Availability
570-675-7100

Dinner Menu

Appetizers Soups & Salads Entrées

Dine all year round in our historic dining room or choose our stylish and relaxed bar and lounge. Our spectacular outdoor seasonal dining is a must experience for dinner or Sunday brunch on our flagstone patios overlooking Leonard’s Creek. Sit back and enjoy a delicious meal from our varied menu prepared by our seasoned chefs. Most of our vegetables and fruit are harvested at the peak of their freshness right from our own half-acre heirloom garden to offer you the most memorable culinary experience. Our staff has been trained to make your dining experience an enjoyable one.

Meet Our Chef

Appetizers

Item can be made gluten free. Please be sure to tell your server.

  • Lump Crab Cake

    14

    Sweet Lump Crab Cake With House Made Sweet Gherkin And Caper Tartar Sauce

  • Sautéed Calamari

    10

    Sautéed Calamari With Bread Crumbs, Toasted Garlic, Italian Parsley And Fresh Lemon

  • Steamed Clams

    13

    Steamed Little Neck Clams, Garlic And White Wine Sauce

  • Pork Belly

    12

    Maple Bourbon Glazed, Nectarine Date Jam

  • Zucchini Cakes

    14

    Smoked Salmon Mousse, Tobiko Caviar

  • Baked Brie

    12

    Baked Brie Topped With Caramelized Peaches Wrapped In Puff Pastry And Baked To Golden Brown, Finished With Local Honey Infused Blackberry Syrup

  • Pan Seared Scallops

    14

    Summer Vegetable Succotash, Spinach Coulis

  • Heirloom Tomato Caprese

    9

    Heirloom Tomatoes And Fresh Mozzarella Cheese, Basil White Balsamic Reduction, Toasted Sunflower Seeds

  • Colossal Shrimp Cocktail

    16

    With Champagne Infused Cocktail Sauce

Pan Seared Scallops
Pan Seared Scallops

Soups & Salads

  • French Onion Soup

    7

    Savory Broth, Caramelized Onions, House Made Croutons with Melted Swiss and Provolone Cheese

  • Soup Du Jour

    Priced Daily

    Chef’s Daily Choice Using Seasonal Ingredients

  • Beaumont Caesar Salad

    12

    Crisp Romaine Hearts with Shaved Parmesan Cheese, House Made Croutons, Cracked Black Pepper, and Caesar Dressing

  • Summer Harvest Salad

    12

    Boston Bibb Lettuce, Blueberries, Nectarine, Goat Cheese, Toasted Pistachio Nuts, Peach Mint Vinaigrette

  • House Salad

    Crisp Romaine Hearts, Grape Tomatoes, Red Onion And Cucumber

  • Salad Enhancements

    Grilled Chicken $6

    Grilled Shrimp $9

    Dressings- Balsamic Vinaigrette, Lemon Vinaigrette, Buttermilk Ranch, Russian, Creamy Blue Cheese

    Add Dry Blue Cheese Crumbles

French Onion Soup
French Onion Soup

Entrées

Item can be made gluten free. Please be sure to tell your server.

  • Filet Mignon

    39

    Grilled 8oz. Center Cut Filet Mignon, Finished With Demi Glace

  • Black Angus NY Strip

    38

    14 oz. Prime NY Strip with Gorgonzola Cheese and Balsamic Reduction

  • Grilled Elk Tenderloin

    42

    Accented with a Wild Mushroom Burgundy Reduction

  • Veal Marsala

    34

    Sauteed Veal Scallopini, Wild Mushroom, and Marsala Sauce

  • Veal Piccata

    34

    Sauteed Veal Scallopini with Shallots, Capers, Lemon, and White Wine Sauce

  • Australian Rack of Lamb

    39

    Dijon and Herb Crusted, Finished With Mint Infused Demi Glace

  • Grilled Hanger Steak Frites

    36

    12oz. Black Angus Hanger Steak Topped with Truffle Oil And Parmesan Matchstick Frites, Accented With A Caramelized Shallot Bacon Aioli

  • Chicken Marsala

    22

    Sauteed Chicken and Wild Mushroom with Marsala Sauce

  • Pan Crusted Chicken Breast

    26

    Roasted Sweet Corn, Sautéed Spinach And Basil Oil

  • Chimichurri Marinated Chicken Breast

    34

    Pickled Garden Vegetables, Crispy Shallots

  • Chicken Scampi

    22

    Sautéed Chicken Breast With Fresh Garlic, Lemon, Parsley And White Wine Sauce

  • Chicken Scarpariello

    26

    Sauteed Chicken Breast in a hot Cherry Pepper Garlic and White Wine Sauce Tossed with Fingerling Potatoes

  • Pan Seared Scallops

    36

    Roasted Sweet Corn Coulis, Tomato Relish

  • Pan Seared Scottish Salmon

    29

    Plum Jam And Peach Salsa

  • Crab Cakes

    30

    Two Lump Crab Cakes Served With House Made Gherkin And Caper Tartar Sauce

  • Shrimp Putanesca

    28

    Sautéed Black Tiger Shrimp Simmered In Olive Oil And Caper Infused Spicy Tomato Sauce Served Over Spaghetti

  • Crab Gnocchi

    34

    Sautéed Jumbo Lump Crab And Pan Seared Potato Gnocchi Tossed In A Brown Butter Lemon Caper Sauce With Wilted Baby Arugula, Then Dusted With Pistachio Powder

  • Shrimp Scampi

    28

    Sautéed Shrimp, Toasted Garlic, Lemon, And White Wine Tossed With House Made Linguine

  • Portobello Mushroom “Wellington”

    26

    Grilled Portobello Mushroom Stuffed with Sauteed Crimini Mushroom, Garlic, Shallots, Swiss Cheese, Spinach, Wrapped in Puff Pastry And Baked To Perfection, Finished With Wild Mushroom Veloute

  • Breaded Eggplant Parmesan

    22

    Layered With Sautéed Spinach, Heirloom Tomatoes and Fresh Mozzarella, Topped With Our Signature House Made Red Sauce

  • À La Carte Sides

    Pasta with House Made Marinara or Garlic and Oil $6

    Sauteed Baby Spinach, Garlic, and Chili Flakes $5

    Spinach and Linguine with Garlic and Olive Oil $9

    Hot Pepper Scampi Over Linguine $9

    Linguine with Clam Sauce $12

Filet Mignon
Filet Mignon
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