Appetizers:
Gazpacho with Crème Fresh (chilled tomato broth with fresh vegetables and white wine)

Gazpacho Granita (tomato granita served over thinly sliced sweet peppers and seedless cucumber with lime vinaigrette)

Roasted red Pepper & Eggplant Dip with Crostini

Garlic Bruschetta with Kalamata Olive Tapenade

Jumbo Shrimp sautéed in Garlic Olive Oil with Ancho Pepper Guacamole

Portabella Mushrooms with Chevre (Portabella mushrooms rubbed with Olive Oil and grilled with goat cheese)

Salad Verte:
Fresh mixed baby garden greens tossed with Tomato-Basil Red Wine Vinaigrette, garnished with edible flowers and seasonal herbs (or homemade Blue cheese dressing)

Frisee of Spring Greens with Maytag Blue Cheese and Roasted Red Peppers with Sesame Lime Dressing

Baby Spinach with Red Onion, Clementine Oranges, Bacon and Feta and Balsamic Vinaigrette

Entree:
Served with steamed or roasted vegetable du jour and fresh baked herb breads

Tilapia Almandine. Tender white fish pan seared with wine, herbs and toasted sliced almonds, served with smoked Gouda cheese grits or herbed rice pilaf.

Grilled Salmon (or fresh fish of the day) with Jalisco pepper relish (mild) and rosemary roasted red potatoes.

Seared Ahi Tuna and black sesame seeds marinated in sesame-ginger sauce pan seared (rare) and served with a ginger, soy, white wine reduction sauce, accompanied by herb rice pilaf and jicama slaw.

Shrimp Piccata. Jumbo shrimp marinated in lemon, olive oil, fresh garlic and pan seared. Served over angel hair pasta and tossed with lemon, white wine, fresh basil, sun dried tomatoes, roast garlic and grated aged Pecorino cheese

Chicken Zinfandel with Applewood-Smoked Bacon. Boneless breast of chicken rolled in fresh herbs and simmered in red zinfandel wine served with its own broth and herb rice pilaf.

Grilled marinated pork loin stuffed with wild mushroom ragout with Cabernet reduction sauce and homemade sweet red cabbage steeped in Cabernet-Balsamic Vinegar. Double baked potato

Niman Ranch Organic Roasted Rack of Lamb, with parsley and garlic crust and rosemary roasted baby potatoes

Grilled Black Angus Tenderloin of Beef (8 oz) stuffed with Roasted Garlic-Gorgonzola Aioli with double baked potato.

Fusilli Pasta, smoked apple-chicken sausage with fresh herbs, roasted vegetables, plum and sun dried tomatoes.

Sausage Tortellini with mild Italian sausage, tomato pieces, garlic, fresh basil, oregano, thyme and grated Regiano cheese

Desert:
and fresh ground coffee or specialty teas.

Apple crisp ala mode (fresh tart apples baked with a brown sugar crust and fresh ground cinnamon, served with vanilla bean ice cream

Snickers cheese cake (cheesecake with swirls of fudge chocolate and nuts)

Homemade lavender ice cream served with short bread cookie

Individual Sunken Chocolate Cake with Starbucks’ Coffee ice cream

Poached Pear in Brandy Ginger Sauce with homemade pear sorbet

Homemade Fruit Sorbets and Granitas

For your group, please select one appetizer, one salad, one entrée and one dessert. The Beechwood Inn needs your group’s selections at least one-week in advance. Most dinner selections are $68 per person, and this includes a different wine matched to each course (except the salad course), tax and gratuity. The Beef Tenderloin and Rack of Lamb is $75 per person. If you have something else in mind, please let us know as we have many more menus in our repertoire, including Pacific Rim and Santa Fe style meals.