Menu

 

Carefully sourced ingredients and perfectly executed technique are the basis for exceptional dishes. At goosefoot®, the seasonally inspired menus change frequently and the cuisine, a blend of disciplined French technique with a passionate forward thinking modern vision, beautifully expresses the restaurant’s relationships with our small artisan farmers.

goosefoot® offers guests a twelve-course tasting menu providing a memorable and thoughtfully choreographed culinary experience.

goosefoot® 12-course Menu

caviar/uni/blood orange

scallop/nasturtium/lobster/lemongrass

preserved garlic/shrimp/pea sprout

chestnut soup/alba mushroom/truffle essence

big eye tuna/yuzu/radish/soy

foie gras “truffle”/cidre de glace/persimmons

potato gnocchi/perigord truffle/sorrel

angus beef/pine/szechuan peppercorn

roquefort/spiced gooseberry/hazelnut/red pear

spearmint/yuzu/passion fruit/coconut

dragon fruit/hibiscus/citrus

     turkish coffee/fennel/pineapple mint/chocolate/almond

a taste from the goosefoot® chocolate lab

menu subject to change based upon quality and availability

allergies or restrictions: For this Chef’s Table Tasting Menu we will not be able to accommodate substitutions, aversions, allergies or any food restrictions. Thank you for your understanding.

Menu seed paper planting instructions: www.botanicalpaperworks.com/how_plantable_paper_works