April 20 – Nouveau Southern Farm to Table Dinner: With warmer Spring weather we are offering some seasonally inspired dishes that are farm fresh.
April 20 – Nouveau Southern Farm to Table Dinner
At the Beechwood Inn we celebrate local ingredients and include as many as we can. Our recipes present us with the opportunity to use the most flavorful produce, meats, and cheeses in our region. We hope you enjoy our these recipes. Dinner is $89 per person, plus tax and gratuity, and includes one glass (4 ounces) each of the suggested wines. Additional wine is available from our wine list.. Wine-thirty at 6:30 and sit down for dinner at 7:00pm. Please let us know of any dietary restrictions 48 hours in advance.
Aperitif: House Made Pork Terrine with Grainy Mustard, Glass of Beechwood Inn Wine
Appetizer: Blackened Day Boat Sea Scallop with Tupelo Honey Slaw, 2015 Pazo San Mauro Albariño, Rias Baixas, Spain
Salad: Southern Spring Salad with Basil Vinaigrette, Pickled Fresh Asparagus, Local Organic Micro-Greens, Gayle’s Sour Dough Bread with Local Creamery Butter
Entrée: My Grandmother’s House Made Pillow Pasta filled with Organic Chicken, Local Cheese, Shallots with White Wine Chicken Sauce, and Benne-Coated Sugar Snap Peas
2014 Domaine de Couron Cotes du Rhone, France
Dessert: Gayle’s Bread Pudding with Brandied Apple Chutney, Caramel Shards and Crème Anglaise
Fresh Brewed Coffee and Herb Teas
Farm to Table Philosophy at Beechwood Inn
Beechwood Inn offers Farm to Table Dinners and seeks to reconnect food to its origins and people to their food. As a result, we offer 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. 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, for instance.
Wild Foods: Wild foods are interesting, offer unusual flavors and textures and they are organic. I think that’s what excites foodies nowadays, and that’s why wild foods are becoming popular again. And the number of Chefs interested in using feral plants is increasing as they look for ways to differentiate their cooking and to add new flavors. Having one thing on my menu that I can get and you can’t makes dining at Beechwood Inn “Exclusive.”
Executive Chef David Darugh and Pastry Chef Gayle Darugh are both “Best Chefs America”
Learn about our wine cellar.