Menu for the week of December 3rd through the 7th

The Restaurant at Gideon Ridge

French Brie Tart 10

Local Apple Compote, Phyllo Dough, Marcona Almonds, Balsamic Reduction 

NC Pork Belly 10

 Local Sweet Potato Rosti, Pickled Local Vegetable-Collard Slaw, Violet Mustard, Local Pear

NC Shrimp and Polenta 12

Wild Caught Shrimp and Scallops, Local Country Ham, Piquillo Peppers, Red-Eye Gravy

Artisan Cheese Plate 15

Chef’s Selection of Artisan Cheeses, NC Flat Bread, Nuts, Dolmades, Air-Dried Chorizo

Local Field Greens   9

Roasted Local Vidalia Vinaigrette, Beets, Walnuts, Smoked Blue Cheese, Local Bread

Asparagus and Arugula     9

Malt Vinegar Aioli, Local Egg, Pickled Veg, Local Radish, Country Ham, Georgia Olive Oil 

Local Celery Root and Parsnip   8                                                                                                                                                                    

Local Celeriac and Parsnips, Local Vidalia Onions, Mascarpone Quinelle

NC Beef Striploin     30

Local Red Pontiac Potatoes, Creamed Local Greens, Red Pepper-Vidalia Onion Relish

Pork Ribeye   27

Local Apple Demi, Couscous Stuffed Vidalia, Local Turnips, Baby Carrots, Broccoli Rabe

NC Duck Breast   28

Local Blueberry Pan Sauce, Black Beluga Lentils, Local Kale, Asparagus, Local Radish

NC Flounder and Clams   27

NC Cornmeal, Littleneck Clams, Black Eyed Pea-Hominy, Tasso, Local Kale, Sauce Sharon

Executive Chef John Dean Chef de Cuisine Hunter Womble

Menu for the Week of November 26th through the 30th 
(Restaurant is closed Thursday, Nov. 28th for Thanksgiving) 

The Restaurant at Gideon Ridge

Humboldt Fog Tart 10

Local Apple Compote, Puff Pastry, Marcona Almonds, Balsamic Reduction 

SC Quail 10

 Local Blueberry Barbecue Sauce, Low Country Dirty Rice Fritter, Micro Beets

NC Shrimp 12

Wild Caught Shrimp and Scallops, Black Eyed Peas, Hominy, Tasso, Creole Emulsion

Artisan Cheese Plate 15

Chef’s Selection of Artisan Cheeses, NC Flat Bread, Nuts, Dolmades, Air-Dried Chorizo

Local Field Greens   9

Vincotto Vinaigrette, Local Asian Pears, Walnuts, Smoked Blue Cheese, Local Radish

Curly Frisée     9

Whole Grain Vinaigrette, Pickled Local Egg, Country Ham, Local Bread, White Anchovy 

Jerusalem Artichoke and Leek   8                                                                                                                                                                    

Local Sunchokes, Leeks, Local Onions and Potatoes, Mascarpone Quinelle, Scallions

NC Beef Tenderloin    30

Peppercorn-Black Garlic Rubbed, Local Red Pontiac Potatoes, Creamed Local Greens, 

Local Red Pepper & Vidalia Onion Relish

Pork Ribeye   27

Local White Sweet Potato Purée, Roasted Brussels, Local Carrots, TN Sorghum Red Eye

NC Duck   28

Local Blueberry Pan Sauce, Golden Quinoa, Local Turnips, Asparagus, French Horns

Atlantic Swordfish   27

Pan-Seared, French Couscous, Broccoli Rabe, Sumac Beurre Blanc, Local Radish-Pear Salad

Executive Chef John Dean Chef de Cuisine Hunter Womble

Menu for the week of November 19th through the 23rd

G

NC Rabbit Liver Paté 10

Local Rabbit Livers, Violet Mustard, Pickled Local Root Vegetables, NC Flat Bread

Polenta and Mushrooms 10

Union Grove Grits, French Horn Mushrooms, Sauce Chausser, Local Radish Salad

Seafood Fritter 11

Wild Salt Cod, Local Bintji Potatoes, Local Celeriac-Apple Slaw, Malt Vinegar Aioli

