Celebrating The Bounty of 2023

Six Courses Celebrating The Work of Our Farmers, Fishers & Ranchers

Join us as we look back, reflect and celebrate the year! Reservations are available for booking on RESY.

Friday, December 29th through Sunday, December 31st we’ll be offering a special six course menu celebrating the farmers, fishers, ranchers and other local purveyors we work with day in and day out that make cooking a delight. We champion their products all year long, but this menu will highlight their individual work in each course. We’ll be shining the spotlight on Earth N Eats, Karma Farms, Moon Valley Farm, Top Hat Jeff, Autumn Olive, Keepwell Vinegar, and the Farm at Doe Run.

You can expect a six course tasting menu for $130 per person exclusive of beverage, 22% service fee and tax. Optional wine pairings will be available for an additional $100 per person. Reservations will be available for both our bar and our dining room. Our special menu will be our only offering on the 29th, 30th and 31st.  Our regular menu will not be available and our a la carte menu will not be available at the bar.. We will have multiple seatings throughout the evening and you can expect your dinner around 2.5 hours. On the 31st please book after 9pm if you are aiming to ring in the New Year at Tail Up Goat.
Each reservation time specifies either Dining Room (indoors in our dining room) or Bar Seating (indoors at our bar) when you book your reservation, we’ll only be able to honor the table type selected at the time of booking.

We can accommodate someone with a nut allergy, shellfish allergy and/or someone who is vegetarian, pescetarian, vegan, or gluten free. If you have any other allergies or dietary restrictions please reach out before booking as reservations are non-refundable and we can not accommodate all restrictions and allergies with the special menu. The best way to reach us is via email hello@tailupgoat.com.

Tickets for the special menu being offered on 12/29-12/31 are NON-REFUNDABLE. Reservations cancelled by Monday, December 18th will receive a gift card in the amount of the purchase to use at Tail Up Goat. The gift card will be good for one year from the date of issue. Reservations cancelled after Monday, December 18th and no shows will not receive a gift card.

 

**menu subject to change due to availability
omnivore menu

Snacks - Karma Farms
cured squash, sauerkraut, dill
pickled turnip skewer, dried pepper aioli, trout roe 
stuffed roasted radish, potato/leek soup, cured kyoto carrot

First Course - Top Hat Seafood & Keepwell Vinegar
"crudo & vinegar," fluke, keepwell soy, shaved tuna, rice vinegar, pistachio

Second Course - Moon Valley Farm
fresh and preserved veggies, ginger-turmeric vinaigrette, garum brittle

Third Course - Autumn Olive & Keepwell Vinegar
"pork 3 ways," roasted loin with gochujang and fermented tomato, braised pork belly with stewed greens, & sweet and sour crispy ears

Cheese Course - Farm at Doe Run
hummingbird, st. malachi-brioche craquelin, pickled green tomatoes

Dessert - Earth N Eats
"Ice cream sandwich," orange semolina cake, blood orange sherbert, quince and Campari jam, chervil

 

**menu subject to change due to availability
vegetarian menu

Snacks - Karma Farms
cured squash, sauerkraut, dill 
pickled turnip skewer, dried pepper aioli
stuffed roasted radish, potato/leek soup, cured kyoto carrot

First Course - Tom the Forager & Keepwell Vinegar
oyster mushroom, soy, rice vinegar gastrique, north carolina truffles

Second Course - Moon Valley Farm
fresh and preserved veggies, ginger-turmeric vinaigrette, lime leaf brittle

Third Course - Earth N Eats & Keepwell Vinegar
gochujang rubbed parsnip, smoked kyoto carrot, collard greens, crispy brussels + plum agrodolce

Cheese Course - Farm at Doe Run
hummingbird, st. malachi-brioche craquelin, pickled green tomatoes

Dessert - Earth N Eats
"Ice cream sandwich," orange semolina cake, blood orange sherbert, quince and Campari jam, chervil