Sep 21: End of Summer Southern Nouveau Dinner

Sep 21: End of Summer Southern Nouveau Dinner: We’ve gone to our grandmother’s old Southern Cookbook and dug out some of our favorites from our childhood – and then jazzed them up just a little bit. We’ve paired them to some wonderful wines to ensure an elegant “New American Southern Dinner.”

Sep 21: End of Summer Southern Nouveau Dinner

 

Sep 21: End of Summer Southern Nouveau Dinner. We’ve gone to our grandmother’s old Southern Cookbook and dug out some of our favorites from our childhood – and then jazzed them up just a little bit. We’ve paired them to some wonderful wines to ensure an elegant “New American Southern Dinner.”  Dinner and one glass of the suggested wines $99.00 per person, plus tax and gratuity. Please let us know in advance of any dietary restrictions.

 Aperitif: Gayle’s Cheddar and Hot Pepper Jelly Tart, Beechwood Inn Wine

 Appetizer: Seared Sea Scallops with Golden Pepper Sauce and Micro Salad in a Cheese Basket

Gayle’s Sour Dough Bread with Spring Ridge Creamery Butter

 Salad: House Pickles, Organic Micro-Greens, Griddled Local Goat Cheese with Brown Sugar Roasted Shallot Vinaigrette, Pancetta

Intermezzo: House-Made Red Wine and Blackberry Sorbet

 Entrée: Pastured Beef Tenderloin with Boursin and Leek Fondue, Tomato-Horseradish Jam, Prosciutto and Fennel Potato Hash, Glass of Wine

Dessert: Gayle’s Chocolate Decadence Pie with Vanilla Cream

Fresh Brewed Coffee and Herb Teas

Rabun County in the North Georgia Mountains offers some of the Best Farm to Table Restaurants http://explorerabun.com/best-farm-to-table-restaurants-in-north-georgia/

Beechwood Inn offers Farm to Table Dinners and seeks to reconnect food to its origins and people to their food by serving local, seasonal, and sustainable food for breakfast, at our nightly wine-thirty, and for our Saturday Chef’s Table-Style Dinners. To further enhance our diner’s farm to table experience we operate Grow, Cook, Eat – Culinary Garden, an organic vegetable, herb and edible flower farm in Rabun County. Our Chefs may have sown the seed for your dinner back in March, observed the sprouts coming out of the ground, tended them, admired them as they pulled them from the soil, and finally they put the finishing touches on the whole project by preparing it for your plate.

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.