La Trappe Cafe

                                          Appetizers

Soup of the Day                                                         Cup - 5            Bowl - 7

Belgian Fries – fresh cut  –  twice cooked -  two dipping sauces     7

Croquettes – house made potato fritters – change weekly –  8

Shrimp Endive Salad – rock shrimp poached in butter and Flemish red sour ale
served with endive and avocado with lemon Dijon vinaigrette – 12

Fresh Oysters - two types – always local   half dozen - 14    dozen – 26

Salads

Seasonal Mixed Greens - Organic spring mix with cherry tomatoes, red onion and house vinaigrette  –  6

Harvest Salad - organic spring mix with tart apples and candies walnuts.
Served with Rochefort Toast - 8

Nicoise - seared black sesame encrusted sashimi grade tuna over mixed greens with green beans,
hard boiled egg and anchovies - 15

                                         Small Plates

Spaghetti Bolognese - fresh egg pasta with a hearty pork, veal
and beef tomato sauce - 9

Chicken Videe - Voulevant  - puff pastry stuffed with roasted organic
free range chicken in light cream sauce -  9

Wallonian Hotdog - Boudin Blanc sausage wrapped in puff pastry
served with hot mustard - 9

Boudin Blanc with Truffle – 10

Birds Nest  - a trio of organic beef meatballs, breaded and deep fried
with hard boiled quail egg in center – 12       

Sliders - two organic grass-fed mini burgers with tomato and red onion
served on brioche bun - 12

Kale and Smoked Sausage – served with mashed potatoes - 12

Charcuterie Plate - Cured duck sausage, garlic salami and pork rillette
served with pickled onion and bell peppers and levain bread – 12

 Mussels Coconut Curry – yellow curry, fresh ginger, garlic,  coconut milk
and  jalapenos over jasmine rice - 14

Mussels a la Biere – Mussels sauteed in onion and dark beer sauce – 15

Entrees

                                    Daily Seafood Special
                                    Always Local – Ask Server
                           

Vegetarian Stew - lentils, potatoes, bell peppers, onion, celery, carrots
and mushrooms – 12

Hamburger - organic grass fed 9oz. burger – lettuce – tomato and         
red onion on brioche bun served with fries and seasonal greens – 12

Chicken Waterzooi - Traditional Belgian dish between a soup and a stew with leek,
onion, red potatoes and pulled organic free range chicken in light cream sauce  - 16

Mussels Mariniere - shallots and onion sauteed in white wine, witbier, butter,
creme fraiche and parsley served with fries and two dipping sauces – 21

Spicy Tomato Mussels – slow cooked spicy tomato sauce served  
                                                  served with fries and two dipping sauces - 21

Stewed leg of Rabbit - Lightly braised and slow cooked in dark beer, onions, shallots,
garlic, fresh thyme,whole clove and bay leaf.
Served with parsley new potatoes and green beans – 24

Scallops Three ways - Wild Dry Scallops 1- citrus braised endive, radish, smoked bacon and garlic puree.
2 – endive in Saffron sauce   3 -  Meyer lemon, pomegranate, endive and radicchio Trevigiano – 26

Steak and Fries – Organic grass fed bone-in ribeye with seasonal vegetables, Belgian fries and two dipping sauces – 30

Dipping Sauce
 Andalouse Mayo                     Belgian mayo          Organic Curry Ketchup
Chipotle BBQ Mayo               Dijon mustard           Roasted Garlic Mayo
Organic Ketchup                Organic Spicy Ketchup      Spicy Peanut
Roasted Red pepper Mayo          Wasabi Mayo

Desserts

Liege Waffle – Pearl Sugar Waffle served with Scaldis Peche Mel creme anglaise and whipped cream

Speculoos Tiramisu – traditional Italian dessert with a Belgian twist of Speculoos cookies and paste.

Orval Creme Brulee – A recipe from the monastery.

18% Gratuity added to parties of 6 or more
No More than 4 credit cards per party, please!