The Crown and Goose Pub

HotelsCombined.com PTY LTD

123 S. Central Street, Knoxville, Tennessee
865-524-2100

	COST: N/A
	SERVICE: N/A
	FOOD: N/A
	STYLE: Sit Down/Casual
	BASE: Local
	ATMOSPHERE: N/A
	RATING: N/A
	HEALTH INSPECTION RATING: 78 (06/10/2009)
	Hours: Monday - Thursday 11:00 AM - 11:00 PM \| Friday 11:00 AM - 2:00 AM \| Saturday 12:00 PM - 2:00 AM \| Sunday Brunch 11:00 AM - 4:00 PM
	Official Website:http://www.thecrownandgoose.com

LUNCH MENU

**Earl of Sandwiches**
Gobble the Gobbler Freshly roasted and carved sage rubbed turkey breast served open faced on sourdough with Yukon gold mash, English gravy and a side of cranberry cream cheese.	10.00
Big Ben Melt Warm salami and soprosetta on sourdough bread with melted mozzarella, roated roma tomatoes, olive spread, sundried-tomato aioli and spring mix.	9.00
Bangers on a Bun Two large English sausages, grilled and sliced on ciabatta roll with carmelized onions, Coleman's mustard sauce and fresh romaine lettuce with signature English chips.	10.00
Irish Whiskey Marinated Dublin Steak Sandwich Thinly seared sliced certified Angus beef ribeye served on freshly baked ciabatta roll with red pepper remoulade, field greens, herbed olive oil and Guiness battered onion wedges.	15.00
Crown Turkey Bacon Avocado Roasted turkey on french bread with bacon, avocado, tomato, gruyere cheese, spring mix, herb aioli and a dash of tabasco.	9.00
Cure Salmon Sandwich House cured salmon on sourdough bread with a caper, dill, red onion, cucumber, tomato, spring mix with horseradish cream sauce.	11.00
Portabella Sandwich Grilled portabella on sourdough with sundried tomato pesto, mozzarella and spinach.	8.00

**Soups & Salad**
Soup of the Day Available by the cup or bowl	4.00 6.00
San Marzano Tomato and Stilton Bisque Famous Italian plum tomato and basil soup with Stilton cheese and St. Andre triple creme grilled cheese sandwich.	10.00
The Tower Salad Argula and pears tossed with walnuts, blue cheese and sprakling white wine vinaigrette.	6.00
The Goose Tossed Salad Baby field greens and chard leaves with grape tomatoes, English cucumber, red onion, carrot ribbons, housemade croutons and minted sweet pea vinaigrette. Served as a side.	5.00
Tip of the Iceberg Wedge Salad Served with local Tennessee bacon crumbles and chunky Stilton blue cheese vinaigrette dressing.	7.00
Seize Her! Salad Crisp romaine hearts, grana padano cheese, light English style caesar dressing, and herbed croutons.	9.00
Kensington Garden Salad Cous cous, roasted eggplant, portabella, artichokes, spinach, tomatoes, olive, feta with a balsamic vinaigrette dressing.	9.00
The Crown Salad Shaved fennel, curly endive, radiccio, apples topped with hazelnut Stilton cheese with a champagne vinaigrette.	8.00

**Cheese Boards**
Ploughman’s Lunch (an English Cheese Board) Classic Stilton, white stilton with blueberries, cheddar and red veined claret wine cheese, double glouchester (medium sharp English cheddar with a strip of aged Stilton), 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 with a French baguette. Available for two or for one.	18.00 10.00
Frenchman's Lunch (an European Cheese Board) Spanish sheep’s milk - Aged Manchego, nutty, buttery, semi hard; French roqueford - from the South of France an organic blue cheese; 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. Available for two or one.	18.00 10.00

**Signature Entrees**
Mussels and Linguine Homemade olive pasta tossed with bacon, tomatoes, capers and parmesan cheese.	10.00
"Pint Size" Shepard's Pie A lunch-size teaser without rack of lamb chops. Add double lamb shops $10.00.	12.00
Wasabi Pea Crusted Ahi Tuna Salad The best Ahi tuna salad you will ever have! Tuna on top of walnuts, tomatoes and baby greens with miso honey vinaigrette.	9.00
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.	14.00
Fish Nibbles	8.00

