Food Menu

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.