The Blue Goat; 2013 Spring Restaurant Week

Menu and contact information for the 2013 Spring Restaurant Week.

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Course one

Choose one

  • Spicy peanut butter soup— Spicy local peanut butter with cilantro oil.
  • Manakintowne salad— Local greens, tomato, dolci gorgonzola toast, pomegranate vinaigrette.
  • Anti pasta–Roasted peppers, mozzarella cheese, olives, marinated mushrooms and artichokes with bruschetta.
  • House made ravioli–Stuffed with braised goat, ricotta and spinach with a sage brown butter.

Course two

Choose one

  • Hanger steak— Hanger steak over butter whipped potatoes, grilled asparagus and a veal demi.
  • Goat and pork bolognese— Trottole pasta with house made ricotta and pecorino romano.
  • Smoked jumbo shrimp— Over creamy gorgonzola polenta with a cognac cream and fried arugula.
  • Fillet of mahi— Over savory rosemary bread pudding with broccolini.

Course three

Choose one

  • Chocolate pate
  • Caramelized berries
  • Fried pizza dough
  • Caramel gelato
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