The phrase "a disk of goat" is not correct and does not convey a clear meaning in written English.
It may be used in a context discussing a specific dish or food item, but it lacks clarity without additional context.
Example: "For dinner, I prepared a disk of goat, seasoned with herbs and served with vegetables."
Alternatives: "a slice of goat" or "a portion of goat".
These include lightly breaded fried oysters ($8); a disk of goat cheese covered in dried cranberries and pistachios ($7); and a sushi fruit salad ($7).
A disk of goat cheese ($6) is warmed and plopped down on a bed of greens, but its spicing of epazote and jalapeños adds a delicious nutlike flavor that makes it hard to stop eating.
As orders pile up, he morphs into a Chef Superhero, able to dress an arugula salad with a pancetta vinaigrette, coat a disk of goat cheese in crushed cashews, sear a rectangle of ruby-red tuna, press a smoked duck and fig panino, fan out slices of rosy beef carpaccio, warm a chocolate fondue and prepare a cheese plate in a single bound.
Crisp, tasty crab cakes surrounded by a lush pink sauce loaded with nubbins of lobster, and a platter of grilled portobello mushroom slices artfully arranged with a disk of goat cheese, fat asparagus spears and strips of roasted red pepper more than make the grade.
The whole thing is topped by a disk of good goat cheese, passed under a broiler to raise savory brown blisters.
Salt's kickoff of haricots verts -- quickly blanched and then mixed with prosciutto and pine nuts, dressed with balsamic and topped with a disk of Boucheron goat cheese -- is a delectable hot-weather appetizer.
It is the rare Catalonian specialty that somehow evolved without requiring meat: roasted eggplant and red pepper, usually with tomato and onion, frequently topped with a disk of heated goat cheese and often draped over toast.
Crisp but delicate little "petals" of dried tapenade, or olive paste, can be used for snacking, dipping and artfully garnishing a slice of tomato, a disk of fresh goat cheese atop a salad, a portion of poached fish, scrambled or poached eggs, or a risotto.
It starts, from the ground up, with a seared disk of goat cheese, and ascends through tangled layers of frisée lettuce, green apple, beets and endive, with chunks of candied pecan tossed festively here and there.
The galette is a disk of paper-thin potatoes swaddling an oozingly creamy smear of goat cheese.
It cushions a disk of vanilla panna cotta.
