Starters & Bar Bites
Sticky Pig Ears ~ 11
Fried Olives & Pistachios ~ 10
Roasted Bone Marrow ~ 16
Milk Bread, Maldon Salt, Sun Dried Tomato Butter ~ 10
Corn Croquettes & Piquillo Pepper Coulis ~ 10
Blistered Shishito Peppers, Vegan Chipotle Aioli ~ 14
Mushroom & Burrata Toast ~ 15
Chicken Wings ~ Wet or Dry ~ 16
Wood~Grilled Cauliflower ~ Vadouvan Aioli, Lemon Vinaigrette, Herb Salad ~ 16
Soup & Salads
Martini House Mushroom Soup ~ 14
Baby Kale & Radicchio Salad ~ 15
Fuyu Persimmon, Pomegranate, Pecorino Toscano, Marcona Almonds, Golden Raisins, Dijon Vinaigrette
Caeser Salad ~15
Little Gem Lettuce, Parmesan, Croutons, Boquerónes
Wedge Salad ~ 16
Buttermilk Ranch, Point Reyes Bleu Cheese Crumbles, Bacon, Watermelon Radish, Grape Tomato
Entrees
Fall Risotto ~ 34
Foraged Chanterelle Mushrooms, Parmesan, Garlic Confit, Saba
Pork “Schnitzel” ~ 36
Dijonnaise, Sauerkraut, Cabbage, Green Apple, Pickled Mustard, Celery Salt
Wood~Grilled Chicken Breast ~ 35
Mashed Potato, Blistered Greens, Mushroom Madeira
Seared Halibut ~ 48
Beurre Blanc, Tobiko, Zucchini, Red Vein Sorrel
The G&G Burger ~ 28
Grass~Fed Beef, Gruyère, Bacon, Remoulade, Gem Lettuce, Manhattan Pickle, Duck Fat Fries
~ Duck Egg ~ 5
~ Bone Marrow ~ 6
** Impossible Burger Available**
12 oz. Akaushi New York Strip ~ 64
Caramelized Onions & Maitake Mushrooms, Bordelaise
Sides & Vegetables
Duck Fat Fries ~ 12
Sautéed Mushrooms ~ 14
Oyster Mushroom, Garlic, Sherry, Butter
Mashed Potatoes ~ 12
Blistered Greens ~ 10
Garden Green Beans ~ 12
Lemon, Butter
G&G Farm ingredients
Parsley, Cilantro, Chives, Thyme, Oregano, Mint, Rosemary,
Basil, Tomatoes, Stone Fruit, Cucumbers, Red Vein Sorrel, Green Beans, Kale,
Braising Greens, Garlic, Peppers, Lemons, Zucchini
Master Gardener Shelley Kusch, and her team at Garden Junkie, manage our two acre farm located in downtown Napa across the street from the Culinary Institute.
We are so fortunate to have Shelley provide our kitchen, as well as our bar, with the freshest produce on a daily basis. It is an embarrassment of riches.
In an effort to lower the cost of health care for our employees, as well as provide a gratuity for our valued kitchen staff,
Goose & Gander adds a 4% surcharge to all checks ~ 2% to each initiative. However, if you prefer to have it removed,
please let your server or our management team know, and we will gladly accommodate your request.