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