Get out of the kitchen and into our cellar!
Tuesday, Nov. 22
limited spaces available!
call the Goose at 317-924-4944 to make reservations for 5pm, 6pm, 7pm or 8pm
(credit card info needed to confirm reservations)
$18 per person *
* $13 per person for members of the Bacon Club, Wine Club or Beer & Cheese Club
Just in time for a delicious little pause before the holiday storm hits the kitchen, take a break and let the Goose be your host for a Thanksgiving Wine Tasting Event in our Enoteca.
Reservations are highly recommended as spaces are limited for this reception style event where we'll be popping the corks on lots of bottles ideal for the autumnal table. Get inspired by our tasting menu of heavy hors d'oeuvres featuring the best of the fall harvest and celebrate with live music!
Tuesday, Nov. 22
limited spaces available!
call the Goose at 317-924-4944 to make reservations for 5pm, 6pm, 7pm or 8pm
(credit card info needed to confirm reservations)
$18 per person *
* $13 per person for members of the Bacon Club, Wine Club or Beer & Cheese Club
Just in time for a delicious little pause before the holiday storm hits the kitchen, take a break and let the Goose be your host for a Thanksgiving Wine Tasting Event in our Enoteca.
Reservations are highly recommended as spaces are limited for this reception style event where we'll be popping the corks on lots of bottles ideal for the autumnal table. Get inspired by our tasting menu of heavy hors d'oeuvres featuring the best of the fall harvest and celebrate with live music!
Eight Wines
reds, whites, and bubbles
reds, whites, and bubbles
Smokey Cassoulet
duck confit, smokey pork belly, and garlic sausages warm you from the inside out.
Cold Smoked Salmon
with local metzuna, cutting celery, and apples
House Kraut with pink pepporncorn, caraway, and mustard
with black pepper jowl bacon and roasted winter squash
duck confit, smokey pork belly, and garlic sausages warm you from the inside out.
Cold Smoked Salmon
with local metzuna, cutting celery, and apples
House Kraut with pink pepporncorn, caraway, and mustard
with black pepper jowl bacon and roasted winter squash
Pickled Beef Tongue Pastrami in a Blanket with horseradish aioli
Everything as it sounds: pickled beef tongue cured under pastrami spice and wrapped in a buttery, flakey crust
Everything as it sounds: pickled beef tongue cured under pastrami spice and wrapped in a buttery, flakey crust
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