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Traditional Flemish beer stew of beef cheeks marinated in gueuze then cooked slowly in strong dark beer served with fries and seasonal vegetables.
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.
8Ounces in house ground organic grass fed burger with lettuce, tomato and red onion on brioche bun served with fries and 2 dipping sauces.
Waterzooi is a Belgian light cream stew of organic chicken and vegetables originating in Flanders. It is called Ghentse Waterzooi referring to the town of Ghent where it originated.
Battered and deep fried organic mushroom cap spread with pesto and goat cheese served with side salad.
White sausages with potato gratin and stewed apples in light mustard cream sauce.
Mussels sauteed in dark beer sauce, onionsand shallots.
Mussels slow cooked in a spicy tomato sauce.
Onions, shallots, garlic, tomato and fresh thyme sauteed in white wine, witbier, butter and parsley.
Red onion, tomato, ginger, chilies, coconut milk, coriander, cumin seed, curry leaf, mustard seed, turmeric and lemon.
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.
Organic greens with candied walnuts and tart apples served with roquefort toast.
Organic greens with cherry tomatoes, red onion house vinaigrette.
With bernaise sauce.
Fresh cut, twice cooked.
Zucchini, eggplant, yellow squash, tomato caramelized onions and goat cheese.
Fresh bucatini with a smooth hearty pork, veal and beef tomato sauce.
Menu for La Trappe provided by Allmenus.com
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