Goat Tree 2025 Menu Descriptions

Up to date as of April 2026

Chips and Hummus

Crispy lavosh crackers, seasoned with dried herbs & spices. Served with warm pita that is grilled in olive oil. Hummus is made of chickpeas, tahini, roasted garlic, lemon juice and lemon zest, cured sumac and toasted cumin. The hummus is garnished with extra virgin olive oil, crispy chickpeas, and sumac. (Vegetarian, vegan, dairy free)

Seasonal Pickled Vegtables

A mixture of seasonal pickled vegetables that have been pickled in our house made pickling liquid that is infused with Vadouvan curry. Vegetable selections are always rotating with the seasons. (Vegetarian, vegan, dairy free, gluten free)

Marinated Olives & Cheese

A blend of several types of imported and domestic olives. The olives are marinated in olive oil, citrus peel, citrus peels, garlic, and whole woody herbs. (Vegetarian, gluten free)

Baby Kale Cesar Salad

Organic baby kale served with shaved parmesan, crispy chickpeas and toasted and seasoned sourdough croutons. The dressing is served on the side and has parmesan, anchovies, grapeseed oil, garlic, shallots, and lemon juice.

Wild Arugula Salad

Tender wild arugula served with seasonal dried fruit, candied pecans, crispy chickpeas, toasted goat cheese, and is served with a vinaigrette, which is made of orange juice, champagne vinegar, garlic, shallots, and dijon. (Vegetarian, gluten free)

New York Steak Frites

12oz New York steak, cooked to order and served with a portion of crispy pomme frites tossed with fine herbs and Moroccan spices (sumac, Ras el hanout, cumin, coriander and granulated garlic) the dish is served with a tarragon aioli, and the steak is covered in a foraged mushroom bordelaise (mushrooms, red wine, rosemary, garlic, shallots, veal demi). (Gluten free, dairy free)

Avocado Toast

Grilled sourdough bread topped with smashed avocados (fresh avocado, salt, lime juice, lime zest) garnished with pickled red onion, petite heirloom tomatoes, cotija cheese, and sliced hard boiled egg. (Vegetarian)

Rigatoni Pasta

Rigatoni pasta tossed with tender pork belly, petite squash, wild mushrooms, preserved lemon cream, and garnished with walnut dust. The dish is finished with shaved parmesan.

Faroe Island Salmon

Sustainable farm raised salmon (7oz), seared crispy, on a bed of red quinoa that has been sauteed with English peas, Thumbelina carrots, pearl onions, and fine herbs. The dish is garnished with sauce vierge (concassed tomatoes, shallots, flat leaf parsley, chives, chervil, and olive oil) (Gluten free, dairy free)

GT Smashburger

6oz angus beef burger cooked (only available well done) smashed as it cooks topped with carmelized onions and american and havarti cheeses. Served on a brioche bun with a house made roasted garlic aioli.

Protein Frittata

Seasonal mushrooms, Bloomsdale spinach, petite heirloom tomatoes all sauteed with three scrambled eggs. The frittata is lightly baked until cooked through and golden, then topped with shredded aged cheddar cheese. It is plated in a cast iron skillet and topped with baby arugula that has been tossed with mimosa vinaigrette (gluten free, VG?)

Chia Seed Parfait

Lemon Ricotta Pancakes

Shakshuka

Smoked Salmon Toast

BLT&E

Roasted Turkey Sandwich

Ham & Swiss Croissant Sandwich

Iconic Breakfast

2 extra large, grade AAA cage free eggs cooked any style, sourdough toast, crispy breakfast potatoes (baby yukon gold potatoes, tossed in our house seasoning) and applewood smoked bacon. (Gluten free, dairy free)

Chopped Chicken Salad

3oz grilled, diced, cage free chicken breast, chopped mixed green salad, grilled sweet corn, grilled jumbo asparagus, all tossed with our house made cheddar dressing (buttermilk, sour cream, garlic, cheddar cheese, tarragon, mayo, champagne vinegar, salt and pepper) the salad is garnished with pickled red onions and shredded cheddar cheese. (Gluten free)

Creamy Orecchiette Pasta

Butternut squash, blanched rapini, pesto (garlic, olive oil, basil, parmesan, NO pine nuts) shaved pecorino cheese, herbed breadcrumbs (vegetarian).

Mushroom Stuffed Chicken Breast

7oz airline chicken breast, stuffed with a foraged mushroom stuffing (mushrooms, garlic, shallots, breadcrumbs, butter) and cooked until the skin is crispy and golden. The chicken is topped with a bacon agrodulce (applewood smoked bacon, veal demi, red wine vinegar, shallots, garlic) served with roasted rapini and papas bravas (crispy baby potatoes tossed in our house made seasoning) and tarragon aioli.

What is Aioli

An emulsion made with eggs, egg yolks and olive or vegetable oil

Are the house made seasonings gluten free?

Yes, all house made seasonings are gluten free

Do you carry gluten free bread?

Yes, almost always, just make sure to check with the kitchen

Is the salmon wild?

No, we only use sustainable, Monterey Bay certified farmed salmon. It is better for the ocean, the salmon and for us.