White Goose Bistro
1205 3rd Ave, Prince George, BC V2L 3E6, Canada
Opens at 11:00 AM
SkipTheDishes is not involved with food preparation. If you have a food allergy or intolerance (or someone you’re ordering for has), phone the restaurant at (250) 561-1002 before placing your order.
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Crispy nachos, green onions, peppers, and Atlantic lobster, served with dill sour cream, and salsa.
Breaded and served with signature dip and fresh lemon.
Spinach and Artichoke Dip
Hot and steamy cheese, spinach , and artichokes with roasted red peppers, served with fresh chips.
Served with a mouthwatering porcini mushroom reduction.
Baked Triple Cream Brie
Delicious Brie served with pears, berries, roasted garlic, and toast points.
Fresh, tender mussels served in a white wine and leek broth served with toast points.
Large tiger prawns sauteed in garlic butter served with toast points.
Either hot or house-made honey garlic confit in duck oil.
Bubbling cheese toast covered with Atlantic lobster and pesto.
Fresh fried rib ends served with lemon and hot sauce.
Tomatoes, basil, and garlic with fresh shrimp and prawns.
Crab Stuffed Mushroom Caps
Fresh crab stuffed into mushroom caps covered in cheese.
In sauteed mushroom caps topped with mozzarella.
Fresh fried crab cakes served with truffle hollandaise sauce.
White Goose Salad
Mixed baby greens in a champagne vinaigrette with figs, pecans, and goat cheese.
Tomato Boccocini Salad
Fresh roma tomatoes, peppers, red onions, fresh basil finished with warm Parmesan crusted croutons.
Fresh spinach with Brie, pears, and almonds.
Roasted beets on a bed of baby mixed greens finished with pecans and goat cheese.
Fresh romaine, crispy bacon, and croutons with house-made Caesar dressing.
Warm artichoke salad topped with Parmesan.
Ground sirloin with fresh tomatoes, aged cheddar cheese, and double smoked hickory bacon served with fries and salad.
White Goose Beef Dip
Sliced beef piled high with peppercorn cream sauce and au jus served with fries and salad.
Taco with house-made pico de gallo and shredded coleslaw served with fries and salad.
Half rack Danish ribs cooked and served in marinara sauce with pasta.
Tomatoes and parmesan crusted chicken served with pasta.
Creamy house-made Alfredo sauce and chicken or shrimp tossed in fettuccine.
Hand-breaded daily served with fried and salad.
Mixture of vegetables cooked in tomato sauce with salad.
All entrees served with seasonal vegetables and a choice of roasted or mashed potatoes or risotto cake.
Beef Short Ribs
Braised in its own juices.
Duo of Duck
Roasted breast and pan-seared, confit leg finished with berry compote.
Rib and Chicken
Half rack of ribs and grilled chicken breast.
Breast topped with bearnaise, scallops, and prawns.
Chicken Cordon Blue
Breast stuffed with ham and cheese topped with mushroom sauce.
Fire-grilled and breaded then baked with tomato sauce and three-cheese blend served with seasonal vegetables.
Prawns and Scallops
Pan-seared, finished with vegetables and brandy cream sauce.
Salmon on the bed of quinoa and creamed spinach.
All pasta served with Parmesan garlic bread.
Pasta with lobster, ice shrimp, prawns, and mussels with fresh tomatoes, basil, and garlic.
Rich and creamy with farm fresh egg, Parmesan, and prosciutto.
Mushroom and Truffle Risotto
Rich arborio rice with wild mushrooms and truffle oil.
Tasty handmade lobster ravioli in rich tomato sauce.
Handmade with rich rosemary brown butter and Parmesan.
Assorted seafood, tomato sauce, and arborio rice.
Penne with mouthwatering, rich, and bison ragu.
Mediterranean Angel Hair
Sun-dried tomato, artichoke hearts, and fresh roma tomatoes, topped with lemon zest.
Truffle Chicken Pasta
Pesto chicken with fresh tomatoes, basil, and garlic.
Roasted Leg of Lamb Wellington
Served on garlic mash potatoes and seasonal vegetables topped with a sweet mint lamb jus.
Served with braisedshort ribs and salsa verde. (Winner of the taste of the Market Chef's Challenge)
Prawns and scallops.
Roasted Garlic Mayo
Chocolate cake with butter pecan sauce.
Wrapped in puff pastry and served with a berry compote.
Vanilla bean custard and scorched suger.