Aug 3: Bistro Cooking at Beechwood Inn

Aug 3: Bistro Cooking at Beechwood Inn: Say the word “Bistro” and almost instantly you conjure up an image of a small neighborhood restaurant where regulars drink vin de table out of tumblers while small plates of finr foods. The word connotes a unique sense of intimacy not found at other types of restaurants. Part of the feeling comes from décor that whispers rather than shouts; and from the food which tastes delicious yet comforting and familiar.

Aug 3: Bistro Cooking at Beechwood Inn

Saturday Farm to Table Dinners: We are authentically Farm to Table, growing much of our produce with caring attention so we can provide better meals. Because we are as local as local gets and of the season to the moment. Beechwood Inn offers fine dining in the North Georgia Mountains 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. Reservations are needed. Dinner $99.00 per person, plus tax and service charge. Dinner includes one glass of wine with the courses noted.

Wine Service

Because the Inn features Northeast Georgia’s only Wine Spectator Award of Excellence wine list, you wont find a better wine selection.

Aug 3: Bistro Cooking: Say the word “Bistro” and almost instantly you conjure up an image of a small neighborhood restaurant where regulars drink vin de table out of tumblers while enjoying small plates of wonderful foods. The word connotes a unique sense of intimacy not found at other types of restaurants. Part of the feeling comes from décor that whispers rather than shouts; and from the food which tastes delicious yet comforting and familiar.

Appetizer: Smoked Salmon Paté with Capers, Cornichons and Baggette, Glass of Beechwood Inn Wine

Amuse: Creamy Cold Cucumber and Avocado Soup, Local Buttermilk and Fresh Squeezed Lime Juice, Glass of 2017 Florensac, Picpoul de Pinet, Languedoc, France

Appetizer: Heirloom Tomato Tart with Local Cheese and Fresh Herbs 2018 Le Cirque Rosé, Cotes Catalanes, Roussillon

Salad: Colorful Heirloom Tomatoes, Organic Micro-Greens and Aged Sherry Vinaigrette, EVOO

Entrée: House-Made Fettuccine, Fresh Basil Pesto, Lemon Shallot Sauce, Glass of 2015 Peiza El Caidero, Caytalud, Spain

Dessert: Fresh Peach Crumble with Peach Ice Cream

Fresh Brewed Coffee

Menu by Executive Chef David Darugh, “Best Chefs America 2013-2019” www.bestchefsamerica.com

Check out our farm products https://beechwoodinn.ws/local-farms-and-ingredients/