Goshen45-10 Menu

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

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

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

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

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

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

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

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

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

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

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

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

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.

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

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

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

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

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

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

Bourbon-soy glazed salmon over provençal ratatouille and fluffy quinoa

Silky vanilla custard beneath a hand-torched caramelized sugar crust

Espresso-soaked ladyfingers layered with mascarpone and cocoa

Airy dark chocolate whipped to a cloud, served chilled

Silken cream set with a bright mango crown

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

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

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

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.

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.

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

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.

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

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

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

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