Twice Cooked Fries

Oysters On The Half Shell

Ratatouille

Vegetarian casserole of stewed eggplant, onions, peppers & tomatoes

Portobello Mushroom

Marinated​ & sauteed seasonal mushrooms over country style polenta

Moules Pastis

Open faced mussels baked in creamed fennel pastis sauce & chervil garnish

Pajottenland Toast

Toasted​ peasant bread w/ formage blanc, smoked salmon radish & crisp scallions

Smoked Trout Endive Cups

Endive filled w/ smoked trout, pink grapefruit & avocado

Chicken Videe

Organic​ shredded chicken in a cream sauce. Served in puffed pastry

Mac n’ Cheese

Noodle pasta w/ passendale maredsous 8 cheese sauce finished in the oven w/ panko bread crumbs. Served w/ side salad

Grilled Sardines

Two sardines over shaved roasted fennel, preserved lemon & green herb sauce

Moules A La Biere

Mussels served in a dark beer sauce

Organic Beef Sliders

Two mini san francisco burgers on brioche buns

Small

Two cheese includes marshall farms honeycomb & balsamic reduction

Large

Four cheese includes marshall farms honeycomb, medjool dates & balsamic reduction

Cheese

Selection of cheeses rotate weekly

Soup Of The Day

Caesar

Fresh hearts of romaine & crunchy croutons w/ shaved parmesan caesar ale dressing

Smoked Salmon Arugula

Organic arugula, cherry tomatoes, red onion, capers, fresh dill & goat cheese. Lemon caper vinaigrette

Nicoise

Traditional french salad w/ green beans, hard boiled egg & topped w/ fresh seared ahi tuna

Spaghetti Bolognese

Spaghetti w/ a beef & pork tomato sauce

100% Grass Fed Organic Hamburger 12

Marin Sun Farms 8oz Hamburger served w/ fresh lettuce, tomato, & red onion Served on sweet brioche bun

Stewed Rabbit

Rabbit braised in gulden draak dark beer sauce w/ daily stoemp & fresh vegetables

Grilled Organic Pork Chop

Grilled​ Marin Sun Farms double cut bonein pork chop broccoli puree, crispy Brussels sprouts & apple currant chutney

Chicken Gentse Waterzooi

Traditional belgian dish between a soup & a stew served w/ local free range chicken, fresh diced carrots, celery & potatoes in a light cream sauce

Carbonnade a la Flammande

Traditional flemish beef beer stew served w/ belgian fries

Steak & Fries

Marin​ sun farms 100% organic grass fed new york strip served w/ fresh mixed vegetables & belgian fries

Fish Of The Day

Ask server

Oostende Fish Gratin

Casserole of white fish & mussels in a bechamel sauce topped w/ crunchy panko bread crumb & parmesan cheese served w/ side salad

Mussels & Belgian Fries

Roasted Beet Arugula Sandwich

Portobello Burger

Beer battered portobello mushroom stuffed w/ goat cheese & housemade pesto on toasted sweet brioche bun served w/ side salad

Ravioli

Seasonal mixed vegetable ravioli serve three ways beet w/ goat cheese & pecan carrot broccoli romanesco w/ marscarpone all over light mushroom cream sauce w/ tarragon oil & blood orange reduction

Granola

Housemade granola served w/ yogurt & fresh fruit

Liege Waffle

Housemade​ sugar waffle served w/ fresh fruit, whipped cream & ale creme anglaise

Sliders

Two 3oz. Organic mini burgers served w/ belgian fries

Belgian Porridge

Soft​ cornmeal w/ poached egg ad tomato fennel sauce

Tartlet

Leek, fennel, spinach & egg tart baked to order

Cheese Plate

Two​ belgian cheeses served w/ cornichons, olives, dates, balsamic reduction served w/ marshall’s farm honeycomb

Oysters On The Half Shell

Two types of oysters available daily

Maple Bacon

House Sausage patty

Porridge

Granola

Potatoes

Side Salad

Two Eggs

Any style

Belgian Fries

Fresh Fruit

Toast / Biscuit

Liege Waffle

Caeser

Romain lettuce, croutons, anchovy & creamy garlic ale dressing

Arugula Salad

Wild arugula, red onion, cherry tomatoes, caper & dill goat cheese w/ lemon caper vinaigrette

Nicoise

Organic mixed greens, green beans, tomatoes, hard boiled egg & sliced red potato topped w/ sesame encrusted ahi tuna & kalamata olive vinaigrette

Vive La Tarte Quiche Of The Day

French Toast

French toast made w/ housemade belgian sugar bread served w/ pure maple syrup

Stuffed French Toast

French toast made w/ housemade belgian sugar bread stuffed w/ seasonal fruit mixed w/ cream cheese served w/ maple syrup

Breakfast Sandwich

Open faced belgian sugar bread, thick sliced bacon, poached egg w/ beer hollandaise sauce

Roasted Beet Sandwich

Sliced roasted beets, arugula, avocado & fried taro on artisan bread.

