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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

SUMMER MENU

APPETIZERS

  • Steamed Little Neck Clams, Garlic and White Wine Sauce

  • Grilled Local Peach Stuffed with Brie Cheese and Toasted Almonds, then Finished with House Made Local Blueberry Compote

  • with Champagne Infused Cocktail Sauce

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

  • U-10 Diver Scallops Seared to Perfection Served over Brown Butter Infused Cauliflower Puree, Finished with Sauteed Bacon, Local Sweet Corn then Drizzled with Beaumont Grown New Zealand Spinach Coulis

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

  • Local Heirloom Tomatoes, Fresh Mozzarella and Basil Adorned with Blackberry infused White Balsamic Reduction

  • Beaumont Garden Grown Zucchini Cakes Pan Seared and Topped with Smoked Salmon Mousse then Finished with Black Tobiko Caviar

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, Heirloom Tomatoes, Crumbled Blue Cheese, 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

  • Grilled New Zealand Rack of Lamb Served over Beaumont Garden Grown Vegetable Ratatouille with Coconut Curry

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

POULTRY

  • Sauteed Chicken and Wild Mushroom with Marsala Sauce

  • Bread Crumb Crusted Chicken Breast, Sauteed Sweet Corn and Broccoli Leaves Finished with Basil Oil

  • Sauteed Chicken Breast with Fresh Garlic, Lemon, Parsley and White Wine Sauce

FISH AND SEAFOOD

  • Topped with Raspberry Honey Glaze and Finished with Local Plum Jam

  • Two 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

  • Local Sweet Corn and Heirloom Tomato Salsa Finished with Avocado Lime Vinaigrette

  • Pan Seared U-10 Diver Scallops over Avocado Bacon Creme Fraiche and Topped with Sriracha Dusted Crispy Fried Shallots

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.