It’s a tradition at The Beaumont Inn to make a new menu to herald in the new season. The summer is gone and we are deep into the fall. This means it’s time for a new fall menu for our guests to enjoy. This new menu keeps some popular recipes, adds some old favorites, and brings on new dishes for long-time patrons to try out.
What’s on Our New Fall Menu?
The new menu has new entrées, appetizers, salads, soups, and more. We want to highlight some menu items that are sure to get people’s mouths watering. Our culinary team spent a lot of time and effort putting together the perfect menu for the new fall season, so we hope you enjoy it.
Our entrées include seafood dishes, vegetarian, steaks, poultry, and ala carte meals. They’re a mix of classic ingredients but paired with sides, seasoning, and sauces that you may not have had before. We also made sure that each category has at least two choices to choose from to accommodate people with different dietary restrictions. We wanted to be sure that there’s always something you can have for dinner, no matter your diet.
- Pan-Seared Scallops: Pan-seared dry sea scallops served with cauliflower puree, an Asian pear, and dried cranberry relish. This seafood dish tries to bring something different to classic seafood with its new sides and relish.
- Crab Cakes: Two lump crab cakes served with house-made sweet gherkin and caper tartar sauce. Rather than try to reinvent the wheel, our crab cakes have the freshest ingredients, so you have everything you love about crab cakes, but only better than ever.
- Breaded Eggplant Parmesan: Eggplant layered with sautéed spinach, heirloom tomatoes, and fresh mozzarella. It’s also topped with our signature house-made red sauce. This vegetarian meal has sweet cheeses, scrumptious sauces, and juicy tomatoes to make the eggplant stand out even more.
- Mushroom Stir Fry: Sautéed 3rd Kingdom mushrooms tossed with vegetable fried rice and toasted sesame seeds, finished with sweet chili ponzu sauce. Using special ingredients and sauces, we add some familiar tastes while avoiding meat, perfect for vegetarians and vegans.
- 14 oz. Center Cut Black Angus NY Strip: Steak covered in gorgonzola cheese and balsamic reduction. This steak is every meat lover’s dream, with minimal toppings and sauces perfectly chosen to bring out the best in this juicy meat.
- Grilled Elk Loin: Grilled 8 oz. elk loin served with wild mushroom burgundy reduction. Elk is one of the healthier red meats due to its lower amount of sodium. With elk, you can have something new, familiar, and better for your health.
- Chicken Marsala: Sautéed chicken breast with wild mushrooms and marsala sauce. Everyone has eaten chicken in about a hundred different ways, so we thought we should keep it simple with a side of wild mushrooms and a favorite sauce of ours.
- Pan-Seared Parlor Birch Beer Brined Pheasant Breast: Applewood smoked bacon with savory cabbage slaw and pomegranate gastrique. Pheasant meat with bacon is just about the most mouthwatering meal you’ll ever see.
Our steak, poultry, and fish entrées also come with a house salad, a choice of dressing, a vegetable du jour, and a choice of starch so you’re getting a complete meal. Starches can be rice, potato, or seasoned fries.
We have appetizers made to keep stomachs sated until dinner with meats and seafood. We also have special soups and salads for anyone who wants something for themselves.
- Buttercup Squash Flatbread: Sweet Italian sausage, Boursin cheese, Beaumont garden-grown shaved buttercup squash on a crispy flatbread drizzled with sage-infused olive oil. This is perfect for anyone looking to share food, while also having a bit of everything with all of these ingredients.
- Seasonal Baked Brie: Caramelized pears and brie cheese wrapped in puff pastry and baked until golden brown, topped with Honeycrisp apple butter, and served with crostini. This fruity appetizer is only going to be available this season, and it has a flavor completely different from all the entrées on our menu.
- French Onion Soup: Savory broth, caramelized onions, house-made croutons with melted swiss and provolone cheese. This soup is a classic that will be sure to warm up your stomach and hold you over until dinner while tasting pretty great on its own.
- Seasonal Harvest Salad: Rowland’s hydroponic-grown Boston bibb lettuce, mixed with curry-roasted sweet potatoes, cauliflower, and toasted walnuts, with a maple mint yogurt dressing finish.
Make a Reservation to Get a Taste of Our New Fall Menu
With the new season, comes new food to try for yourself. This isn’t our complete menu, there’s more to see and try for yourself. Make sure you don’t miss out because several items on this menu can only be served during this season. To make sure that you don’t miss out on what could be your next favorite at The Beaumont Inn, make a reservation today.