Wild Goose Tavern Menu

Daily Catch Pure and Simple

Your choice: cod, haddock, swordfish or salmon baked or grilled served with rice and vegetable du jour

Tavern Cod

Fresh native cod baked with an herb crumb crust, served with italian stewed tomatoes, wilted spinach, and whipped potatoes

Scallop Nantucket

Sea scallops broiled in white wine and butter with red and yellow peppers, applewood bacon and monterey jack and cheddar cheese served with rice and vegetables

Cedar Plank Salmon

Atlantic salmon baked on a cedar plank topped with a citrus-horseradish panko crumb, served with rice, vegetable and a lemon beurre

Haddock Picatta

Herb encrusted haddock fillet served over parmesan whipped potatoes, and topped with a classic picatta sauce of tomatoes, capers, artichoke hearts, lemon, white wine and butter

Chatham Cioppino

Shrimp, scallops, clams, calamari and fin fish sauteed with tomatoes and garlic, tossed with a saffron-tomato broth, served with a garlic crustini and rice

Swordfish

Grilled swordfish topped with a crabmeat glacage and lemon buerre blanc, accompanied by rice and vegetable

Lobster Scallop Ravioli

Sauteed maine lobster, sea scallops and mushrooms served over cheese raviolis with a light garlic butter and wine sauce finished with fresh herbs

Fish & Chips

Fresh native cod lightly breaded and deep-fried, served with coleslaw, tartar sauce and french fries

Tavern Burger

8 oz. char-grilled angus beef burger served on a kaiser bun with french fries and a pickle. Add cheese $0.50, add bacon $0.95

Chicken-Spinach Burger

Ground chicken breast mixed with bacon, spinach and seasonings, topped with sautéed-caramelized onions, mushrooms and Swiss cheese, served on a toasted bulkie roll with basil aioli, french fries and

The 512

Basil pesto, crimini mushrooms, tomatoes and mozzarella cheese finished with a drizzle of balsamic reduction

Margherita

A classic italian pizza with imported mozzarella, tomato, fresh basil and asiago cheese

BBQ Chicken Pizza

Housemade BBQ sauce, grilled chicken, mozzarella cheese and caramelized onion

Not Your Mother’s Meatloaf

Beef, veal and pork blended with herbs and spices and backed with a tomato glaze, served with mashed potatoes, vegetables and mushroom gravy

Espresso

Latte

Cappuccino

Ice Cream or Fruit Sorbet

Gourmet selections of ice cream and sorbet

Old Fashioned Ice Cream Sundae

Vanilla or chocolate ice cream with hot fudge sauce, jimmies, whipped cream and a cherry

Creme Brulee

Creamy vanilla custard with a caramelized sugar topping garnished with fresh raspberries and whipped cream

Very Berry Tart

Blueberries, blackberries, raspberries and strawberries make this a summer delight served with raspberry couli, whipped cream and toasted almonds

Key Lime Pie

Tart and delicious served with mango and kiwi couli and whipped cream

Bailey's Brownie Ice Cream Sundae

Fudgy brownie served warm, topped with vanilla ice cream, chocolate sauce, bailey’s liqueur and whipped cream

Berrys & Cake

Angel food cake served with succulent raspberries, blackberries and strawberries accompanied by fruit couli and whipped cream

Cheesecake Lovers Cheesecake

The original cheesecake from cheesecake factory served with strawberry sauce

Chocolate Lava Cake

Dense chocolate cake with a warm liquid chocolate center, creme anglaise, chocolate sauce and vanilla ice cream

Stock Pot Soup

Clam Chowder

Voted cape cod life’s best chowder on the lower cape 2008

Garden Salad - Petite

Mixed field greens, tomato, red onion, cucumber, carrots and croutons served with your choice of dressing. Entrees $7.95

Caesar Salad - Petite

Crisp romaine lettuce tossed with our own caesar dressing, asiago cheese and garlic croutons. Entrees $8.95

Baked French Onion

Classic french onion soup topped with croutons and baked with swiss cheese

The Wedge

Crisp iceberg lettuce, creamy bleu cheese dressing, tomato and smoked bacon

Roasted Beet Salad

Field greens, candied walnuts, oven-roasted beets and crumbled bleu cheese tossed with a cranberry-raspberry vinaigrette

Grilled Salmon Salad

Grilled atlantic salmon served on a salad of field greens tossed with light lemon-caper vinaigrette, tomato, bermuda onion, cucumber and hard-boiled egg

Steak & Salad

Grilled new york strip steak, sliced and served on a salad of crisp iceberg and romaine lettuce, tomato, herb roasted potatoes, bleu cheese dressing and topped with crispy fried onions

Portuguese Quahog

Jumbo stuffed quahog filled with diced clams, red and yellow peppers, linguica and portuguese sweet bread, baked to a golden brown and served with lemon

Bruschetta

Grilled artisan bread topped with basil pesto, roasted tomatoes, and goat cheese

Goose Wings

The goose’s take on chicken wings served with a thai peanut sauce or a chipotle pepper sauce

Crispy Calamari

Fried calamari with pepper rings and kalamata olives garnished with asiago cheese and served with marinara sauce

Spinach-Artichoke Dip

Creamy and bubbly served with tortilla chips

Casino

Local littlenecks oven baked with garlic, herbs, bell peppers, butter and topped with crisp bacon

Scallops & Bacon

Jumbo sea scallops wrapped in applewood smoked bacon

Maine Crab Cakes

Pan seared and served with mango pico de gallo, jalapeno tartar sauce and a tortilla salad

Warm Goat Cheese

Baked goat cheese, roasted garlic and kalamata olives served with warm french bread

Shrimp Boat Cocktail

Chilled poached shrimp served with cocktail sauce

Chicken Francaise

Chicken breast sauteed with garlic, shallots and olive oil simmered in a lemon and white wine sauce, served over spinach and accompanied by rice

Strong Island Sautee

Sliced pork loin sauteed with shallots, garlic, mushrooms, leeks and sun-dried tomatoes, tossed in a madeira wine sauce over penne

Chicken Saltimbocca

Sauteed chicken breast, prosciutto ham and kalamata olives finished with a white wine, chicken stock, lemon juice, butter and parsley sauce, topped with asiago cheese and served over wilted spinach a

Beef Short Ribs

Slow roasted short ribs served over creamy great hills bleu cheese whipped potatoes and oven-roasted carrots finished with a rich merlot demi-glace

Lamb Chops

Grilled t-bone lamb chops topped with an herb demi-glace served with caramelized onion, whipped potatoes and vegetable du jour

Filet Mignon

Served with vegetable du jour, whipped potatoes and a port wine demi-glace