Fresh mushroom medley, cipollini onion, arugula, burrata cheese

Morning Mushroom Flatbread

Grill & Saloon

Fork – Crille & Bar

GOOSE EVERY

Goose Wine Wall

Eggs

Toast

Fresh Fruit

Breakfast Potatoes

Sausage

Bacon

White rum, pineapple, coconut, shaken and topped with strawberry drizzle

Bird in the Bay

Peach puree with blanco tequila, honey chili syrup topped with prosecco

Peach Blanco-tini

House Bloody Mary

Bottomless Mimosas

House Mimosa

Scrambled eggs, cheddar, sliced ham, hollandaise on a croissant bun

The Knife & Fork Croissant Sandwich

Juicy burger with melted garlic butter, salted and peppered, provolone cheese, tomatoes, butter lettuce on a toasted brioche bun with garlic aioli

Hangover Burger

Sourdough, herb cream cheese, bacon, butter lettuce, tomato, topped with two fried eggs

The BLT-E

Prosciutto, arugula, scrambled eggs, roasted garlic, mozzarella, cracked black pepper, sea salt

Breakfast Flatbread

Soup of the Day

Romaine, bell peppers, avocado, pico, cheddar, tortilla strips, avocado ranch dressing

Blackened Chicken Power Bowl

Ham, bacon, breakfast sausage, cheddar cheese

Meat Lovers Omelette

Red bell peppers, yellow onions, zucchini, squash, provolone

Garden Fresh

Clean and slice the mixed mushrooms into bite-sized pieces.

Prepare the Mushrooms

Peel and thinly slice the cipollini onion.

Prepare Cipollini Onion

Prepare Garlic

In a skillet over medium heat, melt the butter. Add the sliced cipollini onion and sauté for about 3-4 minutes until softened.

Sauté Cipollini Onion

Add the garlic and mixed mushrooms to the skillet. Sprinkle with fresh thyme, salt, and pepper. Cook for 5-7 minutes until the mushrooms are tender and browned.

Cook Mushroom Medley

Preheat Oven

Brush each piece of flatbread with olive oil on both sides. Season with salt and black pepper.

Prepare Flatbread

Place the flatbreads on a baking sheet and bake in the preheated oven for about 5-7 minutes until they are lightly crisp.

Bake Flatbread

Once the flatbreads are baked, remove them from the oven and evenly distribute the mushroom medley over the top.

Add Mushroom Medley

Tear the burrata cheese into pieces and place them on top of the mushroom medley.

Add Burrata Cheese

Top with fresh arugula and drizzle with balsamic glaze.

Add Arugula and Balsamic Glaze

Serve

Flatbread

Olive oil

Salt

Black pepper

Mixed mushrooms (cremini, shiitake, and oyster)

Cipollini onion

Garlic cloves

Fresh thyme

Butter

Burrata cheese

Fresh arugula

Balsamic glaze

Chop the lettuce, slice the tomato and onion, and set aside.

Prepare the Ingredients

In a mixing bowl, combine the beef patties with salt, black pepper, garlic powder, and onion powder. Mix well and form into 4 equal patties.

Season the Patties

Preheat your grill to medium-high heat (about 375°F-400°F).

Preheat the Grill

Place the seasoned beef patties on the grill. Cook for about 4-5 minutes on one side, then flip and place a slice of cheddar cheese on each patty. Grill for another 4-5 minutes or until the cheese is melted and the patty reaches your desired doneness.

Grill the Patties

Toast the burger buns on the grill for 1-2 minutes. On the bottom half of each bun, layer the lettuce, grilled patty with melted cheese, tomato slices, onion slices, and pickles. Drizzle ketchup, mustard, mayonnaise, and BBQ sauce to taste.

Assemble the Burgers

Place the top half of the bun on each assembled burger. Serve immediately with your favorite sides.

Finish and Serve

Beef patties

Burger buns

Cheddar cheese

Lettuce

Tomato

Onion

Pickles

Ketchup

Mustard

Mayonnaise

BBQ sauce

Garlic powder

Onion powder

In a bowl, combine warm water, sugar, and active dry yeast. Let it sit for about 5-10 minutes until frothy.

Activate Yeast

In a large mixing bowl, combine all-purpose flour, salt, and olive oil. Add the yeast mixture once it's frothy.

Combine Ingredients

Mix until a dough forms, then knead on a floured surface for about 5-7 minutes until smooth and elastic.

Knead the Dough

Place the kneaded dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.

Let Dough Rise

In a medium bowl, combine the cheese, chopped bacon, green onions, cream cheese, garlic powder, and black pepper. Mix until well combined.

