The Blue Goat; 2014 Fall Restaurant Week

Menu and contact information for the 2014 Fall Restaurant Week.

— ∮∮∮ —

Course one

Chose one

  • Peanut and carrot soup — With sourghum creme fraiche
  • Seared duck salad — With arugula, warm juniper and cherry vinaigrette, poached egg, and Guinness rye toast
  • Crabcake corn dog — Lump crabcakes, corn meal batter, and comeback dippin sauce

Course two

Choose one

  • Braised beef brisket — With peanut charred tomato ragout and grilled okra
  • BBQ ahi tuna — With creamy Carolina BBQ sauce, saute of swiss chard, and fried onion ring
  • Smoked beef tenderloin — With crispy Brussels sprouts, bacon viniagrette, and bourbon sweet potato puree
  • Seared rockfish — Carolina gold rice cake, warm apple slaw, and Meyer lemon pine nut viniagrette
  • Farmer’s plate Curry carrot puree, squach, zuchinni, Brussels sprouts, and pea tendril salad

Course three

Choose one

  • Pumpkin creme brulee — With chantilly cream
  • Apple pie — With chevre ice cream
  • error

    Report an error

Notice: Comments that are not conducive to an interesting and thoughtful conversation may be removed at the editor’s discretion.

Leave a comment

Your email address will not be published. Required fields are marked with an asterisk (*).

Or report an error instead