Gideon's

Name: Gideon's
Address: 34 Holden St., 01247, MA, 01247
Telephone: 413-664-9449

34 Holden St., North Adams, MA 01247, US

• Tuesday: 5:00PM-11:00PM •Wednesday: 5:00PM-11:00PM •Thursday: 5:00PM-11:00PM •Friday: 5:00PM-11:00PM •Saturday: 5:00PM-11:00PM •Sunday: 4:00PM-10:00PM •

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Details

Cuisine: Eclectic / Int'l
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Upscale Casual
Wheelchair Accessible:
Seating:
Music Type:

APPETIZERS

THE CHEF’S EVER-CHANGING SOUP OF THE DAY

your server will recite

ASIAN CHICKEN PARCELS

chicken mixed with carrots, ruby grapefruit, bean sprouts, cilantro and mint in rice paper with vietnamese dipping sauce

GRILLED SHRIMP AND GREEN OLIVE TAPENADE BRUSCHETTA

lemon scented gulf shrimp and our zesty green olive tapenade on grilled country bread with sun dried tomato oil

GRILLED PORTOBELLO CROSTINI

herb marinated portobello mushrooms on grilled Tuscan bread with shallot balsamic relish and white truffle oil

TUSCAN STYLE MUSSELS

steamed imported mussels with capers, tomatoes, basil and zesty spices served with grilled bread

SWEET LUMP CRAB CAKES

with mango salsa and field greens

EGGPLANT CANNELONI

oven-baked eggplant stuffed with ricotta, mozzarella, garlic and herbs with marinara and aged parmesan

RISOTTO AND PASTAS

all entree size pastas and risotto can be had as an appetizer

SALADS

HOUSE SALAD

field greens tossed with parmesan croutons, sweet tomatoes and your choice of aged balsamic vinaigrette, blue cheese or zesty french dressing

THE CHEF’S FAVORITE SALAD

a selection of sweet and exotic greens tossed with Great Hill blue cheese, balsamic candied walnuts, fresh herbs and champagne-walnut dressing

CAESAR SALAD

a selection of sweet and exotic greens tossed with Great Hill blue cheese, balsamic candied walnuts, fresh herbs and champagne-walnut dressing

ENTREES

SPAGHETTI or ANGEL HAIR

with marinara or garlic, tomatoes, basil and olive oil, your choice vegatarian

ITALIAN GNOCCHI BEEF STEW

slow braised beef tossed with house made tomato dumplings, carrots and celery in rosemary red wine sauce

VEGETARIAN RISOTTO

arborio rice mixed with roasted butternut squash, wild mushrooms roasted turnips and imported parmesan

UNTRADITIONAL JAMBALAYA RISOTTO

chicken, shrimp and andouille sausage tossed with peppers, onions and arborio rice in a zesty tomato reduction

SHRIMP SCAMPI

plump, tender shrimp sauteed and tossed with angel-hair pasta and lemon garlic butter

PAPPARDELLE PASTA

wild mushroom pasta ribbons tossed with duck tenders, seasonal mushrooms and pearl onions in a Madeira thyme sauce

OCEAN CATFISH PICATTA

pan seared ocean catish served crispy on roasted garlic mashed potatoes with house vegetables and lemon caper butter sauce

STUFFED MEDITERRANEAN CHICKEN

free range chicken breast filled with fontina, tomato and basil stuffing, a tuscan vegetable sauce and parmesan crisp

CHICKEN MARSALA

lightly pounded chicken breast, pan seared and served with mushrooms, marsala, roasted potatoes and house vegetables

BISTRO CLUB SIRLOIN

9 ounces grilled to your liking with Gideon’s macaroni and cheese, caramelized root vegetables and steak sauce

HERB ENCRUSTED RACK OF LAMB

served with Chef’s signature cheddar bread pudding, house vegetable and lamb madiera reduction

FILET MIGNON

our 9 ounce filet grilled to your liking with garlic whipped potatoes, house vegetable and red diamond merlot sauce

OVEN ROASTED ARTICHOKES

braised and baked globe artichokes filled with tomato and fresh mozzarella risotto with zucchini spaghetti and zesty tomato vinaigrette

DESSERTS

PUMPKIN CHEESECAKE

airy, light and delicious! Dusted with graham cracker crumbs and finished with cranberry anglaise

FUJI APPLE PIE

fire roasted fuji apples scented with cinnamon and a traditional crumb topping, finished with vanilla ice cream

TIRAMISU MARTINI

no shortcuts here, feather light cake layered with lady fingers, marscapone, espresso, Frangelico and rum served in an oversized martini glass

MOLTEN CHOCOLATE CAKE

a house made bittersweet chocolate cake with a hot liquid center, served with vanilla bean ice cream and fresh raspberries

THE SCRUNCH

scoops of vanilla ice cream covered in our signature cinnamon-walnut crunch topping, flamed with rum

ICE CREAM AND SORBETS

Chef's selection