Appetizers

GRADE A HUDSON VALLEY FOIE GRAS Seared & Served on a Sauternes Aspic Mirror $12.
VEGETARIAN SPRING ROLLS Served with a Sweet Chili Garlic Dipping Sauce $6.
GARLIC & HONEY MARINATED QUAIL Served with Sweet Soy Sauce & Asian Style Napa Slaw $10.
MARYLAND STYLE CRAB CAKES on Top of Organic Mixed Greens & Served with a Dijon Cream Sauce $11.
SMOKED RAINBOW TROUT RILLETTES Served with Yukon Gold Gaufrettes $7.
COUNTRY STYLE PATE with a Pork Tenderloin Inlay & Garnished with Pistachios & Dried Cranberries Served on Top of Organic Mixed Greens Tossed with Dijon Honey Vinaigrette $8.
POACHED JUMBO DIVER SCALLOP COCKTAIL On a Bed of Arugula Dressed with Extra Virgin Olive Oil $10.

Soups and Salads

SOUP DU JOUR Ask Your Server for Today’s House Made Selection $6.
TOMATO BASIL CREAM BISQUE $6.
GARDEN SALAD Organic Mixed Greens with Julienne Carrots, Red & Yellow Peppers, Red Onion, Sugar Snap Peas, Cucumbers & Cherry Tomatoes $7.
CAESAR SALAD Hearts of Romaine Tossed with House Caesar Dressing, Grana Padano Cheese & Croutons $7.
CHICKEN & NAPA CABBAGE Shredded with Fresh Herbs & Tossed in a Tangy Rice Wine Vinegar Dressing $6.
ORGANIC HEIRLOOM TOMATOES and Fresh Mozzarella Cheese Served with Organic Mixed Greens Topped with Basil Vinaigrette & Aged Balsamic Vinegar $8.

Dinner Entrees

Served with Complimentary House Salad and Vegetable du Jour

CERTIFIED ANGUS BEEF PRIME RIB Slow Roasted & Served with Port Au Jus & Freshly Grated Horseradish & Roasted Garlic Mashed Potatoes $28.
CERTIFIED ANGUS BEEF FILET MIGNON Wrapped in Apple Wood Bacon & Served with Purple Peruvian Potato Puree, Heirloom Tomato Confit & Lyonnaise Sauce $33.
GRILLED WILD KING SALMON FILLET with Dill Buerre Blanc & Served with Sweet Potato & Yukon Gold Hash $28.
ALMOND TEMPURA RAINBOW TROUT with Braised Leek Risotto & Served with an Orange & Thyme Buerre Blanc $25.
FREE-RANGE HALF CHICKEN Marinated & Roasted, Served with Leek Veloute & Roasted Garlic Mashed Potatoes $15.
LONDON BROIL Certified Angus Beef Marinated & Grilled with Port Au Jus & French Fries $15.
SEARED #1 AHI TUNA STEAK Served with Purple Peruvian Potato Puree & Wasabi Aioli $14.
GNOCCHI Simmered in Saffron Cream with Grilled and/or Sautéed Fresh Vegetables $12.
GRILLED TILAPIA Served with Sweet Potato & Yukon Gold Hash & a Ginger Srirachi Buerre Blanc $14.
ROASTED VENISON STRIP LOIN on a Bed of Creamy Pearled Barley with a Red Wine Cranberry Sauce $34.
BRAISED PHEASANT Served with a Natural Reduction Sauce & Truffle Risotto $30.
PEPPER CRUSTED WILD BOAR MEDALLIONS with Green Peppercorn Brandy Sauce & Served with Roasted Garlic Mashed Potatoes $28.
GRILLED PORK TENDERLOIN Topped with Mango Chipotle Barbeque & Served with Roasted Garlic Mashed Potatoes $21.

Desserts

RASPBERRY BAKED ALASKA Garnished with Fresh Fruit & Vanilla Bean Crème Anglais $8.
BLUEBERRY & ALMOND TARTLET Baked in a Light & Flaky Crust with Vanilla Ice Cream & Crème Anglais $8.
LEMON THYME CRÈME BRULEE with a Lightly Caramelized Sugar Topping $7.
CREAMY DARK CHOCOLATE RISOTTO PUDDING with Brandied Turkish Figs $7.
BROWN SUGAR GLAZED FINGER BANANAS with Roasted Peanuts & Lime Served with a Coconut & Vanilla Ice Cream $7.
CHOCOLATE SILK TARTLET Topped with Fresh Blackberries $8.

The above is a sample menu. The Chef changes the menu seasonally.

The Beaumont Hotel and Tundra Restaurant are non-smoking establishments.
A 20% gratuity will be added for parties of six or more.
VISA, Master Card, Discover and American Express are Accepted.