May 18 – Spring Farm to Table Dinner

May 18 – Spring Farm to Table Dinner: Chefs don’t create from recipes, they create from tastes. Here our chefs start with the finest of ingredients and then turn to their intuition and their memories to figure out what might be done with those ingredients. We will explore some fresh spring ingredients and add flavor nuances to each course. We have paired this meal to some wonderful wines that offer some nice herbal aromas and tastes

May 18 – Spring Farm to Table Dinner

May 18 – Spring Farm to Table Dinner: With warmer spring weather we are offering some seasonally inspired dishes that are farm fresh. 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 each of the suggested wines. Additional wine is available on our wine list. Wine-thirty at 6:30 and sit down for dinner at 7:00pm.

Wine-Thirty Aperitif: Roasted Red Bell Pepper Tart

Glass of Beechwood Inn Wine

Amuse: Our Beechwood Inn Fresh Jersey Giant

Cream of Asparagus Soup

Warm Home-Baked Sour Dough Bread with Local Butter,

2010 Kim Crawford Sauvignon Blanc

Salad: Spring Salad with Organic Micro-Greens, Fresh Pickles and Aged Sherry Viniegrette

Intermezzo: Raspberry and Knockout Rose Petal Sorbet

Entrée: Wild Caught Seared Halibut (or other seasonal fish),

Served on Spinach Sautéed with Benton’s Smoked Bacon,

Brown Rice and Quinoa Pilaf with Spring Vegetables with Orange Butter Sauce

2009 Anaba Pinot Noir, Sonoma Coast, CA

Dessert: Osage Farms Strawberry Shortcake with Home-Made Vanilla Ice Cream

Please let us know of dietary restrictions at least 48 hours in advance

Fine Dining in North Georgia at Beechwood Inn: 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. https://beechwoodinn.ws/local-farms-and-ingredients/

May 19 – Elements of Taste Farm to Table Dinner

Our Chefs, David and Gayle Darugh, are both “Best Chefs America 2013 – 2019″