Omelet

Three egg omelet w/ fennel, bell pepper, goat cheese & chicken

Moules Frites

Served w/ fries

Hunters Eggs

Soft baked eggs, mushroom dark ale cream sauce & crispy bacon

Canella Prosecco - Conegliano, (VT) Italy

Pale, golden straw in color. Bubbles are full textured & persistent. On the nose the wine brings fresh citrus w/ hints of honey & white flowers.

Chateau Haut Rian, Bordeaux Blanc 2009 – Bordeaux, France

Dry,​ clean & crisp w/ citrus notes. 35% Sauvignon Blanc/65% Semillon

Martin Codax, Albarino 2008 – Rias Baixas, Spain

Mandarin, lime, pear & cold blossom. Medium bodied. Lengthy dry finish.

Joseph Drouhin, Chardonnay 2008 – Macon Villages, France

Bright​ in color w/ a floral & fruity nose. Very straightforward & direct on the palate, as if biting into a grape. Fresh & light, w/ a very pleasant aftertaste.

Santa Digna, Sauvignon Blanc 2008 – Curico, Chile

Fresh, pale gold color w/ a blend of tropical fruit notes w/ the addition of apple & fennel. Silky on the pallet w/ good acid structure in its prolonged finish.

Cantina Cortaccia, Pinot Grigio 2008 – Alto Adige, Italy

Soft​ & full. Scents of tropical fruit, golden apple & pear. Concentrated, long finish.

Gran Familia, Rioja 2007 – Rioja, Spain

90% Tempernillo/10% Graciano Complex bouquet of stewed fruit. Notes of smoke, cedar & earth.

Ique, Malbec 2009 – Mendoza Argentina

Intense ruby-red w/ violet hints in color, it possesses fruity aromas which remind one of fresh red fruits & white pepper. Firm structure, soft lush tannins & satisfying end.

J.Lohr, Merlot 2008 – Paso Robles, CA

Black cherry & pomegranate aromas are complimented by an oak signature reminiscent of cedar & dark chocolate. Finely textured tannins approach bright & lively on the palate w/ a finish of Rainier cherry fruit.

Mac Murray, Pinot Noir 2008 – Sonoma, CA

Distinctive cherry & strawberry flavors accentuated by sweet vanilla notes & spice.

Bridlewood, Syrah 2006 – Central Coast, CA

Berry flavors w/ rich fig undertones. Soft tannins. Long, clean finish

Delas Freres, Côtes-du-Rhône 2008 – Rhone Valley, France

Approximately 90% Syrah, 10% Grenache The Saint-Esprit’s deep color has a dark, plum-like hue. The nose is classical Syrah, w/ berry fruit, violet, licorice & spices. It has a full, rounded palate w/ delicate tannins. Saint-Esprit is a unique wine in the Côtes-du-Rhône appellation & can be paired w/ Provençale-style cuisine, game, stuffings & mixed grills.

Rock & Vine, Cabernet Sauvignon 2008 – North Coast, CA

North Coast, California 79% Cabernet Sauvignon, 13% Merlot, 5% Cabernet Franc, 2% Petite Verdot & 1% Malbec Bordeaux blend w/ aromas of rose petals, violets & red berries. Smooth tannins, earth & dust.

Matane, Primitivo 2008 – Puglia

100% Primitivo Very deep ruby red w/ violet reflections; fruity, spicy & intense bouquet w/ notes of plum, cherries, rosemary & vanilla. Full, mellow, well balanced.

Louis Roederer, Brut Premier (NV) Champagne, France

Pale golden color w/ delicate, persistent beading. Its rich yet subtle bouquet has hints of hawthorn, almonds & toast. It has a clean attack & creamy structure. The inclusion of reserve wines gives the complexity & roundness. A perfect balance between the vinosity & fruitiness of the Pinot Noir & the finesse of the Chardonnay.

Louis Roederer, Rose (NV) Champagne, France

Salmon pink color w/ orangey-red glints. The bouquet exudes the exuberance of Pinot Noir from the southern Cumières slopes: there is a burst of fresh, sweet red fruits, accompanied by oral (acacia) & mineral hints w/ grilled & smoked overtones, brought together to form a very full combination which is fresh, rich & refined.

Can Feixes, Blanc 2008 Penedes, Spain

20% Chardonnay, 40% Parellada, 34% Macabeo & 6% Malvasia Stony & aromatic. Mineral accented lime, balanced w/ citrus peel flavors

Pieropan, Soave Classico 2008 Soave, Italy

Brilliant straw yellow, greenish hues; ample, delicate nose of almond & cherry blossoms, elderberries & lilies of the valley; complex & structured on the palate, w/ good acidity, silky texture, pleasingly bitter finish.

