Located near Iowa City's historic Goosetown neighborhood, we offer breakfast & brunch (except Tuesday's) and Wednesday, Thursday, Friday, & Saturday dinner
| Monday | 9 am – 2 pm |
| Tuesday | Closed |
| Wednesday | 9 am – 9 pm |
| Thursday | 9 am – 9 pm |
| Friday | 9 am – 9 pm |
| Saturday | 8 am – 9 pm |
| Sunday | 8 am – 2 pm |
Special w/o 10/13 – Almond-crusted fluke, miso butternut gnocchi, roasted local carrots, butter-braised cabbage, and celeriac cream
Proud supporters of Muddy Miss Farms and Onion Grove Farms
Join us for jazz and dinner.
Host your next gathering in warmth and style at Goosetown Café. We tailor each event to compliment your needs — from corporate brunches to family-style dinners, cocktail soirees & more!
always welcome whether by phone, email, or Facebook. So that we may honor all of our guests, Sunday reservations for parties of 6 or more only.
Cheese Board (V) |
14 |
| Rotating selection of cheese & accoutrements |
Curried Panisse (GF)(V) |
9 |
| Local sweet onion, peanut sauce, raita, Parmesan |
Salt-Roasted Local Beets (GF)(V) |
11 |
| Greens, goat cheese, balsamic |
Caprese (GF)(V) |
12 |
| Local heirloom tomatoes, Farmerette mozzarella, balsamic, yuzu, local basil, flaked salt |
Duck Tacos |
13 |
| Chinese pancake, duck confit, napa cabbage, scallion slaw |
Fried Egg Sliders |
10 |
| Sunny egg, Hawaiian roll, aioli, cheddar cheese (Add bacon or sausage $3, avocado $1.50) |
Add chicken $5, salmon $7, steak $6, 7-minute egg $1.5, avocado $1.5
Dressings, all house-made – green goddess, raspberry vinaigrette, ranch, lemon creme, sesame-ginger
Simple Salad (GF)(V) |
6 |
| Mixed greens, radish, carrot, cucumber, crouton, choice of dressing |
Napa Cabbage (GF)(V) |
8 |
| Radish, candied ginger, 7-minute egg, sesame-ginger dressing |
Stacked Bibb (GF)(V) |
9 |
| Strawberry, walnuts, bleu cheese crumble, peppercorn, & lemon cream dressing |
Add bacon or sausage $2
Add avocado $1.5
Bibimbap Grain Bowl* |
13 |
| Braised pork, gochujang, green onion, kimchi, cucumber, carrot, pickled red onion, warm grains, 7-min egg (sub greens for grains to make gluten free) |
Tofu Grain Bowl (V) |
13 |
| Tofu, pickled red onion, sesame, cherry tomatoes, cucumber, warm grains, 7-min egg (sub greens for grains to make gluten free) |
Chorizo Avocado Scramble (GF) |
13 |
| Spinach, three eggs scrambled, onion, green peppers, hashbrown |
Mushroom Ragout Scramble (GF)(V) |
13 |
| Cherry tomatoes, goat cheese, chives, three eggs scrambled, onion, green peppers, hashbrown |
Grapefruit Brûlée (GF)(V) |
3.5 |
| Halved ruby red grapefruit, caramelized sugar |
Coffee Cake (V) |
4.5 |
| Apple, vanilla icing |
Dutch Baby Pancake (V) |
7 |
| Berry preserves, crème anglaise, fruit reduction |
House-made Pop Tart (V) |
5 |
| Rotating flavors |
Goosetown Standard* |
9 |
| Two eggs your way, hashbrown, sourdough toast, choice of bacon or sausage |
Brioche French Toast (V) |
12 |
| Maple crème anglaise, fruit reduction, honey butter, powdered sugar |
Steak & Eggs (GF) |
15 |
| Chimi steak, two eggs your way, seared asparagus & cherry tomatoes, hashbrown |
Duck Pot Pie |
15 |
| Duck confit, puff pastry, veggies, cracklings, sage |
Eggs Florentine (V) |
12 |
| Spinach, tomato, poached eggs, hollandaise, English muffin, side of seared asparagus & cherry tomatoes (Add ham $2, chorizo $2) |
Shrimp & Grits* (GF) |
14 |
| Gruyère & bacon grits, chimichurri-marinated shrimp, scallions, local radishes |
Vegetable Risotto* (GF)(V) |
13 |
| Roasted tomato & lemon, golden beets, broccoli, asparagus, carrot, zucchini, kale (Add chicken $5, salmon $7, steak $6) |
Bacon or Sausage (GF) |
3.5 |
Egg (one or two eggs your way) (GF) |
1.5/3 |
Hashbrown (GF)(V) |
3 |
Toast & Jam (V) |
3 |
Fruit cup (GF)(V) |
4 |
French Fries – side aioli (GF) |
5 |
Grits (GF) – gruyère & bacon grits *shellfish allergy |
5 |
Served with choice of fries, simple salad, or soup. Add bacon $2, fried egg $1.5, avocado $1.5
Chicken Salad Sandwich |
12 |
| Open-faced focaccia, almonds, celery, pickled red onions, greens |
BLT |
10 |
| Bacon, bibb, tomato, aioli |
Cuban Pork |
12 |
| Braised pork, ham, tomatillo salsa, pickle, gruyère, stone ground mustard |
Double Stack Burger* |
13 |
| Two 4-oz patties, white cheddar, aioli, pickle, lettuce, tomato |
Steak Sandwich |
14 |
| Bleu cheese, caramelized onions, spinach, cherry tomatoes, Fresno mayo, house-made focaccia |
Bowl/Cup |
7/4 |
| House made and seasonal |
* Dish may contain raw or uncooked proteins and/or eggs. Consuming raw or uncooked proteins and/or eggs may increase your risk to foodborne illness.
