Black Goose Bistro News

Summer Menu Items

Appetizers

Black bean purses

Spicy black bean and a blend of Mexican cheeses wrapped in sheets of phyl-lo and baked until golden. Southwestern napoleons with lump crab — new item!

Layers of light lump crab meat, bean and corn salsa, and our handmade flour tortillas. $7.95

Main courses

Shrimp sate kebabs with peanut sauce: Skewers of shrimp marinated in lemongrass, garlic, and fish sauce then grilled to perfection. Served with spicy peanut sauce and jasmine rice. $12.95
Jerk rotisserie chicken with fried plantains — new item!: Tender chicken slow-roasted on the rotisserie, flavored with spicy and fragrant jerk sauce and served with fried plantains and fresh mango. $12.95

Low and Slow

This week I am extremely excited about a new cooking technique called sous vide. In sous vide cooking, you submerge the food (usually vacuum-sealed in plastic) into a water bath that is precisely set to the target temperature you want the food to be cooked to. In his book, Cooking for Geeks, Jeff Potter describes it as ultra-low-temperature poaching.

Next month, we will be serving Sous Vide Salmon with Dill Hollandaise. To reserve a seat at the chef table, contact us before November 30.