123 S. Central Street, Knoxville, Tennessee
865-524-2100
123 S. Central Street, Knoxville, Tennessee
865-524-2100
| COST: N/A | ||
| SERVICE: N/A | ||
| FOOD: N/A | ||
| ATMOSPHERE: N/A | ||
| RATING: N/A | ||
| HEALTH INSPECTION RATING: 96 (03/26/2008) | ||
| Hours: Closed Mondays | Tues - Thurs 4:30 PM - 1:00 AM | Fri - Sat 4:30 PM - 2 AM | Sunday Brunch 11 AM - 4 PM | ||
| Official Website: http://www.thecrownandgoose.com |
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| Ploughman’s Lunch (an English Cheese Board)
Classic Stilton, white stilton with blueberries, cheddar and red veined claret wine cheese, Harlech with horseradish and parsley, and Red Dragon made with Welsh brown ale and mustard seeds. Boards served with roasted walnuts, Chef’s choice of English fruit preserves and artisan honey. Cheeses may vary by availability and whimsy of The Goose. |
16.00 |
| Frenchman's Lunch (an European Cheese
Board)
Chef's Selection of Fromage from Different Countries and Milks. Spanish sheep’s milk – Aged Manchego, nutty, buttery, semi hard. Spanish goat’s milk – Idiazebel, firm/hard, pronounced flavor with slightly acidic piquant flavor. French cow’s milk – St. Andre Triple Crème, brie like, very buttery, sweet and smooth. Switzerland cow’s milk – Gruyere, firm, slightly fruity and nutty. Holland cow’s milk – Rembrandt Aged Gouda, semi-hard, light crunch with caramel and butterscotch after tones. We will feature different cheeses on occasion so please feel free to ask your server for any changes made to the board. |
16.00 |
| Mediterranean Mussels
With white wine, aromatics, garlic and fresh herbs. Finished with crème fraiche and grilled artisan baguettes. |
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| Stuffed Fresh Jalapeno Poppins
With fire roasted corn, shredded chicken, goat cheese, scallions and roasted red pepper coulis. Grilled and broiled with English cheddar. |
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| The Constables Guinness Stout Dipped Onion
Wedges
Fried and crunchy with house made dill-red chile remoulade. |
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| Crown & Goose Fish Nibbles
Small bites of our signature Fish & Chips served with house made tartare sauce and malt vinegar. |
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| Lump Crab Cakes & Fried Green Tomato
Pan seared blue crab cakes with blue corn meal fried green tomatoes and baby field greens served with dill-red chile remoulade. |
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| Welsh Rabbit
Classic 200 year old English favorite made with toasted artisan bread, savory cheese, Guinness stout and English mustard. |
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| Fine Swine
Slow braised pork belly cured in sea salt and maple syrup with pomegranate jus, and shaved fennel, carrot and celeriac salad. |
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| Prosciutto Wrapped Grilled Asparagus
With rosemary vinaigrette. |
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| Crock of Woodchuck Hard Cider & Caramelized
Onion Soup
Creamy slow cooked onion soup flavoured with fresh thyme and classic house made chicken and brown beef stock served with fresh baked garlic buttered baguette. |
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| San Marzano Tomato and Stilton Bisque
Famous Italian plum tomato and basil soup with Stilton cheese and mini St. Andre triple crème grilled cheese sandwich. |
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| The Best Deviled Eggs You’ve Ever Had.
Seriously!
Boiled egg halves stuffed with lump blue crab, scallions, capers, and a pinch of cayenne pepper served with baby field greens and house vinaigrette. |
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| Tip of the Iceberg Wedge
Served with local Tennessee bacon crumbles, and chunky Stilton blue cheese dressing. |
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| The Crown & Goose Salad
Baby field greens and chard leaves with grape tomatoes, English cucumber, purple onion, carrot ribbons, housemade croutons and minted sweet pea vinaigrette. |
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| The Rocket Launcher
Fresh leaves of rocket greens (arugula), haricot verts, anchovies, shaved pecorino, and finished with extra virgin oil. |
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| Seize Her! Salad
Crisp romaine hearts, grana padano cheese, light English style caesar dressing, and herbed croutons. |
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| Grilled & Chilled Shrimp Roll
Marinated white shrimp, fresh rocket, diced cucumbers and tomatoes tossed with scallion-herb aioli and English mustard served on freshly baked toasted baguette and a side of Goose Chips. |
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| Bouillabaisse Sandwich
Seared skate wing, vine ripened tomato, bread and shaved fennel with saffron mayonnaise served with small Crown and Goose salad. |
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| Gobble the Gobbler
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. |
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| Irish Whiskey Marinated Dublin Steak Sandwich
Thinly sliced seared certified angus beef ribeye with red pepper remoulade, field greens, herbed olive oil, and Guinness battered onion rings. |
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| Henry VIII Shepherd’s Pie
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. |
17.00 |
| Dry Mustard and Garlic Crusted Slow Roasted
Certified Angus Beef Prime Rib
Traditionally served with Yorkshire pudding, braised swiss chard, crispy leeks and pan gravy. Available in our Prince Cut 10oz. or the Kings Cut 14oz. |
17.00
20.00 |
| Winter Squash and Radicchio Risotto
