The Beaumont Inn - Fuld menu

Sauteed Wild Mushrooms with Marsala Sauce

Three Pancakes Tossed with Butter

Sweet Crab Meat, Swiss Cheese, Sundried Tomatoes and Herbs Served with Cast Iron Breakfast Potatoes and Toast

Pan Seared 8oz. Center Cut Filet Mignon, Finished With Demi Glace

Shaved Parmesan Cheese, House Made Croutons, Cracked Black Pepper, and Caesar Dressing

Crisp Romaine Hearts, Grape Tomatoes, Red Onion and Cucumber

Boston Bibb Lettuce Tossed with Macerated Strawberries and Rhubarb, Crumbled Goat Cheese, and Toasted Pistachios drizzled with a Raspberry Vanilla Vinaigrette

Lemon Avocado smeared on Toasted Brioche, topped with Olive Oil and Mint dressed Jumbo Lump Crap Finished with a Heirloom Tomato Relish

Sautéed Jumbo Lump Crab and Pan Seared Potato Gnocchi Tossed In A Brown Butter Lemon Caper Sauce With Wilted Baby Arugula, Then Dusted With Pistachio Powder

Smoked Salmon, Green Onions and Cream Cheese Served with Cast Iron Breakfast Potatoes and Toast

Choice of Onions, Mushrooms, Peppers, Diced Tomatoes and One Cheese (Swiss, American, Cheddar, Provolone); Served with Cast Iron Breakfast Potatoes and Toast

Sweet Lump Crab Cake With House Made Sweet Gherkin and Caper Tartar Sauce

House Smoked Pork Belly Braised For Eight Hours And Topped With Red Cabbage Slaw And Apple Cider BBQ Sauce, Served On Toasted Brioche Slider Rolls

Sauteed Calamari with Bread Crumbs, toasted Garlic, Italian Parsley, and Lemon

Steamed Little Neck Clams, Garlic, and White Wine Sauce

Chef's Daily Choice Using Seasonal Ingredients

Braised Pork Shanks With Bourbon Bacon Glaze Over Pineapple Chutney

Topped with Smoked Salmon Mousse, Finished with Black Tobiko Caviar

Strawberries, Rhubarb, and Brie Cheese Wrapped in a Puffed Pastry, Baked Until Golden Brown, Topped With a Blueberry Compote and Served with Crostinis

Braised Pork Belly dredged in Seasoned Flour and Buttermilk, Deep Fried to a Golden Brown, topped with Sausage Gravy, Sunny Side Up Local Egg, and served over a House Made Biscuit

Lemon Avocado Smeared on Toasted Brioche Topped with Olive Oil and Mint Dressed Jumbo Lump Crab and Finished With a Heirloom Tomato Relish

Steamed Little Neck Clams, Garlic and White Wine Sauce

Pan Seared U-10 Dry Sea Scallops Over Garden Vegetable Succotash Finished with Grown New Zealand Spinach Coulis

Sautéed Calamari With Bread Crumbs, Toasted Garlic, Italian Parsley and Fresh Lemon

Banana and Nutella Stuffed

Crispy Skin Trout over Wilted Arugula, Finished with a Toasted Almond Amaretto Cream

Sautéed Shrimp, Toasted Garlic, Lemon, and White Wine Tossed With House Made Linguine

Two Lump Crab Cakes Served With House Made Gherkin and Caper Tartar Sauce

Black Tobiko Caviar, Puffed Pastry, and Truffle Oil Served Table Side

Crisp Romaine Hearts With Shaved Parmesan Cheese, House Made Croutons, Cracked Black Pepper, and Caesar Dressing

Boston Bibb Lettuce Tossed with Macerated Strawberries and Rhubarb, Crumbled Goat Cheese, and Toasted Pistachios drizzled with a Raspberry Vanilla Vinaigrette

Grilled Portobello Mushroom Stuffed with Sauteed Crimini Mushroom, Garlic, Shallots, Swiss Cheese, Spinach, Wrapped in Puff Pastry and Baked To Perfection, Finished With Wild Mushroom Veloute

