The Black Goose Blog

Summer Menu Items

posted by BGB,

Our chef has been busy putting together the perfect menu for the summer months. Stop by to try these appetizers and main courses while the days are still long.


Black bean purses
Spicy black bean and a blend of mexican cheeses wrapped in sheets of phyllo and baked until golden. $3.95
Southwestern napoleons with lump crab -- new item!
Layers of light lump crab meat, bean and corn salsa, and our handmade flour tortillas. $7.95
Main courses Shrimp sate kebabs with peanut sauce Skewers of shrimp marinated in lemongrass, garlic, and fish sauce then grilled to perfection. Served with spicy peanut sauce and jasmine rice. $12.95 Jerk rotisserie chicken with fried plantains -- new item! Tender chicken slow-roasted on the rotisserie, flavored with spicy and fragrant jerk sauce and served with fried plantains and fresh mango. $12.95
Low and Slow posted by BGB, November 15, 2012

This week I am extremely excited about a new cooking technique called sous vide. In sous vide cooking, you submerge the food (usually vacuum-sealed in plastic) into a water bath that is precisely set to the target temperature of the food. In his book, Cooking for Geeks, Jeff Potter describes it as ultra-low-temperature poaching.

Next month, we will be serving Sous Vide Salmon with Dill Hollandaise. To reserve a seat at the chef table, contact us before November 30.