The expectations were high when Kent Monkan opened his latest venture on Long Island late last year. The chef, who was featured in the May issue of Pulse, already had two hits on his hands—Brass Rail in Locust Valley and Heirloom in Sea Cliff. But, the diverse menu at the The Wild Goose in Port Washington, which includes generous seafood options and unique appetizers, didn’t disappoint. There are five dishes in particular that have foodies raving.
Long Island Duck
Finding duck that’s cooked to perfection at a restaurant isn’t easy. But delicious is the word used to describe The Wild Goose’s Long Island Duck. Customers note its crispy exterior and soft high-quality meat. Another plus? It’s served with shaved Brussels sprouts, maitake mushrooms, creamy faro and Grand Marnier jus.
Buttermilk Fried Chicken
For those looking to really indulge, the buttermilk fried chicken is sure to do the trick. It’s like a taste of the South right on Long Island. Noting the large portion, customers also can’t get enough of the grits and warm biscuit. The plate comes with braised greens and country gravy adding a little bit more of a kick.
Lobster Spring Roll
Taking a break from lobster rolls is easy when it means digging into a crispy lobster spring roll. This creative option is like Chinese food with a fantastic twist that customers are calling a standout. There’s just one drawback—it’s part of the bar plates section which means servings are small.
Forget ordinary tacos like shrimp and pulled pork. This creative menu spices up tacos with some oxtail meat. The specialty, served as an appetizer, comes with pickled cabbage, black beans and cotija.
The restaurant offers several meat options, but the skirt steak is stealing the show. Not only is the portion big, it also comes with Irish cheddar mashed potatoes adding a cheesy kick. The roasted Brussel sprouts and cabernet jus are just a few more plusses.