Running Goose menu — United States

A fresh garden salad featuring tomatoes, cucumbers, and herbs, topped with creamy burrata cheese and finished with a tahini and balsamic dressing.

This salad features fresh zucchini and arugula topped with crumbled blue cheese and spiced sunflower seeds.

This salad features quinoa, roasted beets, feta cheese, and cucumbers served over arugula with a red wine and dill vinaigrette.

A fresh kale salad tossed with carrots, radish, cherry tomatoes, almonds, and mint, finished with a balsamic dressing and crumbled queso fresco.

A seasonal selection of fresh, locally sourced vegetables served as a brunch salad.

A fresh butter lettuce salad served with croutons, parmesan cheese, fresh dill, and a ginger tomatillo dressing.

A refreshing salad featuring crisp apple, roasted peanuts, and fresh sage, finished with a tangy mustard-caramel and lime dressing.

This honey whiskey-smoked pork sandwich is served on sourdough bread with a topping of cactus relish, banana peppers, burrata, Parmesan, and feta cheese.

This grilled chicken sandwich is served on a bolillo roll with avocado mousse, kale, pickled cucumber and jalapeño, cheese, and sunflower seed aioli.

A white bean veggie burger served on a brioche bun with achiote crema, tomato, mixed greens, and pickled onions.

This brunch burger features bacon, red onion, tomato, white cheddar fondue, and arugula with aioli on a brioche roll.

This sandwich features salmon belly seasoned with a Chicano spice rub, topped with red cabbage kimchi, tomatillos, jalapeño, and cilantro, served on a brioche roll.

This brunch sandwich features thick-cut bacon, two sunny-side-up eggs, roasted tomato, and aioli served on sourdough bread.

Two sunny-side-up eggs served in a spicy chili de arbol and cherry tomato sauce, topped with pickled cactus and accompanied by sourdough bread.

This brunch dish features shredded duck confit sautéed with yams, red bell peppers, and pickled okra, topped with a sunny-side-up egg and finished with an arugula maple vinaigrette.

Crispy corn tortillas tossed in a savory tamarind-braised short rib sauce, topped with a fried egg, crema, queso, radish, and cilantro.

A toasted English muffin topped with roasted ham, fresh arugula, cherry tomatoes, and a poached egg, finished with a smoky chipotle hollandaise sauce.

Thick-cut brioche toast topped with roasted peanuts, fried plantains, maple syrup, whipped cream, and a hint of smoked plantain salt.

Slow-cooked pork belly glazed with maple syrup, served with heirloom carrots, a touch of cayenne pepper, and a sunny-side-up egg.

This brunch dish features sunny-side-up eggs served with chili de arbol, cherry tomatoes, pickled cactus, and a side of sourdough bread.

A crispy tortilla topped with avocado, sweet onion, arugula flowers, crumbled dry cheese, and a drizzle of Zacapa-infused cream.

A crispy corn tortilla topped with creamy carrot spread, fresh crumbled cheese, and celery leaves.

A crispy corn tortilla topped with charred heirloom tomato jam, crumbled fresh cheese, and white onion.

A crispy corn tortilla topped with rosemary-infused cream, fresh radish, lime, and olive oil.

A crispy corn tortilla topped with a smoky corn aioli, fresh lime, basil, and parsley.

A crispy corn tortilla topped with fresh arugula, creamy avocado, sweet onion, Mexican crema, and crumbled dry cheese.

A crispy corn tortilla topped with creamy carrot spread, fresh crumbled cheese, and celery leaves.

A crispy corn tortilla topped with charred heirloom tomato jam, crumbled fresh cheese, and diced white onion.

A crispy corn tortilla topped with sliced radishes, rosemary-infused cream, lime, and olive oil.

A crispy corn tortilla topped with charred corn aioli, fresh lime, basil, and parsley.

A skewered pork belly appetizer seasoned with coconut, ginger, peanuts, lemon, and cilantro.

Tender lamb chops glazed with a tangy tamarind and lime sauce, finished with sesame seeds and fresh purple basil.

A wheel of baked brie topped with apricot compote, roasted pepitas, roasted garlic, and sage, served with toast.

