G

Fried Green Tomatoes             10     

Crispy Speck, Micro Celery, Roasted Tomato Vinaigrette                                                                                                                       

                         

Lump Crab   14

Fresh Radish, Dill Yogurt, Charred Peppadew 

Pork Croquette 12

Carolina Q Vinaigrette, House Pickles, Creamy Slaw

Biscuits 12

Mushroom Gravy, Crispy Rabbit Livers

Escarole   8

O.E. Egg, Heirloom Tomato, Beet Vinaigrette

Pear and Pistachio   8

Cheddar, Pea Tendrils, Creamy Cider Dressing 

Charlotte’s Greens   8

Dolmas, Feta, Melted Tomatoes, Lemon Vinaigrette 

Lobster and Corn Chowder 9

Bleu Potatoes, Celery Hearts, Sweet Onion, Poblano Fraîche  

Beef Tenderloin Medallions                 28

Pan-Seared, Wild Mushrooms, Black Garlic Mashed Bleu Potatoes, Grilled Spring Onion 

Colorado Lamb Rack                 29

Cauliflower Purée, Petit Pan Squash, Beet Salad, Lombardi Pepper Gastrique

Market Cat ch 27

Grilled Eggplant Planks, Spinach, Fava Pesto, Feta Crumbles, Roasted Tomato Vinaigrette 

Quail Breast 26

Popcorn Grits, Cider-Grilled Okra, Pan Jus With Crushed Tomato 

G 

Eel and Crab Cake                10     

Tomato/Fennel Salad, “Egg Salad”                                                                                                                      

                         

Rosemary Fried Heirloom Potatoes           8

Bacon/Smoked Bleu Dipping Sauce

Pork & Brie Crêpe         10

Micro Salad, Crispy Rinds, Mustard Cream

Roasted Beets  8

Grapefruit, Apple Frisée, Smoked Bleu, White Balsamic Vin

Grilled Asparagus   8

Russian Red Kale, Charred Tomato, Lemon Vinaigrette 

Field Greens   8

Raita 

Beef Tenderloin                                28

Haricots, Fried Green Tomato, French Horns, Yukon Potato

Pork Ribeye                      25

House Pickles, Cracklin’ Grits, Collards, Molasses/Bourbon Gastrique

Wahoo        26

Gigande Purée, Dolmas, Charred Tomato, Pesto, Tangerine Oil

Field 27

Duo of Duck & Rabbit, Mushroom & Farro Stew, Brussels, Kale Flowers

Restaurant G at Gideon Ridge Inn                       May 2013

Fall Menu

Manchego/ Proscuitto Biscuit                                            10

CREAMED SPINACH, WILD MUSHROOM

Long Stem Artichoke                                                               7

RADDICHIO, ARUGULA PESTO, TRUFFLE SALT, BEARNAISE

Crab Fritters                                                                              12

GREEK OLIVE/YOGURT DIPPING SAUCE

Farm House Cheese Sampler                                          8/16

WHIMSICAL SIDES, DREDGING SAUCES AND ACCOMPANIMENT

Proscuitto and Asparagus                                                      9

WARM HONEY, SMOKED BLEU, CANTALOUPE, BALSAMIC SYRUP

Farm House Salad                                                                     6

HIERLOOM TOMATO, JICAMA, GRANNY SMITH APPLE, DIJON/BALSAMIC VINAIGRETTE

Roasted Beet & Goat Cheese                                                6

FRESH ARUGULA, ROASTED APPLE

Brussel Sprout Salad                                                                6

WARM BACON VINAIGRETTE, RED GRAPES, CRISPY ONIONS, SMOKED BLEU CHEESE

Veal Loin                                                                                       26

CREAMY POLENTA, ROASTED TOMATO, GREEK OLIVES, FRESH HERBS, PICKLED GARLIC

Lobster & Mussel Pasta                                                           28

BROCCOLINI, ROASTED RED PEPPER, FENNEL, RICH CREAM, ORECCHIETTE PASTA

1855 Angus Beef Tenderloin                                                 28

MASHED POTATOES, ASPARAGUS, SWEET ONION JUS, FARM EGG, HEIRLOOM TOMATO

LA BELLA Duck Breast                                                              26

CORNMEAL PANCAKE, SWEET CORN, CREAMED MUSHROOMS, CHERRY GASTRIQUE

LAPAZ Sturgeon                                                                         25

PORCINI MUSHROOM RAVIOLI, SPINACH, ROASTED RED PEPPER, CAVIAR

Wild Mushroom Risotto                                                         22   

       with Seared Maine Scallops                                           27

 

