evening menu
appetizer
warm roasted beets melted chèvre / toasted walnuts / truffle-balsamic reduction 12
fresh herb flatbread warm cambozola / trio of spreads 14
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
served with fresh house baked bread
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 / summer squash / spinach cream 26
pan roasted pacific cod white beans in fresh herb pistou / arugula pesto / tomato oil 28
filet of salmon red quinoa / wilted chard / red onion jam / strawberry balsamic syrup 29
bone-in cider brined pork chop fresh corn polenta / house cured bacon & apple compote / 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 sundried tomato lentils / shaved fennel / candied orange peel marmalade 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.