Dinners paired to fine wines. Each menu is pre-selected by our chefs based on what is seasonal and available that day. Most of our seasonal foods are organic and natural, many from sustainable North Georgia farms, orchards, dairies and vineyards. Due to the special nature of our foods advance reservations are needed.

June 8: Spring Mediterranean Dinner at Beechwood Inn

Dinner with one glass of each of the suggested wines is $99.00 per person, plus tax and gratuity. Additional wines may be purchased from our wine list.

June 8: Spring Mediterranean Dinner at Beechwood Inn

Amuse: Hazelnut Crusted Crab Cakes with Fennel Pickle Remoulade, Glass of Beechwood Inn Wine

Appetizer: House-Made Rigatoni with Spring Lamb Ragu with Fresh Mint, Aged Parmesan and Preserved Lemon Gremolata

Salad Nicoise: Boiled Wolfolk Valley Farm Egg, Local Organic Spring Greens, Roquefort, with Lavender Honey Vinegar, Olive Oil and Roasted Garlic

Intermezzo: Fresh House-Made Fruit Sorbet

Entrée: Crisp Pan Seared Wild Salmon with Shallot Butter, Charleston Gold Laurel Aged Rice, Confit of Spring Vegetables, Smoked Heirloom Tomatoes, 2015 Bunan Moulin Des Costes Rouge, Bandol, France

Dessert: Lavender Pound Cake with Home-Made Lavender Ice Cream, Fresh Brewed Coffee and Herb Teas

Please let us know 48 hours in advance of any dietary restrictions.

June 8 Spring Dinner in Provence menu created by Executive Chef David Darugh; Breads and Desert by Pastry Chef Gayle Darugh both Best Chefs America 2018

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. https://beechwoodinn.ws/local-farms-and-ingredients/