GF = gluten-free, V = vegetarian
Curried Panisse (GF)(V) |
9 |
| Local sweet onion, peanut sauce, raita, Parmesan |
Cheese Board (V) |
14 |
| Rotating selection of cheese & accoutrements |
Salt-Roasted Local Beets (GF)(V) |
11 |
| Greens, goat cheese, balsamic |
Caprese (GF)(V) |
12 |
| Local heirloom tomatoes, Farmerette mozzarella, balsamic, yuzu, local basil, flaked salt |
Duck Tacos |
13 |
| Chinese pancake, duck confit, napa cabbage, scallion slaw |
Bowl/Cup |
7/4 |
| House made and seasonal |
Ratatouille (V) |
15 |
| Whipped béchamel mashed potatoes, housemade marinara, zucchini, squash, eggplant, tomato, onion (Add chicken $5, steak $6, salmon $7) |
Pork Porterhouse (GF) |
24 |
| Sweet corn purée, brussels, bacon, ancho chili glaze |
Spanish Mackerel (GF) |
24 |
| Curried panisse, local carrots, pepper escabeche, shrimp sauce |
Atlantic Salmon (GF) |
24 |
| Tomato and lemon risotto, roasted veggies, lemon beurre cream |
Shrimp & Grits (GF) |
14 |
| Gruyère & bacon grits, chimichurri-marinated shrimp, scallions, local radishes |
Fish & Chips (GF) |
14 |
| Rainbow trout, tomatillo tartar, malt vinegar |
Duck Pot Pie |
15 |
| Duck confit, puff pastry, veggies, cracklings, sage |
Beef Tenderloin* (GF) |
32 |
| Fingerlings, honey roasted parsnips, charred sweet onion, Bordelaise |
Chicken Thigh (GF) |
16 |
| Dolan Farms chicken, sautéed kale, broccolini, toasted almond, sweet potato puree |
Bibimbap Bowl* |
13 |
| 7-minute egg, braised pork, gochujang, green onion, cucumber, carrot, kimchi, warm grains (sub greens for grains to make gluten free) |
Tofu Bowl* (V) |
13 |
| 7-minute egg, marinated tofu, pickled red onion, cucumber, sesame, cherry toms, warm grains (sub greens for grains to make gluten free) |
Served with choice of fries or salad. Add bacon $2, fried egg $1.5, avocado $1.5
BLT |
10 |
| Bacon, bibb, tomato, aioli |
Chicken Salad Sandwich |
12 |
| Open-faced focaccia, almonds, celery, pickled red onions, greens |
Cuban Pork |
12 |
| Braised pork, ham, tomatillo salsa, pickle, gruyère, stone ground mustard |
Steak Sandwich |
14 |
| Bleu cheese, caramelized onions, spinach, cherry toms, fresno mayo, house-made focaccia |
Double Stack Burger* |
13 |
| Two 4-oz patties, white cheddar, aioli, pickle, lettuce, tomato |
House Pop Tart (V) |
5 |
| Rotating flavors |
Honey Panna Cotta (GF)(V) |
7 |
Flourless Chocolate Torte (GF)(V) |
8 |
Pots de Crème (V) |
7 |
Add chicken $5, salmon $7, steak $6, 7-minute egg $1.5, avocado $1.5
Dressings, all house-made – green goddess, raspberry vinaigrette, ranch, lemon creme, sesame-ginger
Simple Salad (GF)(V) |
6 |
| Mixed greens, radish, carrot, cucumber, crouton, choice of dressing |
Napa Cabbage (GF)(V) |
8 |
| Radish, candied ginger, 7-minute egg, sesame-ginger dressing |
Stacked Bibb (GF)(V) |
9 |
| Strawberry, pecans, bleu cheese crumble, peppercorn, & lemon cream dressing |
* Dish may contain raw or uncooked proteins and/or eggs. Consuming raw or uncooked proteins and/or eggs may increase your risk to foodborne illness.
