Dinner Menu

La Trappe Cafe would like to Welcome our New Chef
Mark Furr
Dinner Menu April 2014

 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
Shrimp Endive Cocktail 
- 12
Charcuterie Plate - 14
Cheese Plate
14 / 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

Escargot en Brioche - 10
snails sauteed in garlic butter
served in brioche shell with mornay sauce

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

Boulets Liegeois - 12
herbed spiced pork and beef meatballs in veal reduction
with tea infused prunes

Moules à la bière
- 14
Steamed Mussels in a dark beer 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 cheese – 1

Cornish Game Hen Ballotine - 16
served with pearl barley, mushrooms and asparagus
in brouwerij Kerkom Winterkoninske Jus

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

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

Seafood Waterzooi - 26
Traditional Belgian light cream stew with Julienne vegetables, leeks, onions, fingerling potatoes and
a selection of  fresh shellfish and seafood

Steak and Fries - 30
Organic grass fed ribeye
served with seasonal vegetables, Belgian fries and herbed butter


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

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

        Normandy
apples, roquefort cheese and thyme
cooked in apple lambic cream sauce

        Saffron 
saffron, vanilla, white wine & cream

SIDES

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

Braised Endive
– 8
wrapped in ham and baked in bechamel sauce

Roasted Brussel Sprouts – 8
w/ Bernaise sauce        

 CHEESE OPTIONS
Chimay Trappist – Bleu – Gouda – Swiss


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

2 responses

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 [...]

29 04 2012
A Taste of Belgium: The Best Mussels in San Francisco | FOODOGENIC

[...] colleague recently recommended La Trappe, and claimed they offered the best mussels in the city. “Really??? I LOVE MUSSELS!” [...]




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