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