Restaurant G at Gideon Ridge

Where Classic Cuisine meets the Great American Steakhouse
Imagine a dining room at a private country house in the mountains. The room looks out on the well established garden. And beyond the gardens and trees are vistas of the mountains in the distance. The dining room has walls of plaster with a ceiling of old chestnut beams. The floors are oak and tile. The tables are walnut, mahogany or oak. Antique prints hang on the walls. The napkins are Italian linen. The dining room is not cramped and the service, while prompt, is never hurried. While you may imagine a setting in Provence or Tuscany, the dining room is actually at the Gideon Ridge Inn in Blowing Rock.
"The same way that a good wine has overtones and undertones of distinctive flavors," Chef Michael Foreman says, "my menus strive for a subtlety and a complexity of flavors. Flavors that complement each other, not compete"
Wine Service - As important as the Wine
Grilled Shrimp, Wild Rice and Apricot Marra

The Food is clearly American Cuisine, Incorporating local fresh ingredients and accented with flavors and techniques from France and Asia. The meat and fish are the freshest available. The salad greens and some of the vegetables are grown in nearby Valle Crusis. The menu changes nightly.
The wine list is hand selected and consists of over 80 different wines.

Each wine is selected based on its flavor, character, and value. There are wines from France, California, Italy, Australia and New Zealand. The wines go particularly well with food and are priced from about $22 to $130.

View Wine List
Grilled Lamb Rack served of Rossti Potato with Wild Mushroom Ragout
"It is the combination of food and setting that creates a truly memorable meal," owner, Cobb Milner said. "We allow guest to savor their food and wine, the dining room and their dinner partners."
White Bean Hummus, Smoked Prok Tenderloin, Lentil Crackers and Grilled Corn Salad
Roasted Pepper Soup, with Roasted Garlic and Calamari Noodles
Fire Roasted Red and Yellow Pepper Salad with Baby Mozzerella and Garden Pesto
Cornish Hen Confit with Sweet Onion, Corhish Hen and Wild Mushroom Ravioli
Dinner is served 6 till 8:30
Tuesday - Saturday
(Thursday - Saturday Jan. - Apr.)

Reservations 828-295-3644
Poached Wild Salmon on New Potato Carpaccio with Trout Caviar
Grilled Beef Tenderloin served over Wild Rice with Grilled Green Tomatoes and Green Tomato/Pepper Jelly
Seared Tuna Pot-au-feu