Mar 7: Late Winter Tuscan Dinner

Mar 7: Late Winter Tuscan Dinner:

Mar 7: Late Winter Tuscan Dinner

March 7: Late Winter Tuscan Dinner: What distinguishes Tuscan food since the time of the Etruscans has been its noble simplicity.  Country cooking attests to the seasonal goodness of garden produce and the perennial splendor of green-gold extra virgin olive oil. Dinner and one glass of each of the suggested wines is $99.00 per person, plus tax and gratuity. Additional wine may be purchased from our wine list.

Late Winter Tuscan Dinner

Aperitif: Local Lamb Sausage Meat Balls with Cucumber sauce, Glass of Beechwood Inn Wine

Amuse: Ribolitta – Tuscan Vegetable and Pork Soup with Fresh Kale, Aged Parmesan, Glass of Wine

Appetizer: Veal Osso Bucco Agnolloti, Preserved Lemon Gremolota, 36 Month Parmegiano, Aceto Balsamico, Glass of Wine

Salad:  Pinzimonio: Shaved Vegetables with Pickles and Micro-Greens, Lavender Honey-Vinaigrette, Gayle’s Sour Dough Bread with Local Creamery Butter

Entrée: Pan Seared Steelhead Trout with Lemon-White Wine Shallot Sauce, Charleston Gold Laurel Aged Rice, Steamed Winter Vegetables, Glass of Wine

Dessert: Gayle’s Italian Almond Tart, Fresh Brewed Coffee and Herb Teas

Mar 7: Late Winter Tuscan Dinner

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 hadIt 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.

David and Gayle Darugh: Best Chefs America 2013/2014/2015/2106

Our Culinary Team Features “Two Best Chefs America 2020”

Mar 7: Late Winter Tuscan Dinner

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.