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Fish sauce vinaigrette and cashews.
Parmesan, sesame and miso.
Pickled peppers, pine nuts and mint.
Fennel, evalon, toasted almonds, blueberries and ginger dressing.
Green beans, white anchovy creme fraiche, bread crumb.
Rogue smokey bleu and spice crispies.
Ratatouille, green goddess and montamore.
Eggplant zaalouk, tzatziki, peach and sungold.
Crisp pork belly, chili aioli and caperberries.
Crab, garlic chive yogurt and toasted almonds.
Tuna aioli, heirloom tomato, avocado and bonito.
Guanciale, fava beans, pistachios and lemon vinaigrette.
Cubano pork, apple mojo and pepper-raisin relish.
Bacon, tamarind-miso sauce.
Marcona almond butter, white asparagus and blueberry nuoc cham.
Little neck clams, sungolds, sweet corn taters and horseradish.
Smoked tomato aioli, cheddar beer sauce.
Lettuce wrap, apricot, unagi and tempura white anchovy.
Tuna and black bean poke, crispy wontons and piri piri.
Pappardelle, rosemary and cape gooseberries.
Sunny side egg, tamarind, cilantro, red wine-maple and potato stix.
Masa, beef vinaigrette and salsa verde.
Klug farm grapes, watermelon and pickled fresno.
Sweet corn coblettes and charred okra relish.
Buttermilk dressing, buttermilk-shiitake kimchee and naan.
Menu for Girl & The Goat provided by Allmenus.com
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