Nestled in the historic Great Petaluma Mill, the Wild Goat Bistro offers a casual dining experience in a rustic and inviting atmosphere. The charming space reflects a European style bistro with intimate dining tables, a reclaimed copper-top counter with a birds-eye view of the open kitchen and additional seating is available at a community farm table for larger groups.
The Wild Goat Bistro offers up a menu of honest food that uses local fresh ingredients in a variety of culinary traditions. From their specialty Neopolitan style 10" pizzas, to innovative salads, to scrumptious main dishes, to sharable small plates - it is a seasonally changing menu that has something for everyone anytime of the day.
Special attention is given to making nearly the entire menu gluten-free - even the amazing home made desserts. The carefully curated wine list includes wines from hand crafted, small production local vintners as well as wines of interest from around the world.
2020 Restaurant Week Menu
First Course (choose one):
-Choice of our two soups of the day
-Roasted beets, oranges, avocado, micro greens with a poppy seed dressing. Vegan
-Mini Crab Cakes, Green Papaya Slaw, Meyer Lemon Sauce
-Nosh Plate: Mini Sweet Potato Quinoa Cakes, Baba Ghannouge, Lemon Tahini, Shaved Brussels Sprouts Slaw, Warm Orange & Fennel Scented Olives. Vegan
Entrees (choose one):
-Prosciutto Wrapped Organic Chicken, Porcini Mushroom Potato Cake, Lemon Scented Pea Tendrils, Herb Mustard Sauce
-Petit Filet, Roasted Garlic Root puree, Swiss Chard, Nantes Carrots, Brandy Demi Glaze.
-House Made Fettuccine - contains eggs. Wild Mushrooms, English Peas, Vegan Roasted Red Pepper Sauce.
Italian Lemon Cream Cake, Salted Carmel Cup Cake, vegan.