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
Shrimp Cocktail, Grated Horseradish, Cocktail Sauce, Lemon ~ 22
Chicken Liver Mousse ~ Brandy & Madeire Gelée, Crostini ~ 18
Wood~Grilled Cauliflower, Vadouvan Aioli, Lemon Vinaigrette, Herb Salad ~ 16
Soup & Salads
Martini House Mushroom Soup ~ 14
Beet & Arugula Salad ~ 15
Feta Cheese, Orange, Pistachio, 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
Burgers & Entrees
Portobello Burger ~ 24
Marinated Portobello, Gruyère, Remoulade, Little Gem, Manhattan Pickle, Levain Sesame Bun, Green Salad
The G&G Burger ~ 26
Grass~Fed Beef, Gruyère, Bacon, Remoulade, Gem Lettuce, Manhattan Pickle, Duck Fat Fries
~ Duck Egg ~ 5
~ Bone Marrow ~ 6
Pork Katsu ~ 36
Kewpie Mayo, Kimchi, Togarashi
Wood~Grilled Chicken Breast ~ 35
Fingerling Potatoes, Peperonata, Romesco, Almonds
Bucatini Puttanesca ~ 32
Kalamata Olives, Capers, Anchovies, Heirloom Tomato Sauce
Seared Halibut ~ 48
Beurre Blanc, Celery & Fennel Salad
Steaks
12 oz. Akaushi New York Strip ~ 58
Roasted Piquillo Pepper Chimichurri
16 oz. Black Angus Ribeye ~ 72
Bordelaise Sauce, Grilled Lemon
8 oz. USDA Prime Filet Mignon ~ 68
Black Truffle Butter, Duck Fat Fries, Upland Cress
Sides & Vegetables
Duck Fat Fries ~ 12
Sautéed Mushrooms ~ 14
Oyster Mushroom, Garlic, Sherry, Butter
Blistered Greens ~ 10
Garden Green Beans ~ 12
Lemon, Butter
Mashed Potatoes ~ 12
Mac & Cheese ~ 14
Fontina, Mozzarella & Cheddar Cheeses
G&G Farm ingredients
Parsley, Cilantro, Chives, Thyme, Oregano, Mint, Rosemary,
Basil, Tomatoes, Stone Fruit, Cucumbers, Parsnips, 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.
