Wednesday, December 4, 2013

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