Crispy corn-based fritters filled with salt cod, served with a saffron-infused garlic sauce and finished with lemon and seaweed seasoning.

Sautéed shrimp served in a garlic-infused oil with cherry tomatoes and chili de arbol, accompanied by toasted sourdough bread.

Smoked potato served with a creamy dill sauce, charred onion, sesame seeds, and fresh herbs.

A smoked beet quesadilla served on cactus corn tortillas with queso fresco, parmesan, basil crema, pickled radish, and pepitas.

A rotating selection of fresh, seasonal vegetables prepared daily.

This salad features heirloom tomatoes, watercress, fava beans, and red onions, finished with a lemon and pomegranate vinaigrette.

This salad features a mix of frisée and arugula topped with shaved asparagus, grilled peaches, and Roquefort cheese, finished with a champagne vinaigrette.

A refreshing salad featuring quinoa, roasted beets, cucumbers, and feta cheese, tossed in a red wine and dill vinaigrette.

A fresh kale salad tossed with carrots, radish, cherry tomatoes, almonds, and mint, finished with a balsamic dressing and crumbled queso fresco cheese.

A fresh garden salad featuring tomatoes, cucumbers, and herbs, served with creamy burrata cheese and a dressing of tahini and balsamic vinegar.

A fresh arugula salad topped with crumbled blue cheese and seasoned sunflower seeds.

Soft corn-based dumplings served with kale, mushrooms, garlic, brown butter, lemon, and ricotta cheese.

Crispy rolled tortillas filled with a savory blend of tofu, beans, roasted corn, cauliflower, and peas, seasoned with turmeric and garam masala, served with grilled bread.

Smoked chicken served with a stew of pistachios and grapes in a red wine sauce, finished with arugula, chives, and a lemon dressing.

This coffee-rubbed filet steak is served with sweet potato puree, roasted broccoli, and a salad of cabbage, apple, and arugula tossed in a chipotle dressing.

Pan-roasted salmon served with spaghetti squash, charred tomatoes, and a saffron-infused cream sauce, finished with sumac, lime, and fresh herbs.

Slow-cooked duck served with tomato-infused rice, Thai basil, pickled carrots, charred green onion, and lime.

Tender braised short rib served with a chipotle chili marinade, a plantain dumpling, pickled onions, fresh herbs, and crumbly dry cheese.

A slow-cooked lamb stew prepared with coconut milk, chickpeas, roasted red peppers, and tomatoes, served over fluffy couscous and finished with fresh cilantro and mint.

This burger features bacon, red onion, tomato, white cheddar fondue, and arugula with aioli on a brioche bun.

This salmon belly sandwich features a Chicano-spiced fillet topped with sunflower aioli, kale, kimchi, tomatillos, jalapeño, and cilantro, served on a brioche bun.

A crispy corn tortilla topped with chipotle-marinated lamb, refried beans, crumbled dry cheese, achiote cream, pickled jalapeños, and fresh cilantro.

A creamy cinnamon-spiced rice custard topped with blueberries, almonds, and crispy red rice.

A warm, spiced chocolate bread pudding served with pistachios and fresh berries.

Our seasonal pie features fresh, rotating ingredients based on the time of year; please ask your server for today's selection.

A warm coconut and white chocolate bread pudding served with butter flakes, sesame seeds, and a scoop of salted caramel ice cream.

A crispy tortilla topped with avocado, sweet onion, arugula flowers, crumbled dry cheese, and a Zacapa rum-infused cream.

A crispy corn tortilla topped with charred heirloom tomato jam, fresh crumbled cheese, and diced white onion.

A crispy tortilla topped with sliced radishes, rosemary-infused cream, lime vinaigrette, and fresh parsley.

A crispy corn tortilla topped with charred corn aioli, fresh lime, and Thai basil.

A crispy corn tortilla topped with carrot-infused aioli, crumbled fresh cheese, and fresh parsley.

A wheel of warm, baked brie topped with apricot compote, roasted garlic, sage, and toasted pumpkin seeds, served with grilled baguette slices.

Crispy corn-based fritters filled with salt cod, served with a saffron-infused dipping sauce and garnished with lemon and seaweed.

