evening menu
appetizer
roasted beets warm chèvre / toasted walnuts / truffle-balsamic reduction 12
artisan cheese board fresh herbs / honey / demi baguette 15
salmon scallion tartare wonton crackers / preserved lemon vinaigrette 10
house sausage raspberry mustard / pickled vegetables 10
fresh bread à la carte / herb pistou 5
chef’s soup of the day
salad
organic mixed greens toasted walnuts / dried strawberry / croutons / balsamic dressing 9
organic baby spinach poached pears / candied pecans / blue cheese / red wine vinaigrette 9
butter lettuce avocado / sultana / creamy lemon-chevre vinaigrette 11
organic roquette salad roasted beet / fresh watermelon / mint / feta 9
entrée
potato parmesan gnocchi sundried tomato / shaved squash / spinach cream 26
wild halibut preserved lemon risotto / smoked tomato / pea shoots 34
filet of salmon quinoa / wilted chard / red onion jam / strawberry balsamic syrup 29
bone-in cider brined pork chop fresh corn polenta / bacon & apple compote / maple candied bacon 28
braised lamb shank tomato stewed white beans / spinach pesto 29
mustard crusted filet mignon duck fat fingerlings / roasted brassicas / mixed mushroom ragout 39
confit of duck hind quarter sweet potato shallot hash / braised kale / shaved fennel / pomegranate reduction 28
grilled ny strip steak roasted potato medley / asparagus / blackberry demi glace 37
Gogi’s Restaurant strives to use locally produced organic ingredients whenever possible
split entrée - $5 / split salad - $2 / substitutions & split checks respectfully declined
Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs or unpasteurized milk may increase your risk of foodborne illness.