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.

Sample Dinner Menu

Crab and Duck Procuitto Spring Roll
with Avocado Aioli

Green Gazpacho

Spinach Salad with Parmesan Reggiano, Pinenuts
With Basil Vinaigrette

Entrees

New Zealand Angus Filet of Beef
With Pancetta Port Demi-Glace

Broiled Halibut with Balsamic Roma Tomato
and Caper Sauce

Roast Pheasant with Shitake Dijon Cream Sauce

Lamb Tenderloin with Fig Tampenade

Fresh Fruit tart with Creme Anglaise

Five Courses - Prefix $45

"The same way that a good wine has overtones and undertones of distinctive flavors," Chef Randy Plachy says, "my menus strive for a subtlety and a complexity of flavors. Flavors that complement each other, not compete"

Sample Dinner Menu

Spinach Artichoke Phyllo Pastry with
Nasturtium Aioli

Pan Seared Shrimp with
Yellow Tomato Hoisin Glaze

Local Greens, Cambozola and Red Onion
with Toasted Hazelnut Vinaigrette

Entrees

New Zealand Angus Filet of Beef
With a Black Olive – Fig – Cabernet Demi- Glace

Pan Seared Tuna with Pineapple – Cilantro Salsa

Sautéed Pheasant Breast with Bacon and
Apple Brandy Sauce

Grilled Veal Chop with Morel Mushroom Sauce
Topped with Goat Cheese

Frangelico Crème Caramel

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.

"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."

The wine list is impeccably selected and consists of over 60 different wines.

Each wine is selected based on its flavor and character, and value. There are wines from France, California, Australia and New Zealand. The wines go particularly well with food and are priced from about $22 to $100.

Dinner is served at 7. Champagne in the garden at 6:30. Tuesday - Saturday

Reservations 828-295-3644

Breakfast Menu

To Begin

Choice of Juice, Stewed fruits, home made muesli, and fresh breads from the Buffet

Main Course

One of the following freshly prepared hot breakfast is served each morning. Cornmeal pancakes, Smithfield ham sausage, sautéed apples and Vermont maple syrup.
Baked Stuffed Blueberry French toast with Smithfield ham sausage.
Egg and cheese strada, applewood smoked bacon with grits and a fresh made biscuit.
Gideon Ridge French Toast, Smithfield ham sausage, fresh fruit and Vermont maple syrup.
Fresh ground and brewed Kenyan AA coffee
English or Irish breakfast tea.

Afternoon Tea

Tea brewed from custom blended Earl Gray Tea A selection from the following;
Cream Scones, butter and jam
Oatmeal raisin chocolate chip cookies
Finger sandwiches
Gideon Ridge dark shortbread.