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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

WINTER 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

  • Pistachio Crusted then Topped with Winter Citrus Salsa and Red Beet Frites

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

  • Wild Mushrooms and Gnocchi, Tossed in a Gorgonzola Demi Glace
    Served with Garlic Butter Toasted Baguette

  • 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

  • Baby Spinach Tossed with Roasted Fingerling Potatoes, Pumpkin Seeds, Roasted Cauliflower, and Warm Bacon Vinaigrette

SIGNATURE STEAKS

MEATS

  • Sauteed Veal Scallopini, Wild Mushroom, and Marsala Sauce

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

  • Over Smoked Gouda and Cauliflower Puree

  • Sauteed Country Pork Sausage with Sweet Peas and Boursin Cheese Bechamel Tossed with Pappardelle Pasta

  • Ground Venison, Carrots, Celery, and Onion with Sweet Peas in a Ranch Venison Gravy
    Topped with Smoked Gouda Smashed Red Bliss Potatoes and then Baked until Golden Brown

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

  • with a Honey Ginger Glaze over Parsnip Puree and Carrot Coulis

  • Accented with Lemon Aioli and Pan Fried Chorizo Sausage Polenta Cake

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

  • Sauteed 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

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.