Wednesday, October 30, 2013

Menu for October 31st through November 2nd


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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

Saturday, October 26, 2013


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

Wednesday, October 23, 2013

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

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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

Thursday, October 10, 2013

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


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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

Tuesday, October 8, 2013


Port Wine Dinner
Wednesday, October 30, 2013

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


1st 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

2nd  de Rosa
-       House-Cured NC Duck Breast, Frisée and Radicchio, Over Easy Local Quail Egg, Pickled Mustard Seed Vinaigrette, Candied Local Fennel

3rd Tawny
-       Sumac-Crusted Seared Scallop, Roasted Chestnut and Local Winter Squash Purée, Wilted Local Kale, Sweet Corn/Local Pepper Relish

4th Ruby Port
-       Braised NC Bison Osso Buco, Bald Guy Espresso Gremolata, Cider Roasted Baby Carrots, Local Root Vegetables, Parisian Red Potatoes

5th 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

Friday, October 4, 2013


Menu for the week of October 1st through the 5th
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Country Ham and Squash Croquette 10
Local Spaghetti Squash, Manchego Cheese, Roasted Tomato Emulsion, Marinated Olives

NC Bison Bruschetta 12
Lombardo Pepper Pesto, Marinated Mozzarella, Local Cherry Tomatoes, Arugula, 

SC Quail 12
Buttermilk Fried, Cranberry Walnut Compote, Basmati Rice, NC Duck Gravy

Asparagus and Mushrooms 10
Blanched Asparagus, French Horn Mushrooms, Sauce Gribiche, Local Sweet Peppers




Local Field Greens   9
Blueberry Balsamic, Local Baby Beets, NC Goat Cheese, Local Onions, Toasted Pecans

Baby Arugula             9
Orange Marmalade Vinaigrette, Dried Cranberry, Smoked Bleu, Bacon, Pumpkin Seeds

Winter Squash Velouté       8                                                                                                                                                                     
Local Joker Squash, Butternut Squash, Bleu Crouton, Local Micro Sage, GA Olive Oil




NC Beef Tenderloin  32
Local Fingerling and Joker Squash Hash, French Horns, Local Kale, Truffle Demi Cream

Pork Ribeye   28
Sweet Potato-Walnut Purée, Local Turnips, Brussels, Local Quince-Rosemary Pan Sauce

Colorado Lamb Shank 26
 Gruyère Guilford Grits, Lemon Gremolata, Local Baby Carrots, Turnips, Lamb Demi Glace

Scallops 29 
Local Red Pontiac Potatoes, Local Vidalia Onions, Corn, Local Kale, Beurre Blanc