Mix Filling Ingredients

Once the dough has risen, punch it down and roll it out on a floured surface into a large rectangle.

Roll Out Dough

Spread the filling evenly over the rolled-out dough, leaving a small border around the edges.

Spread Filling

Starting from one end, roll the dough tightly into a log. Cut into 1-inch thick pieces.

Roll and Cut

Place the cut pieces on a greased baking sheet, cut side up. Allow them to rise for another 20 minutes.

Place on Baking Sheet

Bake in the preheated oven for 20-25 minutes or until golden brown.

Bake

Once baked, serve warm with a dollop of sour cream, a sprinkle of chopped parsley, and a drizzle of Sriracha sauce on top.

Add Toppings

All-purpose flour

Warm water

Active dry yeast

Sugar

Cheese (mix of mozzarella and cheddar)

Cooked bacon, chopped

Green onions, chopped

Cream cheese, softened

Sour cream

Chopped fresh parsley

Sriracha sauce

Season the goose breasts with salt and black pepper on both sides.

Prepare the Goose Breast

In a skillet, heat olive oil over medium-high heat. Place the goose breasts skin-side down and sear for about 5-7 minutes until golden brown. Flip and cook for an additional 4-5 minutes. Remove from heat and let rest.

Sear the Goose

Peel and cut the potatoes into chunks. Place them in a pot of salted water and bring to a boil. Cook until tender, about 15-20 minutes.

Boil Potatoes

Drain the potatoes and return them to the pot. Add butter, minced garlic, and chopped parsley. Mash until smooth and creamy. Season to taste.

Mash Potatoes

In a saucepan, combine red wine, chicken stock, balsamic vinegar, and honey. Bring to a boil, then reduce heat and simmer for about 15 minutes, until reduced and thickened.

Prepare the Sauce

Strain the sauce through a fine mesh sieve into a bowl and discard solids. Keep warm.

Strain the Sauce

In a pitcher, combine red wine, sparkling water, and juice from the fresh lemon. Stir gently.

Prepare the Drink

Fill glasses with ice cubes and pour the drink over. Garnish with lemon slices if desired.

Goose breast

Potatoes

Garlic

Fresh parsley

Red wine

Chicken stock

Balsamic vinegar

Honey

Sparkling water

Fresh lemon

Ice cubes

Select a variety of wines to offer a diverse tasting experience. A good selection includes a red wine, a white wine, and a dessert wine. Recommended choices are Cabernet Sauvignon, Chardonnay, Pinot Noir, Sauvignon Blanc, Merlot, and Riesling.

Choose Your Wines

Arrange a selection of cheeses on a platter. Include a variety of textures and flavors such as sharp cheddar, creamy brie, and tangy blue cheese.

Assemble the Cheese Platter

Take 200g of mixed nuts and place them in a small bowl for easy access.

Prepare Mixed Nuts

Place 100g of assorted olives in a serving dish. Consider including green, black, and Kalamata olives for variety.

Serve Olives

Open a pack of bread sticks and place them in a decorative holder or basket for serving.

Open Bread Sticks

Arrange the selected wines on a table or stand, labeling each bottle with its name and type to assist guests in making their selections.

Set Up the Wine Wall

Arrange the cheese platter, mixed nuts, olives, and bread sticks on the same table or nearby to complement the wine selection.

Present Accompaniments

Invite your guests to sample the wines alongside the accompaniments, encouraging them to explore different pairings.

Enjoy

Cabernet Sauvignon

Chardonnay

Pinot Noir

Sauvignon Blanc

Merlot

Riesling

Cheese Platter

Mixed Nuts

Olives

Bread Sticks

Gently tap each egg on the edge of a bowl to crack it open. Carefully pour the egg into the bowl, discarding the shell.

Crack the Eggs

Using a fork or whisk, beat the eggs until the yolks and whites are fully combined and the mixture is slightly frothy.

Whisk the Eggs

Place a non-stick skillet over medium heat. Add the butter and let it melt, swirling to coat the bottom of the skillet.

Heat the Pan

Pour the whisked eggs into the skillet. Let them sit for a few seconds until they start to set around the edges.

Cook the Eggs

Gently stir the eggs with a spatula, pushing the cooked edges towards the center while tilting the pan to allow uncooked eggs to flow to the edges. Continue cooking until the eggs are softly set but still slightly runny.

Scramble the Eggs

Sprinkle the salt and black pepper over the eggs while stirring gently to combine.

Season the Eggs

If using, sprinkle chopped herbs and cheese over the eggs and fold gently to combine. Cook for an additional minute until the cheese is melted.

Optional Additions

Remove the skillet from heat and transfer the scrambled eggs to a plate. Serve immediately.