At Beechwood Inn we have an appreciation for our history, the region and traditional foodways. Food is needed by everyone, everywhere, every day. We believe that making shopping decisions that favor sustainable and local food sources, especially organic sources, benefits health, improves the local economy and is ecologically sound. We are proud of our local farmers and ranchers; their names dot our menus paying homage to those who have done the work to get such delicious ingredients through the kitchen door. Once through that door, respect and care for the ingredients play as important a role as the preparation of them. The goal of our chefs is to make as much of what is used from scratch as possible – we think that is what makes cuisine authentic. We trust you will appreciate our care and devotion to freshness. Sample Prix Fix Menu: Aperitif: Dry Vidal Blanc Amuse: Smoked Salmon with Lemon Scented French Lentils 2008 Dry Riesling Appetizer: Foie Gras & Wild Mushroom Pastries with Red Onion Marmalade 2007 Dry Estate Gewurztraminer Appetizer: Seared Heirloom Pork Belly with Shallot Butter Sauce and Sauternes 2006 Pinot Noir Salad: Arugula Salad with Warm Roasted Beets, Goat Cheese and Garlic Croutons With Late Harvest Riesling Vinaigrette Intermezzo: Merlot and Raspberry Sorbet Entrée: Medallions of Organic Pink Veal (Humanely Raised) Potatoes Anna Gratin Spring Asparagus with Local Smoked Bacon & Gruyère Cheese Baguettes with Creamery Butter 2006 Cabernet Sauvignon Dessert: Pear and Almond Tart 2007 Estate Late Harvest Vidal Blanc (90 by Wine Spectator) Fresh Brewed Coffee and Herb Teas