Beaumont Inn

First Chef’s Wine Dinner: May 10, 2017

Dixon Beaumont Inn News

Join us for the Kick-Off of our Beaumont Inn Chef’s Dinner Series on May 10, 2017, beginning at 6:30 PM. The event will feature the exceptional culinary fare of our Executive Chef Brian Curry, paired with wines from Southern Glazer’s of Kentucky. Cost is $115 per person (plus tax & gratuity).

Seating is Extremely Limited. To reserve, email:


Light Hors D’oeurves & Housemade Cocktail

First Course
Strawberry & Rhubarb over Baked Brie with Hazelnut Crumble and Sourdough
Maison Olivier Leflaive “Les Setilles” Bourgone – Chardonnay 2013

Second Course
Salad of Asparagus & Country Ham, Local Herbs, Cured Quail Egg, Kenny’s Asiago, Lemon Vinaigrette
La Doucette Pouilly Fume 2011

Third Course
Lamb B.L.T. – House-Smoked Lamb Bacon, Local Lettuce, Dehydrated Tomato Jam
Flowers Sonoma Coast Pinot Noir 2014

Fourth Course
60-Day Dry-Aged Black Hawk Farm Ribeye, Duck Fat Frites, Ramp Chimichurri, Garden Herb Salt
Groth Oakville, Napa Valley Cabernet Sauvignon 2012

Fifth Course
Pear Coffee Cake with Homemade Salted Caramel Ice Cream
Churchill’s 10 Year Tawny Port