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Goose & Gander, Opening Tonight in St. Helena

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[Photo: John Capone]

Today the dormant Martini House location awakens as Goose & Gander in St. Helena. As many of you know, chef-owner Todd Humpries' adored restaurant was bought out by new owners Andy and Trisha Florsheim. Over the past 18 months, the Pat Kuleto-designed one-time heavyweight has morphed into this botoxed creation you see here. The Florsheim's brought in the esteemed Scott Beattie as bar manager and Kelly McCown as executive chef. Interestingly, both Beattie and McCown were part of the founding team at Martini House. Former Solbar cocktail pro Michael Pazdon joins Beattie behind the bar, and Cristina Merrigan an ex-sommelier from the Ritz-Carlton Half Moon Bay and Chez TJ has created the 150 bottle wine program.

Kuleto's original cedar tree-flanked entrance has been restored, the upstairs dining room has been revamped with decoys, dark brown tufted leather booths, and a new deep red paint job to create an English hunting lodge feel. "A vast improvement," according to Table to Grave. The outdoor garden is also being relandscaped and should be ready in time for Memorial Day.

McCown and the Florsheim's have created a more approachable menu with small plates falling in the $8 to $18 range, and entrees topping out at $26. McCown says he has the only assortment of Panevino salumi available in a wine country restaurant. Elevated takes on poutine, meatballs and crispy duck leg confit with a “celebration” of garden vegetables give an idea where the rest of the menu is going.

For further reading, Table to Grave has a nice explanation of the drink program from Beattie and Pazdon. Napa Valley Register provides a rundown of the dishes and standouts served during test dinners over the weekend.

Visit for yourself starting today at 4 p.m. The upstairs dining room stays open until 10 p.m. and the basement bar until midnight.

The full menu follows:

Bar Snacks
Duck & Chicken Wings
w/ Fried Pickles and Spring Green Goddess 7

Salt Cod Croquettes
w/ Spicy Remoulade 4

Crispy Fired Escargot & Casteltravano Olives
w/ Garlic Anchovy Butter 5

Mushroom “Wellington” Spring Roll
w/ Creamy Mustard Chive Dipping Sauce 5

Gratin of Chorizo & Manila Clams
w/ Grilled Flatbread 8

Appetizers
Oysters on the Half Shell 3
Cocktail Sauce & Mignonette

Spicy Skillet Roasted Whole Prawns 13
Shallot~Garlic Butter, Rosemary, Chilies, and Polenta

Braised Meatballs 12
Crème Fraîche, Candied Garlic, Wild & Tame Mushrooms, and Crushed Bread Crumbs

Roasted Bone Marrow 13
Parsley Caper Salad, Tarragon Mustard Vinaigrette, and Grilled Rustic Bread

Seared Day Boat Sea Scallops 14
Fried Green Tomatoes, Jalapeno~Cilantro Sauce, Avocado, and Crispy Pancetta

Confit of Sonoma Duck 15
Warm Salad of Spring Vegetables, Whole Grain Mustard Vinaigrette, Radish, and Wild Flowers

Crispy Soft Shell Crab and Market Peas 14
Snow, Sugar, and Snap Peas, Citrus Aioli, and Daikon

Salads and Soups
Salad of Little Gem Lettuces 10
Shaved Fennel, Parmesan Vinaigrette, English Peas, Apples, Candied Hazelnuts, Gorgonzola, and Mint

Arugula Salad with Goat Cheese Fritter 11
Carpaccio of Spring Beets, Tarragon, Mixed Chicories, and “Confited” Pistachio Nuts

Bloomsdale Spinach and Mushroom Salad 12
Sherry Bacon Vinaigrette, Roasted Hearts of Palm, Poached Farm Egg, and Crispy Potatoes

Spring Onion and Green Garlic Soup 10
Cypress Grove Lamb Chopper and Grilled Flat Bread

Entrees
The G&G Burger 14
Grass Fed Beef, Gruyere Cheese, House Smoked Bacon, and Duck Fat Fries
~Let us melt some marrow atop for 3

Pan Roasted Chicken Breast 20
Crushed Marble Potatoes, Grilled Spring Onions, Fresh Gremolata, and Rustic Arugula

Seared California Halibut 22
Shaved Artichoke Salad, Lemon Confit, Parmesan, and Braised Artichoke Hearts

Ricotta Gnocchi 15
Pea Veloute, White Port Onions, Black Trumpet Mushrooms, Pea Shoots, and Goat Cheese

Scottish Salmon 21
“Mashed” Spring English Peas, Dill Crème Fraîche, and Crispy Prosciutto

Grilled Coulotte Steak 25
Creamed Bloomsdale Spinach, Bearnaise Butter, Paprika Mushrooms, and Crispy Onion Rings

Roasted Pork T-Bone Chop 26
Asparagus Panzanella, Piperade, Roasted Garlic, Grilled Spring Onions

Sides
Roasted Wild and Tame Mushrooms 4
Mac and Four Cheese 4
Sauteed Bloomsdale Spinach 4
Grilled Delta Asparagus 4
Yukon Gold Potato Puree 4
Simple Side Salad 4

· Getting a gander at new St. Helena restaurant and bar [NVR]
· Inside Goose & Gander [Table to Grave]
· Goose & Gander ready to open in the former Martini House location [ISSF]
· All Martini House Coverage [~ ESF ~]

Goose & Gander

1245 Spring Street, St. Helena, CA

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