Carnaroli rice, slow cooked in vegetable stock with butternut squash, caramelized shallots, fresh herbs, and grana padano cream served over brown sugar-butter roasted acorn squash and chiffonade of fresh radicchio. |
15.00 |
| Certified Angus Beef Filet Mignon
Chargrilled top 2% of all USDA choice beef with mashed 'champ potatoes', Stilton compound butter, flame grilled asparagus, and reduced port wine demi glace. |
28.00 |
| Confit of Sea Salt and Turbinado Sugar
Cured Duck Legs
Crisply finished and served with celeriac-potato and English cheddar mash, sauteed spinach, and Bosch pear reduction. |
22.00 |
| Pan Seared Diver Scallops & Foie Gras
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. |
24.00 |
| Authentic Bangers & Mash
Three large English grilled sausages with mashers, onion gravy, and spicy mustard. |
14.00 |
| Oven Dried Tomato Wrapped Halibut
Pan roasted fresh halibut with oven dried herbed vine ripened tomatoes, Yukon gold and seasonal vegetable ragout, fresh pea sprouts and mint vinaigrette. |
22.00 |
| The Crown & Goose Signature Fish 'n'
Chips
Hand cut Atlantic cod and REAL fresh cut English 'Chips' with house made tartare sauce and malt vinegar served with slaw . |
12.00 |
| Bubble & Squeak |
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| Fresh Asparagus with Fried Egg |
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| Orzo 'Mac n Cheese' with Stilton Blue & Broiled Manchego Cheese |
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| Sautéed Peas and Local Bacon |
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| English Crown & Goose Chips |
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| Sticky Toffee Pudding
Made with medjool dates, house made toffee sauce and freshly whipped heavy cream. |
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| The Queen of Puddings
A warm meyer lemon custard glazed with raspberry jam and topped with freshly baked meringue. |
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| Guanaja Chocolate & Pecan Tart
Super dark chilled chocolate ganache in a pecan crust with fresh seasonal berries and freshly whipped heavy cream. |
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| Sautéed Bosch Pear Tarte Tatin
Butter and castor sugar cooked pears topped with puff pastry and baked until lightly browned then we turn it upside down and serve with hazelnut piroulline and crème fraiche. |
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| Baked Apple and Custard
Traditional English dessert with baked whole apple and pot du crème. |
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| The Royal Sampler
Can’t Make up your mind? Our sampler includes a taste of four of our favorites: Sticky Toffee Pudding, The Queen of Puddings, Guanaja Chocolate and Pecan Tart, and our Sautéed Bosch Pear Tarte Tatin. |
12.00 |
| The Crown & Goose Signature Beers
Directors Bitter
This supremely quaffable amber ale is produced with 100% organic Barley malt. A slightly hoppier and fuller bodied version of the classic "best bitter". |
| London I.P.A.
India pale ale was traditionally believed to sustain the ocean voyage to British Colonial India. Higher hop rates and proof bolstered the shelf life as well as the flavor. |
| Royal Stout
A rich roasty "Caribbean" style stout that is Nitrogenized for a smooth creamy texture. This delicious deep dark ale really satisfies. |
| Princess Margaretini
Made with Grey Goose vodka and garnished with queen olives. Cheers! |
| Winston Churchill Manhattan
Crown Royal whisky and sweet vermouth shaken over ice and strained or on the rocks. A classic. |
| Piccadilly Cosmo
A blend of Grey Goose Citron, Cointreau, cranberry juice with a Crown & Goose twist. Cheers, ‘M Dears! |
| London Express
Absolut vodka, Baileys Irish cream and butterscotch schnapps shaken and strained then topped with a sprinkle of cocoa. |
| Majestic Lemon Drop
A fabulous blend of Grey Goose vodka, Caravella Lemoncello and a dash of of Midori liqueur with a sugar rim and a lemon twist. Fit for a Queen. |
| Pimms in the Garden
A refreshing blend of Pimms No.#1 gin, ginger ale and lemonade garnished with a slice of cucumber, orange, lemon and strawberry. Great on a warm evening in the beer garden. |
| Lady Guinevere
Chilled champagne, Apple schnapps and cranberry juice then garnished with a slice of apple and a maraschino cherry. Wonderful with Sunday brunch. |
| Jack the Ripper
A potent blend of Jack Daniels, Cherry brandy and lemonade. Beware!!! |
| London Fog
Bacardi rum, Christian Brothers brandy, Gordon's gin and a mixture of fresh juices topped with a sweet sherry float. This will lift the heaviest fog. |
| Big Ben
A big mixture of Burnett’s vodka, Gordon’s gin, Ron Castillo silver rum, Montezuma gold tequila, amaretto and a splash of Coke then garnished with a lime. A tall order! |
| Hot Buckingham Buttered Rum
A mixture of Myer’s dark rum, hot water and sugar flavored with cloves and a cinnamon stick then topped with a pat of butter and a sprinkle of nutmeg. Warms the cockles’ of your soul. |
| Original Irish Coffee
The original recipe from chef Joe Sheridan of Foynes in County Limerick, Ireland. This recipe blends Bushmills Irish whiskey, sugar and hot coffee then topped with fresh whipped cream and a sprinkle of cocoa. |
| Hot Irish Monk
Bushmills Irish whiskey, Frangelico and hot chocolate then topped with whipped cream and cocoa. A little bit of heaven on a cold winter's night. |
| Fireside Tea
This English classic combines Myer’s dark rum, sugar and hot black tea then garnished with a cinnamon stick. |
| Friar Tucks Hot Cider
A delicious blend of Goldschlager and hot apple cider with a cinnamon stick for stirring. Perfect on a cold night in Sherwood Forest. |
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This page last updated 4/19/2008