Artisan Cheese Plate 15

Chef’s Selection of Artisan Cheeses, NC Flat Bread, Nuts, Dolmades, Air-Dried Chorizo

Local Field Greens   9

Balsamic Vinaigrette, Beets, Local Apple, Smoked Blue Cheese, Piquillo Peppers

Arugula        9

Orange Marmalade Vinaigrette, Berries, NC Goat Cheese, Local Radish, Country Ham 

NC Game Stew   9                                                                                                                                                                    

NC Bison, Heritage Farm Pork, Venison and Lamb, Local Potatoes, Root Vegetables 

NC Beef Tenderloin    30

Smashed Local Potatoes, Asparagus, Marinated French Horns, Peppercorn Demi

NC Pork Ribeye   27

Cumberland Sauce, Local White Sweet Potatoes, Local Broccoli, Baby Carrots, Local Turnips

NC Trout   26

Almond Crusted, Local Apple-Grape Waldorf, Brussel-Bacon Quinoa, Local Bok Choy 

NC Poussin   25

Oven-Roasted, Sumac, French Couscous, Currants, Apples, Local Greens, Local Parsnips

Executive Chef John Dean Chef de Cuisine Hunter Womble

Menu for November 15th and 16th

G

NC Bratwurst 12

Heritage Farm Pork, Violet Mustard Potato Salad, Local Bok Choy, Sauerkraut Vinaigrette

Polenta and Mushrooms 10

Union Grove Grits, Wild Oregon Chanterelles, Sauce Chausser, Local Radish Salad

Brandade 11

Wild Salt Cod, Local Bintji Potatoes, Local Celeriac-Apple Slaw, Malt Vinegar Aioli

Artisan Cheese Plate 15

Chef’s Selection of Artisan Cheeses, NC Flat Bread, Nuts, Dolmades, Air-Dried Chorizo

Local Field Greens   9

Balsamic Vinaigrette, Beets, Local Apple, Smoked Blue Cheese, Cherry Tomatoes 

Arugula        9

Moscato Vinaigrette, Assorted Berries, NC Goat Cheese, Local Radish, Georgia Olive Oil 

Local Pumpkin and Red Pepper   8                                                                                                                                                                    

Jarrahdale Pumpkin, Local Red Bell Peppers, Sweet Corn, Pumpkin Seeds, Mascarpone 

NC Beef Tenderloin    30

Smashed Local Potatoes, Roasted Asparagus, Wild Chanterelles, Peppercorn Demi

NC Pork Loin   27

Scallopine, Cumberland Sauce, Local White Sweet Potatoes, Local Broccoli, Baby Carrots

NC Trout   26

Almond Crusted, Local Apple-Grape Waldorf, Brussel-Bacon Quinoa, Local Bok Choy 

NC Poussin   25

Oven Roasted, Sumac, French Couscous, Currants, Apples, Local Asian Greens, Squash

Executive Chef John Dean Chef de Cuisine Hunter Womble

Restaurant G will be closed on Thursday, November 28th for the Thanksgiving holiday.

Menu for October 31st through November 2nd

G

NC Rabbit 12

Confit Local Rabbit, Herbed NC Goat Cheese, Owl Creek Bread, Orange Marmalade

NC Shrimp 12

Wild Caught, Endive, Tomatoes, Sweet Corn, Avocado Emulsion, Kiwi-Lime Vinaigrette

SC Quail 12

Crispy Fried, Creole Rice, Local Italian Sausage, Buttermilk-Herb Aioli

Artisan Meat and Cheese 15

Chef’s Hand-Picked Selection of Charcuterie and Cheese, Olives, Almonds, NC Flat Bread

Local Field Greens   9

Lemon-Tahini Vinaigrette, Feta, Pumpkin Seed, Papadew Peppers, Olives, Cherry Tomatoes 

NC Duck and Frisée       9

House-Cured Duck, Frisee, Radicchio, Local Quail Egg, Pickled Mustard Seed, Local Fennel 

