The Black Goose Bistro News

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

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.

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:
Baker's Corner, Seekonk, MA

Hours:
Tuesday to Saturday, 11am to 11pm