Girl & the Goat Los Angeles

Whole grilled branzino with a lemon-herb relish and roasted seasonal vegetables.

Crispy duck confit leg with an unusual fruit mostarda and creamy polenta.

Green beans with a fish sauce vinaigrette, crispy fried shallots, and toasted sesame seeds.

Crème brûlée style, with spiced nuts, and a sweet & sour blueberry gastrique. Served with grilled bread.

Seared scallops with a corn purée, pickled peppers, and a sprinkle of smoked paprika.

Slow-roasted pig face with a tamarind glaze, crispy potatoes, and a fried egg.

Flaky empanadas filled with tender braised goat, served with a spicy avocado crema.