Wednesday, November 27, 2013

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

Wednesday, November 20, 2013

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

Thursday, November 14, 2013

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

Tuesday, November 12, 2013

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