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

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.

Wednesday, October 30, 2013

Menu for October 31st through November 2nd


G

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