La Trappe Cafe

Appetizers
Twice Cooked Fries – 6

Choice of Two Dipping Sauces

Andalouse Mayo               Belgian Mayo              Jono’s Roasted Garlic 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.

Ratatouille – 8
Vegetarian casserole of stewed eggplant, onions, peppers and tomatoes

Portobello Mushroom – 8
Marinated and sauteed seasonal mushrooms over country – style polenta

Moules Pastis – 9
Open faced mussels baked in creamed fennel pastis sauce and chervil garnish

Pajottenland Toast – 9
Toasted peasant bread with formage blanc, smoked salmon
radish and crisp scallions

Smoked Trout Endive Cups – 9
Endive filled with smoked trout, pink grapefruit and avocado

Chicken Videe – 10
Organic shredded chicken in a cream sauce
Served in puffed pastry

Mac n’ Cheese – 10
noodle pasta with passendale maredsous 8 cheese sauce
finished in the oven with panko bread crumbs
Served with side salad

Grilled Sardines – 10
two sardines over shaved roasted fennel, preserved lemon and green herb sauce

Moules a la Biere – 12
Mussels served in a dark beer sauce

Organic Beef  Sliders – 11
Two mini San Francisco burgers on brioche buns
Add Cheese – 1

Artisan Cheese Plate

Small (two cheese) – 12
includes Marshall Farms honeycomb and balsamic reduction
Large (four cheese) – 24
includes Marshall Farms honeycomb, medjool dates and balsamic reduction

Both with seasonal olives, cornichons and red grapes

Cheese
Selection of Cheeses rotate weekly

Soups

Soup of the Day

Cup 5 Bowl 7

Salads

Caesar  – 9
Fresh hearts of romaine and crunchy croutons w/ shaved parmesan
Caesar ale dressing

Smoked Salmon Arugula – 10
Organic arugula, cherry tomatoes, red onion, capers, fresh dill and goat cheese.
Lemon caper vinaigrette

Nicoise  – 14.50
Traditional French salad with green beans, hard boiled egg and topped with fresh Seared Ahi Tuna

Entrees

Spaghetti Bolognese – 10
Spaghetti with a beef and pork tomato sauce

100% Grass Fed Organic Hamburger- 12 Marin Sun Farms
8oz Hamburger served with fresh lettuce, tomato, and red onion
Served on sweet brioche bun
Choice of Swiss,  Bleu,  Gouda or Chimay Trappist Cheese
- with cheese add 1.50

Stewed Rabbit – 24
rabbit braised in gulden draak dark beer sauce
w/ daily stoemp and fresh vegetables

Grilled Organic Pork Chop - 26
grilled Marin Sun Farms double cut bone-in pork chop
broccoli puree,  crispy Brussels sprouts and apple currant chutney

Chicken Gentse Waterzooi – 16
Traditional Belgian dish between a soup and a stew served with local free range chicken, fresh diced carrots, celery and potatoes
in a light cream sauce

Carbonnade a la Flammande – 20
Traditional Flemish beef beer stew
served with belgian fries

Steak and Fries – 29  Marin Sun Farms
100% Organic grass fed New York strip served with fresh mixed vegetables and Belgian fries

Seafood

Fish of the Day
Ask Server

Oostende Fish Gratin – 14
Casserole of white fish and mussels in a bechamel sauce topped with crunchy panko bread crumb and parmesan cheese
served with side salad

Mussels & Belgian Fries – 17

Your choice served several ways:
~ Mariniere
White wine and  white beer sauce reduction with lemon, shallots, and fresh herbs

~Konkan
East Indian style with Serrano chiles, turmeric, cumin, ginger and coconut milk

~ Spicy Tomato
Slow roasted tomato puree with rosemary and dried chili

Vegetarian

Roasted Beet Arugula Sandwich – 9
Choice of balsamic mayo or smoked trout aioli

Portobello Burger – 10
Beer battered portobello mushroom stuffed with goat cheese and house-made pesto on  toasted sweet brioche bun
Served with side salad

Ravioli – 12
Seasonal mixed vegetable ravioli serve three ways
beet with goat cheese and pecan – carrot – broccoli Romanesco with marscarpone
all over light mushroom cream sauce with tarragon oil and blood orange reduction

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