The Crown & Goose

Medium sharp English cheddar with strip of aged stilton

Made with Welsh brown ale and mustard seeds

Aged Manchego, nutty, buttery, semi hard

Cave ripened organic blue cheese

St. Andre Triple Crème, brie like, very buttery, sweet and smooth

Gruyere, firm, slightly fruity and nutty

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

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

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

Fried and crunchy with house made dill-red chile remoulade

With rosemary vinaigrette

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

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

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

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

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

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

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

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

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

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

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

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 finished with two roasted rack of lamb chops

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

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 white truffle oil

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

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

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

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

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

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

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

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

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

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

Traditional English dessert with baked whole apple and pot du crème

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

with Herb Butter

with Stilton Blue & Broiled Manchego Cheese