The Blue Goat; 2015 Fall Restaurant Week

Menu and contact information for the 2015 Fall Restaurant Week.

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Course one

Chose one

  • Ginger beer tempura pumpkin — With honey mustard dipping sauce, radicchio, and baby kale dressed in benne seed vinaigrette
  • House made blue corn meal coated tuna bites — With Alabama white BBQ sauce, fava greens, and pea shoot salad
  • Brunswick stew of turkey, smoked brisket, and charred flank steak — Topped with sour cream and fried sweet potatoes

Course two

Choose one

  • BBQ pork belly — With collard kimchi, griddle rice cake, and pickled cucumber salad finished with red pepper demi
  • Crispy skin sunburst trout — With hazelnut brown butter with apple, cipollini and spaghetti squash slaw, confit Concord grapes
  • Sliced grilled ribeye — With mushroom farrotto, carrot purée, and dehydrated elephant garlic finished with hunter sauce

Course three

Choose one

  • Red kuri squash ice cream — With cranberry sauce and maple syrup beignets
  • Stewed plum and olive oil cake — With chantilly cream
  • Almond chocolate fig baklava — With smoked sabayon sauce
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