Sautéed shrimp with cherry tomatoes and spicy chili de arbol, served with toasted bread.

Tender smoked potatoes served with a creamy dill-infused garlic sauce and charred onions.

A seasonal selection of fresh, locally sourced vegetables prepared daily.

A wheel of baked brie topped with apricot compote, roasted garlic, sage, and toasted pumpkin seeds, served with toast.

A refreshing salad of heirloom tomatoes, watercress, fava beans, and red onions, finished with a bright pomegranate vinaigrette and a touch of lemon.

This salad features a mix of frisée and arugula topped with shaved asparagus, grilled peaches, and Roquefort cheese, finished with a champagne vinaigrette.

A refreshing salad featuring quinoa, roasted beets, feta cheese, and cucumbers, tossed in a red wine and dill vinaigrette over a bed of arugula.

A fresh kale salad tossed with carrots, radish, cherry tomatoes, almonds, and mint, finished with a balsamic dressing and crumbled queso fresco.

A fresh garden salad featuring tomatoes, cucumbers, and herbs, served with creamy burrata cheese and a drizzle of tahini and balsamic dressings.

A fresh arugula salad topped with crumbled blue cheese and seasoned sunflower seeds.

A crisp butter lettuce salad served with croutons, parmesan cheese, fresh dill, and a tangy ginger tomatillo dressing.

A grilled cabbage salad topped with radish, queso fresco, and pepitas, served with an Anaheim chili lime dressing.

A seasonal selection of fresh, locally sourced vegetables prepared daily.

A refreshing fennel salad tossed with tart apples, crunchy peanuts, and a savory mustard-caramel dressing, finished with fresh sage and lime.

This wrap features grilled chicken marinated in coconut milk, served with fresh arugula, chili pesto, and yogurt tzatziki.

This burger is topped with bacon, red onion, tomato, white cheddar fondue, arugula, and a sunflower seed-based aioli.

This sandwich features salmon belly seasoned with a Chicano spice rub, topped with red cabbage kimchi, tomatillos, jalapeños, and cilantro, served on a brioche roll.

Slow-cooked pulled pork served on a ciabatta roll with caramelized apples, cabbage, arugula, herb aioli, and Parmesan cheese.

This honey whiskey-smoked pork sandwich is served on sourdough bread with a topping of cactus relish, banana peppers, burrata, Parmesan, and feta cheese.

This grilled chicken sandwich is served on a bolillo roll with avocado mousse, kale, pickled cucumber and jalapeño, cheese, and sunflower seed aioli.

This white bean veggie burger is served on a brioche bun with achiote crema, tomato, mixed greens, and pickled onions.

This black bean burger is served with achiote aioli, peppers, kale, roasted plantain, green onion crema, sprouts, and scallions.

This pulled beef sandwich is served on a baguette with a tamarind-gochujang barbecue sauce, fish sauce, cucumbers, pickled daikon, and dijon aioli.

This sandwich features grilled zucchini, bell peppers, red onions, hummus, spinach, and feta cheese served on multigrain bread.

This smoked beet quesadilla is served on cactus corn tortillas with a blend of queso fresco and Parmesan, topped with basil crema, sliced radishes, and toasted pumpkin seeds.

Slow-cooked duck served with tomato-infused red rice, Thai basil, pickled carrots, charred green onion, and a squeeze of lime.

A tender filet steak served with a side of crispy fries, sautéed kale, and a savory demi-glace sauce.

Pan-roasted salmon served with spaghetti squash and blistered tomatoes, finished with a saffron cream sauce and spicy harissa.

Crispy rolled tortillas filled with roasted corn and a trio of beans, served with a creamy tofu-based sauce.

A tender flat iron steak served with a side of crispy fries, sautéed kale, and a savory demi-glace sauce.

A hearty brunch plate featuring thick-cut bacon served with eggs, toast, and breakfast potatoes.

This dish features Canadian-style back bacon served as part of a brunch-style meal.

This dish features crispy turkey bacon served as part of a classic brunch-style lunch entree.

Roasted potatoes served with a sunflower seed-based garlic sauce and charred onions.