Pumpkin Velouté   8                                                                                                                                                                    

Roasted Local Jarrahdale Pumpkin, Georgia Olive Oil, Smoked Blue Cheese, Pumpkin Seed 

NC Beef Tenderloin    32

Peppercorn Demi Glace, Local Bentji Potatoes, Asparagus, Local Acorn Squash, Chanterelles

Keenan Spring Mountain Chardonnay, Moffett Reserve Cabernet Sauvignon

PA Pork Ribeye   27

Local Japanese Pear-Pecan Slaw, Guilford Grit Cake, Brussels, Local Baby Carrots

Talbot “Logan” Chardonnay,  Robert Keenan Merlot

NC Bison Short Ribs   27

 Slow Braised, Smashed Red Pontiac Potatoes, Local Turnips,  Carrots, Espresso Gremolata 

Failla Chardonnay, Storybook Zinfandel

MA Scallops   29

Wild-Caught, Winter Squash-Chestnut Puree, Corn Relish, Local Asian Greens, Turnips

Mary Edwards Sauvignon Blanc, Clos Canon Grand Cru

Executive Chef John Dean Chef de Cuisine Hunter Womble

Gideon Ridge Inn

Presents

Port Wine Dinner

Wednesday, October 30, 2013

$85 per person or $160 per couple

(+ tax, + gratuity)

Meet-and-greet from 6:15 to 6:45; dinner will begin by 7:00.

Champagne

         Crispy Local Rabbit Confit,

    Herbed NC Goat Cheese, Owl Creek Crostini,

       Clementine Marmalade

          Carolina Shrimp Escabeche,

           Local Heirloom Tomatoes,

             Avocado Emulsion, Belgian Endive Canapé

de Rosa

House-Cured NC Duck Breast,

Frisée and Radicchio, Local Quail Egg,

Pickled Mustard Seed Vinaigrette,

 Candied Local Fennel

Tawny

Sumac-Crusted Seared Scallop,

Roasted Chestnut and Local Winter Squash Purée,

Wilted Local Kale, Sweet Corn Relish

Ruby Port

Braised NC Bison Short Ribs,

 Bald Guy Espresso Gremolata, Cider Roasted

Baby Carrots, Local Root Vegetables,

Parisian Red Potatoes

10-Year Tawny

Chocolate Brown Butter Cake,

Local Quince and Cinnamon Ice Cream,

 Walnut - Fleur de Sel Bark,

Local Asian Pear Gastrique

*Please phone for reservations.828-295-3644

Menu for the week of October 22nd through the 26th

G

NC Pork Tenderloin 12

Heritage Farms, House-Cured and Smoked, Napa Slaw, Quince Sambal, House Naan

Spanish Octopus 12

Day Boat Catch, NC Clams, Moroccan Braised Chick Peas, Local Merguez, Cilantro

Local Golden Cauliflower 10

Roasted, Hummus, Grapes, Marcona Almonds, Arugula, Local Cherry Tomatoes

Artisan Meat and Cheese 15

Chef’s Hand-Picked Selection of Charcuterie and Cheese, Olives, Almonds, NC Flat Bread

Local Field Greens   9

Red Wine-Shallot Vinaigrette, Feta Cheese, Pumpkin Seed, Pickled Garlic, Peppers, Olives

Heart of Romaine       9

Green Goddess, Local Quail Egg, White Anchovy, Bacon, Parmesan, Local Cherry Tomato

Lentil and Ham         8                                                                                                                                                                     

French Green Lentils, North Fork Farm Pork Shank, Green Onion, Crème Fraîche

NC Beef Tenderloin  30

Peppercorn Hollandaise, Local Fingerling Potatoes, Asparagus, Local Acorn Squash

Keenan Spring Mountain Chardonnay, Parallel Cabernet Sauvignon

Pork Ribeye   27

Local Japanese Pear-Celery Heart and Pecan Slaw, Guilford Grit Cake, Brussels, Carrots

