The Merry Monk

Half rack of wild boar baby back ribs prepared with our house rub and served with sour cherry reduction.

Half dozen fried duck drumsticks served with spicy Thai chili dipping sauce.

Two house made jumbo lump crab cakes drizzled with cucumber wasabi and balsamic reduction.

Baked brie in a puff pastry with a balsamic reduction, served with crackers.

Bowl of homemade soup, 1/4 lb. of fresh mussels, prepared with saffron and fresh vegetables.

Pan-seared Belgian endive accompanied with marinated vegetables, bacon and citrus vinaigrette.

Cheddar, moody bleu (gourmet bleu cheese) and a port salute (creamy version of cream cheese). Served with fruit and crackers.

Tender pieces of duck confit tossed with raspberry vinaigrette, blue cheese crumbles and walnuts.

Grilled Ommegang chicken, chopped romaine lettuce, Parmesan cheese and Caesar dressing.

Mixed greens, cherry tomatoes, cucumber, red onions and garlic-Parmesan croutons.

12 oz. handmade burger, lettuce, tomatoes and onion.

12 oz. handmade burger topped with a Palm ale, smoked cheddar cheese sauce and crispy bacon on a brioche roll.

12 oz. handmade burger topped with an Ommegang BPA blue cheese sauce and crispy bacon on a brioche roll.

House made jumbo lump crab cake and garlic herb mayo on a brioche roll.

Grilled lemon pepper swordfish, garlic-pesto mayo, roasted red peppers, lettuce, tomatoes and onions on a brioche roll.

Ommegang Abbey-marinated chicken breast, lettuce, tomatoes and onions on a brioche roll.

Cucumber, lettuce, tomatoes, onions and cucumber wasabi dressing on grilled sourdough bread.

Tender chunks of seasoned beef brisket on french bread with au jus sauce.

Coriander, bell peppers, tomato, garlic, shallots, fresh basil and white wine.

Crispy bacon, shallots, blue cheese crumbles, baby spinach and white wine.

Belgian amber ale, onions, garlic, tomato and fresh thyme.

White wine, butter, cream, celery and shallots.

Garlic, cilantro, red onion, tomato, lime, smokey chipotle peppers and tequila.

Lemongrass, curry, fresh lime, coconut milk, fresh basil and cilantro.

Full rack of wild boar baby back ribs, house rubbed and topped with sour cherry reduction.

8 oz. certified Angus hanger steak with sauteed onions and peppers in Ommegang abbey cream sauce.

Cod filet sauteed with Belgian ale, lemon and thyme.

Belgian beer-battered and deep-fried cod. Served with tartar and or cocktail sauce.

Pan-seared, all natural airline chicken breast with sun-dried tomato pesto cream sauce.