November 16: Autumn Dinner

November 16: Autumn Dinner with Fine Wines: The evenings are cooler and Thanksgiving is just around the corner. This menu is focused on fall flavors and also on how we work the plate combining colors, textures and geometry while seeking perfection through simplicity. The flavors of the foods also offer contrasts in texture, tastes and appearance. We hope you enjoy this creative yet delicious evening. 

November 16: Autumn Dinner

The evenings are cooler and Thanksgiving is just around the corner. This menu is focused on fall flavors and also on how we work the plate combining colors, textures and geometry while seeking perfection through simplicity. The flavors of the foods also offer contrasts in texture, tastes and appearance. We hope you enjoy this creative yet delicious evening.  Dinner and wines $99.00 per person, plus tax and gratuity. We will pour one glass each (4 ounces) of the suggested wines. Additional wine is available from our wine cellar. Aperitif wine at 6:30pm, dinner starts at 7:00pm.

Aperitif: Duck Egg Rolls with Warm Mirin Glaze, Glass of Beechwood Inn Wine

Appetizer: Gnocchi Soufflé with Parmesan Cream and Fresh Herbs, Local Organic Herb Bread with Local Butter, 2009 Pieza El Caidero, Spain

Salad: Micro-Green Salad with Aged Sherry Vinaigrette, Vella Jack Crisp and Marcona Almonds

Entrée: Local Pork Chops with Caramelized Onions, Charleston Gold Laurel Aged Rice, Arugula Pesto, Grilled Autumn Vegetables, 2011 Three Saints Pinot Noir, Santa Barbara, CA

Vini de Meditazione: Library Wine Selection and Aged Cheese with Mugolio Pine Cone Bud Syrup

Dessert: Gayle’s Chocolate Tart with Vanilla Cream

Fresh Brewed Coffee and Herb Teas

wines are suggested wines and may change based on availability

Please let us know about any dietary restrictions 48 hours in advance.

Menu by Executive Chef David Darugh “Best Chefs America 2019” www.bestchesamerica.com

Learn more about our use of local foods and gardens: https://beechwoodinn.ws/local-farms-and-ingredients/