Dinner Menu


SALADS

Seasonal Mixed Greens – 6
 organic greens with cherry tomatoes, red onion
house vinaigrette

Harvest Salad – 8
organic greens with candied walnuts and tart apples
served with roquefort toast

Nicoise - 15
seared black sesame encrusted sashimi grade tuna over organic mixed greens
with hard boiled egg, crisp green beans, cherry tomatoes, red potatoes,
Nicoise olives, boquerones and Kalamata Olive vinaigrette


STARTERS

Soup of the day - 7
Croquettes  
- 10
Charcuterie Plate - 14
Cheese Plate
two cheese14         four cheese  26
Oysters on the half shell
half dozen – 14     dozen – 26


SMALL PLATES 

Vegetarian Tart - 9
zucchini, eggplant, yellow squash, tomato
caramelized onions and goat cheese

Spaghetti Bolognese - 11
fresh bucatini with a smooth hearty pork, veal and beef tomato sauce


LARGE PLATES

Portobello Burger – 13
battered and deep fried organic mushroom cap spread with pesto and goat cheese
served with side salad

Hamburger - 14
8oz. in house ground organic grass fed burger
with lettuce, tomato and red onion on brioche bun
served with fries and two dipping sauces
add Chimay Trappist, Bleu, Gouda or Swiss cheese – 1
Thick Cut Bacon – 2           Fried Egg – 1

Boudin Blanc- 18
white sausages with potato gratin and stewed apples in light mustard cream sauce

Gentse Chicken Waterzooi – 18
Waterzooi is a Belgian light cream stew of organic chicken and vegetables originating in Flanders.
It is called Ghentse Waterzooi referring to the town of Ghent where it originated

Grilled Duroc Pork Chop - 23
served with apple sage bread pudding and asparagus
in Oud Beersel Oude Kriek Pork Jus

Stewed Leg of Rabbit – 24
braised rabbit cooked slowly in cherries, dark and red sour ales
shallots, garlic, fresh thyme, whole clove and bay leaf
served with mashed potatoes and seasonal vegetables

Stoofvlees – Carbonnade Flamande - 24
Traditional Flemish beer stew of beef cheeks
marinated in gueuze then cooked slowly
in strong dark beer
served with fries and seasonal vegetables

Steak and Fries - AQ
Chefs Choice Cut of Marin Sun Farms Organic grass fed beef
served with seasonal vegetables, Belgian fries and creamy horseradish
choice of two sauces


MUSSELS
Small – 14                                                                  Large – 21
served a la carte                                                served with Belgian fries

         Mariniere
onions, shallots, garlic, tomato and fresh thyme
sauteed in white wine, witbier, butter and parsley

       Moules a la Biere
Mussels sauteed in dark beer sauce, onions, and shallots

Konkan
red onion, tomato, ginger, chilies, coconut milk, coriander, cumin seed,
curry leaf, mustard seed, turmeric and lemon

Spicy Tomato
Mussels slow cooked in a spicy tomato sauce

SIDES

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

Fried Brussel Sprouts – 8
w/ Bernaise sauce


HOUSE MADE DIPPING SAUCES

Andalouse Mayo       Belgian Mayo        Organic Curry Ketchup
Chipotle BBQ        Dijon Mustard       Roasted Garlic Mayo
Organic Ketchup        Roasted Red Pepper Mayo        Organic Spicy Ketchu
Olive Tapanade Mayo        Wasabi Mayo        Spicy Peanut

One response

16 04 2010
Caught in La Trappe « Polkstreetandmore's Blog

[...] beer selection is truly incredible and paired with mussels…oy…I could have stayed all night. The mussels are served in great pots with incredible [...]




Follow

Get every new post delivered to your Inbox.

%d bloggers like this: