At the Beech Street Grill, emphasis from the inception has always been on quality and detail. The freshest of ingredients, the finest wines, exemplary service.  Rick ensures the best the globe has to offer in cuisine components - from Midwestern grove-fed lamb and Newfoundland mussels to the freshest regional produce and sea foods -- and he fastidiously guides the impressively talented culinary staff.

The staff at The Beech Street Grill is challenged to be worldly in cuisine geography and attentive to detail.  They are proud to serve plates laden with the best of contemporary comfort foods in a restaurant consistently awarded and recognized as among the best in the region.  
 

 


    STARTERS
     "Maryland" Style Lump Crab Cake
    with House Remoulade
    10

    Sesame Seared Yellow Fin Tuna Sashimi with Ginger Soy Sauce
    And Cucumber Carrot Sambal
    9

    Southeastern Spring Mix with Mustard Basil Vinaigrette,
    Kahlua Toasted Pecans and Maytag Blue Cheese
    7

    Romaine with Caesar Dressing, Asiago
    And Garlic Parmesan Croutons
    7

     Low Country Gumbo over Dirty Rice with Blackened Shrimp
    9
     

    ENTRÉES
     Broiled Scallops with Roasted Garlic Mashed Potatoes, a Sherry Vinegar Cream Sauce, Arugula, White Truffle Oil and Fried Leeks
    27

    Gulf Coast Grey Grouper with Macadamia Nut Crust Over Dirty
    Rice with a Curried Citrus Cream with Tropical Fruit Salsa
    27

    Crab Stuffed Jumbo Shrimp with Roasted Corn Cream,
    Cheese Grits and Collard Greens
    28

    Seared Yellow Fin Tuna with Ponzu Soy Glaze and
    Jasmine Rice with a Shiitake Mushroom Salad
    28

    Oven Roasted Salmon and Wild Mushroom Roulade Over
    Creamy Grits with Spinach and a Tomato Caper Salsa
    23

    Sauteed Lobster and Crab "Savannah" over Linguine
    27

    Tenderloin Meat Loaf with Spinach, Ham and Provolone Cheese with
    Shiitake Mushroom Gravy and Chive Whipped Potatoes
    17

    Grilled Pepper Crusted N.Y. Strip with Roasted Shallots,
    Gorgonzola Butter, a Potato Leek Pancake and Fried Leeks
    30

    Grilled Tenderloin of Beef with Apple Smoked Bacon,
    Lobster Mashed Potatoes and Chipotle Demi-Glace
    32

    Roasted Pork Tenderloin over Warm Sweet Potato and Apple Salad
    With Braised Red Cabbage and Apple Brandy Sauce
    23

    Split Roasted Free Range Chicken with Parma Ham and Sage
    Over Crunchy French Dressing with Natural Jus
    21

     Mustard Herb Seared Loin of Lamb with Caponata and

    Garlic Mashed Potatoes and Lamb Sauce
    29
     

     

    SIDE PLATES
     Chive Whipped Potatoes
    3

    Potato Leek Pancake
    4

    Lobster and Apple Smoked Bacon Mashed Potatoes
    5

    Jasmine Coconut Sticky Rice Cake
    4

    Stone Ground Cheese Grits Cakes with Roasted Corn Cream,
    And Collard Greens
    5

     

    DESSERTS
    Granny Smith Apple Bread Pudding

    Chocolate Truffle Torte with Creme Anglaise

    White Chocolate Cheese Cake with a Mixed Berry Sauce

    BSG Key Lime Pie

    Fruit Sorbet

    An 18% gratuity will be added to groups of six or more.
    Please refrain from using cell phones and pagers in the Dining Room.
    Revised 06/15/06

    *** Prices are subject to change ***
     

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