BRAISED PORK LETTUCE CUPS                                         10

LIME, GARLIC, GRILLED CORN SALAD, SOY GASTRIQUE

PAN HUMMUS                                                                       6

GRILLED ARTISAN BREAD, MINT/SESAME SEED PISTOU, ROASTED GARLIC

SEARED TENDERLOIN AND PEAR                                    10

HORSERADISH/GOAT CHEESE CREAM, BITTER GREENS, SMOKED SEA SALT

FARM HOUSE CHEESE SAMPLER                                8/16

WHIMSICAL SIDES, DREDGING SAUCES, AND ACCOMPANIMENT

PROSCUITTO AND ASPARAGUS                                        9

WARM HONEY, SMOKED BLEU, CANTALOUPE, BALSAMIC SYRUP

FARM HOUSE SALAD                                                              6

TOMATO, FARM EGG, FIELD GREENS, CUCUMBER, BACON, DIJON/BALSAMIC VINAIGRETTE

ROASTED BEET & GOAT CHEESE                                        6

FRESH ARUGULA, ROASTED APPLE

BIBB & BLEU                                                                              6

CREAMY BUTTERMILK DRESSING, GRAPE TOMATO, CRISPY ONION, SMOKED BLEU

NIEMAN RANCH PORK                                                         25

SMOKED BACON, BROCCOLI RAAB, WILD MUSHROOM, QUINOA FRITERS

FRUIT DE MER                                                                           28

LOBSTER, P.E.I. MUSSELS, SCALLOPS, TOMATO, BASIL, FENNEL, SWEET CORN

BROTH, GRILLED ARTISAN BREAD

1855 ANGUS BEEF TENDERLOIN                                        28

POTATO ROSTI, GRILLED ASPARAGUS, ARUGULA PESTO, SWEET ONION JUS, FARM EGG

LA BELLA DUCK BREAST                                                        26

PORCINI MUSHROOM RAVIOLI, MARCONA ALMONDS, LEMON RIND, ARUGULA

LAPAZ STURGEON                                                                   25

FORBIDDEN RICE CAKE, ARUGULA, SPINACH, SEARED GREEN TOMATO, TARRAGON/TOMATO BEARNAISE, SIBERIAN CAVIAR

TUSCAN POLENTA                                                                   20   

              WITH SEARED MAINE SCALLOP                           27

CREAMY POLENTA, HEIRLOOM TOMATO, RAPINI, SPINACH, WILD MUSHROOMS

White Bean and Kale Stew 8
Smoked Turkey Sausage, Cold Pressed Olive Oil, Croutons

Focaccia Bruschetta 10
Tomato Jam, Goat Cheese, Balsamic, Rapini

Wilted Romaine Salad 10
Parmesan, Lardons, Griddled Tomato, Buttermilk Dressing




Wagyu Steak Duo 38
Flank Steak/Short Ribs, Brown Rice Risotto, Brussel Sprouts, Beet Vinaigrette

Day Boat Red Grouper 36
Lemon Caper Potato Cake, Parsnip/Carrot, Garlic Cream, Basil Oil

Chicken Sausage Lasagna 34
Smokey Cranberry Chicken Sausage, Sauvignon Blanc Ragu, Brocolini

Pan Roasted Poussin 34
Sweet Potato Hash, Fried Quail Egg, Sour Greens, Rich Jus

Local Vegetables Plate 28
Vegetables, Whole Wheat Spaghetti, Mozzarella, Basil Oil



Petite Dessert Sampler 8
Petite Sweets

**4 course tasting menu 52**

Seafood Stuffed Squid 11/8
Tomato Jam, Petite Salad, Crispy Parsnips

Rich Mushroom Soup 10/7
Caramelized Onion, Garlic Bread

Poached Pear-Romaine Salad 8/10
Balsamic Vinaigrette, Lardon, Cheese, Cranberries

Cheese Plate 12/9
Braised Figs, Spiced Walnuts, Roasted Grapes, Fried Bread





Whole Roasted Poussin 34/28
Butternut Squash, Brussel Sprouts, Kale, Truffled Frites

Pan Fried Catfish 38/32
Smoked Mackerel Tartar Sauce, Roasted Potato, Plum Tomato, Pickled Cabbage

Piedmontese Strip Loin 40/36
Basmati Pilaf, Plantain, Garlicky Spinach, Onion Rings, Mornay Sauce

Veal Prepared Two Ways 32/28
Grilled Hanger Steak, Raviolis, Green Beans, Lentils, Natural Jus



Petite Dessert Sampler 8
Petite Sweets

**4 course tasting menu 52**

*Menu is always subject to change

Restaurant

G

Menu Changes Weekly

Wilted Brussel Sprout Salad 11

Romaine, Smokey Blue, Balsamic Bacon Vinaigrette, Crispy Onion

Roasted Chicken Stew 8

Butternut Squash, Tomato, Fried Potatoes

Stuffed Cremini 10

Braise Veal Shank, Manchego, Gremoulada

Smoked Trout Crostini 12

Baguette, Lemon-Caper Aioli

Wood Fire Grilled Strip Loin 36

Wild Mushroom Potato Cake, Cauliflower

Flat Iron Veal Steak 32

“Mac and Cheese”, Baby Cabbage, Crispy Leeks

Walnut Crusted Salmon 34

White Potato-Celery Hash, Kale, Balsamic Broken Brown Butter

Magret Duck Breast 36

Goat Cheese-Zucchini Grits, Black Eye Pea Relish

Local Vegetables in Pasta 25

Roasted Plum Tomato, Sauvignon Blanc, Local Veggies, Parmesan

Petite Dessert Sampler 8

Petite Sweets

**4 course tasting menu 52**