Martínsancho Verdejo 2009 Castilla y León, Spain

100% Verdejo Highly extractive, herbaceous & minerally-complex Verdejo w/ a dry lingering finish

Villa Matilde, Falanghina 2008 Campania, Italy

Elegant​ floral. Distinct aromas of peach, banana & almond. Delicate notes of sage leaf

St. Urbans-Hof Riesling, 2008 Mosel-Saar-Ruwer, Germany

Crisp & gruity Risesling w/ a hint of natural residual sweetness. This wine has a typical light character of the Riesling grape & the Style of the classic Mosel Riesling.

Papa Luna, 2006 Cataluna, Spain

(Garnacha 70%, Syrah 25%, Monastrell/Mazuelo5%) Deep purple w/ crimson rim. Raspberry & cherry aromas punctuated by herbs & vanilla. Full bodied fruit w/ fine tannins, crisp acidity, & a long smoky vanilla finish. Finish: Long, smoky vanilla

Pio Cesare, Barbera d’ Aosta, Italy 2007 (100% Barbera)

The​ Barbera grapes grown in the Barolo area, give full structure, plummy & complex flavor, w/ spicy & ripe fruit, blackberry aroma & a hint of toasted tobacco.

Marqués de Murrieta Reserva Rioja 2005 Rioja, Spain

This wine embodies ripe fruit qualities w/ a perfect balance of acidity & supple roundness on the palate, & a hint of new oak.

Soup of the Day

Belgian Fries

– Fresh cut – twice cooked - two dipping sauces

Croquettes

–​ House made potato fritters – change weekly –

Shrimp Endive Salad

– rock shrimp poached in butter & Flemish red sour ale served w/ endive & avocado w/ lemon Dijon vinaigrette –

Fresh Oysters -

Two​ types – always local

Seasonal Mixed Greens

- Organic spring mix w/ cherry tomatoes, red onion & house vinaigrette –

Harvest Salad

-​ organic spring mix w/ tart apples & candies walnuts.Served w/ Rochefort Toast -

Nicoise

- Seared black sesame encrusted sashimi grade tuna over mixed greens w/ green beans, hard boiled egg & anchovies -

Spaghetti Bolognese

- Fresh egg pasta w/ a hearty pork, veal & beef tomato sauce -

Chicken Videe - Voulevant

- Puff pastry stuffed w/ roasted organic free range chicken in light cream sauce -

Wallonian Hotdog -

Boudin Blanc sausage wrapped in puff pastry served w/ hot mustard -

Boudin Blanc w/ Truffle –

Birds Nest

- A trio of organic beef meatballs, breaded & deep fried w/ hard boiled quail egg in center –

Sliders

- Two organic grass-fed mini burgers w/ tomato & red onion served on brioche bun -

Kale & Smoked Sausage

– Served w/ mashed potatoes -

Charcuterie Plate -

Cured duck sausage, garlic salami & pork rillette served w/ pickled onion & bell peppers & levain bread –

Mussels Coconut Curry

– Yellow curry, fresh ginger, garlic, coconut milk & jalapenos over jasmine rice -

Mussels a la Biere

– Mussels sauteed in onion & dark beer sauce –

Vegetarian Stew

- Lentils, potatoes, bell peppers, onion, celery, carrots & mushrooms –

Hamburger

- Organic grass fed 9oz. Burger – lettuce – tomato & red onion on brioche bun served w/ fries & seasonal greens –

Chicken Waterzooi

- Traditional Belgian dish between a soup & a stew w/ leek, onion, red potatoes & pulled organic free range chicken in light cream sauce -

Mussels Mariniere

-​ Shallots & onion sauteed in white wine, witbier, butter, creme fraiche & parsley served w/ fries & two dipping sauces –

Spicy Tomato Mussels –

Slow cooked spicy tomato sauce served served w/ fries & two dipping sauces -

Stewed leg of Rabbit

- Lightly braised & slow cooked in dark beer, onions, shallots, garlic, fresh thyme, whole clove & bay leaf. Served w/ parsley new potatoes & green beans –

Scallops Three ways -

Wild​ Dry Scallops 1- citrus braised endive, radish, smoked bacon & garlic puree.

2 – endive in Saffron sauce

3 - Meyer lemon, pomegranate, endive & radicchio Trevigiano –

Steak & Fries

– Organic grass fed bone-in ribeye w/ seasonal vegetables, Belgian fries & two dipping sauces –

Dipping Sauce

Andalouse Mayo

Belgian mayo

Organic Curry Ketchup

Chipotle BBQ Mayo

Dijon mustard

Roasted Garlic Mayo

Organic Ketchup

Organic Spicy Ketchup

Spicy Peanut

Roasted Red pepper Mayo

Wasabi Mayo

Liege Waffle

– Pearl Sugar Waffle served w/ Scaldis Peche Mel creme anglaise & whipped cream

Speculoos Tiramisu –

traditional Italian dessert w/ a Belgian twist of Speculoos cookies & paste.

Orval Creme Brulee

– A recipe from the monastery.

18% Gratuity added to parties of 6 or more

No More than 4 credit cards per party, please!