Early Spring Dinner in North Georgia – We are now tiring of winter and longing for the sun’s warmth to coax our gardens to start sending-up asparagus spears, baby lettuce and pea shoots. We have planted cool weather spring greens, peas, radishes and snap peas as well.
Mar 28: Early Spring Dinner in North Georgia and Georgia Wine Highway Celebration
Mar 28: Early Spring Dinner in North Georgia: We are now tiring of winter and longing for the sun’s warmth to coax our gardens to start sending-up asparagus spears, baby lettuce and pea shoots. We have planted cool weather spring greens, peas, radishes and snap peas as well. Join us for dinner at $99 per person plus tax and gratuity. The dinner comes with one glass each of the suggested wines. Wine-thirty at 6;30 dinner seating at 7:00pm. Please let us know of any dietary restrictions 48 hours in advance.
Aperitif: Duck Confit Rillettes Canapes, Glass of Beechwood Inn Wine
Appetizer: House Smoked Steelhead Trout and House Made Fettuccini with Lemon Conserve and Grated Parmesan, Glass of Local Georgia Wine
Salad: Fresh Organic Spring Greens from our Gardens, Shredded Vegetables, Toasted Pecans and Aged Sherry Vinaigrette, Gayles Home-made Sour Dough Bread with Salted Butter
Entree: Arista – Pork Cooked the Tuscan Way, Mirin Glaze, Broiled Baby Onions with Parmesan Cream, Charleston Gold Laurel Aged Rice, Fresh Steamed Spring Vegetables, Glass of Local Georgia Wine
Vini di Meditazione: Aged Cheese and Glass of Local Wine
Dessert: Gayle’s Almond Tart, Fresh Fruit Compote, Fresh Brewed Coffee and Herb Teas
2016: Travel Writer Meagan Martz “Afriendafar:” wrote about Dinner at Beechwood Inn:
Yes, let’s talk about the food! As soon as we saw that the owners, Chefs Gayle and David, went to culinary school in Dijon, France, we couldn’t contain our excitement! Having just recently returned from Burgundy, we were ready for an amazing meal! Every Saturday night, the Beechwood Inn throws an amazing six course meal.
Ryan and I live in Decatur, a wonderful location for Atlanta restaurants, and we make it a point to try new and exciting places. In that sense, we are very much spoiled. We also plan most of our trips abroad around eating, so trust me on this next part. This was quite possibly the best meal that we have ever had. It was, by far, the most well thought out meal that we have ever been served. Between each course, David walked us all through the ingredients. We learned about the local farmers who grew the micro-greens in our salad and raised the pigs for the house-made fennel sausage; we even learned the history of Laurel-Aged Charleston Gold Rice. Each wine pairing was excellent, and David explained their characteristics, their regions of origin, and the best way to taste our glass of Italian Aglianico when paired with our cheese course. We shared a table with another couple, and they were equally impressed with such a fine dining experience outside of the city. While each description was mouth-watering, each bite was even more delicious. http://www.afriendafar.com/2016/02/09/georgia-mountain-bed-breakfast/
BOOK A ROOM AND DINNER
Learn about our farmers: https://beechwoodinn.ws/local-farms-and-ingredients/
Learn about more things to do in the North Georgia Mountains: www.explorerabun.com
Mar 28: Early Spring Dinner in North Georgia Menu by Executive Chef David Darugh