Dinner Menu


First

Rabbit Liver Paté, 11 Local Sorghum Mustard, Cherry Compote, Balsamic Reduction, Artisan Flat Breads

Escargot, 12 Cognac-Mushroom Cream, Leeks, Garlic, Green Onions, Balsamic Reduction, Puff Pastry

Petite Calamari, 12 Pan Seared Cuttlefish, Local Basil Pesto, Heirloom Tomato Puttanesca

Beef Spinalis, 12 Fire Roasted Tomatillos, Local Watermelon Radish Pico, Red Pepper Cream, Crispy Tortillas

Charcuterie Plate, 16 Chef’s Selection of Artisan Cured Meats, Flat Bread Crackers, Local Sorghum Mustard, Mixed Mediterranean Olives, Pickled Onions

Artisan Cheese Plate, 18 Chef’s Selection of Artisan Cheeses, Flat Bread Crackers, Olives, Marcona Almonds

Second

Farmers Salad, 9 Baby Arugula, Vincoto Vinegar, Georgia Olive Oil, Local Watermelon Radishes, Crispy Beets, Local Country Ham, NC Goat Cheese, Dried Cranberries, Local Apples ‘

Warm Brussel Sprout Salad, 9 Warm Bacon Vinaigrette, Pickled Red Onions, Smoked Bleu Cheese, Micro Greens

French Onion Soup, 9 Toasted Baguette, Aged Sharp Provolone

Third

NC Black Angus Delmonico*, 34 Rosemary Demi, Local Garlic Mashed Potatoes, Truffle Butter, Asparagus, Local Baby Carrots

Seafood Thai Coconut Curry, 28 Black Tiger Shrimp, Maine Lobster Claw Meat, Braised Octopus, Jasmine Rice,Local Baby Carrots

NC Red Drum, 28 Pan Seared, Pearl Couscous, Sun Dried Tomatoes, Edamame, Basil Oil, Local Watermelon Radish Pico, Sweet Pepper Creme Fraiche

NC Duck Breast, 30 Local Turnip Puree, Shaved Brussel Sprouts, Baby Carrots, Local Kale, Maple-Black Pepper Glaze

Mountain Memories Pork Loin*, 24 Sweet Corn Guilford Grits, Local Kale, Baby Carrots, Pickled Local Peppers, Bacon-Apple Jus

Lamb Shank, 30 Espresso Braised, Local Garlic Mashed Potatoes, Cherry Demi, Asparagus, Baby Carrots, Herb Gremolata

WNC Tempeh, 22 Hard Cider-Whole Grain Mustard Marinated, Sweet Corn Grits, Local Herb Oil, Seasonal Vegetables

 

(c) Gideon Ridge Inn, 2015         202 Gideon Ridge Road, Blowing Rock, NC, 28605          (828) 295-3644     innkeeper@gideonridge.com     Website By: Chelsea Winch