Daily Drink Specials

Winterlicious 2020
From January 31 to February 13, join us for our lunch and dinner prix fixes!
Half-priced Wine
Join us from Wednesday to Friday, and enjoy our Sommelier selected bottles of wine for half-priced!
Buck-A-Shuck Oysters
Join us for $1 oysters every Thursday, Friday, and Saturday with the purchase of a bottle of wine!
From Barcelona to Barcelomont
Find out more about Chef Vanessa’s trip to Barcelona and what inspired her to create the Barcelomont menu!
Weekend Brunch
Join us for weekend brunch, available every Saturday and Sunday from 10am!
Events & Private Dining
Beaumont Kitchen is the perfect venue for private parties, large group dining and social events. Learn more!
Daily Drink Specials
Take advantage of a different drink special every day of the week!
Recipe: Lamb Bolognese
Want to take your traditional Bolognese up a notch? Click here to find out how to whip this up at home!
Recipe: Seafood Spaghettoni
Learn how to make this easy pasta dish loaded with plump shrimp, bay scallops, and plenty of parm

Winterlicious 2020
From January 31 to February 13, join us for our lunch and dinner prix fixes!
Half-priced Wine
Join us from Wednesday to Friday, and enjoy our Sommelier selected bottles of wine for half-priced!
Buck-A-Shuck Oysters
Join us for $1 oysters every Thursday, Friday, and Saturday with the purchase of a bottle of wine!
From Barcelona to Barcelomont
Find out more about Chef Vanessa’s trip to Barcelona and what inspired her to create the Barcelomont menu!
Weekend Brunch
Join us for weekend brunch, available every Saturday and Sunday from 10am!
Events & Private Dining
Beaumont Kitchen is the perfect venue for private parties, large group dining and social events. Learn more!
Daily Drink Specials
Take advantage of a different drink special every day of the week!
Recipe: Lamb Bolognese
Want to take your traditional Bolognese up a notch? Click here to find out how to whip this up at home!
Recipe: Seafood Spaghettoni
Learn how to make this easy pasta dish loaded with plump shrimp, bay scallops, and plenty of parm