Beaumont Inn Classic Dinner

Beaumont Inn Dining Room Dinner Menu

The Main Dining Room at Beaumont Inn features classic Kentucky cuisine and southern hospitality inside our historic 1845 building.

Join us Friday 6:00-7:30 p.m. and Saturday 6:00-8:00 p.m. Reservations in the Main Dining Room are strongly advised prior to arrival. Call 1-800-352-3992 or 859-734-3381. Also see our lunch menu and Sunday Brunch Menu.

A Kentucky Tradition Since 1919
Proud Recipient of the 2015 James Beard Foundation’s America’s Classic Award.

August 2017 Dinner Menu, Changes Weekly


  • Fried Green Tomatoes,  House Pimento Cheese, Creole Mustard Vinaigrette, House Smoked Bacon   10
  • Kentucky Cheese Plate,  Assortment of Kenny’s Farmhouse Cheeses, House Pickles, Crostinis, Thin-Sliced Country Ham, Helen’s Honey     12
  • Chef Joe Dearing’s Crab Cakes,  Lump Crab Meat, Roasted Red Pepper Remoulade, Apple & Kohlrabi Slaw     16

Soup & Salad

  • Homemade Soup Du Jour     Cup  3  /  Bowl  5
  • House Salad,  Fresh Greens, Cucumber, Carrot, Cherry Tomatoes, Choice of Dressing  4
  • Tomato-Basil Caesar,  Local Lettuces, Kenny’s Asiago, Garlic-Herb Croutons    6


  • The Classic Beaumont Dinner,  Our Famous “Yellow-Legged” Fried Chicken &  Two-Year-Old Kentucky-Cured Country Ham, Beaumont Inn Corn Pudding, House-Seasoned Green Beans      22. Fried Chicken or Country Ham 20. Add $4 for ½ Chicken
  • Fried Chicken Livers , Whipped Potatoes, Cream Gravy, Grilled Red Onion     22
  • Hickory Smoked Brisket,  Vinegar-Braised Kale & Black Eyed Peas, Charred Leek Barbeque Sauce 28
  • Marksbury Farm Pork Chop,  Ember Roasted Carrot Puree, Fennel Agrodolce, Bourbon Poached Cherries   26
  • Pan-Seared Salmon, Local Mushrooms, Summer Squash, Zucchini, Red Onion, Sauce Vierge      26
  • Blackhawk Farms Delmonico Ribeye, Duck Fat Potatoes, Garlic Herb Butter, Truffled Bordelaise     32
  • Chef Brians Shrimp & Grits, Jumbo Prawns, House Pancetta, Sweet Corn, Local Mushrooms, Heirloom Cherry Tomatoes, Polenta    26
  • Plate of Vegetables, Assortment of our locally sourced Vegetables     22

Sides $3,  Vinegar Braised Greens & Black Eyed Pease, Whipped Potatoes & Cream Gravy, Chef’s Seasonal Vegetable, Our Famous Corn Pudding,  House-Seasoned Green Beans, Beaumont Inn Classic Vegetable

$4 Split Plate Charge  –  18% Gratuity for Parties of 8 or More   –  Additional Charges for Special Requests

Brian Curry, Executive Chef