The Blind Goat Menu

50ct Wings, 9x Eggrolls, 2x Brisket fried rice, $181 retail value (feeds 6-8)

Chef Christine’s childhood favorite with pork, shrimp, carrot, wood ear mushroom, and fish sauce vinaigrette for dipping. Add pickled carrot and daikon + lettuce for wrapping for $0.50.

Taste Chef Christine’s winning MasterChef entrée in dumpling form—six fried dumplings stuffed with pork belly braised in coconut juice, garlic, and fish sauce. Served with a soy vinaigrette for dipping.

Toast squares with shrimp, garlic, sesame

Two grilled skewers flavored with a lemongrass fish sauce glaze

Six mini crispy cakes made with turmeric and coconut milk, topped with shrimp and scallion oil. Served with lettuce and herbs for wrapping, fish sauce vinaigrette for dipping.

Sliced hanger steak, tamari & oyster vinaigrette, cilantro, pickled fresno chiles, fried shallot, roasted peanuts

A Vietnamese street food consisting of fried rice cakes in egg omelette. Comes with tamari vinaigrette for dipping.

Wok-fried green beans with garlic, shallot, and toasted sesame

Stir-fried with garlic, shallot, and toasted sesame.

Yellow curry with lemongrass, coconut milk, potato, mirepoix purée, cilantro, side of jasmine rice

Hanger steak sliced to share, green Thai chiles, cilantro, Thai basil, lemongrass, coconut milk.

Egg and ketchup fried rice with smoked brisket

Egg and ketchup fried rice with shrimp

A vegetarian version of our ketchup fried rice

Lots of butter, crawfish tails, freshly grated parmesan, lemon zest.

Pan-seared duck breast, Chinese egg noodles, scallion confit, cucumber, toasted sesame. Can be made vegetarian upon request for $10.

Chinese egg noodles, scallion confit, cucumber, toasted sesame.