Our food at The Beacon takes on a new twist every year. Menu inspirations aptly span American, Mediterranean, and Asian flavors.

While plates may swap out seasonally, there are certainly a few favorites. To start: steamed mussels 'Beacon-style' with garlic, white wine, lemon, thyme, cream, and tomato or pork belly buns with pineapple slaw. For dinner: the halibut baked in parchment with sun-dried tomatoes, tatsoi, and toasted Israeli couscous is a big crowd pleaser. Finish it all off by indulging in our signature homemade ice cream sandwiches or the lighter almond cake with mascarpone cream.  

DINNER MENU  ↓

STARTERS

TUNA TARTARE* W/ CAPERS, WHOLE GRAIN MUSTARD, CUCUMBER & RED CURRY PASTE (RAW)
18

STEAMED MUSSELS “BEACON STYLE” W/ GARLIC, WHITE WINE, LEMON-THYME, CREAM &TOMATOES
16

CRISPY FISH TACOS W/ SALSA VERDE, PEPPER JACK CHEESE & TOMATO EMULSION
15

SALMON RILLETTE W/ CAPERS, RED ONION, PICKLED JALAPEÑO & GRILLED BAGUETTE
17

WEDGE OF ICEBERG LETTUCE W/ POACHED TOMATOES, SHAVED RED ONIONS,
SLICED CUCUMBERS & ROQUEFORT VINAIGRETTE
15

CHOPPED SALAD OF ROMAINE & RADICCHIO W/ CRISPY SHRIMP, BEAN SPROUTS
& PEANUT-GINGER DRESSING**
17

SUMMER WATERMELON SALAD W/ BABY ARUGULA, FETA, CANDIED WALNUTS, SHAVED FENNEL
& CRANBERRY-HAZELNUT VINAIGRETTE**
15

CRISPY PORTOBELLO W/ ROASTED PEPPERS, SMOKED MOZZARELLA & LEMON-CAPER BUTTER
15

PORK BELLY PRETZEL BUNS W/ HOISIN, PICKLE, CREAMY KHOLRABI SLAW & SRIRACHA
18


ENTREES

OVEN-ROASTED CHICKEN W/ BRAISED CIPOLLINI ONIONS, JULIENNE CARROTS,
SMOKED BACON-PECORINO RISOTTO & SAUCE ROBERT
32

LOBSTER RIGATONI W/ AGED CHEDDAR, ROASTED CORN, BASIL & CREAM
23/39

GRILLED SCOTTISH SALMON* W/ HEIRLOOM TOMATOES, SHAVED RED ONION, HARICOTS VERTS &
RASPBERRY-ORANGE MINT VINAIGRETTE
34

DIJON-CRUSTED COD W/ POTATO PUREE, MUSSELS, LOCAL CORN & FENNEL CURRY
35

SESAME CRUSTED TUNA* W/ SOBA NOODLES, NAPA CABBAGE-JICAMA SLAW & ASIAN GLAZE
36

HALIBUT BAKED IN PARCHMENT W/ SUN-DRIED TOMATOES, TATSOI & TOASTED ISRAELI COUS-COUS
39

SHELLFISH BOUILLABAISSE W/ LOBSTER TAILS, MUSSELS, CLAMS, SHRIMP & SCALLOPS
46

FARRO BOWL W/ KALE, GRILLED EGGPLANT, OVEN ROASTED TOMATOES & MISO-CASHEW CREAM** (VEGAN)
28

GRILLED SIRLOIN BURGER* W/ POMMES FRITES, LETTUCE, TOMATO, RED ONION & HOUSE MADE DILL PICKLES
22

PORK CHOP MILANESE W/ FRISÉE, ROASTED TOMATOES, CARAMELIZED ONIONS,
CREAMY TRUFFLE VINAIGRETTE, SHAVED PARMESAN
38

GRILLED PRIME NY STRIP STEAK * W/ BABY ARUGULA SALAD, POMMES FRITES, BOURSIN BACON BUTTER
52

 

 

DESSERTS

FLOURLESS CHOCOLATE CAKE
W/ CRÈME ANGLAISE
12

ALMOND CAKE* W/ MASCARPONE CREAM
12

MAPLE CRÈME BRULEE
12

INDIVIDUAL LEMON CURD PARFAIT
W/ ELVIS POUND CAKE
12

BEACON ICE CREAM SANDWICH
W/ VANILLA ICE CREAM & CHOCOLATE SAUCE
12

TAHITIAN VANILLA, SWISS CHOCOLATE,
OR PISTACHIO* ICE CREAM
12

SORBET (DAIRY FREE)
12

*THIS MENU ITEM MAY CONTAIN WHOLE OR GROUND NUTS

 

AFTERS

RÉMY MARTIN VSOP
18

HINE ANTIQUE XO
25

TARIQUET 12 YR. BAS-ARMAGNAC
16

CALVADOS MORICE
15

G.E. MASSENEZ POIRE WILLIAM
15

NONINO, IL MERLOT DI GRAPPA
15

CASA DE STA EUFEMIA, RUBY PORTO
12

RAMOS PINTO 20 YR. TAWNY
16

RON ZACAPA, 23 YR GRAN RESERVA
16

DON JULIO 1942
35

 

Executive Chef Sam McCleland

*This menu item may be cooked to order. Consuming raw or undercooked meats, fish or fresh shell eggs
may increase your risk of food borne illness, especially if you have certain medical conditions. 

** This menu item may contain whole or ground nuts or shellfish