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The Beaumont Inn

For Reservations: 570-675-7100
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Course Three

 / Course Three

Pan Roasted Quail, Blood Orange Pickled Fennel, Caramelized Sweet Onion Puree

Sheila Humphrey
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Course Three

Pan Roasted Quail, Blood Orange Pickled Fennel, Caramelized Sweet Onion Puree