A new restaurant called Goose & Gander (1245 Spring Street) opens this evening up in Napa, not far from Meadowood in the former Martini House space. They brought in former Martini House chef de cuisine Kelly McCown, who’s lately been working in Sacramento, and he’s put together a fairly standard menu of steaks, chops, chicken, and fish with a few surprises in the small plates. But we’re most looking forward to trying out a cocktail or two from bar star Scott Beattie who was brought in to create the drink list, which you can see below along with the bar-snack and dinner menus.
These fine concoctions will be mixed daily by former Solbar bartender Michael Jack Pazdon, and the wine program has been designed by Cristina Merrigan, formerly a manager at Morimoto Napa.
Currently the restaurant is only open for dinner, starting at 4 p.m., with lunch on the way in May. Also, there’s a new garden seating area which will open after Memorial Day.
Goose & Gander Signature Cocktails
All drinks $11
Scarlet Gander
Hangar One Buddha’s Hand Citron Vodka, Shiso-Ginger-Galangal Syrup,
Lemon, Mint, Ginger Beer, Pickled Rhubarb
Bali Spice Old Fashioned
St. George Breaking and Entering Bourbon,
Orange, Cinnamon, Clove, Star Anise
Leatherman
Eagle Rare 10 Year Bourbon, Carpano Antica, Qi Black Tea Liqueur, Bitters
Mellivora Capensis
Eagle Rare 10 Year Bourbon, Dewar’s Scotch,
Lemon, Honey, Chili, Black Cardamom, Apple-Coconut Foam
Walter’s Manhattan
Templeton Rye, Evan Williams Bourbon, Carpano Antica, Bitters
Pisco Punch
Oro Quebranta and Moscatel Piscos, Small Hands Pineapple Gomme,
Sudachi, Lime
Trade Secret
Germain-Robin Brandy, Batavia Arrack van Oosten, Spiced Molasses Syrup, Lime, Pineapple, Bitters, Grains of Paradise
Cucumber Collins
Square One Cucumber Vodka, Lemon, Yuzu, Seltzer,
Fresh and Pickled Cucumbers
Aviation
Voyager Gin, Luxardo Maraschino Liqueur, Crème de Violette, Lemon
Coastal Pimm’s Cup
Pimm’s #1, St. George Terroir Gin, Lemon, Seltzer, Cucumbers
Moroccan Night
Hangar One Mandarin Orange Blossom Vodka, Lime,
Sudachi, Pomegranate, Cardamom
Bar Snacks
Duck & Chicken Wings
w/ Fried Pickles and Spring Green Goddess 7
Salt Cod Croquettes
w/ Spicy Remoulade 4
Crispy Fired Escargot & Casteltravano Olives
w/ Garlic Anchovy Butter 5
Mushroom “Wellington” Spring Roll
w/ Creamy Mustard Chive Dipping Sauce 5
Gratin of Chorizo & Manila Clams
w/ Grilled Flatbread 8
Dinner Menu
Appetizers
Oysters on the Half Shell 3
Cocktail Sauce & Mignonette
Spicy Skillet Roasted Whole Prawns 13
Shallot~Garlic Butter, Rosemary, Chilies, and Polenta
Braised Meatballs 12
Crème Fraîche, Candied Garlic, Wild & Tame Mushrooms, and Crushed Bread Crumbs
Roasted Bone Marrow 13
Parsley Caper Salad, Tarragon Mustard Vinaigrette, and Grilled Rustic Bread
Seared Day Boat Sea Scallops 14
Fried Green Tomatoes, Jalapeno~Cilantro Sauce, Avocado, and Crispy Pancetta
Confit of Sonoma Duck 15
Warm Salad of Spring Vegetables, Whole Grain Mustard Vinaigrette, Radish, and Wild Flowers
Crispy Soft Shell Crab and Market Peas 14
Snow, Sugar, and Snap Peas, Citrus Aioli, and Daikon
Salads and Soups
Salad of Little Gem Lettuces 10
Shaved Fennel, Parmesan Vinaigrette, English Peas, Apples, Candied Hazelnuts, Gorgonzola, and Mint
Arugula Salad with Goat Cheese Fritter 11
Carpaccio of Spring Beets, Tarragon, Mixed Chicories, and “Confited” Pistachio Nuts
Bloomsdale Spinach and Mushroom Salad 12
Sherry Bacon Vinaigrette, Roasted Hearts of Palm, Poached Farm Egg, and Crispy Potatoes
Spring Onion and Green Garlic Soup 10
Cypress Grove Lamb Chopper and Grilled Flat Bread
Entrees
The G&G; Burger 14
Grass Fed Beef, Gruyere Cheese, House Smoked Bacon, and Duck Fat Fries
~Let us melt some marrow atop for 3
Pan Roasted Chicken Breast 20
Crushed Marble Potatoes, Grilled Spring Onions, Fresh Gremolata, and Rustic Arugula
Seared California Halibut 22
Shaved Artichoke Salad, Lemon Confit, Parmesan, and Braised Artichoke Hearts
Ricotta Gnocchi 15
Pea Veloute, White Port Onions, Black Trumpet Mushrooms, Pea Shoots, and Goat Cheese
Scottish Salmon 21
“Mashed” Spring English Peas, Dill Crème Fraîche, and Crispy Prosciutto
Grilled Coulotte Steak 25
Creamed Bloomsdale Spinach, Bearnaise Butter, Paprika Mushrooms, and Crispy Onion Rings
Roasted Pork T-Bone Chop 26
Asparagus Panzanella, Piperade, Roasted Garlic, Grilled Spring Onions
Sides
Roasted Wild and Tame Mushrooms 4
Mac and Four Cheese 4
Sauteed Bloomsdale Spinach 4
Grilled Delta Asparagus 4
Yukon Gold Potato Puree 4
Simple Side Salad 4
Goose & Gander - 1245 Spring Street, St. Helena, CA - 707-967-8779 - Open daily 4 p.m. to 10 p.m. for dinner. Bar open until midnight. Lunch starting in May.