Come join us for the return of our Community and Family Bistros! The Beacon House men will serve dinner prepared for you by our head chef, Brandon Dodge. Enjoy the evening on our back patio, and come be a part of our efforts to give back to our community. We hope to see you there.
Menu:
At the Table
House-Made Artisan Rolls
Baked fresh in-house and served with whipped herbed butter.
Salad
Golden Beet Salad
Baby spinach and wild arugula tossed in a honey-lemon vinaigrette with chilled beluga lentils, fresh blueberries, and honey-roasted golden beets. Finished with crumbled feta cheese and toasted sunflower seeds. (Vegan: Prepared without feta)
Main
Apple Cider Sticky Pork Belly
Slow-braised, and pan-seared pork belly glazed in a sticky apple cider and ginger-soy reduction. Served over a velvet cauliflower and white bean purée with roasted green apples and caramelized fennel.
Cider-Glazed King Oyster Mushrooms (Vegan)
Thick-cut King Oyster mushrooms seared and tossed in sticky apple cider and ginger-soy reduction. Served with a dairy-free cauliflower and white bean purée with roasted green apples and caramelized fennel.
Dessert
Pecan Pie Bar
topped with a light vanilla mousse, bright peach purée, and fresh mint.
Raspberry & Lemon Sorbet (Vegan)
A refreshing duo of tart raspberry and zesty lemon sorbets.