Girl & The Goat

Warm, tender beer-infused brioche served alongside smoked cheddar pimento cheese spread and zesty pickle relish.

Freshly baked soft naan bread served with a duo of vibrant carrot tahini dip and refreshing tzatziki.

Sweet roasted golden beets tossed with crunchy golden beet giardiniera, spicy yuzu kosho, and crunchy party nuts.

Crispy chickpea fritters set over smooth goat yogurt, aromatic green chutney, a crunchy sev spice blend, and fresh pomegranate seeds.

Tender-crisp sautéed green beans coated in savory fish sauce vinaigrette and finished with golden toasted cashews.

Crispy fried brussels sprouts tossed in rich Sichuan peanut dressing and topped with bright pickled pepper slices.

Plump oysters roasted in decadent sausage butter, accompanied by smoked cocktail sauce and flaky biscuit crackers.

Fresh hamachi poke cubes enhanced with brown goat butter, silky goat crema, and tangy pickled kumquats.

Chilled shrimp with creamy avocado, sweet pickled grapes, crispy quinoa crunch, pickled vegetables, and a zesty lime-herb dressing.

Pan-seared sea bass basted in spicy chili-Sichuan glaze, served with spiced almonds, green beans, and rich marcona butter.

Whole branzino roasted over wood fire, accompanied by a vibrant mung bean and pickled mango salad in Thai sweet 'n' sour sauce.

Succulent glazed pork belly served with savory crab butter, grilled pickles, and crispy house-made fingerling potato chips.

Tender prime skirt steak grilled over open flame, paired with a rich salted caramel drizzle and sharp pickle salad.

Signature wood-roasted pig face crowned with a sunny-side-up egg, tamarind, fresh cilantro, red wine-maple glaze, and crunchy potato stix.

Char-grilled chicken skewers served over smooth cashew butter, aromatic savory mushroom oil, and crispy sunchoke chips.

Slow-cooked tender pork shank in a sticky savory glaze, accompanied by butternut squash kimchi, spiced chili pears, hot mustard mayo, and hoisin mayo.

Crispy golden empanadas filled with seasoned goat meat, served over tomatillo romesco, queso fresco, and pickled shallots.

Tender confit goat belly served in a warm, fragrant curry-coconut broth with vibrant pickled rhubarb.

Silky goat liver mousse accompanied by toasted crumpets, sweet B&B pickles, strawberry mostarda, and golden beet giardiniera.

Warm, flaky apple hand pie paired with crunchy toffee oat crumble and decadent goat cheese gelato.

Rich flourless chocolate cake with subtle ginger notes, served with airy lemon whip and refreshing basil gelato.

Moist sticky toffee pumpkin spice cake topped with rich caramel, served with espresso caramel gelato, cape gooseberries, and toasted spiced pepitas.

Decadent miso maple budino layered with pecan brown sugar cake, tart pickled kumquats, and airy toasted miso whip.