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The Beaumont Inn

For Reservations: 570-675-7100
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Dine all year round in our historic dining room or choose our stylish and reflaxed bar and lounge. Our spectacular outdoor seasonal dining is a must experience for Lunch, Dinner or Sunday brunch on our Flagstone Patios overlooking Leonard Creek

FALL MENU

APPETIZERS

  • Steamed Little Neck Clams, Garlic and White Wine Sauce

  • Baked in a Puff Pastry and Topped with an Orange and Cranberry Reduction

  • with Champagne Infused Cocktail Sauce

  • Prepared with Bread Crumbs, Toasted Garlic, Italian Parsley, & Lemon

  • Seared Scallops, Butternut Squash Puree, Apple Cider Gastrique, Sriracha Powder Roasted Pumpkin Seeds

  • Sweet Lump Crab Cake with House Made Sweet Gherkin and Caper Tartar Sauce

  • Prosciutto and Goat Cheese Mousse Stuffed Dates Drizzled with Local Honey

  • Honey Crisp Apple and Fennel Slaw, Finished with Toasted Pecan Vinaigrette

  • Little Neck Clams Stuffed with Oregano, Parsley, and Breadcrumbs then Drizzled with Lemon Butter and Baked until Golden Brown

A LA CARTE SIDES

SOUPS

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

  • Priced Daily

    Chef’s Daily Choice Using Seasonal Ingredients

SALADS

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

  • Crisp Romaine Hearts, Grape Tomatoes, Red Onion and Cucumber

  • Grilled Chicken $6
    Grilled Shrimp $9

  • Local Grown Boston Bibb Lettuce, Roasted Beets, Bacon, Goat Cheese, and Toasted Pistachios
    Tossed with Brace’s Orchard Apple Cider Vinaigrette

SIGNATURE STEAKS

MEATS

POULTRY

FISH AND SEAFOOD

  • Two Lump Crab Cakes Served with House Made Sweet Gherkin and Caper Tartar Sauce

  • Sauteed Shrimp, Toasted Garlic, Lemon, and White Wine Tossed with House Made Linguine

  • Dijon Crusted and Finished with Apple Cider Reduction

  • with Bacon Bourbon Sauce over Apple Relish

  • Sauteed Black Tiger Shrimp Simmered in Olive Oil and Caper Infused Spicy Tomato Sauce
    Served over Angel Hair Pasta

VEGETARIAN

  • Grilled Portobello Mushroom Stuffed with Sauteed Crimini Mushroom, Garlic, Shallots, Swiss Cheese, Spinach, and Finished with Wild Mushroom Veloute. Wrapped in a Puff Pastry and Baked to Perfection.