The Black Goose Bistro News

Summer Menu Items

Our chef has been busy putting together the perfect menu for the summer months. Stop by to try these starters and main courses while the days are still long.

Starters

Welsh rarebit bites
Toasted sourdough topped with mature Welsh cheddar, mustard and herbs. £4.95
Smoked salmon and cream cheese crostini — new item!
Smoked salmon served on toasted bread with cream cheese, lemon and fresh dill. £6.95

Main Courses

Grilled prawn skewers with herb rice
King prawns marinated in garlic, lemon and herbs, grilled and served with seasoned rice and fresh salad. £14.95
Roast chicken with seasonal vegetables — new item!
Tender roast chicken served with crispy potatoes, seasonal vegetables and homemade gravy. £15.95

Low and Slow

Posted by BGB,

This week I am extremely excited about a cooking technique called sous vide. In sous vide cooking, food is usually vacuum-sealed and placed in a water bath that is carefully maintained at a precise temperature. In his book, Cooking for Geeks, Jeff Potter describes it as ultra-low-temperature poaching.

Next month, we will be serving Sous Vide Salmon with Dill Sauce. To reserve a table, contact us before .