New Fall & Winter Menu

Our new comfort food favourites will keep you cozy all season long.

Posted by Beaumont Kitchen
on November 3, 2016
Please note this post is older, and the content may be out of date.

Sweater weather is officially underway! Not only does this mean shorter days, longer nights, and chillier temperatures, but also delicious fall and winter produce like roasted beets, wild mushrooms, and butternut squash. Here at Beaumont Kitchen, our team is all fired up with a new menu, featuring all sorts of warming, stick-to-your-bones comfort food.


We’re serving up a few new pasta dishes, including a super simple Spaghettoni with prawns, bay scallops and white wine. The perfectly al dente noodles are tossed with a creamy-nutty basil pesto that’s made in house.

“It reminds me of my mom’s pesto, which she’s been making for 25 years,” says Chef Paul Senecal. “A lot of love goes into this dish.”

Craving a meatier pasta option? The Lamb Bolognese has got some heft. Ontario ground lamb shoulder is cooked out slowly with a bounty of vegetables, rosemary, thyme and red wine, and then paired with long ribbons of tagliatelle. The Bolognese is then topped with a liberal shaving of Fontina, a semi-soft cheese that has a little bit of funk to it.


There’s nothing boring about our Roast Chicken Suprême with wild mushrooms, potato gnocchi and sherry pan sauce. Incorporating fermented ramps hand-picked by Chef Paul himself, as well as foraged mushrooms and hot house mushrooms, this dish is ultra earthy.

We all appreciate a good burger, right? Our signature Beaumont Burger won’t disappoint. The sizable griddled beef patty is topped with aged cheddar from Cheese Boutique, dill pickles, arugula, and double-smoked bacon. The ACE Bakery bun is griddled off (grilled cheese style!) so it’s nicely toasted on the outside but soft on the inside – and doesn’t fall apart!

Finally, it doesn’t get much more classic than Steak & Potatoes, which features a meaty cut of Ontario-raised beef and crispy mini Yukon Gold potatoes. The potatoes are thrice-cooked – a technique inspired by Langdon Hall Chef Jason Bangerter (formerly of O&B). They’re boiled, dehydrated, and then deep-fried so they get extra crispy. Topped off with more mushrooms, red wine, and a generous amount of butter, this dish is sure to warm you up and help get you through the harsh Canadian winter.


If you’re all about those omega-3 fatty acids, consider opting for the Seared Salmon or the Niçoise Salad. Accompanied by green lentils, roasted beets, and wilted spinach, our wild-caught sockeye salmon is packed with a ton of flavour. The Niçoise, inspired in part by Chef Paul’s days at Biff’s Bistro, is a little more foodie-forward, featuring naturally fermented cabbage instead of traditional pickled onions and sprouted soybeans. The star of the salad, though, is the four ounces of seared wild albacore tuna caught off the coast of B.C.

Hungry? Scroll through the gallery above to help tide yourself over.

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