What's in the jars this weekend? Smoked trout rillettes with clarified butter and a secret ingredient that Chris promises "you won't know it's there, but you'll like it."
Saturday, April 12, 2008
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Real meat has a tale.
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Market Soups
Hearty Lamb and Potato
Sandwiches
- As seen in Bon Appetit!
- Goose - Prosciutto rossa, basil, fresh mozzarella, extra virgin olive oil
- Batali - Spicy coppa, soppressata, capocolla, provolone, tomato preserves, hot giardinera, marinated red onion, mayo, romaine
- Hoover- Smoked catfish, cucumbers, fresh dill, white balsamic reduction
- Evelyn - Smoking Goose mortadella, white cheddar, pickled asparagus, chili-garlic sauce
- Grace -Smoking Goose City Ham, sour cream, apricot jam, jicama, rosemary
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- Goose Morning Breakfast Sandwiches:
- Semolina Toast with mascarpone & seasonal fruit
- Salmon Pastrami on semolina toast w/crème fraîche & marinated red onion
- Ham & Haymaids - Smoking Goose City Ham and Tulip Tree Haymaids cheese on a "4 Birds Bakery" English muffin
Today's Gelato Flavors
Mango Sorbetto, Raspberry Sorbetto, Bananas Foster, Fresh Strawberry, Blackberry Chocolate Chip, Swiss Chocolate, Toasted Coconut Almond Fudge, Cappuccino with Chocolate Covered Espresso Beans, Pistachio, Red Velvet, Chocolate Peanut Butter with Marshmallow Swirl
Weekly Fish Order
- Regular Order Schedule - Order by 4pm Thursday, for pick up beginning at 3pm Friday: 317-924-4944
- This week's Catch List features:
- Hokkaido Scallops-$30/lb
- Sturgeon-$27/lb
- New Zealand Ora King Salmon-$27.50/lb
- Artic Char-$17/lb
- Black Bass-$25/lb
- Walleye-$24/lb
- Redfish-$22/lb
- Salt Cod-$15/lb
- Skull Island Prawns-$26/lb
- Littleneck Clams-$5.50/lb
- Totten Inlet Oysters-$1.50/each
Don't believe everything you read on the internet
At Goose The Market, we're committed to serving only the best and freshest ingredients so the daily specials may change without notice depending on our supplies.
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- Our market is built around the love of phenomenal food, the people who passionately produce it, and the rest of us who can’t wait to get our hands on it.
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