DINNER MENU

**Cheese Boards**
Ploughman’s Lunch (an English Cheese Board) Classic Stilton, white stilton with blueberries, cheddar and red veined claret wine cheese, double glouchester (medium sharp English cheddar with a strip of aged Stilton), 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 with a French baguette. Available for two or for one.	18.00 10.00
Frenchman's Lunch (an European Cheese Board) Spanish sheep’s milk - Aged Manchego, nutty, buttery, semi hard; French roqueford - from the South of France an organic blue cheese; 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. Available for two or one.	18.00 10.00

**Small Plates**
Mediterranean Mussels With white wine, aromatics, garlic and fresh herbs. Finished with crème fraiche and grilled artisan baguette slice.	12.00
Stuffed Fresh Jalapeno Poppins With fire roasted corn, shredded chicken, goat cheese, scallions and roasted red pepper coulis. Grilled and broiled with English cheddar.	9.00
The Constables Guinness Stout Dipped Onion Wedges Fried and crunchy with house made dill-red chile remoulade.	7.00
Crown & Goose Fish Nibbles Small bites of our signature Fish & Chips served with house made tartare sauce and malt vinegar.	8.00
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.	12.00
Welsh Rabbit Classic 200 year old English favorite made with toasted artisan bread, savory cheese, Guinness stout and English mustard.	7.00
Prosciutto Wrapped Grilled Asparagus With rosemary vinaigrette.	8.00

**Soups and Salads**
Add marinated grilled white shrimp for $6.
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.	10.00
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.	8.00
Tip of the Iceberg Wedge Served with local Tennessee bacon crumbles, and chunky Stilton blue cheese dressing.	7.00
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.	5.00
The Rocket Launcher Fresh leaves of rocket greens (arugula), haricot verts, anchovies, shaved pecorino, and finished with extra virgin oil.	8.00
Seize Her! Salad Crisp romaine hearts, grana padano cheese, light English style caesar dressing, and herbed croutons. Add two large grilled white shrimp for $6.	7.00

**Earl of Sandwiches**
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.	10.00
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.	15.00

**Proper Suppers**
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.	18.00
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.	21.00 26.00
Spring Vegetable & Wild Mushroom Risotto Carnaroli rice, slow cooked in vegetable stock with spring vegetables, caramelized shallots, fresh herbs, oyster and shiitake mushrooms, and mascarpone cheese topped with grilled asparagus and drizzled with white truffle oil.	16.00
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. Add three grilled jumbo shrimp for $10.	30.00
Confit of Sea Salt and Turbinado Sugar Cured Duck Legs Crisply finished and served with celeriac-potato and English cheddar mash, sauteed spinach, and Raspberry port reduction.	27.00
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.	28.00
Authentic Bangers & Mash Three large English grilled sausages with mashers, onion gravy, and spicy mustard.	15.00
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.	26.00
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 .	14.00

**Side Dishes**
Bubble & Squeak	5.00
Fresh Asparagus with Herb Butter	6.00
Orzo 'Mac n Cheese' with Stilton Blue & Broiled Manchego Cheese	6.00
English Crown & Goose Chips	5.00

**Sweets**
Sticky Toffee Pudding Made with medjool dates, house made toffee sauce and freshly whipped heavy cream.	7.00
The Queen of Puddings A warm meyer lemon custard glazed with raspberry jam and topped with freshly baked meringue.	8.00
Guanaja Chocolate & Pecan Tart Super dark chilled chocolate ganache in a pecan crust with fresh seasonal berries and freshly whipped heavy cream.	8.00
The Crown & Goose Whiskey Soaked Craisin Bread Pudding 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.	8.00
Baked Apple and Custard Traditional English dessert with baked whole apple and pot du crème.	9.00
The Royal Sampler 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.	12.00

**Signature Beers**
Additional Domestic and Imported Beers Available.
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.

**Drinks**
Sample of The Crown & Goose Signature Drinks & Martinis
(Additional Drinks, Cognacs and Wines are Available)
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.

Menu and Prices are Subject to Change

Sunday Brunch Menus Available

Full Bar, Wine & Spirits Available

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This page last updated 06/25/2009