Sautéed Veal Scallopini With Shallots, Capers, Lemon, and White Wine Sauce

Accented with a Wild Mushroom Burgundy Reduction

Sautéed Chicken Breast With Fresh Garlic, Lemon, Parsley and White Wine Sauce

14 oz. Prime Back Angus NY Strip With Gorgonzola Cheese and Balsamic Reduction

Sautéed Italian Sausage and Sweet Peas Tossed With Pappardelle Pasta, Simmered In Boursin Cheese Bechamel

Quails R Us Boneless Skinless Chicken Thighs Marinated in a Garlic and Caramelized Onion Vinaigrette, Grilled to Perfection. Served Over Truffle Sweet Pea Puree with Caramelized Cipollini Onions, Finished with Sauteed Sweet Peas and Pork Belly Croutons

Grilled Australian Rack of Lamb adorned with East Mountain Mushroom Fricassee, Finished with a Wild Ramp Pistachio Pesto

Layered With Sautéed Spinach, Heirloom Tomatoes and Fresh Mozzarella, Topped With Our Signature House Made Red Sauce

Sautéed Chicken Breast In A Hot Cherry Pepper Garlic and White Wine Sauce Tossed With Fingerling Potatoes

Baked in a Puff Pastry and topped with Blueberry Compote

Accented with a Wild Mushroom Burgundy Reduction

Dredged in seasoned Flour and Buttermilk, Deep Fried to a Golden Brown topped with Sausage Gravy, Sunny Side Up Local Egg over a House Made Biscuit

Sautéed Chicken and Wild Mushrooms With Marsala Sauce

Crispy Skin Trout Over Wilted Arugula, Finished With a Toasted Almond Amaretto Cream

Lobster, Asparagus, and Brie Cheese Served with Cast Iron Breakfast Potatoes and Toast

Grilled and Adorned with East Mountain Mushroom Fricassee, Finished with a Wild Ramp Pistachio Pesto

Shaved Slow Roasted Prime Rib Steeped In Rosemary Au Jus Topped With Caramelized Onions And Melted Provolone Cheese On A Toasted Brioche Roll. Served With French Fries

Calamari Rings Dusted With Seasoned Flour And Flash Fried Tossed With Roasted Peanuts, Baby Spinach, And Sweet Chili

Two Poached Eggs, Sauteed Baby Spinach, Sliced Beefsteak Tomatoes, Sweet and Spicy Tomato Creole Sauce on an English Muffin Served with Cast Iron Breakfast Potatoes

Rolled with Seasonal Mixed Greens, Capers, and Sweet Chili Creme Fraiche

topped with sous-vide egg and Rowlands farm watercress and walnut pesto

Oven Roasted Steam Ship Ham, Rum, and Golden Raisin Maple Glaze

8oz. Black Angus Beef Burger Topped With Melted Blue Cheese And Drizzled With Balsamic Reduction On A Toasted Brioche Roll With Lettuce, Tomato, And Red Onion. Served With French Fries

Black Tiger Shrimp Stuffed with Jumbo Lump Crab with a Tequila Lime Beurre Blanc and Finished with Pico de Gallo

Two Poached Eggs with Fresh Hollandaise, English Muffin and Canadian Bacon Served with Cast Iron Breakfast Potatoes

Sautéed Veal Scallopini, Wild Mushroom, and Marsala Sauce

14oz. Prime Black Angus NY Strip with Gorgonzola Cheese and Balsamic Reduction

The Beaumont French Fries You Already Love Tossed With Truffle Oil And Parmesan Cheese

Served with Cast Iron Breakfast Potatoes, Toast and Marmalade, Jam, and Apple Butter

with Cream Cheese

U-10 Dry Sea Scallops Seared to Perfection Over Carrot Ginger Puree, Sauteed Swiss Chard, Finished with Blood Orange Gastrigue

Lump Crab, Sharp Cheddar, And Applewood Smoked Bacon Basted With Chesapeake Sauce On Country White Bread And Cooked To Perfection. Served With Old Bay Fries

Cajun Breaded Alligator Loin Fried Until Golden Brown And Served With Roasted Red Pepper Coulis

4oz. Jumbo Lump Crab Cake Topped With House Made Sweet Gherkin And Caper Tartar Sauce On A Toasted Brioche Roll With Lettuce And Tomato. Served With French Fries