Valentines at the Goose

Monday 14th February
£ 45 PP

Come and join us this valentines for a spectacular 3 Course Set Menu designed by our very talented team of chefs aswell as great food we have the amazing and very talented Lady Rose playing live from 6pm

To book, call us on 01455 552555


Half Dozen Oysters

Shallot sherry vinegar dressing (GF)

Liver Pate

Forces rhubarb gel, compressed apple, hot waldorf, sultana & walnut bread (GFA)

Aged Lincolnshire Poacher Cheddar & Black Truffle Soufflé

Leek & potato sauce, puffed potato, chive oil (V)

Pan Fried Scallops

Caramelised garlic, roast cauliflower, burnt cauliflower puree, crispy apple (GF)

Crispy Calamari

Garlic aioli, grilled lemon (GF)


Dry Aged Beef Rib

Asparagus, roast garlic mash, onion tart Tatin, beef jus (GFA)

Pan Fried Duck Breast

Potato fondant, black current jus, BBQ sweetheart cabbage (GF)

Grilled Cornish Sole

Noisette butter sauce, parmesan parsley dauphinoise potatoes, sea samphire (GF)

1/2 Grilled Lobster


Pommel frites, lemon & dill mayonnaise, dressed leaves (GF)

Fillet Of Beef Wellington


Black truffle mashed potatoes, asparagus, red wine jus

Vegan Beetroot Wellington

Sweet tomato sauce, Sautee garlic kale, chive oil (VE)(V)

(Dishes marked * will include an additional supplement charge)

To finish

Assiette To Share

Rhubarb & vanilla panna cotta, warm double chocolate brownie, lemon meringue tartlet, fresh raspberries, vanilla syrup, raspberry ripple ice cream, chocolate marbles mousse cake, morello cherry gel, salted caramel shortbread and white chocolate dipped strawberries


British Cheeseboard To Share

Baron bigod brie, colston basset stilton, lincolnshire poacher cheddar, golden cross goats cheese, quince preserve, chutney, savory biscuits, celery, grapes & apple

We cater to various dietary restrictions and offer vegetarian and vegan options on any trading day, please contact us at least 24 hours prior to your booking and we will do our best to accommodate your request.

Our Suppliers

We believe that no dish can be better than its ingredients, and that the best ingredients are usually local.

As great cooking starts with great ingredients, great ingredients start with great farmers.

Every day we make many decisions about what we eat and every one of our food choices has an ethical and environmental impact.

It is the best of coincidences that good food choices – those that are good for our land and people, for the environment, for the body and mind – are also delicious and enjoyable.