goat

I used to do a Red Wine braised Cabrito served over Risotto pretty regularly on my menu and it sold well.

Goat is pretty gamey and grassy so maybe a Spit Roasted Leg that is de-boned and butterflied,  marinated in orange, onion and garlic paste, tequila, cilantro, Serrano or Jalapeno and S&P. 

For the app or first course maybe meatballs or skewered and marinated or even ground with caramelized onion and garlic in a tart.

For the dessert do a sweet and savory Goat Milk Cheese cake or a Ricotta and Goat Cheese Cheese cake. 

Good Luck, it sounds like a fun dinner.

Goat Biryani with Eggplant Boorani, a Parsnip and Raisin Raita, and a Punjabi Pickle of Cauliflower, Turnips and Carrots

Goat Shank Osso Bucuo with a fire roasted Tomato Sauce and served on a bed of White Cheddar Polenta

Goat's Milk Mozzarella with Bulls' Blood Micro Greens, Lemon Cucumbers, Bread & Butter Pickled Onions, and Arugula Pesto

Chevre, Cracked Black Pepper, and Basil Ice Cream with fresh Strawberries and a Honey drizzle

Goat's lean and stringy...I'd actually maybe grill it for some char, then braise it.  Just my 2 cents.

I am big on doing Jerk Goat.  I marinate it over night and cook it asado over wood fire.  People seem to love it and it is very easy.  I serve it on soft taco shells and 

CONGRATULATIONS ON THE SUCCESS OF YOUR DINNER!

The last time I had goat was while I was traveling in the Marquesa Islands and was amazed when I read about your last culinary venture.  For future reference, when I was in French Polynesia, they usually stewed goat in coconut milk similar to braising, as it can be so tough.  The results were quite tender but had a residual 'gaminess', something I found unappealing.  Perhaps, if they marinated the goat in wine...

If you want an interesting vacation, try taking the freighter, Aranui, that sails regularly (?) from Tahiti to the Marquesas; it delivers mail and freight as well as providing an inter-island ferry service for the Marquesans.  The food onboard is superb (after all, you are still technically in France!) but dining while in port can be a culinary awakening.  Goat was NOT served onboard but we did sample it at the various island stops; the freighter trip was about 1-1/2 weeks.  I treasured every moment of that experience and would do it again in an instant!  :-)