La Trappe Cafe

Ten Days That Shook The Bay
San Francisco Beer Week Returns for a Fourth Year
Article: Steve Shapiro & Gail Ann Williams

http://celebrator.com/sfbw/2012/

Thank you to all that brew, organize, participate, work, drink and teach at San Francisco Beer Week and make it such a successful event.  Thank you Steve and Gayle for all the kind words.  A great addition to Celebrator magazine.

Thank You to Ed and his crew at New Belgium that made this event so easy for us.

Thank you Lauren and Eric Salazar for all your hard work and desire to share your knowledge with others.
We hope to do more events with you both in the future.

SMALL PLATES
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Granola – 6
served with organic yogurt and fresh seasonal fruit

Belgian Porridge – 8
soft cornmeal topped with poached egg
and tomato fennel sauce

Liege Waffle – 8
house made sugar waffle with fresh fruit
whipped cream and ale creme anglaise sauce

Tartlet – 9
sauteed leek, fennel, spinach and egg tart
baked fresh to order

Sliders – 11
two 3oz. mini organic grass fed burgers
Served with fries
Choice of two dipping sauces

Cheese Plate – 12
Two cheeses served with cornichons,
olives, dates and balsamic reduction
served with artisan bread

Oysters on the half shell
1/2 – 14               Whole – 26

SALADS
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add poached egg or chicken – 2
add smoked salmon – 3

Caesar – 9
whole hearts of romaine, croutons, anchovies
creamy garlic dressing

Wild Arugula – 8
organic wild arugula, red onion
cherry tomatoes, caper dill goat cheese
lemon caper vinaigrette

Nicoise – 14
mixed greens, green beans, tomatoes
hard boiled egg, sliced red potato
sesame encrusted ahi tuna
Kalamata vinaigrette

MAINS
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served with fries

Mussels and fries – 12
mariniere or spicy tomato
choice of two dipping sauces

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served with fresh fruit and side salad

Roasted Beet Sandwich – 9
roasted beets, arugula, avocado and fried taro on artisan bread.
Choice of balsamic or smoked trout mayo
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served with fresh fruit and choice of potatoes or side salad

French Toast – 8
house made Belgian sugar bread dipped in egg batter
lightly toasted topped with powdered sugar
served with pure maple syrup

Omelette – 10
seasonal three egg omelette
ask server

Stuffed French Toast – 11
seasonal fruit layered into light cream cheese and
mascarpone then stuffed into egg battered, lightly toasted
house made Belgian sugar bread
served with pure maple syrup

Hunters Eggs – 11
lightly scrambled eggs with sauteed mushrooms in
dark ale cream sauce with crispy bacon
Baked and served in it’s own ramekin

Belgian Benedict – 12
Belgian herb bread topped with choice of
ham or thick cut bacon and two poached eggs
with beer hollandaise sauce
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Sunday April 29, 2012
1pm – 5pm or later

Slowhand BBQ will be rolling in the smoker packed full of Dan Freng’s meat creations
and
La Trappe Cafe will be pouring all  brews from Port Brewing and Lost Abbey’s  Tomme Arthur.

Make sure to remember every last sunday of the month will be BBQ Sunday with a new brewery each month.