The Crown & Goose Menu

Soft Drinks

Iced Tea

Locally Roasted Coffee

Pot of England’s #1 Black Tea PG Tips

The Crown & Goose Salad

Baby field greens and chard leaves with grape tomatoes, English cucumber, purple onion, carrot ribbons, housemade croutons and minted sweet pea vinaigrette

Tip of the Iceberg Wedge

Served with local Tennessee bacon crumbles, and chunky Stilton blue cheese dressing

Seize Her! Salad

Crisp romaine hearts, grana padano cheese, light English style caesar dressing, and herbed croutons add marinated grilled white shrimp for $6

The Best Deviled Eggs You’ve Ever Had. Seriously!

Boiled egg halves stuffed with lump blue crab, scallions, capers, and a pinch of cayenne pepper served with baby field greens and house vinaigrette

The Rocket Launcher

Fresh leaves of rocket greens (arugula), haricot verts, anchovies, shaved pecorino, and finished with extra virgin oil

San Marzano Tomato and Stilton Bisque

Famous Italian plum tomato and basil soup with Stilton cheese and mini St. Andre triple crème grilled cheese sandwich

Bubble & Squeak

English Crown & Goose Chips

Fresh Asparagus

with Herb Butter

Orzo ‘Mac n Cheese’

with Stilton Blue & Broiled Manchego Cheese

The Constables Guinness Stout Dipped Onion Wedges

Fried and crunchy with house made dill-red chile remoulade

Crown & Goose Fish Nibbles

Small bites of our signature Fish & Chips served with house made tartare sauce and malt vinegar

Welsh Rabbit

Classic 200 year old English favorite made with toasted artisan bread, savory cheese, Guinness stout and English mustard

Stuffed Fresh Jalapeno Poppins

With fire roasted corn, shredded chicken, goat cheese, scallions and roasted red pepper coulis. Grilled and broiled with English cheddar

Prosciutto Wrapped Grilled Asparagus

With rosemary vinaigrette

Mediterranean Mussels

With white wine, aromatics, garlic and fresh herbs. Finished with crème fraiche and grilled artisan baguettes

Lump Crab Cakes & Fried Green Tomato

Pan seared blue crab cake with blue corn meal fried green tomatoes and baby field greens served with dill-red chile remoulade

Sticky Toffee Pudding

Made with medjool dates, house made toffee sauce and freshly whipped heavy cream

The Queen of Puddings

A warm meyer lemon custard glazed with raspberry jam and topped with freshly baked meringue

Guanaja Chocolate & Pecan Tart

Super dark chilled chocolate ganache in a pecan crust with fresh seasonal berries and freshly whipped heavy cream

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

Baked Apple and Custard

Traditional English dessert with baked whole apple and pot du crème

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

Gobble the Gobbler

Freshly roasted and carved sage rubbed turkey breast served open faced on sourdough with Yukon gold mash, English gravy and side of cranberry cream cheese

Irish Whiskey Marinated Dublin Steak Sandwich

Thinly sliced seared certified angus beef ribeye with red pepper remoulade, field greens, herbed olive oil, and Guinness battered onion rings

The Crown & Goose Signature Fish ‘n’ Chips

Hand cut Atlantic cod and REAL fresh cut English ‘Chips’ with house made tartare sauce and malt vinegar served with slaw

Authentic Bangers & Mash

Three large English grilled sausages with mashers, onion gravy, and spicy mustard

Spring Vegetable & Wild Mushroom Risotto

Carnaroli rice, slow cooked in vegetable stock with spring vegetables, caramelized shallots, fresh herbs, oyster shiitake mushrooms, and mascarpone cheese topped with grilled asparagus and drizzle of

Henry VIII Shepherd’s Pie

Slow braised domestic lamb in red wine with root vegetables, bouquet garni, and natural braising jus. The pie is then piped with celeriac and Yukon gold mash, baked until lightly browned, and finishe

Dry Mustard and Garlic Crusted Slow Roasted Certified Angus Beef Prime Rib

Traditionally served with Yorkshire pudding, braised swiss chard, crispy leeks and pan gravy

Confit of Sea Salt and Turbinado Sugar Cured Duck Legs

Crisply finished and served with celeriac-potato and English cheddar mash, sauteed spinach, and Raspberry port reduction

Oven Dried Tomato Wrapped Halibut

Pan roasted fresh halibut with oven dried herbed vine ripened tomatoes, Yukon gold and seasonal vegetable ragout, fresh pea sprouts and mint vinaigrette

Pan Seared Diver Scallops & Foie Gras

Hand harvested large scallops and seared Hudson Valley foie gras with saffron scented creamy cous cous, haricot verts, sautéed forest mushrooms and sherry beurre blanc

Certified Angus Beef Filet Mignon

Chargrilled top 2% of all USDA choice beef with mashed ‘champ potatoes’, Stilton compound butter, flame grilled asparagus, and reduced port wine demi glace

classic stilton

white stilton with blueberries

cheddar and red veined claret wine cheese

double glouchester

Medium sharp English cheddar with strip of aged stilton

red dragon

Made with Welsh brown ale and mustard seeds

spanish sheep’s milk

Aged Manchego, nutty, buttery, semi hard

spanish cabrales

Cave ripened 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

holland cow’s milk

Rembrandt Aged Gouda, semi-hard, light crunch with caramel and butterscotch after tones