The weather couldn’t have been more perfect on a recent Tuesday night on the patio overlooking the beautiful gardens at the Beaumont Inn. It’s the ideal spot to sit, relax and take in the sights and sounds of nature all around you in this beautiful Dallas setting while you enjoy a cocktail from an extensive selection. A fi re pit and torches cast a comfortable glow that added to the overall ambience of the flagstone patio. If outdoor dining isn’t your thing, there’s a large inside dining room, as well as a more casual bar and lounge area from which to choose.
We began our evening with glasses of the Evolution and Cold Creek wines while we munched on warm crusty bread topped with a special butter whipped with fresh berries. It was truly delicious. Executive Chef Jeff Huntzinger started our dinner with an appetizer of Spring Onion Fritters. Not a fan of onions? Well, you’ve got to try these, because believe me when I say you will love them.
Shaved spring onions and fresh herbs, lager battered and delicately pan-fried to perfection. The delectable little fritters are then served over a tasty tzatziki sauce and garnished with house grown micro radish. The freshness of all of the fl avors worked so well together. It was like a burst of spring in your mouth. My husband and I were actually fi ghting over the last bite.
For our entrées, we tried the Bacon Wrapped Veal Tenderloin and the Rack of Lamb. The prime veal tenderloin was wrapped in applewood smoked bacon, pan roasted for crispness and topped with a black cherry gastrique, red grape relish and house grown micro red vein sorrel. Again, the flavors complemented each other perfectly; we loved the saltiness of the bacon with the sweet and sour taste of the gastrique and grapes.
The Australian Rack of Lamb was a masterpiece to behold.
Almost too lovely to eat! It was Dijon and herb crusted with a mix of fresh basil, mint and oregano. The lamb was cooked to perfection and then finished with a mint infused demi glace and garnished with bulls blood beet microgreens. I think my husband would have licked his plate if he could have.
The service throughout the evening was professional and attentive.
The waitress took the time to explain each course and answer any questions we had. The attention to detail with every dish is something to truly be admired and appreciated, right down to the house-grown herbs and microgreen garnishes. Chef Huntzinger changes the menu seasonally, so right now all of the items mentioned in this review are available, but that may change with the summer menu. I suggest you make the trip to the Beaumont now for a taste of spring.
The Beaumont Inn is much more than just a restaurant; it is also a traditional Inn featuring ten charming rooms for overnight guests. A new Grande Pavilion, recently built on the property, has become a sought after venue for weddings and other events. With many unique spaces both inside and out, the Beaumont Inn can host an array of events of any size, from showers and intimate birthday parties to larger graduation parties, weddings and corporate events.
The Beaumont is open for dinner Tuesday through Sunday and also serves Sunday brunch.
There is live music at certain times throughout the weekend in the bar area and on the patio.
There are also many special dinners and other events throughout the year, such as an upcoming Wild Game dinner, a Wine & Spirit Festival in June and Wednesday night parties in the pavilion beginning in June and running through the summer.
To see the complete menu or for more information, visit Outdoor seating area at Beaumont Inn www.thebeaumontinn.net.