It was a bit on the salty side but overall really tasty. The sauce was rich and great with the nicely cooked, moist fish. Halibut was served with swiss chard on an apricot beurre blanc. The lovely romesco sauce helped to moderate the seasonings. They were not too spicy but on the salty side. Shishito peppers were prepared in a sichuan salt and pepper style and mixed with romesco sauce. The coating really helped the tomatoes hold the temperature heat inside. I would have added a bit of salt to the dish but I just grabbed a little sauce from the beans and mixed with them.
The tomatoes slices were not too thick nor too tart. A panko covering gave the tomatoes a good crisp coating. blackened green beansįried green tomatoes were topped with a fermented pineapple chorizo xo sauce. The aioli was slightly sweet which made a great contrast with the charred beans. The beans were nicely cooked and went perfectly with the burnt onion sauce, punctuated by the crisp pumpkin seeds. Building and Beverage interior interior interior patio beverage menu wine list 1 wine list 2 wine front wine backįirst was the blackened green beans with burnt onion aioli and pepitas. It was a really fun and tasty meal, but they need to work on the salt content. There were no off the menu items but halibut was replacing the cod tonight. Our server helped us decide what choices gave us the best range of flavors without ordering too much. The menu is small, composed of small and large plates of fun combinations of ingredients.
Out in back they also have a sizable patio that does not take reservations like the bar seating, but inside is by reservation.
#DAPPER GOOSE WINDOWS#
It is on the first floor of a long building with wood floors, large bar, tin ceiling, lowered lighting, music in the background, smallish tables and windows to the street. The Dapper Goose opened in 2016 in Buffalo, NY.
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