Goshen45-10 Menu

Salmon Rillette Over Crostini

House-potted salmon rillette, gently seasoned, over toasted crostini

Duo Mini Crab Cakes

Maryland-style crab cakes, pan-seared, over roasted red pepper romesco and grilled green tomato

Pink Lady Avo Toast

Beet puree and smashed avocado on brioche, with microgreens, olive oil, and sea salt

Grilled Octopus

Octopus in olive oil with lemon, garlic, and oregano, seared and finished in the same marinade

Beef Tartare

Hand-cut Angus beef over silky pea puree, with toasted crostini

Butternut Squash Esquise Soup

Silky roasted butternut squash puree with a whisper of cream and autumn spice

French Onion Soup

Caramelized onions in beef broth, with toasted bread and melted gruyère

Chicken Noodle Soup

Tender chicken and egg noodles in a golden broth simmered low and slow

Chef Salad

Carrot, cucumber, and cherry tomatoes over mixed greens with balsamic vinaigrette.

Burrata & Prosciutto Salad

Burrata and prosciutto over arugula and tomatoes, with asian pear and honey-lemon vinaigrette

Classic Caesar Salad

Crisp romaine, anchovy, parmigiano, croutons, and creamy house dressing. Tossed tableside

La Niçoise Salad

Seared tuna, egg, haricots verts, artichoke, olives, and anchovy with honey- lemon vinaigrette

Shrimp Scampi

Plump jumbo shrimp sauteed in a silky creamy garlic Parmesan white wine sauce, tossed with fettuccine and finished with fresh parsley and a squeeze of lemon. Rich, buttery, and luxurious.

French Lasagna

Layered French-style lasagna with silky bechamel, rich beef ragu, and a golden bubbly gruyere crust. Comfort reimagined with classical technique.

Branzino Fish Filet

Pan-seared branzino with lemon-parsley beurre meuniere, lemon crown, and grilled asparagus

Beef Bourguignon

Angus beef braised in Burgundy wine with onions, garlic, and mushrooms, served in a boule of bread

La Bouillabaisse (Seafood Stew)

Shrimp, mussels, scallops, and cod in saffron-tomato broth, with rouille and crusty bread

Filet Mignon

Pan-seared in garlic-rosemary butter, over risotto and asparagus, with Diane sauce

Red Island Sea Bass

Herb-butter sea bass over beet puree with roasted baby carrots

Exit-95 Salmon

Bourbon-soy glazed salmon over provençal ratatouille and fluffy quinoa

Crème Brûlée

Silky vanilla custard beneath a hand-torched caramelized sugar crust

Tiramisu À La Goshen

Espresso-soaked ladyfingers layered with mascarpone and cocoa

Chocolate Mousse

Airy dark chocolate whipped to a cloud, served chilled

Mango Panna Cotta

Silken cream set with a bright mango crown

Cake Du Jour (Slice) with Ice Cream

Today's hand-selected slice with a scoop of vanilla bean ice cream

Croque Monsieur

Toasted brioche layered with Parisian ham, Gruyère, and silky béchamel, broiled until golden and bubbling.

French Lasagna

Layered French-style lasagna with silky bechamel, rich beef ragu, and a golden bubbly gruyere crust. Comfort reimagined with classical technique.

Adobo Pancit Rice

Tender slow-braised pork adobo in a glossy caramelized soy-vinegar glaze with bay leaves and cracked black pepper, paired with stir-fried pancit bihon rice noodles, shredded chicken, and crisp vegetables, served over steamed jasmine rice. The Philippines' two icons united on one plate.

Pork Lumpia Adobo Rice

A Filipino fusion plate pairing golden crispy pork lumpia — hand-rolled egg rolls filled with savory seasoned ground pork — with tender slow-braised pork adobo in a glossy soy-vinegar glaze, both laid over a bed of steamed jasmine rice. Crisp, tangy, and deeply savory in every bite.

Buffalo Chicken Wrap

Crispy chicken tossed in buffalo sauce with shredded lettuce and cool ranch in a tortilla.

Scrambled Cheese Croissant

Buttery laminated croissant sliced open and filled with silky soft-scrambled eggs and melted cheese, finished with fresh chive. The ultimate grab-and-go breakfast.

Chicken Soup

Slow-simmered free-range chicken, carrots, celery, and garden herbs in a golden bone broth.

Chicken Caesar Classic

Crisp romaine, sliced grilled chicken, shaved parmesan, and toasted croutons tossed in house Caesar dressing.

Bourbon Glazed Steak Tips

Tender steak tips glazed in a smoky bourbon reduction, sauteed with caramelized onions and bell peppers, served over creamy garlic mashed potatoes.

Chef Salad

Carrot, cucumber, and cherry tomatoes over mixed greens with balsamic vinaigrette.