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RESERVATIONS

  • Menu
  • Reservations
  • April Food Notes
  • April Wine Notes
  • About The Golden Goose
  • Our Values
  • Private Parties
  • Gift Cards

Dinner Menu

  • Food
  • Wine
  • Spirits & Cocktails
  • Beer
Menu
  • Food
  • Wine
  • Spirits & Cocktails
  • Beer

A LA Carte

Sourdough Focaccia, cultured butter – 6

Beet Cashew Dip, seeded lavash, beet-sumac powder – 10

Rio Red Grapefruit Salad, roasted fennel, coriander vinaigrette – 12

Fresh Mozzarella, turmeric curtido, black garlic vinaigrette – 12

Stracciatella, marinated kale, pine nut salsa macha, focaccia breadcrumbs – 14

Grilled Crostada Zucchini, squash blossom, lemongrass vinaigrette -16

‘Nduja Country Pate, pistachio, pickled onion, L’Oca mustard, focaccia crunchies – 16

Green Corn Panisse, fennel-ginger glaze, purple carrots – 12

 
 
Polpette, Wagyu brisket & heritage pork, tomato jam, pecorino, oregano – 15

Ricotta Cavatelli, pea shoot pesto, pistachios, arugula, pecorino Toscano – 24

Cashew e Pepe, bucatini, green garlic- 22

Squid Ink Spaghetti, squid garum, green onion, saffron-chile butter – 24

Rigatoni alla Amatriciana, house guanciale, black pepper, pecorino –  24

Grilled Swordfish, fagioli verde, shaved hakurei turnips – 26

Heritage Pork Milanesa, celery salad, anchovy, caesar aioli – 28

Dessert

Toasted Oat Panna Cotta,  Valencia orange, stone fruit amaretto, black pepper honey, granola  – 10

Tiramisu, White Sonoran sponge cake, mascarpone, Plantation OFTD rum, espresso – 12 

Cannoli,  mint-chocolate chip ricotta, Texas strawberries – 10

Wine

Sparkling

Glera, La Gioiosa, Valdobbiadene, NV, Veneto, IT – 11/42

Lambrusco, Albone, NV, Emilia-Romana, IT – 14/50

Trepat, Mas Fi Rosé, NV, Catalonia, SP – 10/38

Chardonnay, Antica Fratta  Franciacorta brut, NV, Lombardy, IT – 75

Glera, Nino Franco Brut Valdobbiadene ‘NV,Veneto, IT – 60

Lambrusco, Bertollani, NV, Emilia-Romana, IT – 42

Raboso, Paladin ‘Fiore’, NV, Veneto, IT – 46

Solaris, Pojer e Sandri ‘Zero Infinito’ ’20, Alto Adige, IT – 68

Rosé/Orange

Cinsault, Perrin Rosé ’20, Cote du Rhone, IT – 10/27/54

Monica, Pala, ‘Chiaro di Stelle’ ’20, Sardinia, IT – 11/42

Garganega, Volcanalia ‘Battibaleno’ ’18, Veneto, IT – 78

Hondarrabi Beltza, Basa Lore ’20, Txakoli, SP – 46

Montepulciano, Cirelli’20, Abruzzo, IT – 55

Mourvedre, Chateau de Pibarnon ’17, Bandol, FR – 105

 

White

Arneis,
Angelo Negro ‘19, Piedmont, IT – 13/48

Moscofilero,
Anassa,’20, Peloponesse, GR – 10/27/54

Friulano, Luisa, ’18, Friuli, IT IT – 12/46

Assyrtiko, Gavalas ‘Natural Ferment’ ’19, Santorini, GR – 112

Carricante, Castellaro ‘Bianco Pomice’ 20, Lipari, Sicily, IT – 75

Cortese, Enrico Serafino Gavi di Gavi ’20, Piedmont, IT – 42

Falanghina del Sannio, La Rivolta ’19, Campania, IT – 55

Friulano, Le Vigne di Zamò Bianco ’20, Venezia Giulia, IT – 45

Gewurstraminer, Cave des Onze Communes ’18, Valle d’Aosta, IT – 60

Greco, Botromagno Gravina Bianco’19 Puglia, IT – 50

Malvasia, Vie di Romans ‘Flors di Uis’ ‘16, Friuli, IT – 70

Monemvasia, Moraitis‘17, Paros, GR – 50 

Müller Thurgau, Kurtatsch ’19, Alto Adige , IT – 55 

Muscat, Gramona ‘Gessami’ ‘20, Penedes, SP – 51

Nascetta, Elvio Cogno, Langhe Nascetta di Novello ‘Anas-Cëtta’ ‘19, Piedmont, IT –80

