Chef's Selections

Snake River Farms Wagyu Flank Steak – Roasted pepper tamale, black beans, sautéed peppers. 23

Colorado Venison Chop – Pistachio crust, red bliss masher, apple sweet potato chutney, swiss chard. 28

Herb Roasted Oregon Prime Rib – Butternut squash, Chorizo, Israeli Couscous, Swiss chard. 30

Braised Tennessee Pork Shank – Swiss chard, risotto, demiglace. 24

Fresh Shucked Oysters

Flown in fresh daily, shucked to order with champagne mignonette.
Chef’s East/West Coast Sampler   ½ Dozen for 15 – Dozen for 30

Proper Suppers

Winter Squash Risotto – Organic Tennessee oyster mushrooms, roasted acorn squash, butternut squash, walnuts, dried cranberries. 18

Maple Leaf Farms Duck Confit – Slow-roasted and finished crispy, mashers, spinach, blueberry port reduction. 27

Pan Seared Painted Hills Ribeye Steak Frites – Grilled USDA Prime Oregon beef, fresh cut fries, red wine balsamic reduction. 26

Pan Seared Canadian Diver Scallops – Hand harvested jumbo scallops, mixed vegetable couscous, haricot verts, sherry beurre blanc. 27 – Add Hudson Valley foie gras for 8

Stuffed Ashley Farms Chicken – Wrapped with pecan smoked bacon, chicken apple sausage, spaghetti squash, arugula. 22

British Classics

Shepherd’s Pie & New Zealand Lamb Chops – Lamb, roasted carrots and onion, topped with potatoes and baked – finished with two grilled chops. 22

The Crown & Goose Signature Fish 'n' Chips – Fresh panko crusted Atlantic Cod, house-made Tartar, fresh slaw, English chips and malt vinegar. 14

Grilled Bangers & Mash – English sausages, mashers, onion gravy, spicy mustard. 16

Side Dishes

Sautéed Chard 5

Asparagus with Herb Butter 6

Masheders 4

Crown & Goose English Chips 5

Bubble & Squeak 5

Cheese Plates

Served with selection of roasted nuts, artisan honey, house made preserves.   lunch for two 18 – lunch for one 12

Ploughman’s Lunch (an English Cheese Board) – Classic Stilton, white stilton with blueberries, cheddar and red veined claret wine cheese, Red Dragon made with Welsh brown ale and mustard seeds, and Chef featured cheese. Boards served with roasted walnuts, Chef’s choice of English fruit preserves, artisan honey, and French baguette.

Frenchman's Lunch (a European Cheese Board) – Spanish sheep’s milk – Aged Manchego, nutty, buttery, semi hard. French Roqueford – from the South of France an organic blue cheese. French cow’s milk – St. Andre Triple Crème, brie like, very buttery, sweet and smooth. Switzerland cow’s milk – Gruyere, firm, slightly fruity and nutty. Chef featured cheese. We will feature different cheeses on occasion so please feel free to ask your server for any changes made to the boards.

Smaller Plates

Hunter’s Board – Duck pate, crispy veal sweetbreads, chicken mousse, Prosciutto, house made piccalilli. 18

Hudson Valley Foie Gras “PB&J” – Seared foie gras medallion, almond butter, blueberry port reduction. 10

Mozzarella Croquettes – House made mozzarella fried crispy, balsamic reduction, olive oil, roasted tomato pepper sauce. 8

Maryland Blue Crab Deviled Eggs – Lump crab, capers, scallions. ⅝

Mussels Mediterranean – With white wine, aromatics, garlic, and herbs. 12

Prime Beef Carpaccio – Painted Hills Farms, USDA Prime Arugula, parmesan, caper berries, sea salt, cracked black pepper. 10

Pan Seared Crab Cake – Semolina fried green tomato, red pepper remoulade. 12

Grilled Cheese & Tomato Soup – San Marzano tomato basil soup with Stilton cheese, St. Andre brie grilled cheese wedge. 10

Salads

Classic Caesar – Parmesan, herbed croutons. 7 – Add Spanish white anchovies for 2

The Tower Salad – Arugula, pears, walnuts, blue cheese Champagne vinaigrette. 7

Kensington Garden Salad – Couscous with roasted eggplant, portabellas, artichokes, tomatoes, olives and feta on a bed of fresh spinach with a balsamic vinaigrette. 9

Wedge Salad – Tennessee bacon, Stilton blue cheese vinaigrette. 8

Earl of Sandwhiches

The Crown Burger – Fresh ground USDA prime Black Angus on an artisan roll, spicy potato planks. 15
Toppings of your choice 50¢

The Tower of London Burger 20

Beer Battered Florida Grouper Sandwich – Tarragon tartar sauce. 13

Dublin Steak Sandwich – Irish whiskey marinated Angus ribeye, red pepper remoulade, baby greens on ciabatta roll. 15

Gobble the Gobbler – Slow roasted and hand carved turkey breast, mashed potatoes, English gravy and baguette. 12

Housemade Sweets

Sticky Toffee Pudding – Made with medjool dates, housemade toffee sauce and freshly whipped heavy cream. 7

Guanaja Chocolate & Pecan Tart – Super dark chilled chocolate ganache in a pecan crust with fresh seasonal berries and freshly whipped heavy cream. 8

The Crown & Goose Whiskey Soaked Craisin Bread Pudding – Baked custard style with whiskey soaked craisins, and a pinch of cinnamon, ginger, and nutmeg then served warm with a spiked hot classic hard sauce. 8

The Royal Sampler – Can’t Make up your mind? Our sampler includes a taste of three of our favorites: Sticky Toffee Pudding, Guanaja Chocolate and Pecan Tart, and The Crown & Goose Whiskey Soaked Craisin Bread Pudding. 12

Refreshing Sorbet – Flavors of the Day. 7

Decadent Crème Brulee – Flavors of the Day. 8

Virgil’s Microbrewed Root Beer Float – Served with housemade vanilla bean ice cream. 9

Traditional English Triffle 8

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We Now Do Catering & Delivery

And as always, if it's not on the Crown & Goose menu, just let us know your fancy!
Call ahead for future seating or reservations for special events.