evening menu
appetizer
roasted beets warm chèvre / toasted walnuts / truffle-balsamic reduction 12
artisan cheese board fresh herbs / honeycomb / demi baguette 15
salmon scallion tartare house wonton cracker / preserved lemon vinaigrette 10
local charcuterie board olives / roasted garlic / demi baguette 17
fresh bread à la carte / herb pistou 5
chef’s soup of the day
salad
organic mixed greens vegetable threads / 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
handmade herbed chèvre agnolotti artichoke white bean puree / roasted beetroot / crispy kale 27
wild halibut preserved lemon risotto / smoked tomato / carrot ribbon / pea shoots 34
grilled king salmon spiced chickpea / avocado / fresh corn / cucumber & calabrian chili relish 29
confit of duck hind quarter sweet potato & confited shallot hash / braised kale / shaved fennel / pomegranate reduction 28
bone-in cider brined pork chop fresh corn polenta / bacon & apple compote / maple candied bacon 28
house pancetta wrapped leg of lamb artichoke & tomato white beans / fresh spinach / sweet pepper relish 29
mustard crusted filet mignon fingerling potatoes / roasted brassicas / crimini mushroom ragout 39
grilled 16 oz ribeye crushed yukons / grilled asparagus / roasted shallot demi 38 sub 30 day minimum dry aged ribeye +12
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.