GF = gluten-free, V = vegetarian
Casa del Mar Cava |
7/28 |
| Spain – Toasted brioche, apple, apricots, bubbles |
Chateaumar Rose |
10/40 |
| France |
Fritz Müller Secco |
37 |
| Germany |
Casa Coste Piane Prosecco 1.5L |
72 |
| Italy |
Cleto Chiarli Brut de Noir Rosé |
37 |
| Italy |
NV Vollereaux Brut Réserve |
60 |
| France – Champagne |
Taittinger Champagne |
87 |
| France |
Riff Pinot Grigio |
8/32 |
| Friuli, Italy – Smooth & refreshing, key lime, white peach |
Stolpman Sauvignion Blanc |
10/40 |
| France |
Novellum Chardonnay |
10/40 |
| Languedoc-Roussillon, France – White peach, crushed rocks, spice, brioche |
Domaine Luneau-Papin |
32 |
| Loire Valley, France – Muscadet-Sur-Lie, Bright and zippy, lighter bodied white |
Trimbach Pinot Blanc |
32 |
| Alsace |
Nanclares Albarino |
32 |
| Spain |
Nigl Freiheit Gruner Veltliner |
37 |
| Austria |
Arendsig Chenin Blanc |
57 |
| South Africa – Stone fruit, honey, jasmine, herbs, orange blossom |
Arendsig Chardonnay |
52 |
| South Africa |
Ridge Estate Chardonnay |
87 |
| California |
Tolaini Al Passo |
11|44 |
| Italy – Sangiovese & merlot blend, full-bodied and spicy |
Hedges CMS Red Blend |
9|36 |
| Washington – Dark fruit, rich, full bodied |
Zorzal Pinot Noir |
8/32 |
| Argentina – Bing cherry, red currant, earthy, tea leaf, vanilla |
Penley Estate Cabernet Sauvgnion |
10/40 |
| Australia – Dark berries, earthy, toasty mocha |
Stolpman Love You Bunches |
52 |
| California |
Lang & Reed Cabernet Franc |
67 |
| California |
Le P’tit Paysan “Le P’tit Pape” |
55 |
| California |
Maison L’Envoyé Fleurie |
37 |
| Beaujolais, France – Ripe plums, strawberry, rhubarb and violets |
Eric Texier “Chat Fou” |
48 |
| Cotes du Rhone, France – Fresh, light style Cotes du Rhone made from Grenache and Viognier |
Fuso21 Vino Rosso |
36 |
| Italy |
Vietti Barbera D’Asti |
57 |
| Italy |
Michele Satta Bolgheri Rosso |
77 |
| Italy – Fresh red and black fruits, leather and tobacco |
Elderton Estate |
42 |
| Australia – Shiraz |
Ridge Monte Bello |
90 |
| California – Cabernet |
Spottswoode Cabernet Sauvignon |
120 |
| Napa |
Champagne Cocktail |
9 |
| Sparkling wine, sugar cube, Angostura bitters |
Cappelletti Spritz |
8 |
| Sparkling wine, lemon |
Moscow Mule |
7 |
| Vodka, lime, ginger beer |
Strawberry Daiquiri |
7 |
| Silver rum, fresh lime juice, housemade strawberry syrup |
Sazerac |
10 |
| Dickel rye, peychaud’s bitters, absenthe, sugar |
Aviation |
11 |
| Creme de Violette, Maraschino liqueur, Plymouth, lemon juice |
Margarita |
9 |
| El Jimador Blanco, Cointreau, agave syrup, smoked salt rim |
Negroni |
10 |
| Tanqueray, Dolin rouge, Campari |
Wake-up Wake-up |
9 |
| Coffee infused bourbon, Averna amaro, Frangelico, sweet cream, barrel aged bitters |
Wrong Sunset |
10 |
| Sombra mezcal, Punt e Mes, Peychaud’s & Regan’s orange bitters |
Earl Grey Gin Fizz |
12 |
| Earl Grey gin, lemon, ginger, egg white, barrel aged bitters |
Emperor’s New Gimlet |
9 |
| Uncle Val’s gin, fresh lime, butterfly pea tea syrup |
Whiskey Smash |
8 |
| Whiskey, lime, berry compote, ginger, sage, ginger beer |
Mezcal Old Fashioned |
10 |
| Vida mezcal, simple syrup, grapefruit peel |
Mimosa |
7 |
| Fresh squeezed OJ or grapefruit and vodka |
Mango Bellini |
8 |
| Mango puree, sparkling wine |
Bloody Mary |
8 |
| Classic bloody mary |
Green Bloody |
8 |
| Cucumber, tomatillo, aloe, kale, parsley |
12 taps always rotating |
|
| Please call for current draft offerings |
Jefferson County Cider |
| 4.5% ABV – Fairfield, IA |
Single Speed Lo-Phizzability |
| 4.3% ABV – Kettle Sour | Waterloo, IA |
Wild Culture seasonal selection |
| 1% ABV, 8 oz. – Iowa City, IA |
Wake Up Iowa Coffee Cobra Verde |
| 0% ABV, 8oz. – Iowa City, IA |
Jim Beam Bourbon |
Eagle Rare |
Jameson Irish |
Hudson Baby Bourbon |
Woodford Reserve |
Old Overheat Rye |
Dickel Rye |
Cedar Ridge malted rye |
Suntory Toki |
Laphroaig 10yr |
Rittenhouse Rye |
The Famous Grouse |
Macallan 12yr |
Glenmorangie Nectar D’Or |