Appetizers
Twice Cooked Fries – 6
Choice of Two Dipping Sauces
Oysters on the half shell
Fresh oysters available in half or full dozen.
Shrimp and Endive Cup – 10
Fort Bragg shrimp, endive and avocado in a mustard tarragon vinaigrette
Moules a la Biere – 10
Mussels served in a dark beer sauce
Portobello Mushroom over polenta – 8.50
San Francisco Sliders – 9.50
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
8 Rotating Cheeses to Select from
Soups
Soup of the Day
Cup 5 Bowl 7
Salads
Mixed Greens – 5.50
Fresh Organic spring mix with fresh endive and persimmon in a sesame dijon 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 – 14
Over potato leek gratin & whole grain mustard sauce
Steak and Frittes* – 26
New York Strip served with twice cooked Belgian fries & fresh mixed vegetables
(Organic grass-fed beef)
Carbonnade a la Flammande – 17.50
Traditional belgian beef beer stew with fries
Seafood Waterzooi – 18.50
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
La Trappe Burger – 11.00
8oz Hamburger served with fresh lettuce, tomato, and red onion on a toasted sweet brioche bun
Choice of oud brugge Aged Gouda or Chimay Trappist Cheese
- with cheese add 1.50
North Beach Burger* – 11.00
8oz Hamburger served with fresh lettuce, tomato, and red onion on a toasted sour dough roll
Choice of Swiss or Point Reyes Bleu
- with cheese add 1.50
Portobello Burger – 9 (vegetarian)
Beer battered Portobello mushroom stuffed with goad cheese and house-made pesto on a toasted sweet brioche bun and side salad
Roasted Vegetable Medley – 9 (vegetarian)
Grilled Eggplant, Squash and red onion over country style Polenta and Blood Orange Puree
Moules Fritte
Mussels & Belgian Fries – 16.50 Belgian Mayo
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
~ Coconut Curry on Jasmine Rice
Jalapeños, lemon grass, cilantro and fresh lime juice
~ Spicy Tomato
Slow roasted tomato puree with rosemary and dried chili
