The Main Dining Room at Beaumont Inn features classic Kentucky cuisine and southern hospitality inside our historic 1845 building.
Join us for dinner Thursday, Friday, and Saturday from 6:00 pm -7:30 pm (last seating).
Please note January through March, our winter dining hours are the following: Friday and Saturday night 6:00 pm – 7:30 pm.
A Kentucky Tradition Since 1919
Recipient of the 2015 James Beard Foundation’s America’s Classic Award
For 100 Years, our Family has been welcoming Friends from local communities, Travelers from all over the World, Foodies committed to finding Traditional and Quintessential Kentucky Cuisine, Lovers of Fried Chicken, Country Ham, and Corn Pudding to join us at our tables. We pride ourselves on Five Generations, a Century of Service, and being a committed and dedicated Team honored to have you as our Guests. Please enjoy your Dinner.
The Dedmans & Beaumont Inn Team Members
Fried Green Tomato Stacks A twist on this quintessential Southern Classic. Fried Green Tomatoes topped with Lump Meat Crab Cakes and Homemade Pimento Cheese. 10
Cheese & Charcuterie Plate Perfect for sharing. An Assortment of Kenny’s Farmhouse Cheeses, House Pickles, Crostinis, Thin-Sliced Country Ham, & Local Honey. 14
Homemade Soup Du Jour Made from scratch daily. *GF Cup 3 / Bowl 5
House Salad Classic blend of Fresh Field Greens, Cucumber, Carrot, Cherry Tomatoes, and your choice of one of our Homemade Dressings. *GF 4
Tomato-Basil Caesar Salad Crisp Romaine tossed in a Local Tomato-Basil Caesar Dressing with Homemade Garlic-Herb Croutons. 6
Autumn Spinach Salad Fresh spinach with Pecans, Cranberries, Goat Cheese, Crisp Apples, Chopped Bacon in a Maple Dijon Vinaigrette. *GF 6
Chopped Kale Salad Chopped Fresh Kale with Chorizo Sausage, Sweet Potatoes, Crisp Apples and Sunflower Seeds in a light Citrus Vinaigrette. 6
The Classic Beaumont Dinner Our Mainstay for 100 Years! Enjoy our Famous “Yellow-Legged” Fried Chicken atop Two-Year-Old Kentucky-Cured Country Ham complete with our Signature Corn Pudding and House-Seasoned Green Beans. 23
Enjoy just the Fried Chicken OR Country Ham for 21 Add $4 for ½ Chicken
Pan-Seared Veal Liver This Southern Classic served Sautéed with Onions complete with a side of Whipped Potatoes and Brown-Butter Brussel Sprouts. 26
Baked Fresh Filet of Halibut Beautifully light and flaky white fish, baked and served atop a Pesto Linguine, with Pine Nuts and Cherry Tomatoes. 32
Braised Thick-Cut Pork Chop Slow-braised Pork Chop until almost fork tender, served with a Sweet Potato and Chorizo Sausage Hash, topped with an Au Jus Reduction. *GF 28
14 oz. Bone-In Ribeye Almost half-pound bone-in Ribeye, lightly seasoned in our Homemade Steak Seasoning, topped with melted Garlic Butter and served with Fried Potato Wedges and Creamed Spinach. *GF 42
Plate of Vegetables For those wanting something a little on the lighter side, we sauté an assortment of Fresh Vegetables and serve them atop our Pesto Linguine. 20
Whipped Potatoes & Cream Gravy, Beaumont Inn Classic Vegetable, Baked Potato, Brown-Butter Brussel Sprouts, Our Famous Corn Pudding, House-Seasoned Green Beans.
$4 Split Plate Charge; 18% Gratuity for Parties of 8 or More; Additional Charges for Special Requests; *GF – Gluten Free
We are a Kentucky Proud! Restaurant!