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Late Summer Harvest Dinner with Fine Wine at the Beechwood Inn - North Georgia Mountains
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September 6, 2008 (Sat) - September 7, 2008 (Sun)
5:00 PM - 11:00 AM
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Location: Beechwood Inn Bed and Breakfast
220 Beechwood Dr, P.O. Box 429 View Map |
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COST:
Dinner is $85.00 per person, plus tax and gratuity.; Lodging $189 - $209.
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The Romantic Beechwood Inn is located in the Beautiful North Georgia Mountains and is on the Scenic Georgia Wine Highway
The Beechwood Inn is Georgia's Premier Wine Country Inn and offers luxury lodging in a rustic mountain setting. The Inn is nestled among 100 year-old terraced gardens overlooking Black Rock Mountain. It is a place where all elements add up to a culinary and wine-oriented journey. The Inn also features Northeast Georgia's only Wine Spectator Award of Excellence restaurant. The restaurant offers Saturday Prixe Fixe dining by advance reservation featuring fresh California and Mediterranean-style meals using the best of local, organic and sustainable products from Georgia farms, vineyards and orchards. Our Foods: Most of our seasonal foods are from local and sustainable farms, orchards and gardens - and much of it is organic and natural. Most of our dinner entree meats are natural (organic, no hormones, no antibiotics, no feed lots). Learn more about our foods. We are proud of our local suppliers. Learn more about these farms and gardens at www.georgiafoodways.org September 6 – Late Summer Harvest Dinner with Fine Wine
It’s nearly the end of summer and the evenings are starting to cool. We are already ruing the day when the last ear of Silver Queen Corn is picked and the last heirloom tomato is sliced. But, that’s not today, so let’s bask in some of the last of summer’s bounty with a creative menu. Dinner is $85.00 per person, plus tax and gratuity
Aperitif: Smoked Heirloom Tomato Bruschetta with Roasted Garlic and Goat Cheese NV Mont Marcal Cava Rosada, Spain
Appetizer: Beggars Purses with Savory Greens and Warm Lemon sauce 2002 Roger Neveu, Clos de Bouffants, Sancerre, France
Salad: Pecan and Silver Queen Corn Polenta Salad with Grilled Scallions
Entrée: Grilled Tamarind-Glazed Chicken with Sesame Spinach Ricotta Cheese-Lemon Thyme Tart with Sweet Cornmeal Crust Black Bean and Pasillas De Oaxaca Salsa 2004 Kilikanoon Prodigal Grenache, Clare Valley, Australia
Dessert: John Ashe’s Caramel, Chocolate and Macadamia Nut Tart Fresh Brewed Coffee and Herb Teas NV Churchills 10 Year Old Tawny Port Fresh Brewed Coffee and herb Teas
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