La Trappe Cafe

Appetizers
Twice Cooked Fries – 6

Choice of Two Dipping Sauces
Belgian Mayo
Roasted Red Pepper Mayo
Wasabi Mayo
Chipotle Mayo
Spicy Peanut
Spicy Ketchup
Curry Ketchup
Dijon Mustard
Ketchup

Oysters on the half shell – 14/26
Fresh oysters available in half or full dozen.

Pajottenland Toast - 9
Rye Bread with Fromage Blanc, Smoked Salmon, radish and crisp scallions

Flemish Style Asparagus – 8
Sauteed asparagus with hard boiled egg

Moules a la Biere – 10
Mussels served in a dark beer sauce

Portobello Mushroom – 8
Marinated and grilled protobello mushroom over country style polenta

San Francisco Sliders – 10.00
Two mini San Francisco burgers on brioche buns

Artisan Cheese Plate

Small (two cheese) – 12
Large (four cheese) – 20

Includes picoline olives, cornichons and red grapes

Choice of  fresh honey comb, medjool dates or quince paste

Add Pate or Pickled Herring  - 3

Cheese
Selection of Cheese rotate weekly

Soups

Soup of the Day

Cup 5        Bowl 7

Salads

Roasted Corn Salad – 6.5
Wild arugula, Flemish red sour beer vinaigrette

Strawberry Salad – 8
Organic spring mix with hearts of palm, fresh strawberries and candied walnuts with balsamic vinaigrette

Calamari Salad – 10
Blanched calamari over a bed of mixed greens, cherry tomatoes, red onion, kalamata olives and fresh mint in a red wine vinaigrette

Nicoise Salad – 14.00
Traditional French salad with green beans, hard boiled egg and topped with fresh seared Ahi Tuna

Entrees

Boudin Blanc Sausage – 16
Over potato leek gratin & whole grain mustard sauce

Steak and Frittes* – 26
100% organic grass fed New York Strip served with twice cooked Belgian fries & fresh mixed vegetables
(Organic grass-fed beef)

Carbonnade a la Flammande – 18
Beef beer stew made with delirum Nocturnum and finished with St. Bernardus ABT 12.
Served with side salad

Chicken Gentse Waterzooi – 16
Traditional Belgian dish between a soup and a stew served with manila clams, mussels and shrimp in a light cream sauce over fresh grilled striped bass

100% Grass Fed Organic Hamburger (Marin Sun Farms) – 11.00
8oz Hamburger served with fresh lettuce, tomato, and red onion
Served on either sweet brioche bun or Sour Dough Roll
Choice of oud brugge Aged Gouda or Chimay Trappist Cheese
- with cheese add 1.50

Portobello Burger – 10.5 (vegetarian)
Beer battered Portobello mushroom stuffed with goad cheese and house-made pesto on a toasted sweet brioche bun and side salad

Seafood

Oostend Fish Gratin – 13.5
Fresh Cod and Manila Clams baked in baskeriu cheese and bechamel sauce.
served with side salad and toast

Moules Fritte

Mussels & Belgian Fries – 16.50

Your choice served several ways:

~ Mariniere

Wittekerke white beer sauce reduction with lemon, shallots, and fresh herbs

~ Creamy Pastis

Tomato, leek and fennel in a light pastis cream sauce

~ Spicy Tomato

Slow roasted tomato puree with rosemary and dried chili