Atmosphere Rosé, Storybook Zinfandel

NC Duck Breast 28

 Lingonberry Pan Sauce, Sweet Potato-Hazelnut Purée, Local Turnips, Swiss Chard

Barnett Savoy Vineyard Chardonnay, Tensley Colson Canyon Syrah

NC Snapper 29

NC Clam Chowder, Golden Quinoa, Spinach, Local Cherry Tomatoes, Crispy Broccoli

Mary Edwards Sauvignon Blanc, St. Cosme Chateauneauf du Pape

Menu for the week of October 8th through the 12th

G

NC Shrimp 12

Local Spaghetti Squash Scampi, Cherry Tomatoes, Manchego, Roasted Tomato Emulsion 

Talbot “Logan” Chardonnay, Vision Cellars Pinot Noir  

Marrow 10

Smoked Salt Roasted, Parsley/Caper Salad, Owl Creek Sourdough, GA Olive Oil

Villa Puccini Pinot Grigio, Storybook Zinfandel

SC Quail 12

Buttermilk Fried, Blackberry/Peach Gastrique, NC Duck Stuffing, Micro Poix

Naveran Cava Brut, Reynolds Pinot Noir

Artisan Cheese & Meat 15

House-made Pickles, Marcona Almonds, Berries, Balsamic Reduction, Sea Salt Crackers

Alma Negra Sparkling Rosé, Canon St. Emillion Grand Cru

Local Field Greens   9

Blueberry Balsamic, Local Baby Beets, NC Goat Cheese, Local Onions, Toasted Pecans 

Dierberg Chardonnay

Endive & Arugula       9

Orange Marmalade Vinaigrette, Dried Cranberry, Smoked Bleu, Bacon, Pumpkin Seeds

Mary Edwards Sauvignon Blanc, Canon St Emillion Grand Cru

Winter Squash Bisque         8                                                                                                                                                                     

Local Joker Squash, Butternut Squash, Bleu Crouton, GA Olive Oil

François Montand Sparkling, Dierberg Pinot Noir

NC Beef Tenderloin  32

Brie Mashed Potatoes, French Horns Mushrooms, Asparagus, Beets, Truffle Demi Cream

Keenan Spring Mountain Chardonnay, Parallel Cabernet Sauvignon

Pork Ribeye   28

Sweet Potato-Hazelnut Purée, Local Turnips, Brussels, Local Quince-Rosemary Pan Sauce

Atmosphere Rosé, Storybook Zinfandel

Colorado Lamb Shank 26

 Guilford Grits, Lemon Gremolata, Local Carrots, Local Turnips, Lamb Demi Glaze

Barnett Savoy Vineyard Chardonnay, Tensley Colson Canyon Syrah

Scallops 29 

Chestnut Puree, Sweet Corn Relish, Local Kale, Vidalia/Balsamic Brown Butter

Mary Edwards Sauvignon Blanc, St. Cosme Chateauneauf du Pape

Port Wine Dinner

Wednesday, October 30, 2013

$85 per person or $160 per couple (+ tax, + gratuity)

1^st Champagne

            Passed hors d'oeuvres

-     Crispy Local Rabbit Confit, Herbed NC Goat Cheese, Owl Creek Crostini, Clementine Marmalade

-       Carolina Shrimp Escabeche, Local Heirloom Tomatoes, Avocado Emulsion, Belgian Endive Canapé

2^nd  de Rosa

-       House-Cured NC Duck Breast, Frisée and Radicchio, Over Easy Local Quail Egg, Pickled Mustard Seed Vinaigrette, Candied Local Fennel

3^rd Tawny

-       Sumac-Crusted Seared Scallop, Roasted Chestnut and Local Winter Squash Purée, Wilted Local Kale, Sweet Corn/Local Pepper Relish

4^th Ruby Port

-       Braised NC Bison Osso Buco, Bald Guy Espresso Gremolata, Cider Roasted Baby Carrots, Local Root Vegetables, Parisian Red Potatoes

5^th 10-Year Tawny

-       Chocolate Brown Butter Cake, Local Quince and Cinnamon Ice Cream, Walnut - Fleur de Sel Bark, Local Asian Pear Gastrique

*Please phone for reservations.

828-295-3644