Verdicchio, La Marca ‘CapoVolto’17, Marche, IT – 65

Vermentino, Campo Alle Comete ‘AlbaBlu’,’20, Tuscany, IT – 63

Red

Montepulciano, ZeroPuro ’19, Abruzzo, IT – 13/48

Negroamaro, Copertino Reserva, ’11, Puglia, IT – 12/46

Schiava, Abbazia di Novacella ’20, Alto Adige, IT – 12/46

Veneto Rosso, Gran Passione ’19, Veneto, IT    10/27/54

Aglianico ‘Synthesi,’ Paternoster, ’16 Basilicata, IT – 48

Barbera d’Alba, Casc. della Rose ’18, Piedmont, IT – 80

Callet, AN2 ’18, Mallorca, SP – 70

Dolcetto, Principiano, Piedmont, IT – 54

Grignolino, Agostino Pavia & Figli ’20, Piedmont, IT– 45

Lacrima di Morro d’Alba, Lucchetti ’20, Marche, IT– 42

Lagrein, Carlotto ’16, Alto Adige, IT- 85

Listán Negro, Los Bermejos ’20, Canary Islands, SP – 62

Mavrotragano, Gavalas ‘Xenoloo’ ’16, Santorini, GR – 82

Nebbiolo, Azelia ‘Margheria’ ’16, Barolo, IT – 180

Nero d’Avola, ‘COS’ ’17, Cerasuolo di Vittoria, Sicily, IT – 78

Nero di Troia, Valentina Passalacqua ’18, Puglia, IT – 61

Primitivo, Enoz ‘Il Chaos’ ’19, Roccamonfina, Campania,  IT – 70

Sangiovese, Romitorio ’16, Brunello di Montalcino, IT – 140

Susumaniello, Li Veli ‘Askos’ ‘20, Puglia, IT  – 50

Teroldego, Rotaliano, Lechthaler ’16, Trentino, IT – 55

Spirits

CocktAils

Close/Stone       12
Haymon’s London Dry Gin, herb melange, yaupon, strawberry-beet cordial, bubbles, L’Oca Bitters

I’m On Yr Back  12
Cimmaron Tequila Blanco, Susto Mezcal,
Amaro Argento, pineapple cordial, lime, lemon balm

Sundown (YBTC)        12
Still Austin Bourbon, Amaro Yoko, stone fruit amaretto, TX grapefruit essence

Bullfrog Bday   12
Prairie Organic Gin, French Vermouth,
cucumber-celery-basil shrub, green tea, lemon


 

Trend Piece   12
Goodnight Loving Vodka, Cafe d’Oro, Limoncello, Annisette, cold brew, almond creme

NO/LOW ABV:

Dry County O.F.    5
yaupon tea, orange cordial, L’Oca Bitters

School Night Spritz    5
Basil, mint, grapefruit cordial, fresh citrus, bubble water

Rum

Rhum JM Agricole 50%,  Martinique     11      as Seasonal Daiquiri  +2

Charanda Blanco Uruapan, Michoacan     9

Hamilton Pot Stilled Black, Jamaica   10

 

Vodka

Goodnight Loving, ATX   9 
with any L’Oca sodas +1

Boyd & Blair Potato Vodka, PA   12

Gin

Prairie Organic Gin, MN   9

Revolution ‘Austin Reserve’, ATX     12
as house Martini with L’Oca French Vermouth +2

Jin Jiji Indian Gin, India     12
as house Negroni with amaro Argento & L’Oca Italian vermouth +2

L'Oca liqueurs

* as spritz with sparkling wine & citrus +2

*Amaro Fiore (chamomile & lavender)     8 

Amaro Campanella (cacao & cinnamon)     8 

*Amaro Nomo (pecan & sassafrass)     8

*Amaro Argento (bitter orange & cinchona)     8 

*Limoncello (lemons & sunshine)     8 

*French Vermouth (lemongrass & peppercorn)     8 

*Vermut Roselle (hibiscus & clove)     8 

Italian Vermouth (gentian & baking spice)    8

* L’Oca Oranj (orange oil & a swift kick)     8

Nocino (green Texas pecan)     8

Whiskey

G&W Private Stock Bourbon, KY     9
as Old Fashioned with L’Oca aromatic bitters +1

Still Austin Straight Bourbon, TX     13

Cyrus Noble Bourbon, SF     16

Roulette Straight Rye, KY     12

Castle & Key Restoration Rye, KY     14

Ballantine’s Whiskey, SCO      9    

Bruichladdich Unpeated, SCO     16

Tequila & Mezcal

Cimarron Blanco     9
as Margarita with L’Oca Triple Sec +1

La Gritona Reposado      13

Tapatio Anejo     18

Susto Mezcal     11

Mezcal Union ‘El Viejo’     17

 

Beer

Bottles/Cans

Reissdorf Kolsch (500 ml. Germany) – 8

Ducato ‘ViaEmilia’ Pale Lager (Italy) –  10

Prairie ‘Slush’ Sour (NM) – 6

No Label Brewing ‘Cali Boy’ West Coast Style IPA (Katy, TX) – 7

Moody Tongue ‘Caramelized Chocolate’ Porter  (IL) – 6

Texas Keeper ‘Heirloom Small Batch’ Cider (ATX, 750ml) – 25

 

On Tap

Live Oak ‘Gold’ German Pilsner (ATX) – 6

Circle ‘Epic Playlist’ Pale (ATX) – 6

A 20% pre-tax hospitality charge is included on all checks and distributed to our entire staff to guarantee living wages and health benefits. Questions? Please ask.​

All-Day Sunday Porchetta Feast

Slow-Roasted Yonder Way Farms Pork Belly-wrapped Loin.  With Antipasti Salad, Cracklin’ Potatoes, Braised Sweet Potato Greens and Grilled Garlic Bread. Feed yourself, Feed the Family!

The Italian Menu Project: Veneto

Join us as we indulge in the most wonderful time of the year—as the Venetians would. For the month of December, we will be celebrating Veneto and all the worldly refinement embodied in Shrimp Bolognese, Lady Fingers and Amarone. Reservations recommended.

Menu Now Available

Call 737.212.1876 or email info@locadoroaustin.com for reservations.

 

Halloween Aperitivo

Enjoy Classic Italian Early Dinner Snacks before Classic American Candy Orgy.

$ 4 Cappelletti Spritzes, Alamo gift cards for best costumes and complimentary Sbrisolana (polenta cookies) along with our regular Happy Hour menu. 

Tuesday, October 31st 4:30-6:30.

Tiki-tails and hors d’ouevres followed by a multi-course Polynesian feast.

$75/pp (plus tax and 20% service charge). Click pic for full menu.