The Black Goose Bistro Menu

Summer Menu Items

posted by BGB, June 18, 2020

Our chef has been busy putting together the perfect menu for the summer months. Stop by to try these appetizers and main courses while the days are still long.

Appetizers

Black bean purses: Spicy black bean and a blend of Mexican cheeses wrapped in sheets of phyl-lo and baked until golden. $3.95
Southwestern napoleons with lump crab — new item!: Layers of light lump crab meat, bean and corn salsa, and our handmade flour tortillas. $7.95

Main courses

Shrimp sate kebabs with peanut sauce: Skewers of shrimp marinated in lemongrass, garlic, and fish sauce then grilled to perfection. Served with spicy peanut sauce and jasmine rice. $12.95
Jerk rotisserie chicken with fried plantains — new item!: Tender chicken slow-roasted on the rotisserie, flavored with spicy and fragrant jerk sauce and served with fried plantains and fresh mango. $12.95

Low and Slow

posted by BGB, November 15, 2020

This week I am extremely excited about a new cooking technique called sous vide. In sous vide cooking, you submerge the food (usually vacuum-sealed in plastic) into a water bath that is precisely set to the target temperature you want the food to be cooked to. In his book, Cooking for Geeks, Jeff Potter describes it as ultra-low-temperature poaching.

Cooking With Daniel

posted by BGB, October 5th, 2019

This week I'd like to share my experience spending a crisp, Spring day in Portsmouth, NH cooking and chatting with Daniel Lorca of the band Nada Surf as he prepared a gourmet, sit-down dinner for 28 pals.

Next month, we will be serving Sous Vide Salmon with Dill Hollandaise. To reserve a seat at the chef table, contact us before November 30.

Location and Hours

Seekonk, Massachusetts;
Monday through Thursday 11am to 9pm;
Friday and Saturday, 11am to midnight